If you’re craving a comforting bowl of soup that warms your soul and delights your taste buds, the Pastina Soup with Carrots and Pecorino Romano Recipe is exactly what you need. This simple yet flavorful dish combines tender pastina pasta with sweet carrots and the salty, nutty punch of Pecorino Romano cheese. Each spoonful offers a beautiful harmony of textures and fresh, homey flavors that feel like a gentle hug on a chilly day. Whether you’re looking for a quick lunch or a soothing dinner, this soup is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to making this soup shine. The magic comes from just a few fresh and pantry staples working together to create a dish that’s rich in flavor and inviting in every way. Each element, from the aromatic onions to the savory Pecorino Romano, plays a crucial role in the final result.
- 1 cup pastina pasta: Tiny star-shaped pasta that cooks quickly and provides a delightful tender texture.
- 4 cups low-sodium vegetable broth: Creates a flavorful, light base without overwhelming saltiness.
- 2 tablespoons olive oil: Adds a silky richness and helps to soften the aromatics.
- 1 medium onion, diced: Brings natural sweetness and depth when sautéed.
- 2 garlic cloves, minced: Infuses the soup with a gentle, fragrant warmth.
- 1 cup diced carrots: Offers subtle sweetness and vibrant color, making the soup visually inviting.
- ¼ cup fresh parsley, finely chopped: Adds a fresh, herbaceous brightness just before serving.
- ½ cup grated Pecorino Romano cheese: The star of the show, delivering sharp, salty flavor and a creamy finish.
- Freshly cracked black pepper to taste: Adds just the right amount of spice and complexity.
- Salt to taste: Enhances all the natural flavors perfectly.
How to Make Pastina Soup with Carrots and Pecorino Romano Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onions and cook them until they turn translucent and soft, about 5 minutes. This step unlocks their natural sweetness and builds the flavorful base of the soup. Once you see those golden edges, you’re ready for the next step.
Step 2: Add Carrots and Garlic
Stir in the diced carrots and minced garlic into the pot with the onions. Cook them just until you can smell their wonderful aroma filling your kitchen, usually around 1 to 2 minutes. This quick sauté helps the carrots to start softening and the garlic to mellow out, enhancing the soup’s overall fragrance.
Step 3: Pour in the Broth and Simmer
Pour the low-sodium vegetable broth into the pot, stirring to combine all those savory bits stuck on the bottom. Raise the heat slightly and bring everything to a gentle simmer. This warm, bubbling mix will soon turn into the perfect liquid foundation for your soup.
Step 4: Cook the Pastina Pasta
Once the broth is simmering, add the pastina pasta. These tiny stars cook in just 3 to 5 minutes, so keep an eye on them to get that perfect al dente bite. Stir occasionally to prevent sticking and make sure each tiny pasta piece gets cozy in the broth.
Step 5: Season and Add Fresh Parsley
After the pastina has softened but still has a slight chew, season the soup with salt and freshly cracked black pepper to your liking. Just before serving, fold in the finely chopped fresh parsley to introduce a burst of fresh, herbaceous flavor that brightens the entire bowl.
Step 6: Serve with Pecorino Romano Cheese
Ladle the steaming hot soup into bowls and top generously with the grated Pecorino Romano cheese. The salty, tangy cheese melts slightly into the warm broth, creating a luscious finish that ties all the flavors together beautifully.
How to Serve Pastina Soup with Carrots and Pecorino Romano Recipe
Garnishes
The fresh parsley is a classic garnish, but feel free to get creative with a sprinkle of extra Pecorino Romano or a drizzle of good olive oil. Adding a crack of black pepper just before serving can also enhance the flavor layers and presentation for an inviting table experience.
Side Dishes
This soup is comfort food at its finest but pairs wonderfully with warm crusty bread or a light salad dressed in lemon vinaigrette to add crunch and freshness. A toasted garlic baguette alongside makes for a perfect dipping partner.
Creative Ways to Present
For a cozy dinner party, serve this soup in small, rustic bowls with generous shavings of Pecorino Romano on top. You can even add a sprig of parsley or place an edible flower to cheer up the presentation. Serving it in mini bread bowls or alongside small stuffed focaccia makes for a charming and memorable meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, they keep beautifully in the refrigerator for up to 3 days. Store the soup in an airtight container to preserve freshness. Before cooling, let the soup cool down to room temperature to avoid condensation.
Freezing
You can freeze Pastina Soup with Carrots and Pecorino Romano Recipe, but keep in mind that the pasta might become a bit softer when reheated. For best texture, consider freezing the soup without the pasta and adding it freshly cooked when you reheat the broth.
Reheating
Reheat the soup gently on the stovetop over low to medium heat. Stir frequently and add a splash of broth or water if it seems too thick. If you froze the pasta separately, cook it fresh and mix it in once the soup is warmed through, maintaining that perfect al dente bite.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth adds a richer depth of flavor and works beautifully in this recipe. Just be mindful of the salt content, and adjust seasoning accordingly.
What can I substitute for pastina pasta?
If you don’t have pastina on hand, any small shaped pasta like orzo, acini di pepe, or small ditalini will work well. Just watch cooking times since they may vary slightly.
Is Pecorino Romano cheese necessary for this soup?
Pecorino Romano lends a unique salty and tangy flavor that really elevates the soup, but if you can’t find it, Parmesan is a fine substitute. Just expect a slightly different flavor profile.
Can I make this soup vegan?
Yes! Swap out the Pecorino Romano for a vegan cheese or simply omit it. Use vegetable broth to keep it completely plant-based and still delicious.
How can I make this soup heartier?
Add cooked shredded chicken, white beans, or sautéed mushrooms to boost protein and texture. You could also toss in some baby spinach or kale for extra greens.
Final Thoughts
There is something truly special about the simple joy of a well-made bowl of soup, and this Pastina Soup with Carrots and Pecorino Romano Recipe captures that feeling perfectly. It’s quick to make, irresistibly tasty, and nurturing in every sense of the word. I hope you take a moment to try this recipe soon — your kitchen and your heart will thank you!
Print
Pastina Soup with Carrots 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
Description
This comforting Pastina Soup is a quick and easy dish perfect for a light meal or starter. Featuring small star-shaped pasta simmered in a flavorful vegetable broth with sautéed onions, garlic, and carrots, it’s finished with fresh parsley and a sprinkle of tangy Pecorino Romano cheese for a simple yet delicious bowl of warmth.
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
- Salt to taste
- Freshly cracked black pepper to taste
Pasta & Garnish
- 1 cup pastina pasta
- ¼ cup fresh parsley, finely chopped
- ½ cup grated Pecorino Romano cheese
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté them until they become translucent, which takes about 5 minutes. This step builds a flavorful base for the soup.
- Add Carrots and Garlic: Stir in the diced carrots and minced garlic and cook until fragrant, about 1-2 minutes. This helps release their aromatic flavors into the broth.
- Simmer Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. The simmering will soften the vegetables and prepare the liquid for cooking the pasta.
- Cook Pastina: Add the pastina pasta to the simmering broth and cook until al dente, typically 3-5 minutes according to package instructions. Be careful not to overcook as pastina cooks quickly.
- Season and Finish: Season the soup with salt and freshly cracked black pepper to your taste. Stir in the finely chopped parsley just before serving to add freshness and color.
- Serve: Ladle the soup into bowls and top each serving with a generous sprinkle of grated Pecorino Romano cheese. Serve hot for a comforting meal.
Notes
- For a creamier texture, you can add a splash of cream or milk before serving.
- Use low-sodium broth to control the saltiness of the soup.
- Pastina cooks very quickly; monitor closely to avoid it becoming mushy.
- Garnish with additional parsley or a drizzle of olive oil for extra flavor.
- This soup pairs well with crusty bread or a light side salad.
