Veggie Pastina Soup
This veggie pastina soup is creamy, cozy, and toddler-friendly! Made with blended veggies, tiny pastina pasta, and parmesan, it’s perfect for baby-led weaning, toddlers, and busy family dinners. Nourishing, flavorful, and freezer-friendly — a fall favorite you’ll make on repeat!
Servings: 4
Ingredients
- 1 cup pastina
- 4 medium carrots
- 1 small onion
- 2 cloves garlic
- 2 stalks celery
- 6 cups water or vegetable broth
- Parmesan cheese
Instructions
- Cook Pastina: In a medium pot, cook the pastina according to package instructions.
- Cook Veggies: In another medium pot, boil 6 cups of water. Peel and roughly chop the veggies, add them to the pot, and simmer for 30 minutes until they are very soft.
- Blend Broth: Transfer the cooked veggies and 1 cup of the water broth from the pot into a blender and blend until smooth.
- Put it together: Pour the blended broth back into the pot with the remaining liquid and stir to make the veggie broth. Then add the cooked pastina.
- Finish: Serve with parmesan on top. Cool slightly before serving.
Notes
Use 100% pastina pasta for the best toddler-friendly texture.
Blend the veggies well so the broth is smooth and creamy.
Add parmesan at the end for richness, or skip for dairy-free.
Freeze without pasta to avoid mushy noodles later.
Always cool soup to a safe temperature before serving to babies.
Nutrition
Calories: 252kcal | Carbohydrates: 41g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 344mg | Potassium: 294mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10411IU | Vitamin C: 6mg | Calcium: 243mg | Iron: 2mg