This Italian-style pastina soup is warm, golden and full of delicate flavor — the kind of simple comfort you’d get in a traditional Italian home. With carrots, celery, onions and tiny orzo pasta cooked in rich broth, it’s soothing, nourishing and perfect for cold days or whenever you need something gentle and cozy ❤️
Italian Pastina Soup
Stefie
15-20 minutes
20-25 minutes
Italian
Soup
Ingredients
- 120 g orzo (Italian risoni)
- 1 large carrot
- 1 celery stalk
- 1 small onion
- 1 garlic clove
- 2 tbsp butter
- 1 tbsp olive oil
- 1.2 liters chicken or vegetable broth
- ½ tsp turmeric (for a natural golden color – optional but traditionally common)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- grated Parmesan for serving
- fresh parsley
Directions
- Prepare the vegetablesWash, peel and finely dice the carrot. Slice the celery and finely chop the onion. Mince the garlic so everything is ready before cooking.
- Sauté the baseMelt the butter with olive oil in a pot. Add the onion, carrot and celery and cook until soft and lightly fragrant. Add the garlic and let it bloom for a moment.
- Add seasoning & brothSeason with salt, pepper and a small pinch of turmeric for a soft golden color.
Pour in the broth and bring it to a gentle simmer. - Add the orzoOnce the broth is simmering, add the orzo directly into the pot. Cook until al dente, stirring occasionally so it doesn’t stick to the bottom.
- Adjust & finishTaste the broth and adjust salt and pepper.
If the soup becomes too thick (orzo absorbs a lot), add a splash of hot broth or water until it reaches your ideal consistency. - ServeLadle the soup into warm bowls and top with grated Parmesan or fresh parsley if desired.
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