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 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 needs just 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 Soup.
- 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 creates 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 Tomato Pastina Soup in an airtight container for up to 5 days in the fridge. Warm in a small pot on the stovetop or in a heat-safe bowl in the microwave, adding more broth if desired.
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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 small pot on the stovetop or in a heat-safe bowl in the microwave, adding more broth if desired.
- You can also freeze portions of this soup in a freezer container. Thaw overnight in the fridge and warm in a small pot on the stovetop or in a heat-safe bowl in the microwave.
- Use vegetable broth to make this vegetarian.
- Simmer a Parmesan rind in the broth for extra flavor.
Made it for my toddler and husband, it was a big hit. I made it with the crushed tomatoes and blended them. Only had a 28oz can so I did a 3.5x recipe ! Put some in the freezer. Great meal!
I’ve been looking for ways to use up the last of the summer tomatoes and this should work well!! I wonder if ditalini would work in place of pastina🤔. Can’t wait to try it🙂
You can use ditalini, it may take a little longer to cook so I would add another cup of liquid to make sure there’s enough. Enjoy!