Name: Creamy Pastina Soup with Parmesan Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 6 cups low-sodium chicken broth; 1 medium yellow onion, sliced into large pieces; 2 carrots, peeled and sliced into large pieces; 2 celery ribs, sliced into large pieces; 1 parmesan rind (about 2 inches long); Kosher salt, to taste; 1 1/2 cup pastina (or any tiny pasta variety like alphabet, orzo, or acini di pepe); 1/4 cup finely chopped parsley leaves, for garnish; Grated parmesan cheese, for serving

There’s something wonderfully soothing about a bowl of velvety soup on a chilly day, and this Creamy Pastina Soup with Parmesan Recipe hits just the right note. Its tender veggies blended into a rich broth and the delicate pastina pasta create a cozy hug in a bowl you’ll want to revisit again and again.

The image shows two white bowls with blue grid lines filled with bright orange soup that has small, round pasta pieces inside. The soup surface is sprinkled with finely grated cheese and chopped green herbs. One bowl is in front holding a white-handled spoon scooping some pasta and broth. The bowls sit on a white marbled surface, with part of a white bowl holding more grated cheese visible in the lower corner. A white-handled spoon lies in the background near the top left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pastina Soup with Parmesan Recipe
Top Tip
How to Serve Creamy Pastina Soup with Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pastina Soup with Parmesan Recipe

Why You'll Love This Recipe

I’ve made this soup more times than I can count, especially when I’m stuck at home and want something both simple and surprisingly elegant. It’s the kind of recipe that feels fancy but only takes one pot and about half an hour!

Simple Comfort: The soft pastina pasta cooks quickly and melds perfectly with the creamy, blended vegetable broth, giving you ultimate bowlful comfort.
Minimal Ingredients: With pantry staples and a parmesan rind (which you might usually toss!), this recipe transforms humble ingredients into magic.
Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights or when you want a no-fuss meal that still feels special.
Customizable: Whether you’re adding herbs or swapping veggies, this soup invites personalization without losing its creamy soul.

Ingredients & Why They Work

Each ingredient works in harmony to build layers of flavor and smooth texture. The chicken broth and veggies form a nourishing base, the parmesan rind adds a subtle umami boost, and the tiny pastina pasta brings that melt-in-your-mouth comfort.

Flat lay of a small mound of tiny pastina pasta, a medium yellow onion sliced into large wedges, two peeled and sliced carrots in thick rounds, two celery ribs cut into chunky pieces, a 2-inch parmesan rind piece, a small bunch of finely chopped fresh parsley leaves, a small white bowl filled with grated parmesan cheese, and a small white bowl containing clear golden chicken broth, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Low-sodium chicken broth: Choosing low sodium lets you control the saltiness and prevents the soup from overpowering your palate.
Yellow onion: Adds a natural sweetness and depth once simmered; slicing into large chunks makes it easier to remove after cooking.
Carrots: Bring a gentle sweetness and brightness that balances the cheesy richness.
Celery ribs: Enhance the savory base with their subtle, fresh bitterness and crunch before blending.
Parmesan rind: This little powerhouse is full of complex umami flavor that enriches the broth beautifully—don’t skip it!
Kosher salt: For seasoning; sprinkle sparingly at first to adjust later after tasting.
Pastina: Tiny pasta that cooks super fast and gives a wonderful texture without overpowering the soup.
Parsley leaves: A fresh sprinkle at the end to brighten and add color.
Grated parmesan cheese: The finishing touch that adds sharp, creamy flavor with each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing this up depending on the season or whatever’s in my fridge. This soup easily adapts—you can sneak in extra vegetables or stir in some cream for a richer twist. Feel free to make it your own!

Variation: One time, I added a handful of baby spinach in the last minute of cooking, and it gave such a lovely color and nutrition boost without changing the cozy feel.
For a vegan twist: Swap the chicken broth for rich vegetable broth and skip the cheese for a lighter yet still comforting soup.
Make it heartier: Stir in cooked shredded chicken or white beans to turn it into a filling meal.
Spice it up: A pinch of crushed red pepper flakes adds a gentle warmth that contrasts beautifully with the creamy parmesan.

Step-by-Step: How I Make Creamy Pastina Soup with Parmesan Recipe

A white bowl filled with bright orange soup that has many small star-shaped pasta pieces floating inside. On top of the soup, there is a sprinkling of finely shredded light-colored cheese and chopped fresh green herbs. A white spoon with silver edges rests inside the bowl, dipping into the soup. The bowl sits on a white marbled surface with a green cloth nearby, and next to it is a small white bowl filled with grated cheese. The scene is bright with natural light, showing clear shadows. photo taken with an iphone --ar 2:3 --v 7

Step 1: Simmer the Veggie-Infused Broth

Start by combining your chicken broth, onion, carrots, celery, parmesan rind, and a pinch of salt in a large pot. Bring this mixture up to a boil over high heat, then lower the heat and cover it. Let it gently simmer for 20 to 30 minutes until the vegetables are tender and have released their sweetness into the broth. This slow simmer builds the depth of flavor that makes this soup so special, so don’t rush it!

Step 2: Blend the Vegetables Smooth

Once your veggies are tender, fish out that parmesan rind and discard it. Use a slotted spoon to transfer the cooked vegetables to a food processor along with a couple ladles of the broth. Blend until completely smooth, then scrape that creamy goodness back into your pot. This step gives you the silky texture that’s comforting and indulgent without any cream added.

Step 3: Cook the Pastina to Tender Perfection

Crank your heat back up so the soup starts boiling again, then stir in the pastina. Because it’s so tiny, it cooks in about 3 minutes. Keep an eye on it to avoid overcooking—the pasta should be tender but still hold its shape, giving you little bursts of texture in every spoonful. Once done, remove the pot from heat.

Step 4: Taste and Serve Warm

Give your soup a taste and add more salt if it feels a bit flat—this last seasoning step makes all the difference. Ladle the soup into bowls, sprinkle generously with fresh parsley and grated parmesan cheese, and serve immediately. That final sprinkle of parmesan melts into the hot soup, adding a savory, cheesy finish that’s simply irresistible.

Top Tip

After making this Creamy Pastina Soup with Parmesan Recipe more times than I can count, I’ve learned a few things that really make a difference in flavor and texture.

Don’t skip the parmesan rind: It infuses the broth with deep savory notes that elevate this simple soup to something truly special.
Be mindful of the pasta cooking time: Pastina cooks fast, so keep an eye on it or it can turn mushy quickly, losing that delicate bite.
Blend with some broth: Adding just a bit of the hot broth while pureeing ensures the texture is perfectly smooth and not too thick.
Season at the end: Since the broth and cheese add saltiness, always taste the soup after cooking the pasta before adding more salt.

How to Serve Creamy Pastina Soup with Parmesan Recipe

Garnishes

I almost always finish with fresh parsley for a burst of color and brightness, plus an extra grating of parmesan cheese to keep the flavors vivid and rich. Sometimes a tiny drizzle of good olive oil on top takes it to another level of indulgence.

Side Dishes

A crusty baguette or some garlic-rubbed toast is my go-to for dipping into the creamy soup. For something lighter, a crisp green salad dressed with a lemon vinaigrette balances the richness beautifully.

Creative Ways to Present

For a cozy dinner party, I’ve ladled this soup into pretty bowls and added a sprig of fresh thyme or basil on top. Using mini ramekins also makes for an elegant presentation if you want to serve it as a starter before the main course.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. You’ll notice the pastina absorbs some liquid and thickens, so before reheating, I stir in a little water or broth to bring it back to that perfect creamy consistency.

Freezing

This soup freezes well but because the pasta can get mushy, I recommend freezing the broth separately and cooking fresh pastina when you’re ready to eat. Alternatively, freeze assembled soup and use it within 1 month for best texture.

Reheating

Reheat gently on the stove over low-medium heat, stirring often. Add a splash of water or broth as needed to loosen it up. Avoid microwaving straight from cold to keep the texture just right.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth, and leave out the parmesan rind or substitute with a vegan cheese rind alternative. The soup will still be creamy and delicious.

How can I thicken the soup if it’s too thin?

You can simmer it a bit longer uncovered to reduce the liquid or blend in more cooked vegetables. Alternatively, adding a small amount of mascarpone or cream will give it extra richness and body.

What’s the best pasta to use if I don’t have pastina?

Other tiny pasta shapes like orzo, acini di pepe, or alphabet pasta work great and should have similar cooking times. Just keep an eye on it to avoid overcooking.

Can I prepare this soup in advance?

Yes! Make the vegetable broth base ahead, then blend and cook the pasta fresh when you're ready to serve. This keeps the pasta firm and avoids mushiness. You can also store the fully cooked soup in the fridge for a couple of days.

Final Thoughts

This Creamy Pastina Soup with Parmesan Recipe is one of my all-time favorites because it’s both nourishing and incredibly forgiving—a true weeknight winner. I hope you give it a try and find as much joy in its simplicity and warmth as I do. It’s like a gentle hug from the inside, perfect on any day you need a little comfort.