Vegetarian Pastina Soup: Cozy Comfort in 20 Minutes

Skip the chef-y flexing. You want a bowl that hugs your soul and shows up fast.

This Vegetarian Pastina Soup is the quiet hero that turns random pantry scraps into a legit, crave-worthy meal. It’s cheap, it’s cheerful, and it tastes like childhood—but smarter.

No meat, no weird substitutes—just clean flavor, silky broth, and tiny pasta that makes every spoonful feel like a win.

What Makes This Recipe Awesome

Weeknight fast: From chopping board to bowl in about 20 minutes.
Picky-eater friendly: Tiny pastina = big comfort. Even skeptics say yes.
True flavor, simple parts: Onion, garlic, carrots, celery, broth, and a couple of finishers—nothing complicated.
Budget MVP: Pantry staples deliver restaurant-level results.
Flexible: Add spinach, white beans, or peas—this soup doesn’t complain.

Servings, Prep Time, Cooking Time, Calories

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Calories: ~260 per serving (estimate; see Nutrition Stats)

Ingredient Checklist

2 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
2 medium carrots, diced small
2 celery stalks, diced small
3 cloves garlic, minced
6 cups low-sodium vegetable broth (or water + bouillon)
1 cup pastina (stelline, acini di pepe, or orzo)
1 bay leaf
1 teaspoon Italian seasoning or dried thyme
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Pinch red pepper flakes (optional)
1 cup baby spinach or chopped kale (optional)
1/2 cup canned cannellini beans, drained and rinsed (optional for protein)
2 tablespoons grated Parmesan or vegetarian Italian hard cheese (optional; use a rennet-free brand if strictly vegetarian)
1 tablespoon lemon juice, plus extra to taste
Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Sweat the aromatics: Heat olive oil in a large pot over medium.
Add onion, carrots, and celery. Cook 4–5 minutes until softened and glossy.
Add the garlic and spices: Stir in garlic, Italian seasoning, bay leaf, black pepper, and red pepper flakes.
Cook 30 seconds until fragrant—don’t let the garlic brown.
Broth in: Pour in the vegetable broth. Bring to a gentle boil, then reduce to a lively simmer.
Pastina time: Stir in the pastina.
Simmer 5–7 minutes, stirring occasionally so nothing sticks. Taste a piece; it should be just tender.
Finish smart: Remove from heat.
Stir in lemon juice. Add spinach and beans (if using) and let the residual heat wilt the greens, 1–2 minutes.
Season and serve: Adjust salt, pepper, and lemon to taste.
Ladle into bowls, top with parsley and a light sprinkle of cheese if desired. Slurp immediately.

How to Store It Right

Short-term: Refrigerate in airtight containers for up to 4 days.
The pasta will continue to absorb liquid—totally normal.
Pro move: Store the cooked pastina separately from the broth. Combine when reheating so the pasta doesn’t turn mushy.
Freezing: Freeze the broth and veggies without pasta for up to 3 months.
Cook fresh pastina when ready to serve, then combine.
Reheat: Warm gently on the stove, adding extra broth or water to return it to your preferred consistency.

Why It’s Worth Making

This soup delivers maximum comfort with minimum effort. You get the nostalgic charm of tiny pasta plus a vegetable base that doesn’t feel like a compromise.

It’s versatile enough for weeknights, snow days, or “I have nothing in the fridge” emergencies. And yes, it’s the kind of bowl that makes you feel good after, not sluggish—big win, IMO.

Nutrition Stats

Per serving (4 servings; with spinach, without beans or cheese): approximately 260 calories, 9g fat (1.5g saturated), 38g carbs, 2g fiber, 6g protein, 750mg sodium (varies with broth).

If you add 1/2 cup cannellini beans per pot, bump protein to ~8–9g per serving. Cheese adds ~20–40 calories and 1–2g protein per serving depending on amount.

Easy-to-Miss Errors

Overcooking the pastina: Those tiny shapes go from al dente to baby food fast.
Taste early.
Skipping the acid: Lemon juice wakes up the broth. Without it, flavors can feel flat.
Letting garlic burn: Bitter town.
Keep heat moderate and stir constantly once garlic hits the pot.
Under-salting the broth: Low-sodium is great, but you still need enough salt to make vegetables and pasta pop.
Adding greens too early: They’ll dull and overcook. Stir in at the end off heat.

Creative Twists

Herb bomb: Finish with a swirl of pesto instead of parsley for a basil-forward vibe.
Protein boost: Add chickpeas or white beans and a handful of frozen peas—extra nutrients with zero drama.
Umami upgrade: Toss in a Parmesan rind while simmering (use vegetarian-friendly cheese).
Remove before serving.
Creamy comfort: Stir in 1–2 tablespoons mascarpone or a splash of oat cream at the end for a velvety finish.
Spice lane: Swap Italian seasoning for a pinch of smoked paprika and oregano for a cozy, smoky note.
Lemon-pepper zing: Add extra lemon zest and a grind of coarse black pepper right before serving. FYI: total flavor unlock.

FAQ

What is pastina, and what can I use if I can’t find it?

Pastina refers to tiny pasta shapes like stelline (little stars), acini di pepe, orzo, or ditalini.

If you can’t find classic pastina, use any small shape that cooks in about 7 minutes. Even broken spaghetti works in a pinch.

Can I make this gluten-free?

Yes.

Use a gluten-free small pasta and watch the cook time—GF pasta can soften quickly. The rest of the recipe is naturally gluten-free if your broth is certified GF.

How do I make it richer without dairy?

Add a drizzle of good olive oil at the end, simmer with a piece of kombu for savory depth (remove before serving), or stir in a spoonful of white miso off heat for umami without cream.

Will the pasta get mushy in leftovers?

If stored together, yes—pastina keeps absorbing liquid.

Either cook the pasta separately and combine as you go, or embrace a thicker, stew-like texture when reheating and loosen with extra broth.

Can I use water instead of broth?

You can, but season more aggressively and consider adding a bouillon cube, Parmesan rind, or a splash of soy sauce for depth. Taste and adjust until it sings.

Is this kid-friendly?

Absolutely.

The small pasta shape and mild flavor usually win. Skip the red pepper flakes and let kids add cheese at the table for a customizable bowl.

Chef’s Final Word

Vegetarian Pastina Soup proves you don’t need a dozen ingredients or hours to make something worth craving.

Keep it simple, season with intention, and finish with acid and herbs. When in doubt, ladle it hot and eat it faster than your stress can catch up.

That’s the move.