Vegan Pastina Soup

We are in the full swing of winter here in the Midwest, and that means its time to gear up for the winter sick season. Although, because we have a kid in preschool, I’m pretty sure one or all of my family members have had a cough since school started in September, so it is always sick season for us. This easy Pastina Soup recipe has been a staple in our fridge this year.

“Pastina” is an Italian word that translates to “little pasta”. Pastina soup is often referred to as Italian Penicillin for its common use in treating colds in Italian culture. I definitely remember being fed a version of Pastina soup by my Italian mother when I was sick growing up.

Whether or not this soup has any true healing powers, it is still an ultimate comfort food. Traditionally made with chicken broth, I’ve put a plant-based twist on this recipe.

For more easy soup recipes, try this Vegan Italian Wedding Soup, Vegan Corn Chowder, Vegan Baked Potato Soup, or Vegan Spinach and Potato Soup.

For more vegan pasta recipes, try this Vegan Cacio e Pepe, or Vegan Roasted Chickpea Lemon Pasta.

Why You’ll Love this Recipe

• Simple ingredients – This delicious soup is made with hearty vegetables, tiny star-shaped pasta, savory broth, and spices. Pastina is typically easy to find at most major grocery stores, and the rest of the ingredients you probably already have in your pantry.
• Customizable – If you don’t have pasta that is shaped like little stars, you can use any type of pastina you like. Acini de pepe and orzo are two small pasta shapes that will also work well in this soup. I have also made this with alphabet pasta in an attempt to convince my picky eaters to eat more of it — it worked! You can also swap for any veggies of your choosing to make this soup your own.
• One pot meal – This comforting soup is made in just one pot. You have the option to blend the softened veggies, and for this I use an immersion blender to reduce the mess.

Ingredients For Vegan Pastina Soup

• Olive oil – Just a bit of olive oil is used for sauteing the veggies, You can omit the oil to make this recipe oil-free.
• Tiny pasta shapes – Pastina soup is typically made with little stars, but any little pasta shape will work. Acini de pepe, orzo, or even ditalini could work in this recipe.
• Carrots – If you aren’t going to blend this broth, make sure to finely chop all of the vegetables to reduce cooking time.
• Celery – Only two stalks needed for this soup. Add some of the chopped celery greens for extra flavor and health benefits if desired!
• Yellow onion – I prefer the milder flavor of yellow onion for this recipe, but you can always swap for white onion or shallot if that is all you can find.
• Vegetable broth – You can swap for vegetable stock or any other flavorful broth you like. Traditionally made with homemade chicken broth, you can use chicken or beef broth if you aren’t vegan.
• Herbs & spices – I use garlic powder, onion powder, oregano, and parsley. You can certainly opt for fresh herbs for this recipe, but they can be hard to find in the winter time.
• Salt & black pepper – Essential for adding some flavor. Increase the black pepper for a more of a kick to open up the nostrils.
• Optional: Vegan parmesan cheese. This soup is traditionally made with a parmesan rind right in the broth, but you can add vegan parmesan cheese during or after the cooking process to add some flavor.

How to Make Vegan Pastina Soup

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Begin by peeling and dicing the carrots, celery, and yellow onion. Heat some olive oil in a large pot over medium heat. Add the diced veggies and all of the spices to the pot, and cook the veggies for 5 minutes or until they begin to soften.

Add 4 cups of broth to the stock pot and bring it to a boil. Let simmer for another 5 minutes or until the veggies are very tender. Use an immersion blender to carefully blend the veggies together. Add the last 2 cups of vegetable broth and return the pot to a boil. Once boiling, add the uncooked pastina and let it boil until al dente per package instructions.

For best results you can cook and drain the pastina separately and add in at the end. This takes a little bit of extra time and clean up, so I skip this part and toss the pastina right into the soup.

That’s it! Top with vegan parmesan cheese if desired. Enjoy!

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