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Classic Comforting Tomato Pastina Soup

Close-up of a bowl of rich tomato pastina soup generously topped with shredded Parmesan cheese and black pepper.
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Make this simple and quick tomato pastina soup, a nostalgic dish perfect for a comforting weeknight meal or when you need a simple remedy.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/2 cup pastina pasta (stelline or acini di pepe)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Combine the broth, diced tomatoes, tomato sauce, oregano, basil, and garlic powder in a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat.
  3. Once boiling, stir in the pastina pasta.
  4. Reduce the heat to medium-low and simmer, stirring occasionally to prevent the pasta from sticking to the bottom, for about 8 to 10 minutes, or until the pasta is tender.
  5. Stir in the olive oil. Season with salt and pepper to your preference.
  6. Ladle the soup into bowls and top each serving with grated Parmesan cheese before serving hot.

Notes

  • For a richer flavor, use high-quality chicken broth.
  • If you do not have pastina, you can substitute with orzo or small elbow macaroni, adjusting the cooking time as needed.
  • This soup thickens as it cools; add a splash of extra broth when reheating if necessary.

Nutrition

Find it online: https://tastethisplate.com/tomato-pastina-soup-recipe/