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
Scale
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
