Pastina is lovingly referred to as “Italian Penicillin” because much like chicken soup it’s said to heal any ailment! The name Pastina refers to the little pasta which can be any shape. For generations Italian and Italian American nonnas have been making this simple dish as a cure all for whatever ails you. Its simplicity of ingredients is not only delicious but extremely comforting.
Table of Contents
Ingredients You’ll Need
- Pasta: dry Stelline Pasta (little stars – or use any “little” pasta such as acini di pepe, alfabeto and orzo)
- Vegetables: carrot, celery, onion, garlic.
- Condiments: vegan “chicken” broth, pepper.
- Dairy alternatives: grated vegan parmesan.
How to Make This Vegan Pastina Recipe (with Step by Step Photos)
Add The Vegetables and Simmer
Add the carrot, onion, celery and garlic to a large pot along with 4 1/2 cups of the broth. Cover the pot and bring it to a boil. Immediately turn down the heat and keep it at a hard simmer for 15 minutes or until all of the vegetables are tender.
Blend The Vegetables
Remove only the vegetables from the pot and add them to a blender along with 2-3 ladles of the cooked broth (do not discard the broth). Blend until completely smooth.
Mix and Season
Add the blended vegetable mixture back to the remaining broth in the pot and add in the 1 1/2 cups of broth that was set aside. Season with pepper and bring to a low boil.
Add The Pastina
Add in the pastina and mix well. Cook for 6-7 minutes stirring frequently. Pastina likes to stick very quickly so don’t leave it unattended!
Add The Grated Vegan Parmesan
As soon as the pastina is done, remove the pot from the heat and add in the grated parmesan. Mix until the cheese is well incorporated.
Serve & Enjoy!
Serve hot with additional grated dairy-free parmesan and enjoy!
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More Vegan Recipes You Might Like
If you enjoyed this Pastina recipe, you might also like the following vegan recipes.
- Vegan Birria (Made With Jackfruit): This is a vegan twist on the traditional bold and deeply flavorful meat stew from Jalisco, Mexico. This recipe uses jackfruit in place of meat to give it texture while keeping it fully plant based. It can be enjoyed as a stew or as tacos!
- Creamy Roasted Tomato Gnocchi: This super easy roasted tomato & coconut gnocchi skillet is fully vegan and made with simple ingredients. The perfect delicious weeknight dinner!
- Vegan Crab Bisque (With Mushrooms): Crab bisque is known for its smooth velvety texture, its rich flavor and subtle sweetness. This recipe has all of those same delicious characteristics but is dairy-free and completely vegan with oyster mushrooms standing in for the crab. Mushrooms are full of umami flavor and many varieties can even evoke flavors of seafood, making them perfect for this vegan crab bisque.
- Comforting Classic Split Pea Soup (Easy & Delicious): This classic split pea soup is easy to make, comforting, delicious, and all around perfect for a cozy, healthy, and satisfying meal.
- Pasta Fagioli (Easy & Comforting Italian Pasta & Bean Soup): The most comforting bowl of pasta and beans! This pasta fagioli recipe is a vegan take on the classic Italian pasta and bean soup. It’s hearty, full of flavor, and absolutely delicious.
Vegan Pastina – RECIPE CARD
Use this recipe card to save and/or print this recipe. For additional step by step photos, be sure to read the full article above.
Vegan Pastina (Comforting Italian Noodle Soup)
Ingredients
- 5.7 ounces dry Stelline Pasta - (little stars, or use any “little” pasta such as acini di pepe, alfabeto and orzo)
- 1 small Carrot - peeled and cut in half
- 2 ribs Celery - cut in half
- 1/2 small onion
- 4 cloves Garlic - peeled
- 6 cups Vegan Chicken Broth
- 1/3 cup grated Vegan Parmesan - plus more for serving
- 1 pinch ground black pepper - or to taste
Instructions
- Add the carrot, onion, celery and garlic to a large pot along with 4 1/2 cups of the broth. Cover the pot and bring it to a boil. Immediately turn down the heat and keep it at a hard simmer for 15 minutes or until all of the vegetables are tender.
- Remove only the vegetables from the pot and add them to a blender along with 2-3 ladles of the cooked broth (do not discard the broth). Blend until completely smooth.
- Add the blended vegetable mixture back to the remaining broth in the pot and add in the 1 1/2 cups of broth that was set aside. Season with pepper and bring to a low boil.
- Add in the pastina and mix well. Cook for 6-7 minutes stirring frequently. Pastina likes to stick very quickly so don’t leave it unattended!
- As soon as the pastina is done, remove the pot from the heat and add in the grated parmesan. Mix until the cheese is well incorporated.
- Serve hot with additional grated parmesan and enjoy!
Equipment
🥣 This recipe is part of Best of Vegan contributor Devorah Bowen‘s monthly column, The Art of Soups & Stews, in which she delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes. Click here to view all other recipes from the column.
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Recipe and photography © by Devorah Bowen. Find even more of Devorah Bowen’s recipes on her blog, The Yummy Vegan, her Instagram account, as well as here on Best of Vegan.
So delicious! Will make it again soon!