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Italian Tomato Pastina Soup

Name: Italian Tomato Pastina Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 yellow onion (finely diced); 6 garlic cloves (minced); 2 red peppers (finely chopped); 8 medium tomatoes (finely chopped); 2 tbsp tomato paste; 1 tbsp Italian seasoning; ¼ tsp red pepper flakes; 8 oz acini di pepe, stelline, or ditalini (any small pasta, gluten free if desired); 6 cups water; 3 cubes vegan “chicken” bouillon; 1 squeeze lemon (more or less to taste); 1-2 tbsp balsamic vinegar of Modena; ¼ cup nutritional yeast; ½ cup parsley (finely chopped); salt and pepper

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If you’re in the mood for something cozy and easy, this Italian Tomato Pastina Soup is exactly what you need to be making. Made in one pot, with under 15 ingredients, and in only 30 minutes. This soup is brothy, tomatoey, full of tender vegetables, and finished with a little dairy-free parmesan for the easiest fall soup that tastes like comfort in a bowl.

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The Easiest Tomato Pastina Soup!

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.

So this Italian Tomato Pastina Soup was born

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.

What is Pastina?

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.

Italian Tomato Pastina Soup Ingredients

Every ingredient in this simple soup helps build flavor, texture, or that cozy one-pot soup feeling. Here’s what you’ll need:

Yellow Onion: The savory base of the soup. Finely diced onion softens into the broth, adding sweetness, depth, and that classic cozy soup flavor.
Garlic: Six cloves because we are not here to be shy. Garlic adds warmth, savoriness, and so much flavor to the tomato broth.
Red Peppers: Red peppers add sweetness, color, and another layer of vegetable goodness. They soften into the soup and work beautifully with the fresh tomatoes.
Fresh Tomatoes: Making this soup with fresh tomatoes is a total non-negotiable in my opinion. As they simmer, they release their juices and create a rustic, tomatoey broth that tastes bright and fresh.
Tomato Paste: Adds concentrated tomato flavor and depth to the broth.
Italian Seasoning: A simple blend of herbs that makes the soup taste cozy, savory, and Italian-inspired without needing a million jars.
Red Pepper Flakes: Just a little heat to balance the sweetness of the tomatoes and peppers.
Acini di Pepe, Stelline, or Ditalini: The tiny pasta moment. Any small pasta shape works here, so use what you can find.
Vegan “Chicken” Bouillon: Adds savory depth and makes the broth taste richer and more comforting.
Lemon Juice: A squeeze of lemon wakes everything up at the end and keeps the soup tasting bright.
Balsamic Vinegar of Modena: The sneaky flavor booster. Balsamic adds sweetness, acidity, and depth that makes the tomato broth taste as if it simmered longer than it did.
Nutritional Yeast: Adds a little cheesy, savory, umami flavor without using dairy. Dairy free parm would also be great here!
Fresh Parsley: Adds freshness and color at the end. It keeps the soup from feeling too heavy.

How to Make Tomato Pastina Soup

Start with the Aromatics

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.

Add the Fresh Tomatoes

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.

Add the Pasta and Broth

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.

Finishing Touches & Serve!

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.

What to Serve with This Soup

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.

Why You’ll Love Tomato Pastina

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.

Storing & Reheating Tips

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.

Italian Pastina Soup FAQ

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.

Did you make this recipe?

I would love to hear how you liked it! Leave a rating and review below, and try these recipes next:

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Jackie Akerberg

Italian Tomato Pastina Soup

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soup

Calories: 307

Equipment

stove
Dutch Oven

Ingredients

1 yellow onion, finely diced
6 garlic cloves, minced
2 red peppers, finely chopped
8 medium tomatoes, finely chopped
2 tbsp tomato paste
1 tbsp Italian seasoning
¼ tsp red pepper flakes
8 oz acini di pepe, stelline, or ditalini, any small pasta, gluten free if desired
6 cups water
3 cubes vegan “chicken” bouillon
1 squeeze lemon, more or less to taste
1-2 tbsp balsamic vinegar of Modena
¼ cup nutritional yeast
½ cup parsley, finely chopped
salt and pepper

Method

Heat a large Dutch oven over medium heat and add a splash of water or cooking oil to coat.
Add in the onion and sauté for 3-4 minutes until tender and fragrant. Add the garlic and sauté for another 60 seconds, then add the red peppers and sauté for 3-4 minutes, until tender.
Pour in the tomatoes and simmer until they release their juices. Add in the tomato paste, Italian seasoning, and red pepper flakes, and stir to combine.
Pour in the pasta and water, add the bouillon cubes, and bring to a boil. Reduce the temperature to low so the soup is gently simmering, and cook for about 5-10 minutes until your pasta is tender - this will vary depending on the specific variety and brand you are using, so adjust accordingly and check doneness before continuing to the next step.
Once pasta is al dente, add in the lemon, balsamic, nutritional yeast, and parsley. Stir to combine and season to taste with salt and pepper.
Serve hot, topped with extra parsley and a little sprinkle of dairy-free parmesan if desired! Also delicious to sop up with a piece of toasty bread.

Nutrition

Serving 1servingCalories 307kcalCarbohydrates 64gProtein 12gFat 2gSaturated Fat 0.2gPolyunsaturated Fat 0.4gMonounsaturated Fat 0.1gSodium 232mgPotassium 967mgFiber 9gSugar 14gVitamin A 4725IUVitamin C 125mgCalcium 89mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Let us know how it was!

One Response

Judy Delperdang says:

September 21, 2026 at 9:00 pm

Delicious and easy. Perfect with toasted sourdough bread.

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Reply

5 from 1 vote

Italian Tomato Pastina Soup

The Easiest Tomato Pastina Soup!

So this Italian Tomato Pastina Soup was born

What is Pastina?

Italian Tomato Pastina Soup Ingredients