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The second September hit, I looked at Eric and said, “Okay, it’s officially soup season. What kind of soup do you want me to create?”
And while he does not get nearly as excited for soup season as I do, his immediate response was, “Oooooo, one of the ones with the tiny little pastas.” I had to giggle at tiny little pastas, but immediately said, “You got it.” Very specific culinary direction, but honestly, I was pretty sure I knew exactly what he meant.
And let’s just say… it exceeded his expectations!
It starts with lots of finely chopped onion, garlic, red peppers, and fresh tomatoes sautéed until they’re soft and flavorful. Then the “tiny pasta” cooks right in the broth, soaking up all that tomato, garlic, and Italian seasoning as it simmers. Finish it with fresh parsley, nutritional yeast for a hint of umami cheesiness, a squeeze of lemon for brightness, and a little splash of balsamic, which gives the broth so much more depth than you’d expect from such a simple pot of soup.
It’s brothy and tomatoey, loaded with tender vegetables, and every spoonful has those tiny little bites of pasta Eric requested. It’s also made entirely in one pot with simple ingredients and gets even better as everything sits together.
Turns out “one of the ones with the tiny little pastas” was actually an excellent recipe development suggestion.
If Eric’s request for “little tiny pastas” didn’t quite give it away, pastina actually translates to “little pasta”. It typically refers to very small pasta shapes used in soups, broths, and cozy bowls of comfort food. Think acini di pepe, stelline, ditalini, or any other tiny pasta that cooks quickly and fits perfectly on a spoon.
Traditional pastina soup is often simple, brothy, and comforting, which is exactly why it works so well when the weather starts shifting. The small pasta cooks quickly, soaks up flavor, and gives every bite that cozy, nostalgic texture. For this tomato pastina recipe, we cook the pastina directly in the tomato broth. That means it absorbs all the flavor from the fresh tomatoes, garlic, red peppers, Italian seasoning, and vegan bouillon.
Every ingredient in this simple soup helps build flavor, texture, or that cozy one-pot soup feeling. Here’s what you’ll need:
Heat a large Dutch oven or soup pot over medium heat and add a splash of water or cooking oil to coat. Add the finely diced onion and sauté for 3 to 4 minutes, until tender and fragrant. Stir in the garlic and sauté for another 60 seconds, then add the finely chopped red peppers. Cook for 3 to 4 minutes, until the peppers start to soften.
Pour in the chopped tomatoes and let them simmer until they start releasing their juices. This is where the broth begins to build that fresh tomato flavor. Add the tomato paste, Italian seasoning, and red pepper flakes. Stir to coat the vegetables and deepen the tomato paste’s flavor.
Pour in the tiny pasta, water, and vegan bouillon cubes. Bring the soup to a boil, then reduce the heat to low and let it simmer gently. Simmer for about 5 to 10 minutes, or until the pasta is tender. This timing will vary depending on the type and brand of pasta you use, so check the pasta before moving on. You want it al dente, not mushy.
Once the pasta is cooked, stir in the lemon juice, balsamic vinegar, nutritional yeast, and parsley. Season to taste with salt and pepper. Top with extra parsley and a little sprinkle of dairy-free parmesan if desired. Highly recommend serving with something toasty for dipping.
This easy tomato pastina soup is cozy enough on its own, but a little side never hurt! Think crusty bread like focaccia or sourdough. Top it with a hearty sprinkle of dairy free parm or extra chili flakes for additional heat.
There is so much to love about this tomato soup; the tiny little pastas are my favorite part! It’s cozy, super easy to make, and packed with flavor. This pastina recipe proves you don’t need a bunch of complicated ingredients or cooking methods to make something deliciously reliable.
It’s also flexible. You can use acini di pepe, stelline, ditalini, or another small pasta shape; adjust the lemon and balsamic to your taste; add extra vegetables; or finish with dairy-free parmesan. Basically, this is one of those soup recipes that feels simple enough for a weeknight but cozy enough to make again and again.
This soup keeps well, but because the tiny pasta keeps absorbing liquid as it sits, it will thicken in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or broth to loosen it back up.
Warm it on the stovetop over medium-low heat, stirring often, or microwave in a bowl until hot. If you’re making this soup ahead and want it to stay extra brothy, you can cook the pasta separately and add it to each bowl before serving. But honestly, I love when the pasta soaks up the broth a little and everything gets extra cozy. Just add more liquid and carry on.
What pasta is best for tomato pastina soup? Acini di pepe, stelline, and ditalini all work beautifully. Any tiny pasta shape that cooks quickly and fits on a spoon will work.
Can I use canned tomatoes instead of fresh tomatoes? Of course, while fresh tomatoes are my personal preference, you can totally use canned tomatoes. Taste and adjust with a little extra balsamic, lemon, salt, or tomato paste.
Can I make this soup ahead of time? Yes, but keep in mind the pasta will keep absorbing broth as it sits. Add extra water or broth when reheating.
How do I keep pastina from getting mushy? Cook it just until al dente and avoid over-simmering once the pasta is tender. If making ahead, you can cook the pasta separately and add it to each serving.
Can I freeze tomato pastina soup? You can freeze the broth, but the pasta may soften after freezing and reheating. For best results, freeze the soup without the pasta and add freshly cooked pastina when serving.
I would love to hear how you liked it! Leave a rating and review below, and try these recipes next:
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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