A warm bowl of this feels like a hug from Nonna herself. This recipe takes delicate, tiny pasta and bathes it in a rich, savory broth filled with buttery leeks, earthy mushrooms, and a parmesan depth that could rival your favorite bistro’s risotto. Whether you’re curled up on the couch or setting a chic dinner table, this dish fits the mood.

What the Heck Is This?

Pastina is that teeny-tiny star- or rice-shaped pasta you might remember from childhood sick days. It cooks lightning fast and has a comforting, nostalgic vibe. In this recipe, it’s the star of a light yet luxuriously flavored broth—almost like a cross between Italian wedding soup and French onion soup, but vegetarian and way easier. The broth gets a serious upgrade from caramelized leeks, golden mushrooms, and a generous pour of freshly grated parmesan. Oh, and if you’ve got a parmesan rind lying around? This is its moment to shine.

Why You’ll Love This Recipe

It’s hearty without being heavy—feels indulgent, but won’t knock you out. Totally vegetarian, but the umami hits are strong enough to satisfy meat lovers. A 30-minute wonder that tastes like it simmered for hours. Great for weeknight dinners or lazy weekend lunches. You can clean out your fridge with it—add greens, beans, or leftover roasted veggies.

The Good Stuff You’ll Need

Broth Base
2 tbsp olive oil or unsalted butter – Choose butter for extra richness.
2 large leeks, cleaned and thinly sliced (use the white and light green parts only)
8 oz mushrooms, sliced – Cremini, shiitake, or even a wild mushroom mix work beautifully
3 garlic cloves, minced
6 cups low-sodium vegetable broth (or chicken if not keeping it vegetarian)
½ cup grated parmesan cheese, plus extra for serving
Salt and black pepper, to taste
Optional: 1 parmesan rind (adds amazing flavor if you’ve got one in the freezer)

For the Pasta
¾ cup pastina, acini di pepe, or orzo – any small pasta works
Fresh herbs for garnish – Parsley, chives, or thyme
Cracked black pepper & extra parm, for the top

Let’s Do This

In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat. Add your sliced leeks and let them soften slowly—about 5 minutes—until they’re silky and fragrant. Stir in the garlic and sliced mushrooms. Cook another 5–7 minutes until the mushrooms release their liquid and start to turn golden. Pour in the vegetable broth and toss in that parmesan rind if you’ve got one (trust me, it’s worth it). Bring everything to a simmer. Let it gently bubble for about 10–15 minutes so the flavors can get cozy and delicious together. This is when your kitchen will start smelling amazing. Stir in the pastina and cook for another 6–8 minutes, or until it’s tender and plumped up. Keep an eye on it—it cooks quickly! Remove the parmesan rind and stir in the grated cheese. Taste and season with salt and pepper as needed. Ladle into big bowls, sprinkle with more parmesan, a shower of herbs, and a twist of fresh cracked pepper. If you’re feeling extra, add a swirl of olive oil or a poached egg on top.

Serving Suggestions

Bread’s not optional – Serve with crusty sourdough or garlic bread to soak up the broth. Egg it up – A soft-poached or jammy egg adds protein and richness. Add-ins galore – Stir in spinach, kale, or white beans for extra oomph. Perfect pair – A glass of chilled Pinot Grigio or sparkling water with lemon.

Switch It Up

Go spicy – Add a pinch of red pepper flakes while sautéing the garlic. Make it creamy – Stir in a splash of cream or a dollop of mascarpone at the end. Boost the protein – Add shredded rotisserie chicken, chickpeas, or tofu cubes. Use different pasta – Pearl couscous or even broken spaghetti will work in a pinch.

Make-Ahead Tips

This soup stores beautifully. Just note: the pastina will keep absorbing broth in the fridge. To reheat, add a splash of broth or water to loosen it up. Keeps for 3–4 days in an airtight container in the fridge. If you’re freezing it, consider cooking the pastina separately and adding it in fresh when you reheat. That way it doesn’t get too soft or soggy.

Questions People Actually Ask

Q: Can I freeze this soup? Yes! Just store the broth and pasta separately for best texture, or undercook the pasta slightly if freezing it all together.
Q: What if I don’t have leeks? Use a small onion or a few shallots instead. It’ll still be delish, just slightly different in flavor.
Q: Can I make this dairy-free? Absolutely. Omit the parmesan and stir in a splash of soy sauce, miso paste, or nutritional yeast for that savory backbone.
Q: Is this kid-friendly? 100%. Kids love pastina, and the broth is gentle but flavorful.