This vegan pastina soup is based on a recipe that’s often called Italian Penicillin. It’s a popular recipe when you’re feeling a little under the weather. I kept this version plant-based and it’s loaded with veggies, so you’ll feel better in no time!
Why I Love This Recipe
If you grew up with pastina soup as the cure-all for sniffles, bad days, or cold nights, this vegan version brings the comfort food vibes, but there’s no dairy or chicken required. It’s warm, hearty, and packed with tender pasta and veggies. A little miso adds savory richness so it tastes like it simmered all day, but really, it’s a great weeknight meal. And nutritional yeast adds the cheesy flavor that traditionally comes from Parmesan.
Ingredients & Substitutions
- Olive oil or vegan butter adds richness to the soup base. Vegan butter creates an extra-cozy flavor, but olive oil works beautifully if that’s what you have.
- Onion brings savory sweetness as it cooks — yellow or sweet onions both work.
- Carrots add natural sweetness and color.
- Celery gives that classic soup flavor and aromatic base.
- Garlic adds depth and warmth — fresh garlic makes a big difference here.
- Vegetable broth forms the base of the soup. Low-sodium broth lets you control the seasoning.
- Miso paste brings the umami power! White or yellow miso works best for a mild, savory flavor.
- Nutritional yeast adds a subtle “cheesy” note and enhances richness.
- Pastina (tiny star-shaped pasta) is the cozy star of the show. If you can’t find pastina, orzo, acini di pepe, or even tiny ditalini will work.
- Fresh parsley brightens everything up and brings freshness at the end.
- Salt and pepper round out the flavors — taste and adjust once the soup thickens.
How to Make Vegan Pastina Soup
Tips for the Best Soup
- Blend just part of the soup. You get creamy richness and the comfort of whole veggies.
- Stir occasionally once you add the pasta so it doesn’t stick to the bottom.
- Thin it out later if needed. If you have leftovers, the pasta will continue to absorb the broth. Just add a splash of broth or water when reheating.
- Chop the vegetables into evenly sized pieces so they soften at the same time.
More Comforting Soup Recipes
If you enjoy this soup, try my immunity boosting soup, which is great when you have a cold! Or try this pasta e cici when you need a simple recipe with pantry staples.
PrintDescription
This vegan pastina soup is based on a recipe that’s often called Italian Penicillin. It’s a common recipe when you’re feeling a little under the weather. I kept this version plant-based and it’s loaded with veggies, so you’ll feel better in no time!
- 1 tablespoon olive oil
- 1 medium onion, finely chopped (~1 1/2 cups)
- 2 large carrots, peeled and chopped (~1 1/2 cups)
- 2 stalks celery, chopped (~1 cup)
- 3 cloves garlic, minced
- 8 cups low-sodium vegetable broth
- 1 tablespoon miso paste
- 1 tablespoon nutritional yeast
- 1 cup pastina
- 2 tablespoons minced fresh parsley, plus more for serving
- Salt and pepper to taste
- In a large pot add the olive oil over medium-low heat. Add the onion, carrot and celery and cook, stirring occasionally until softened, but not browned — about 6 minutes.
- Add the broth and bring to a boil. Adjust heat to medium-low and simmer for 10 minutes, until slightly reduced.
- Carefully transfer 3 cups of soup to a blender with the miso paste and nutritional yeast. Blend until smooth then transfer back to the pot. (Be careful when blending hot soup. Do not blend in a bullet style blender. Allow steam to safely escape through a vented lid.)
- Transfer the blended soup back to the pot and return to high.
- When the soup is boiling, add the pastina and simmer vigorously over medium-low heat, stirring occasionally, until the pasta is tender, 6 to 8 minutes.
- Add the parsley and more salt and pepper to taste. The broth may seem thin but will thicken considerably as the soup sits.