If you’re searching for a bowlful of comfort that’s as nourishing as it is flavorful, look no further than Pastina with Mushroom Leek Parmesan Broth. This recipe combines delicate pastina pasta, earthy mushrooms, sweet leeks, and the irresistible umami depth of Parmesan to create a soul-warming Italian soup that’s perfect for any night of the week. Whether you’re feeling under the weather, craving something cozy, or simply want a meal that feels like a warm hug, this dish delivers all the satisfaction you could possibly want with minimal fuss and maximum flavor.
Ingredients You’ll Need
The magic of Pastina with Mushroom Leek Parmesan Broth lies in its simplicity. Each ingredient brings its own character—from the aromatic leeks to the creamy Parmesan and tender pastina—creating a symphony of flavors and textures. Here’s what you’ll need, along with why each one matters:
- Olive oil: Adds a fruity richness and helps sauté the vegetables evenly.
- Unsalted butter: Gives the broth a silky finish and enhances the flavor of the leeks.
- Leek: Offers a gentle oniony sweetness that’s the backbone of the broth.
- Cremini or button mushrooms: Bring deep, earthy notes and a satisfying bite.
- Garlic: Adds a subtle punch and rounds out the savory base.
- Low-sodium vegetable or chicken broth: The foundation of the soup; low sodium lets you control the seasoning.
- Parmesan rind (optional but recommended): Infuses the broth with bold, cheesy umami—try not to skip it!
- Pastina (or acini di pepe): Tiny pasta that thickens the soup and makes every spoonful delightful.
- Salt and black pepper: Essential for balancing and brightening all the flavors.
- Grated Parmesan cheese: Melts into the soup for extra creaminess and flavor.
- Fresh parsley (optional): A pop of color and freshness to finish the dish beautifully.
How to Make Pastina with Mushroom Leek Parmesan Broth
Step 1: Sauté the Aromatics
Start by heating olive oil and butter together in a large pot over medium heat. Once the butter is melted and bubbling, add your sliced leeks. Sauté them for about 5 to 6 minutes, stirring occasionally, until they turn soft and release their sweet, mellow fragrance. This step is crucial for building a flavorful base for your Pastina with Mushroom Leek Parmesan Broth.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot with the softened leeks. Let them cook for another 5 to 7 minutes. You’ll notice the mushrooms begin to release their juices and gradually brown, deepening both the color and taste of the broth. Stir occasionally to prevent sticking and to ensure even caramelization.
Step 3: Add Garlic
Stir in the minced garlic and let it cook for just one minute. Garlic burns quickly, but this short burst of heat is enough to mellow its raw edge and infuse the vegetables with extra savoriness, contributing another layer to your Pastina with Mushroom Leek Parmesan Broth.
Step 4: Simmer the Broth
Pour in your low-sodium broth and, if you have one, toss in a Parmesan rind. This is the secret to a rich, restaurant-worthy broth. Increase the heat and bring everything to a gentle simmer, then let it cook uncovered for 10 minutes. The flavors will meld and deepen, creating a truly fragrant and comforting base.
Step 5: Add the Pastina
Stir in the pastina (or acini di pepe) and cook for 6 to 8 minutes, or until the pasta is perfectly tender. The tiny pasta soaks up all the goodness from the broth and gives the soup its signature heartiness. Be sure to stir occasionally so the pastina cooks evenly and doesn’t stick to the bottom.
Step 6: Finish and Serve
Remove the Parmesan rind (if used) and season your soup with salt and black pepper to taste. Stir in the grated Parmesan cheese for extra creaminess and, if you like, sprinkle in some chopped fresh parsley. Serve hot with a generous shower of more Parmesan on top, and get ready for pure comfort in every spoonful.
How to Serve Pastina with Mushroom Leek Parmesan Broth
Garnishes
For the finishing touch, a little extra grated Parmesan and a pinch of fresh parsley elevate both the flavor and the appearance of your Pastina with Mushroom Leek Parmesan Broth. If you love a bit of heat, add a crack of black pepper or even a sprinkle of red pepper flakes. A drizzle of good olive oil on top never hurts, either!
Side Dishes
Pair this soup with a crusty slice of sourdough bread or a simple green salad tossed with lemon vinaigrette. The subtle, earthy flavors of Pastina with Mushroom Leek Parmesan Broth complement a wide variety of sides, making it easy to round out your meal with whatever you have on hand.
Creative Ways to Present
Ladle your soup into shallow bowls for an elegant presentation, or serve it in mugs for a cozy, casual meal. For special occasions, try topping each bowl with a Parmesan crisp or a swirl of pesto for a beautiful and flavorful twist on classic Pastina with Mushroom Leek Parmesan Broth.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the soup cool to room temperature before transferring it to an airtight container. The pastina will continue to absorb some broth as it sits, creating a thicker, almost risotto-like consistency—which some people love! Store in the refrigerator for up to 3 days.
Freezing
While Pastina with Mushroom Leek Parmesan Broth is best enjoyed fresh, you can freeze it if needed. Keep in mind that the pasta may soften further after thawing. To freeze, portion the cooled soup into freezer-safe containers, leaving a little space at the top for expansion, and freeze for up to 2 months.
Reheating
To reheat, warm the soup gently on the stovetop or in the microwave, adding a splash of extra broth or water to loosen it up if it’s thickened. Stir well and taste for seasoning, adding a fresh grating of Parmesan and a sprinkle of parsley before serving.
FAQs
Can I use a different type Soup
Absolutely! If you can’t find pastina, orzo or ditalini work just as well in this Pastina with Mushroom Leek Parmesan Broth. The key is to use a small shape that cooks quickly and absorbs the delicious broth.
Is the Parmesan rind really necessary?
While not strictly required, the Parmesan rind brings a rich depth of flavor that makes this soup extra special. If you have one stashed in your fridge, toss it in—you’ll definitely taste the difference!
How can I make this soup vegan?
To make a vegan version of Pastina with Mushroom Leek Parmesan Broth, substitute olive oil for butter, skip the Parmesan rind, and use a vegan Parmesan-style cheese for finishing. The soup will still be wonderfully flavorful and satisfying.
Can I add other vegetables?
Of course! This soup is very adaptable. Try adding chopped spinach, carrots, or even a handful of peas during the last few minutes of cooking for extra color and nutrition.
What if my soup gets too thick?
No problem—just stir in more broth or water until you reach your desired consistency. Pastina tends to soak up liquid as it sits, so thinning it out before serving is a common (and easy) fix.
Final Thoughts
If you’re looking for comfort in a bowl, Pastina with Mushroom Leek Parmesan Broth is the answer. It’s simple, nourishing, and downright delicious—perfect for sharing with family or savoring solo. Give it a try, and I promise you’ll want to make it again and again!
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Pastina with Mushroom Leek Parmesan Broth Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This comforting Italian Pastina with Mushroom Leek Parmesan Broth is a hearty and flavorful soup perfect for chilly days. Tender pastina pasta simmers in a rich broth infused with sautéed leeks, cremini mushrooms, garlic, and a Parmesan rind, delivering umami depth. Finished with freshly grated Parmesan and fresh parsley, this cozy vegetarian soup offers a satisfying blend of textures and tastes, ideal for a simple yet elegant meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large leek, white and light green parts sliced and rinsed
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium vegetable or chicken broth
- 1 Parmesan rind (optional but recommended)
- 3/4 cup pastina (or acini di pepe)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Heat and sauté leeks: In a large pot, heat the olive oil and butter over medium heat. Add the leeks and sauté for 5–6 minutes until soft and fragrant, allowing their sweetness to develop.
- Add mushrooms: Stir in the sliced mushrooms and cook for another 5–7 minutes until the mushrooms release their moisture and begin to brown, deepening the flavor.
- Sauté garlic: Add the minced garlic to the pot and cook for 1 minute more, just until fragrant, to avoid bitterness.
- Add broth and Parmesan rind: Pour in the broth and add the Parmesan rind if using, which will enrich the broth with deep umami notes. Bring the mixture to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
- Cook the pastina: Stir in the pastina and cook for 6–8 minutes, or until the pasta is tender but still slightly firm to the bite.
- Season and finish: Remove the Parmesan rind from the pot. Season the soup with salt and black pepper to taste. Stir in the grated Parmesan cheese to add creaminess and depth.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley if using, and serve hot with extra Parmesan on top for added richness.
Notes
- The Parmesan rind adds rich umami flavor—don’t skip it if you have one on hand.
- This soup thickens as it sits; add more broth or water when reheating to reach desired consistency.
- You can substitute pastina with orzo or ditalini pasta if unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg
