If you’re looking for a comforting, quick, and delicious meal that warms the soul, this Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe is exactly what you need. It’s a beautiful blend of tender pastina pasta swimming in a savory vegetable broth, brightened by the sweetness of carrots, freshness of parsley, and finished with a generous sprinkle of sharp Pecorino Romano cheese. Each spoonful brings a comforting mix of textures and flavors that feels like a warm hug on a chilly day.

Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe - Recipe Image

Ingredients You’ll Need

The magic of this soup starts with a handful of simple but essential ingredients, each playing its part to create a harmonious flavor and vibrant color palette. These staples not only keep the recipe straightforward but also ensure every spoonful is bursting with goodness.

Pastina pasta: Tiny pearls of pasta that cook quickly and provide the perfect comforting bite.
Low-sodium vegetable broth: A light, flavorful base that allows the other ingredients to shine without overpowering.
Olive oil: Adds a silky richness and helps gently soften the onions and garlic.
Onion, diced: Builds foundational savory notes and sweetness when sautéed.
Garlic cloves, minced: Infuses the soup with aromatic warmth and depth.
Diced carrots: Bring a subtle sweetness and cheerful orange color.
Fresh parsley, finely chopped: Adds a fresh herbal brightness just before serving.
Grated Pecorino Romano cheese: Sharp, salty, and nutty, it crowns the soup beautifully.
Freshly cracked black pepper: Provides a little spicy kick and flavor complexity.
Salt: Enhances and balances all the flavors perfectly.

How to Make Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe

Step 1: Sauté Onions for a Flavor Base

Start by heating olive oil in a large pot over medium heat. Toss in the diced onions and let them cook slowly until they’re soft and translucent, about 5 minutes. This step releases their natural sweetness and forms a rich flavor foundation that sets the tone for the entire soup.

Step 2: Add Carrots and Garlic

Next, stir in the diced carrots and minced garlic. Cook these together just long enough so that you can smell their wonderful aroma—usually 1 to 2 minutes. This combination adds both sweetness and a hint of pungency that makes the broth irresistible.

Step 3: Pour in the Vegetable Broth and Simmer

Pour the low-sodium vegetable broth straight into the pot. Bring the mixture gently to a simmer. This warm bath will allow the flavors to meld beautifully and prepare the liquid base for the pasta.

Step 4: Cook the Pastina Pasta

Once the broth is simmering, stir in the pastina pasta. Cook according to the package instructions, usually around 3 to 5 minutes, until the pasta is al dente. Pastina’s tiny shape means it cooks super fast and adds a lovely tender texture without becoming mushy.

Step 5: Season and Add Parsley

Season the soup with salt and freshly cracked black pepper to your taste. Just before serving, stir in the finely chopped fresh parsley. This final addition gives the soup a bright, fresh lift that complements the earthy and creamy notes.

Step 6: Serve with Pecorino Romano Cheese

Ladle the hot soup into bowls and sprinkle each serving with grated Pecorino Romano cheese. This salty, nutty cheese melts slightly in the warm broth, creating a rich and indulgent finish you’ll want to savor.

How to Serve Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe

Garnishes

While the classic topping is grated Pecorino Romano, feel free to get creative. A sprinkle of extra parsley or a drizzle of high-quality olive oil can elevate the presentation. For a little heat, crushed red pepper flakes make a fantastic addition.

Side Dishes

This hearty yet light soup pairs beautifully with rustic crusty bread or warm garlic focaccia. A simple mixed green salad with a lemon vinaigrette is also a refreshing counterbalance, making the entire meal well-rounded but not heavy.

Creative Ways to Present

For an elegant twist, serve this soup in small espresso cups or mini bowls as an appetizer at your next dinner party. You could even layer it in clear glass jars to show off the colorful carrots, green parsley, and creamy broth for a fun, visual appeal.

Make Ahead and Storage

Storing Leftovers

This Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. Because the pasta can absorb liquid and soften more over time, keep the broth a little looser by adding extra broth or water when reheating.

Freezing

While you can freeze the soup, it’s best to freeze the broth and cooked vegetables separately from the pastina pasta. The pasta tends to become mushy after freezing and thawing. When ready to enjoy, thaw the broth mixture and freshly cook the pastina pasta right before serving.

Reheating

Reheat gently on the stove over low to medium heat, stirring often. Add in a splash of broth or water to refresh the soup’s consistency. Stir in fresh parsley and Pecorino Romano just before serving for the freshest flavor and texture.

FAQs

Can I use chicken broth instead of vegetable broth?

Absolutely! Chicken broth lends a richer, deeper flavor, making the soup heartier. Just be mindful of the salt content in whichever broth you choose to keep the seasoning balanced.

Is pastina pasta gluten-free?

Traditional pastina is made from wheat, so it is not gluten-free. However, you can find gluten-free pastina alternatives at specialty stores or use another small gluten-free pasta to enjoy this soup without gluten.

Can I add other vegetables to this soup?

Definitely! Feel free to toss in diced zucchini, spinach, or peas for extra nutrition and variety. Just add them based on their cooking times so they don’t become too mushy.

How can I make this soup vegan?

Simply omit the Pecorino Romano cheese or use a plant-based cheese alternative. The soup itself is already very vegetable-forward and flavorful without it.

What if I want a creamier texture?

Add a splash of coconut milk or a touch of heavy cream toward the end of cooking for a luscious, velvety finish. It pairs especially well with the savory notes of the Pecorino Romano cheese.

Final Thoughts

This Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe is pure comfort in a bowl. Its simplicity and heartwarming flavors make it a go-to when you want something nourishing and quick without any fuss. I wholeheartedly encourage you to give this recipe a try — it’s not just soup, it’s a little moment of joy and warmth you deserve any day of the week.

Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe

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4.2 from 66 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting and quick-to-make Pastina Soup featuring tender pastina pasta simmered in a flavorful vegetable broth with sautéed onions, garlic, and carrots, finished with fresh parsley and Pecorino Romano cheese for a warm, satisfying meal.

Ingredients

Scale

Soup Base

4 cups low-sodium vegetable broth
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 cup diced carrots
Salt to taste
Freshly cracked black pepper to taste

Pasta and Garnish

1 cup pastina pasta
¼ cup fresh parsley, finely chopped
½ cup grated Pecorino Romano cheese

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Instructions

Sauté Onions: Heat olive oil in a large pot over medium heat. Add diced onions and cook, stirring occasionally, until they become translucent and fragrant, about 5 minutes.
Add Carrots and Garlic: Stir in the diced carrots and minced garlic, cooking until the garlic releases its aroma, approximately 1-2 minutes.
Add Broth and Simmer: Pour in the vegetable broth, increasing the heat to bring the mixture to a gentle simmer.
Cook Pastina: Add the pastina pasta to the simmering broth and cook according to the package instructions, typically 3-5 minutes, until the pasta is al dente.
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 retain its bright flavor.
Serve with Cheese: Ladle the hot soup into bowls and top each serving with grated Pecorino Romano cheese for a savory finish.