Imagine wrapping yourself in your coziest sweater, the aroma of savory mushrooms and sweet leeks swirling through your kitchen, and a bowl of pure comfort cradled in your hands—that’s the magic of Pastina with Mushroom Leek Parmesan Broth. This inviting Italian-inspired soup combines delicate pastina, earthy mushrooms, sweet leeks, and a soul-soothing Parmesan broth to create a meal that’s equal parts nourishing and nostalgic. Every spoonful brings together tender pasta, a silky-yet-hearty broth, and a gorgeous balance of umami and freshness, making it the ideal weeknight dinner or a soothing lunch when you crave effortless warmth.
Ingredients You’ll Need
The ingredient list for this dish is refreshingly simple, yet each component plays a starring role. With just a handful of fresh and pantry staples, Pastina with Mushroom Leek Parmesan Broth comes together to deliver incredible flavor and classic comfort.
- Pastina: These tiny star-shaped pastas (or acini di pepe) create a delightfully tender texture that soaks up the savory broth.
- Olive Oil: A good-quality olive oil forms the flavorful foundation and helps soften the vegetables.
- Unsalted Butter: Adds a hint of richness that complements the olive oil and gives the soup a luscious mouthfeel.
- Leek: Thinly sliced leeks bring a gentle sweetness and beautiful color to the broth.
- Garlic: Fresh garlic infuses the soup with irresistible aroma and subtle depth.
- Sliced Mushrooms: Cremini or button mushrooms provide savory, earthy undertones and extra heartiness.
- Vegetable or Chicken Broth: This is the backbone—use homemade or store-bought, as long as it’s full-flavored and not too salty.
- Parmesan Rind: A culinary game-changer, the rind melts mellow, salty notes into the broth as it simmers.
- Dried Thyme: Just a sprinkle ties the flavors together and gives a hint of herbaceousness.
- Salt and Black Pepper: For seasoning the broth to perfection right before serving.
- Grated Parmesan Cheese: Melts into the soup, lending creamy texture and a boost of savory flavor.
- Chopped Parsley (optional): A sprinkle of fresh green parsley adds brightness and color to your finished bowls.
How to Make Pastina with Mushroom Leek Parmesan Broth
Step 1: Sauté the Leeks and Aromatics
Start by heating the olive oil and butter in a medium pot over medium heat. Once the mixture is gently shimmering, add the sliced leeks. Let them sauté for three to four minutes, stirring occasionally, until they soften and their sweet aroma fills your kitchen. This is the moment the base of your Pastina with Mushroom Leek Parmesan Broth begins to build, infusing the broth with gentle, oniony notes.
Step 2: Add Mushrooms and Garlic
Next, stir in the minced garlic and sliced mushrooms. Continue to sauté for five to six minutes, giving the mushrooms time to release their moisture and start turning a beautiful golden brown. This step builds deep, earthy flavor, creating the savory core that makes this dish so irresistible.
Step 3: Simmer with Broth, Parmesan Rind, and Thyme
Pour in the broth of your choice—vegetable for a lighter, vegetarian base, or chicken for extra richness—then add the Parmesan rind and dried thyme. Bring it all to a gentle simmer and let it cook uncovered for about ten minutes. This is where the magic happens: the Parmesan rind melts flavor into the broth, while thyme ties everything together.
Step 4: Cook the Pastina
Add the pastina directly into the simmering broth and let it cook for five to six minutes (or according to the package instructions), stirring occasionally to prevent sticking. The tiny pasta will soak up the broth’s flavors and thicken the soup slightly, bringing the whole pot together.
Step 5: Finish and Serve
Once the pastina is perfectly tender, remove the Parmesan rind and taste for seasoning, adding salt and black pepper as needed. Stir in the grated Parmesan cheese, letting it melt and swirl through the hot broth. Ladle the Pastina with Mushroom Leek Parmesan Broth into your favorite bowls and, if desired, sprinkle extra Parmesan and parsley on top for a burst of color and flavor. Serve hot and enjoy every soulful spoonful!
How to Serve Pastina with Mushroom Leek Parmesan Broth
Garnishes
Transform your bowl of Pastina with Mushroom Leek Parmesan Broth into a showstopper with a few simple garnishes. A shower of extra grated Parmesan adds more creamy richness, while a sprinkle of chopped parsley brings a pop of green and fresh flavor. For a luxe touch, try a drizzle of good olive oil or even a few flakes of red pepper for gentle heat.
Side Dishes
This aromatic soup pairs beautifully with a crusty slice of sourdough bread or a simple green salad tossed in lemony vinaigrette. The broth is also delicious spooned over toasted ciabatta, creating a rustic, comforting meal that’s perfect for lunch or a light dinner. If you want something a bit heartier, serve with roasted vegetables or a savory frittata on the side.
Creative Ways to Present
For a cozy dinner party, ladle the Pastina with Mushroom Leek Parmesan Broth into small mugs and serve as an appetizer before a main course. Individual mini cocottes or small soup bowls also make for an elegant touch. Or, for a family-style meal, bring the pot straight to the table and let everyone help themselves—the communal experience makes the meal feel even more special.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pastina with Mushroom Leek Parmesan Broth in airtight containers in the refrigerator for up to three days. The pastina absorbs some of the broth as it rests, making each reheated bowl even more flavorful. To keep the pasta from getting too soft, try storing the pastina and broth separately if you plan on making this dish ahead.
Freezing
This soup freezes fairly well, especially if you freeze the broth and vegetables before adding the pastina. If possible, cook and add the pastina fresh when reheating to preserve its delicate texture, but if you freeze the complete soup, let it cool completely and transfer to a freezer-safe container for up to two months.
Reheating
Reheat Pastina with Mushroom Leek Parmesan Broth gently on the stove over medium-low heat, adding a splash of water or broth if the soup has thickened during storage. Stir occasionally until heated through, and finish with a little extra Parmesan and parsley to revive the flavors.
FAQs
Can I use a different type Soup, Main Course
Absolutely! Any small pasta shape like acini di pepe, orzo, or even tiny alphabet pasta will work beautifully in this recipe. The key is to choose something that cooks quickly and soaks up the delicious broth.
Is there a way to make this dish vegan?
Yes: swap the butter for olive oil, use vegetable broth, and omit the Parmesan cheese and rind. Instead, try adding a vegan Parmesan substitute or a spoonful of nutritional yeast for a boost of savory flavor.
Can I add other vegetables to the Pastina with Mushroom Leek Parmesan Broth?
Definitely! Feel free to toss in some baby spinach, diced carrots, or even peas toward the end of cooking. The soup is wonderfully adaptable to your favorite vegetables or whatever you have on hand.
What can I do if I don’t have a Parmesan rind?
If you’re out of Parmesan rind, don’t worry—the soup will still be delicious! Just add an extra tablespoon or two of grated Parmesan when finishing the broth, or experiment with a little Pecorino Romano for a sharper, saltier flavor.
How can I make the broth even richer?
For extra richness, stir in a splash of heavy cream or an extra pat of butter right before serving. You can also simmer the broth for a few extra minutes with the Parmesan rind, which releases more savory intensity.
Final Thoughts
If you’re searching for your next go-to comfort dish, give Pastina with Mushroom Leek Parmesan Broth a place of honor in your kitchen. It’s simple, deeply satisfying, and guaranteed to warm both body and soul. I hope you’ll make it, share it, and savor the little moments it brings to your table!
Print
Pastina with Mushroom Leek Parmesan Broth Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful pastina soup with a rich mushroom leek Parmesan broth. This Italian-inspired dish is perfect for a light lunch or soothing dinner, offering a delightful blend of pasta, vegetables, and savory Parmesan flavors.
Ingredients
Pastina Soup:
- ¾ cup pastina (or any small pasta like acini di pepe)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Mushroom Leek Parmesan Broth:
- 1 large leek (white and light green parts only, thinly sliced)
- 2 cloves garlic (minced)
- 1 cup sliced mushrooms (cremini or button)
- 4 cups vegetable or chicken broth
- 1 Parmesan rind
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese (plus more for serving)
- Chopped parsley for garnish (optional)
Instructions
- Sauté Leeks and Mushrooms: Heat olive oil and butter in a medium pot. Sauté leeks until softened, then add garlic and mushrooms.
- Add Broth and Simmer: Pour in broth, add Parmesan rind and thyme. Simmer for 10 minutes.
- Cook Pastina: Add pastina, cook until tender. Remove Parmesan rind, season with salt and pepper.
- Finish Soup: Stir in grated Parmesan until melted. Serve hot, garnished with more Parmesan and parsley.
Notes
- For extra richness, consider adding cream or butter before serving.
- This dish is a comforting option for a light lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
