Description
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.
Ingredients
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
Instructions
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~340 kcal
- Carbohydrates: ~36g
- Protein: ~11g