With just a handful of simple ingredients, you can make this cozy Tomato Pastina Soup to share with the kids in under 30 minutes. Bonus: It also freezes really nicely for quick future meals!
This post is sponsored by Colavita.
I am always looking for easy toddler meals and since we are forever fans of Pastina Soup and Pastina Pasta, I wanted to try a different flavor variation that’s just as cozy. And this recipe, which just needs five simple ingredients is so easy and delicious.
We make a flavorful mixture of broth and tomato, so the base of the soup is rich and delicious. And then we simmer small pasta until just al dente. You can serve this thicker or with more broth, according to how your family enjoys it. (A thicker mixture may be easier for older babies and toddlers to eat with a spoon or their hands.)
This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Use my exclusive code YUMMY25 in their online store for 25% off.
(You may also like Taco Pasta, Cheeseburger Pasta, Red Pepper Pasta, and Broccoli Pasta.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this easy Tomato Pastina.
- Olive oil: I keep Colavita extra-virgin olive oil in my kitchen to use in all sorts of cooking and baking and we use it here to add beneficial fats and extra flavor.
- Marinara sauce: I like to add marinara sauce to this pastina soup for a deep layer of flavor. You can also use crushed tomatoes if you have those on hand.
- Vegetable Broth (or reduced-sodium chicken broth): You can use my Vegetable Broth, which has vegetables blended right into the mixture, or Chicken Broth according to your preference.
- Star pastina: This soup gets its name from the tiny star pasta we use in it. I like to use the Colavita Stars pasta in this since they cook quickly and are a fun shape.
- Parmesan cheese: The finishing flavor of this soup is Parmesan. You can also substitute nutritional yeast to make this recipe dairy-free.
Step-by-Step Instructions
Here’s a preview of how to make this Tomato Pastina Soup so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Blend the marinara sauce very smooth. This makes the best final texture in the soup.
Step 2. Add the marinara sauce and broth to a skillet with tall sides. Bring to a simmer.
Step 3. Add the pasta. Cook for about 8 minutes, stirring occasionally.
Step 4. Stir in the Parmesan. Season to taste. Serve warm, adding more broth if desired.
Frequently Asked Questions
No. Typically pastina is cooked in just enough liquid for it to absorb and make the pasta soft.
You can use orzo pasta, which is another small pasta shape, or acni di peppe. The cooking times may vary slightly.
Most pasta shapes can hold up in soup if you don’t cook them too long. Turn off the heat and move the pot away from the burner as soon as the pasta is al dente.
How to Store
Store leftover pastina pasta in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
Best Tips for Success
- Use vegetable broth to make this vegetarian.
- Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket.
- Simmer Parmesan rind in the broth for extra flavor.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Tomato Pastina Soup
Ingredients
- 1 tablespoon olive oil
- 8 ounces marinara sauce
- 1 quart Vegetable Broth (or reduced-sodium chicken broth)
- 1 cup star pastina
- ½ cup grated Parmesan cheese
- salt and pepper to taste (optional)
Instructions
- Optional: If the marinara sauce is chunky, blend it smooth. This ensures that the broth is very smooth at the end, but is optional if your family doesn't mind more texture.
- Add the olive oil to a medium pot over medium heat. When warm, add the marinara sauce and cook, stirring occasionally for 2 minutes.
- Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
- Add the pasta. Cook for about 8 minutes, stirring occasionally.
- Stir in the Parmesan.
- Season to taste with salt and pepper. Serve warm, adding more broth if desired.
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
- You can also freeze portions of this soup in a freezer container. Thaw overnight in the fridge and warm through in a pot or heat-safe bowl in the microwave.
- Use vegetable broth to make this vegetarian.
- Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket.
- Simmer Parmesan rind in the broth for extra flavor.
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