If you are looking for a cozy, comforting dish that feels like a warm hug in a bowl, this Pastina with Mushroom Leek Parmesan Broth Recipe is exactly what you need. With its delicate tiny pasta swimming in a rich, umami-packed broth made from mushrooms, leeks, and Parmesan rind, it offers layers of flavor that are both simple and sophisticated. Each spoonful delivers a luscious creaminess paired with earthy undertones and a subtle hint of garlic, making it a perfect meal for chilly evenings or anytime you crave a soothing Italian classic with a twist.
Ingredients You’ll Need
This recipe calls for a handful of essential ingredients that come together effortlessly to create a broth bursting with flavor and a pasta texture that melts in your mouth. Each component plays a vital role, from the sweet softness of leeks to the deep earthiness of mushrooms, and the rich, savory note from Parmesan cheese.
- 2 tablespoons olive oil: Adds a smooth, fruity base that helps gently cook the vegetables.
- 1 tablespoon unsalted butter: Brings richness and a silky mouthfeel to the broth.
- 1 large leek (white and light green parts, thinly sliced): Offers a mild onion-like sweetness that enhances the broth without overpowering.
- 2 garlic cloves (minced): Infuses a subtle warmth and aromatic depth.
- 8 oz cremini or button mushrooms (thinly sliced): Provide earthiness and a meaty texture that enrich the broth deeply.
- 6 cups vegetable or chicken broth: The heart of the soup, carrying all flavors together.
- ½ cup grated Parmesan rind (or a 2-inch piece): Imparts umami and a savory kiss to the broth as it simmers.
- ¾ cup pastina (or any tiny pasta like acini di pepe or stelline): Delicate pasta that cooks quickly and adds comforting body to the dish.
- ¼ teaspoon black pepper: Balances the richness with a gentle heat.
- Salt to taste: Enhances all flavors harmoniously.
- ¼ cup grated Parmesan cheese (plus more for serving): Melts into the broth for extra creaminess and depth.
- Chopped fresh parsley for garnish (optional): Adds a fresh pop of color and a bright note at the end.
How to Make Pastina with Mushroom Leek Parmesan Broth Recipe
Step 1: Sauté the Leeks
Start by heating the olive oil and butter over medium heat in a large pot. Once melted and shimmering, add the thinly sliced leeks and let them soften gently for about 5 to 6 minutes. This slow cooking brings out their natural sweetness, creating a mellow and aromatic base for the broth.
Step 2: Add Garlic and Mushrooms
Next, stir in the minced garlic and sliced mushrooms. Sauté everything for another 6 to 8 minutes, until the mushrooms have turned a lovely golden-brown color and released their moisture. This step is crucial because it unlocks the mushrooms’ deep, earthy flavors that will infuse the broth beautifully.
Step 3: Build the Broth
Pour in your chosen broth and toss in the Parmesan rind. Bring the mixture to a boil, then reduce the heat to keep it simmering uncovered for about 15 minutes. This slow simmer allows the broth to soak up all those fantastic flavors from the vegetables and cheese rind, developing an incredible umami richness.
Step 4: Cook the Pastina
Once the broth is infused, fish out the Parmesan rind and return the pot to a gentle boil. Stir in the pastina and cook according to package directions, usually around 6 to 8 minutes, stirring occasionally so the pasta cooks evenly and doesn’t stick to the pot. Season your creation with black pepper and salt to taste.
Step 5: Finish with Parmesan
Turn off the heat and stir in the grated Parmesan cheese until it melts seamlessly into the broth. This final touch brings a creamy texture and heightens the savory depth of the soup.
How to Serve Pastina with Mushroom Leek Parmesan Broth Recipe
Garnishes
For a fresh and vibrant finish, sprinkle chopped fresh parsley over each bowl along with an extra handful of grated Parmesan cheese. These garnishes add a pop of color and an additional layer of flavor that make every bite feel special.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in a simple vinaigrette or some crusty Italian bread to soak up all that marvelous broth. Light roasted vegetables or a plate of marinated olives also complement the delicate flavors wonderfully.
Creative Ways to Present
Serve the pastina soup in rustic ceramic bowls for an inviting homey feel, or try mini ramekins for an elegant appetizer portion. For a fun twist, add a drizzle of truffle oil or a few toasted pine nuts on top to elevate the dish to a gourmet level.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Pastina with Mushroom Leek Parmesan Broth Recipe, store them in an airtight container in the refrigerator for up to 3 days. The pasta will continue to soak up the broth, so you may want to reserve some broth separately to loosen it up when reheating.
Freezing
This soup freezes well, but the pastina may become slightly softer upon thawing. Freeze the broth and cooked vegetable base separately from the pasta if possible. When ready to enjoy, thaw and combine, reheating gently to maintain the best texture.
Reheating
Reheat gently over low heat on the stove, stirring frequently. If the soup appears too thick, add a splash of broth or water to reach your desired consistency. Avoid high heat to prevent the cheese from separating or the pasta from becoming mushy.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely. Cremini mushrooms are suggested, but you can substitute with button, shiitake, or even wild mushrooms like chanterelles for a more intense flavor. Just adjust the sauté time as needed to get them nicely browned.
Is this recipe vegetarian?
Yes! When you use vegetable broth, this Pastina with Mushroom Leek Parmesan Broth Recipe is completely vegetarian. For a vegan version, use a plant-based broth and omit the cheese or replace it with nutritional yeast.
What can I substitute if I don’t have pastina?
You can swap the pastina for other tiny pastas such as acini di pepe, stelline, or even small orzo or ditalini. Just be mindful of the cooking times, as some may cook faster or slower.
Why do you use Parmesan rind in the broth?
The Parmesan rind adds a wonderful depth of umami and richness that you can’t get from just cheese shavings. It slowly releases flavor as it simmers and enhances the broth’s complexity beautifully.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free tiny pasta to replace the traditional pastina. Make sure your broth and other ingredients are gluten-free as well to keep the dish safe for those with sensitivities.
Final Thoughts
There’s something truly special about this Pastina with Mushroom Leek Parmesan Broth Recipe that makes it a standout comfort food. Its simplicity and heartwarming flavors make it easy to serve up anytime you want a dish that feels both elegant and cozy. I’m so excited for you to try making this at home and to experience all the savory goodness it brings to your table.
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Pastina with Mushroom Leek Parmesan Broth Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Italian soup features delicate pastina pasta simmered in a rich mushroom and leek Parmesan broth. The savory broth, infused with Parmesan rind and fresh vegetables, creates a warm and satisfying dish perfect for any season.
Ingredients
Broth and Vegetables
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large leek (white and light green parts, thinly sliced)
- 2 garlic cloves (minced)
- 8 oz cremini or button mushrooms (thinly sliced)
- 6 cups vegetable or chicken broth
- ½ cup grated Parmesan rind (or a 2-inch piece)
- ¼ teaspoon black pepper
- Salt to taste
Pasta and Garnish
- ¾ cup pastina (or any tiny pasta like acini di pepe or stelline)
- ¼ cup grated Parmesan cheese (plus more for serving)
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the sliced leeks and cook for 5–6 minutes until softened and fragrant.
- Add Garlic and Mushrooms: Stir in the minced garlic and thinly sliced mushrooms. Sauté for another 6–8 minutes until the mushrooms are browned and tender, enhancing the soup’s depth of flavor.
- Infuse the Broth: Pour in the vegetable or chicken broth and add the Parmesan rind. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15 minutes to fully infuse the broth with savory goodness.
- Cook the Pastina: Remove the Parmesan rind from the broth. Increase the heat to bring the broth back to a gentle boil and stir in the pastina. Cook according to package directions, typically 6–8 minutes, stirring occasionally to prevent the pasta from sticking.
- Finish the Soup: Season the soup with black pepper and salt to taste. Stir in the grated Parmesan cheese until melted and fully incorporated, adding creaminess and a rich umami flavor.
- Serve: Ladle the soup into bowls, garnish with extra Parmesan cheese and chopped fresh parsley if desired, and serve hot for a comforting meal.
Notes
- For a richer broth, use homemade stock and add a splash of cream at the end.
- The Parmesan rind adds deep umami flavor—don’t skip it if possible.
- You can substitute orzo or ditalini if pastina isn’t available.
