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–+ servings
Merry

Authentic Vegan Italian Pastina Soup

This Vegan Italian Penicillin Soup is your go-to remedy for cozy nights and when you’re feeling under the weather. Packed with hearty vegetables, aromatic herbs, and delicate pasta, it’s a nourishing plant-based twist on a traditional Italian comfort food. The velvety broth and vibrant flavors will warm your soul with every spoonful!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Comfort Food, Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 cups water
  • 2 cups low-sodium vegetable broth
  • 1 large yellow onion quartered
  • 3 carrots peeled and cut into chunks
  • 2 celery ribs cut into chunks
  • 4 garlic cloves peeled and slightly smashed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 bay leaves
  • ½ to 1 ½ teaspoons sea salt adjust to taste
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon dried crushed thyme leaves
  • 2 teaspoons dried parsley
  • ⅛ teaspoon poultry seasoning
  • ⅛ teaspoon sweet paprika
  • Pinch of dried rosemary
  • ⅛ teaspoon black pepper
  • ¼ cup vegan parmesan cheese
  • 2 tablespoons miso optional
  • 1 tablespoon lemon juice
  • Cooked small pasta of choice pastina, orzo, couscous, etc.
  • Optional toppings: vegan parmesan cheese freshly chopped parsley

Method
 

Prepare the Spice Mixes:
  1. In one small bowl, mix garlic powder, onion powder, and sea salt for the Soup Base Spice/Herb Mix.
  2. In another small bowl, mix Italian seasoning, thyme, parsley, poultry seasoning, sweet paprika, rosemary, and black pepper for the Added Spice/Herb Mix.
Cook the Base Ingredients:
  1. In a large stockpot, combine water, vegetable broth, onion, carrots, celery, garlic, and the Soup Base Spice/Herb Mix. Add the bay leaves and stir well.
  2. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot partially and simmer for 45 minutes.
Blend the Base:
  1. Once the vegetables are soft, remove them with a slotted spoon and transfer them to a blender.
  2. Add 1½ cups of the broth to the blender and blend until smooth (about 2 minutes). Return the blended mixture to the pot with the remaining broth and stir to combine.
Enhance the Broth:
  1. Stir in the Added Spice/Herb Mix, lemon juice, miso (if using), and vegan parmesan cheese. Simmer for an additional 10 minutes.
Prepare the Pasta:
  1. While the soup is simmering, cook your pasta of choice according to package directions. Drain, rinse with cold water, and set aside.
Serve:
  1. To serve, place a portion of cooked pasta in a soup bowl. Ladle the hot broth over the pasta and garnish with vegan parmesan cheese and freshly chopped parsley.

Notes

  • Customizable: Add vegetables like zucchini or spinach for extra nutrition.
  • Storage: Store the broth separately from the pasta in the refrigerator for up to 4 days. Reheat and assemble just before serving.
  • Freezing: The broth can be frozen for up to 2 months. Cook pasta fresh each time for the best texture.
  • Miso Substitute: If you skip the miso, consider adding a teaspoon of nutritional yeast for added umami.

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