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tomato pastina in a white bowl topped with pesto and Parmesan cheese.
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Tomato Pastina Soup

Tomato Pastina is an easy, cozy, one-pot pasta dinner with tender pastina simmered in a rich, savory tomato broth. Made with a few secret ingredients, this dish is deeply flavorful and effortlessly simple. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American
Servings: 9
Calories: 268kcal
Author: Cara Lanz

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. 

Nutrition

Calories: 268kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 1094mg | Potassium: 554mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1064IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 3mg