If you are craving a bowl of comforting warmth that feels like a gentle hug, then this Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe is exactly what you need. It’s a soothing, simple soup that combines tiny pastina pasta with naturally sweet carrots, fresh parsley, and the nutty richness of Pecorino Romano cheese to create a dish that is both humble and deeply satisfying. This soup is perfect for any day you want something cozy, bright, and utterly delicious without any fuss.
Ingredients You’ll Need
Gathering a handful of straightforward, wholesome ingredients is all it takes to whip up this delightful soup. Each component plays a starring role: the silky olive oil builds flavor, the crisp carrots add natural sweetness and color, and the Pecorino Romano cheese crowns the dish with its signature savory punch.
- 1 cup pastina pasta: Tiny stars or little shapes that cook quickly and add lovely texture.
- 4 cups low-sodium vegetable broth: Keeps the soup light yet flavorful without overpowering the ingredients.
- 2 tablespoons olive oil: A smooth base that helps soften the vegetables and enriches the soup’s aroma.
- 1 medium onion, diced: Adds a fragrant sweetness once sautéed until translucent.
- 2 garlic cloves, minced: Delivers just the right touch of warm, aromatic depth.
- 1 cup diced carrots: Brings a subtle natural sweetness and bright orange color.
- ¼ cup fresh parsley, finely chopped: Adds fresh, herbaceous brightness that wakes up the palate.
- ½ cup grated Pecorino Romano cheese: Offers a sharp, salty finish that makes every spoonful sing.
- Freshly cracked black pepper to taste: Adds a gentle kick and balances the flavors wonderfully.
- Salt to taste: Enhances and brings all the other flavors together harmoniously.
How to Make Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onions and let them cook gently until they turn translucent—this usually takes about 5 minutes. This step builds the flavor foundation for the soup by softening the onions and unlocking their natural sweetness.
Step 2: Add Carrots and Garlic
Next, stir in the diced carrots and minced garlic. Cook everything together until the fragrant scent of garlic fills your kitchen, and the carrots begin to slightly soften, about 2 to 3 minutes. This mix adds a sweet, earthy character and wonderful aroma to the broth.
Step 3: Pour in the Broth
Now, pour in the low-sodium vegetable broth. Bring the entire mixture up to a gentle simmer. This simmering stage lets all the flavors marry beautifully, infusing every spoonful with depth and warmth.
Step 4: Cook the Pastina
Add the pastina pasta to the pot and let it cook according to package instructions, typically 3 to 5 minutes, until al dente. The tiny pasta cooks quickly, becoming tender without losing its slight bite, perfectly complementing the soft carrots and flavorful broth.
Step 5: Season and Add Parsley
Season the soup with salt and freshly cracked black pepper to your liking. Right before serving, stir in the finely chopped parsley to give the soup a fresh, vibrant lift that contrasts beautifully with the warm broth.
Step 6: Serve with Pecorino Romano
Ladle the soup into bowls while it’s hot, then generously sprinkle grated Pecorino Romano cheese on top. This salty, tangy cheese melts slightly into the soup, adding a luxurious finish to this simple dish.
How to Serve Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe
Garnishes
To elevate your Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe, consider additional garnishes like a drizzle of good-quality olive oil, a few red pepper flakes for a gentle heat, or a sprinkle of extra parsley or freshly ground black pepper. Each option adds layers of flavor and visual appeal that make the soup feel extra special.
Side Dishes
This soup pairs wonderfully with crusty bread or a simple green salad to complete a light yet satisfying meal. A garlic toast or a grilled cheese sandwich makes for a cozy accompaniment that balances the subtle textures and flavors of the soup.
Creative Ways to Present
For a charming presentation, serve the soup in small, rustic bowls and garnish with a twirl of Parmesan shards and a sprig of parsley. Perfect for entertaining or family dinners, this simple addition makes the dish look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let any leftovers cool completely, then transfer them to an airtight container and store in the refrigerator for up to 3 days. The flavors develop even more, making it taste just as delightful the next day.
Freezing
This Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe can be frozen, but the pasta may absorb more liquid and become softer when reheated. To freeze, omit adding the parsley and cheese before freezing; add those fresh when you reheat for the best texture and flavor.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it thickens too much. Stir in fresh parsley and Pecorino Romano cheese after heating to brighten the soup and retain its fresh flavors.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth adds a richer flavor that pairs wonderfully with the pastina and vegetables, but the vegetable broth keeps it light and vegetarian-friendly.
Is pastina pasta gluten-free?
Most traditional pastina is made from wheat and contains gluten. Look for gluten-free pastina alternatives if you need a gluten-free version of the soup.
Can I add other vegetables to this soup?
Yes! Feel free to add zucchini, celery, or spinach to boost the veggie content. Just add them during the sauté or simmer stages to ensure they cook through properly.
How do I make this soup vegan?
Simply substitute the Pecorino Romano cheese with a vegan cheese alternative or nutritional yeast for a similar cheesy flavor, and ensure your broth is vegetable-based.
What’s the best way to grate Pecorino Romano cheese?
Use a fine grater or microplane for the best texture. Freshly grated Pecorino Romano melts and integrates beautifully into the hot soup.
Final Thoughts
I cannot recommend making this Pastina Soup with Carrots, Parsley, and Pecorino Romano Recipe enough—it’s an instant favorite that brings comfort and bright flavors together in the most beautiful way. Whether you need a quick dinner or a soothing dish on a chilly day, this soup is sure to warm your heart and soul. So grab your ingredients, get cooking, and enjoy the simple joy of a truly wonderful bowl of soup!
Print
Pastina Soup with Carrots, Parsley, and Pecorino Romano 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
A comforting and simple Italian Pastina Soup featuring small pasta pearls simmered in a savory vegetable broth with sautéed onions, garlic, and carrots, finished with fresh parsley and Pecorino Romano cheese. Perfect for a light meal or when you need a warm, soothing bowl of soup.
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
Main
- 1 cup pastina pasta
Finishing
- 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 translucent, about 5 minutes, to develop a flavorful base.
- Add Carrots and Garlic: Stir in diced carrots and minced garlic, cooking until fragrant and slightly softened, which enhances the soup’s aroma and texture.
- Simmer Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer, preparing it for the pasta.
- Cook Pastina: Add the pastina pasta to the simmering broth and cook according to package instructions for 3-5 minutes until al dente, ensuring the pasta is tender yet firm.
- Season and Garnish: Season the soup with salt and freshly cracked black pepper. Just before serving, stir in the chopped fresh parsley for a burst of color and freshness.
- Serve with Cheese: Ladle the hot soup into bowls and top each serving with grated Pecorino Romano cheese for a rich, savory finish.
Notes
- Use low-sodium broth to control the salt level for a healthier soup.
- Adjust the cooking time of pastina based on package instructions for desired texture.
- For a non-vegetarian version, chicken broth can be substituted for vegetable broth.
- Serve immediately after adding cheese to enjoy the optimal flavor and melted texture.
