If you are looking for a comforting yet elegant bowl of warmth, this Pastina Soup with Pecorino Romano and Fresh Herbs Recipe is exactly what you need. It’s a simple Italian classic elevated by the rich saltiness of Pecorino Romano and the bright freshness of herbs, all wrapped in the tiniest, tender pasta pearls that make every spoonful feel like a cozy hug. Perfect for any time you crave something nourishing and quick without sacrificing flavor, this soup is a personal favorite that never fails to satisfy.
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to create harmony in flavor, texture, and color. From the mellow sweetness of sautéed onions and carrots to the sharp umami of Pecorino Romano, every component plays a vital role in making this soup so special.
- Pastina pasta: The star of the dish, these tiny pasta shapes cook quickly and give the soup a luscious, gentle bite.
- Low-sodium vegetable broth: A flavorful, light base that lets the other ingredients shine.
- Olive oil: Adds richness and helps soften the vegetables for depth.
- Onion, diced: Provides sweetness and body after being sautéed.
- Garlic cloves, minced: Infuses the soup with an aromatic warmth.
- Diced carrots: Introduces a subtle crunch and natural sweetness.
- Fresh parsley, finely chopped: Lends a vibrant herbal note and brightness just before serving.
- Grated Pecorino Romano cheese: Brings a salty, tangy finish that elevates the entire bowl.
- Freshly cracked black pepper: Adds mild heat and complexity.
- Salt: Enhances all the flavors perfectly when used sparingly.
How to Make Pastina Soup with Pecorino Romano and Fresh Herbs Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about five minutes. This slow sauté brings out the natural sweetness and sets a flavorful foundation for the soup.
Step 2: Add Carrots and Garlic
Next, stir in the diced carrots and minced garlic. Let them cook together until the garlic releases its enchanting fragrance and the carrots soften slightly, which will add a subtle sweetness and texture contrast to your soup.
Step 3: Simmer the Broth
Pour in the low-sodium vegetable broth and raise the heat to bring everything to a gentle simmer. This warm, flavorful liquid is where all the flavors begin to meld beautifully.
Step 4: Cook the Pastina
Add the pastina pasta to the simmering broth and cook it according to the package instructions, usually around 3 to 5 minutes, just until al dente. This ensures your pasta has a tender bite without becoming mushy.
Step 5: Season and Add Herbs
Season the soup lightly with salt and freshly cracked black pepper. Just before serving, stir in the freshly chopped parsley to brighten the flavors and add a lovely splash of green.
Step 6: Finish with Pecorino Romano
Serve each bowl hot, generously topped with grated Pecorino Romano cheese. The cheese adds a salty, nutty richness that perfectly balances the light broth and tender pasta.
How to Serve Pastina Soup with Pecorino Romano and Fresh Herbs Recipe
Garnishes
Beyond freshly chopped parsley and grated Pecorino Romano, you can sprinkle a few red pepper flakes if you like a gentle kick or a dash of lemon zest to add an unexpected brightness. A drizzle of extra virgin olive oil just before serving also enhances the soup’s silky mouthfeel.
Side Dishes
This soup pairs beautifully with a crisp green salad dressed lightly with lemon and olive oil or some crusty artisan bread for dipping. A simple bruschetta topped with tomato and basil can also add a refreshing counterpoint to the warm, creamy soup.
Creative Ways to Present
For an elegant touch, serve the Pastina Soup with Pecorino Romano and Fresh Herbs Recipe in small, warmed bowls or ramekins as an appetizer at a dinner party. Garnish with a sprig of fresh herb and a twist of black pepper to make every serving feel special and inviting.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to three days. Because pastina absorbs liquid over time, consider adding a splash of broth or water when reheating to restore the soup’s silky consistency.
Freezing
Freezing this soup is possible but not ideal due to the delicate texture of pastina, which can become mushy after thawing. If you do freeze it, undercook the pasta slightly so it holds up better after reheating.
Reheating
Reheat gently on the stove over low heat, stirring frequently. Add extra broth or water as needed to refresh the soup and prevent it from becoming too thick or sticky.
FAQs
What is pastina pasta?
Pastina is a tiny, star-shaped or round pasta commonly used in Italian cooking, especially in soups. Its small size means it cooks very quickly and creates a comforting texture perfect for delicate broths.
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer flavor to the soup, making it heartier. Just make sure to adjust the salt accordingly since chicken broth can be saltier than vegetable broth.
Is Pecorino Romano cheese essential?
Pecorino Romano is a wonderfully salty and tangy cheese that gives this soup its signature flavor. If you can’t find it, a good-quality Parmesan can work as a substitute, but the taste will be slightly different.
Can I add other herbs besides parsley?
Yes! Fresh thyme, basil, or even a touch of rosemary can add different flavor profiles. Just add stronger herbs in small amounts to avoid overpowering the delicate balance of the soup.
How long does it take to make this soup?
This Pastina Soup with Pecorino Romano and Fresh Herbs Recipe comes together in about 25 minutes, making it perfect for a quick yet comforting meal on busy days.
Final Thoughts
This Pastina Soup with Pecorino Romano and Fresh Herbs Recipe is such a heartwarming dish that I always recommend keeping the ingredients on hand for whenever you need a bit of soothing comfort. It’s simple, quick, and utterly delicious — a perfect bowlful of love you can whip up any day of the week. Give it a try and see how easy it is to bring a little Italian magic into your kitchen!
Print
Pastina Soup with Pecorino Romano and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Pastina Soup is a quick and easy Italian-inspired soup perfect for a cozy meal. Made with tiny pastina pasta, sautéed vegetables, and savory vegetable broth, it is finished with fresh parsley and a generous sprinkle of Pecorino Romano cheese for a rich, flavorful touch.
Ingredients
Soup Base
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup diced carrots
Pasta
- 1 cup pastina pasta
Finishing Touches
- ¼ cup fresh parsley, finely chopped
- ½ cup grated Pecorino Romano cheese
- Freshly cracked black pepper to taste
- Salt to taste
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and soft, about 5 minutes, to develop the soup’s flavor base.
- Add Carrots and Garlic: Stir in the diced carrots and minced garlic. Cook for 1-2 minutes until the garlic becomes fragrant, ensuring the vegetables are tender and aromatic.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth, stirring to combine. Bring the mixture to a gentle simmer to meld the flavors together.
- Cook Pastina: Add the pastina pasta to the simmering broth. Cook according to package instructions, usually about 3-5 minutes, until the pasta is al dente — tender but with a slight bite.
- Season and Add Parsley: Season the soup with salt and freshly cracked black pepper to taste. Stir in the finely chopped fresh parsley just before serving to add brightness and color.
- Finish with Cheese: Serve the soup hot, topped with a generous sprinkle of grated Pecorino Romano cheese, which adds a salty, savory richness to each bowl.
Notes
- Use low-sodium broth to better control the salt level of the soup.
- Pastina cooks very quickly, so watch it carefully to avoid overcooking and turning mushy.
- For a non-vegetarian version, chicken broth can replace vegetable broth.
- Add a squeeze of fresh lemon juice at the end for a bit of brightness, if desired.
