Name: Pastina Soup with Pureed Vegetables and Lemon Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 cups chicken stock or bone broth; 2 small-medium sized carrots, peeled and roughly chopped; 2 ribs celery, roughly chopped; 1 large shallot or small yellow onion, peeled and roughly chopped; 2 cloves garlic, peeled and smashed; 2-3 sprigs fresh thyme; 1 bay leaf; 1 Parmesan cheese rind; Drizzle extra virgin olive oil; Salt and pepper, to taste; 1/2 lemon (for fresh juice); 8 oz gluten free stelline pasta (Jovial brand recommended); Freshly grated Parmesan cheese, for serving

Jump to Recipe

Introduction

Pastina Soup is a comforting and nourishing Italian classic perfect for chilly days or when you need a gentle, soothing meal. This simple soup combines tender vegetables, fragrant broth, and delicate stelline pasta for a dish that’s both satisfying and easy to make.

The image shows two white speckled bowls filled with bright orange soup topped with a cluster of small light beige grains, sprinkled with grated pale cheese and small green herb leaves. The larger bowl in the foreground has a black spoon resting inside, partially covered by the grains, while the smaller bowl in the upper left corner also contains a similar soup and spoil with a black spoon. Around the bowls, there is a small white jug with green olive oil on a beige dish, some fresh thyme sprigs, a metal grater with a chunk of pale yellow cheese, and a small white bowl containing coarse salt and pepper, all placed on a white marbled surface partially covered with a black and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups chicken stock or bone broth
2 small-medium sized carrots, peeled and roughly chopped
2 ribs celery, roughly chopped
1 large shallot or small yellow onion, peeled and roughly chopped
2 cloves garlic, peeled and smashed
2-3 sprigs fresh thyme
1 bay leaf
1 parmesan cheese rind
Drizzle of extra virgin olive oil
Salt and pepper, to taste
1/2 lemon
8 oz gluten free stelline pasta (Jovial brand recommended)
Freshly grated parmesan cheese, for serving

Instructions

Step 1: In a large soup pot or Dutch oven, combine the chicken stock or bone broth, carrots, celery, shallot or onion, garlic, fresh thyme, bay leaf, parmesan rind, a drizzle of olive oil, and salt and pepper. Cover with a lid and bring to a boil over high heat. Once boiling, reduce heat to low and simmer with the lid on for 20-30 minutes, or until the vegetables are very tender.
Step 2: Remove the thyme sprigs, bay leaf, and parmesan rind from the pot. Transfer the cooked vegetables to a blender, add a ladleful of broth, and blend until very smooth. Keep the blender lid slightly cracked to allow steam to escape. Pour some or all of the pureed vegetables back into the soup and stir to combine. Alternatively, use an immersion blender directly in the pot to puree the vegetables.
Step 3: Squeeze in fresh lemon juice to brighten the soup—avoid making it taste lemony. Taste and adjust salt and pepper as needed. Cover the pot to keep the soup warm while you cook the pasta.
Step 4: Cook the stelline pasta in a pot of salted boiling water according to package instructions. Drain the pasta and divide it into serving bowls. Ladle the warm soup over the pasta, then top with freshly grated parmesan cheese and a sprinkle of freshly cracked black pepper.

Tips & Variations

Using the parmesan rind adds a rich, savory depth—don’t skip it if you can find one.
For a vegetarian version, substitute vegetable broth for the chicken stock.
If you don’t have stelline, small star-shaped or tiny pasta like acini di pepe works well.
An immersion blender makes pureeing easier and keeps you from handling hot soup.

Storage

Store any leftover soup and cooked pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove, adding a splash of broth or water if it’s too thick. Reheat pasta by warming briefly in simmering water or microwaving with a damp paper towel to prevent drying.

How to Serve

A white speckled bowl filled with a warm, orange-yellow soup, thick with small, white couscous pearls evenly spread throughout. The soup is lightly sprinkled with small green herb leaves and thin shreds of pale cheese, adding texture on the surface. A silver spoon with a black handle rests inside the bowl, partially submerged in the soup. The background is a white marbled texture, with a small white cup of olive oil and some herbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten free?

Yes, any small pasta shape works well in this soup. Just adjust the cooking time according to the pasta package directions.

Why puree the vegetables in the soup?

Pureeing the vegetables creates a smooth, creamy texture that makes the soup comforting and velvety without adding cream or dairy, balancing the flavors beautifully.