Tomato Pastina Soup is a cozy, comforting dish with tiny pasta simmered in a creamy, savory tomato broth, made even more delicious with Parmesan cheese and a hint of pesto. Easy one-pot pasta dinner for cold winter days or when you’re feeling under the weather.
For more easy soup recipes, try Vegetable Ground Beef Soup and Tuscan Kale Vegetable Soup.
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Tomato Pastina is a soothing, creamy pasta dish that’s like a hug in a bowl. Built with layers upon layers of flavor from a rich tomato base, a splash of cream, Parmesan for cozy umami, and a hint of pesto for brightness, it’s truly the ultimate comfort food. And a really easy recipe with simple ingredients.
For more warm and hearty soups, try Red Pepper and Gouda Soup and Sardinian Minestrone Soup next!
🍅Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Marinara sauce. Secret ingredient #1. Cash in on the savory flavors of marinara -- tomatoes, garlic, onions, basil, oregano. I like Rao's marinara, but use what you love. The marinara is a rich basis for the tomato soup that gets cooked down as a thickener and adds even more intense flavor -- the way tomato paste would.
- Seasonings. I added Italian seasoning, paprika, and a pinch of red pepper flakes to enhance the flavors of the marinara sauce. I recommend tasting the marinara and adjusting the seasoning accordingly. If you have fresh herbs, by all means, use them -- add them near the end of cooking.
- Crushed tomatoes. Add the full can of tomatoes -- juices and all.
- Broth. Low-sodium broth keeps the saltiness in check. You can use vegetable or chicken broth.
- Brown sugar. Secret ingredient #2. You've probably heard of adding sugar to tomato sauce, so it makes sense. The addition of molasses is just another rich flavor component.
- Balsamic vinegar. Secret ingredient #3. A splash of balsamic vinegar brightens and adds depth to the broth.
- Pastina pasta. Pastina refers to any shape of little pasta, so you might not find a package in your local grocery store that says "pastina." Instead, look for acini de pepe (pictured here), alphabet pasta, stelline (little stars), tube-shaped ditalini, or orzo -- probably the easiest to find.
- Pesto. A swirl of pesto before serving adds even more herby, garlic, Parmesan flavor. Adding it at the end, rather than cooking it, keeps it bright green and fresh tasting.
🥣How to Make Tomato Pastina Soup
Step 1: Heat oil in Dutch oven or a large soup pot on medium heat. Sautee onion until soft, 7 min. Sautee garlic for one minute. Add 1 cup marinara, Italian seasoning, paprika, and red pepper flakes (if using), and simmer until thickened, 8-9 min.
Step 2: Add the rest of the marinara, crushed tomatoes, broth, brown sugar, and balsamic vinegar. Bring to a boil and reduce to simmer. Add the pasta and simmer until pasta is al dente, 6-10 minutes, depending on the size of the pasta.
Step 3: Remove from heat and stir in the cream and Parmesan.
Step 4: Ladle into bowls and serve with a swirl of pesto and a loaf of crusty bread.
👉Helpful Hint: The pasta will continue to absorb the liquid, which will soften the pasta. Cook the pasta a bit under the package instructions to allow for the extra absorption.
✅Top Tips
- Depending on the flavors of the marinara sauce, you may wish to adjust the seasonings. Taste and adjust as you go.
- This tomato pastina is rather thick -- which is part of what make it such a cozy dish! If you prefer it to be thinner or soupier, add more broth or water.
- For a completely smooth soup, blend the tomato soup mixture (before adding the pasta) with an immersion blender or in small batches in a blender. If using a blender, BE CAREFUL! Hot soup can expand and blow the top off (seriously!). Here's a guide to help you do this safely.
🎁Storage
- Store leftover tomato pastina in an airtight container in the refrigerator for 3-4 days.
- Reheat in the microwave or in a saucepan on low heat on the stove. You may need to add a splash of water or broth.
- Tomato pastina does not freeze well, as the pasta becomes very mushy.
❓FAQ
Pastina refers to any "small pasta," so you might not find a package of pasta on the shelf that says "pastina." Look for anything tiny. Think: orzo, small rings, alphabet pasta, or acini de pepe.
Yes. Cooking the pastina directly in the soup saves a step, thickens the soup with the starches, and infuses the pasta with the flavor of the soup.
There are many things you can add to tomato soup to make it taste better. In this recipe, I add sauteed onion and garlic, use marinara sauce as the base, and throw in a little brown sugar and a splash of balsamic vinegar. If you find your tomato soup is bland, you can also add a little lemon juice to brighten it up. Or it might just need salt.
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📖 Recipe
Tomato Pastina Soup
Ingredients
- 1 tablespoon olive oil or more, as needed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 24 oz. jar marinara sauce, divided we like Rao's
- 1 teaspoon Italian seasoning or more, to taste
- 1 teaspoon paprika
- 1 pinch red pepper flakes, optional or more, to taste
- 28 oz. can crushed tomatoes with juices
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 cup pastina (small pasta) such as acini de pepe, orzo, or ditalini
- ½ cup heavy cream
- ½ cup shredded Parmesan cheese plus more for serving
- ½ cup pesto
Instructions
- Heat the oil in a Dutch oven or large pot over medium heat. When shimmering, add the onion. Sautee until the onion is soft, 7 minutes. Add the garlic and sautee one more minute. Add 1 cup marinara, Italian seasoning, paprika, and red pepper flakes. Simmer over medium heat until thickened, 8-9 minutes.
- Add the rest of the marinara, crushed tomatoes with juices, chicken broth, brown sugar, and balsamic vinegar. Bring to a boil, reduce to simmer. Add the pasta and simmer uncovered 6-8 minutes or until the pasta is al dente. Stir frequently to keep the pasta from sticking to the pan.
- Remove from heat and stir in the cream and parmesan. Serve with a swirl of pesto and more Parmesan cheese.
Notes
- Taste and adjust the seasonings as you go.
- This tomato pastina is rather thick. If you prefer it to be thinner or soupier, add more broth or water.
- For a completely smooth soup, blend the tomato soup mixture (before adding the pasta) with an immersion blender or in small batches in a blender. If using a blender, BE CAREFUL! Hot soup can expand and blow the top off (seriously!). Here's a guide to help you do this safely.
- The pasta will continue to absorb the liquid, which will soften the pasta. Cook the pasta a bit under the package instructions to allow for the extra absorption.
- The cook time for the pasta will depend on the size. Test it as you go and cook until it is al dente -- it's still a little firm to the bite.
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