If you are looking for a cozy, comforting dish that feels like a warm hug in a bowl, then this Pastina with Mushroom, Leek, and Parmesan Broth Recipe is exactly what you need. It combines tiny pasta pearls with earthy mushrooms, tender leeks, and a luscious Parmesan broth that melts together beautifully. Every spoonful has a perfect balance of savory depth and creamy goodness, making it a simple yet truly satisfying meal that’s perfect for any day you need a little extra comfort without fuss.
Ingredients You’ll Need
This recipe calls for straightforward, fresh ingredients that each play a pivotal role in building layers of delicious flavor and texture. From the softness of the pastina to the umami richness of mushrooms and the gentle sweetness of leeks, every element is essential.
- 1 cup pastina: Tiny, delicate pasta that cooks quickly and absorbs the broth wonderfully.
- 1 tbsp olive oil: Adds a silky base for sautéing and deepens the flavors.
- 1 cup mushrooms, sliced: Cremini or button mushrooms add earthiness and a meaty texture.
- 1 leek, cleaned and thinly sliced: Provides a subtle onion-like freshness without overpowering the dish.
- 2 cloves garlic, minced: Gives an aromatic lift that brightens the broth.
- 4 cups vegetable broth: Forms the hearty liquid base, or chicken broth for extra richness.
- 1/2 cup grated Parmesan cheese: Melts into the soup, adding umami depth and creamy texture.
- 1/4 cup heavy cream (optional): For those who love an extra creamy, indulgent touch.
- 1/2 tsp dried thyme: Brings a gentle herbal note to the broth.
- 1/2 tsp salt: Enhances all the flavors—adjust it just right.
- 1/4 tsp black pepper: Adds a mild kick to balance the richness.
- Fresh parsley, chopped: A bright, fresh garnish that lifts the dish beautifully.
How to Make Pastina with Mushroom, Leek, and Parmesan Broth Recipe
Step 1: Sauté the Mushrooms and Leeks
Start by heating olive oil in a large pot over medium heat. Once shimmering, add the sliced mushrooms and leeks. Sauté them gently for 5-7 minutes until the mushrooms become tender and release their earthy aroma, and the leeks soften into silky ribbons. This first step is where your kitchen starts smelling irresistible, setting a flavorful foundation for the broth.
Step 2: Add the Garlic
Next, toss in the minced garlic and cook for another 1-2 minutes. You’ll notice the kitchen filling with that classic garlic fragrance that hints at the comforting bowl to come. Be careful not to let it burn; just soften it enough to let its flavor infuse the oil.
Step 3: Build the Broth
Pour in the vegetable broth, or chicken broth if you prefer, and bring it all to a boil. Once bubbling, reduce the heat to a gentle simmer. Stir in the dried thyme, salt, and black pepper at this stage—it’s like giving the broth its personality and warmth.
Step 4: Cook the Pastina
Now, add the pastina to the simmering broth. Let it cook for 6-8 minutes, stirring occasionally, until the tiny pasta is tender but still holds a slight bite. The pastina will soak up the savory broth, becoming the heart of this dish and turning each spoonful into a cozy, nourishing experience.
Step 5: Add Cream for Extra Richness (Optional)
If you love a richer, creamier broth, stir in the heavy cream now. This smooths out the broth beautifully and gives the soup a luxuriously silky texture that makes it feel indulgent, perfect for chilly evenings or when you want something a little special.
Step 6: Melt in the Parmesan
Remove the pot from heat and quickly stir in the grated Parmesan cheese. Watch it melt into the broth, thickening and enriching the soup with its sharp, nutty flavor. This step transforms the simple broth into a velvety, comforting sauce that embraces every piece of pasta and veggie.
Step 7: Serve Warm with Fresh Parsley
Dish out your Pastina with Mushroom, Leek, and Parmesan Broth Recipe into bowls and sprinkle chopped fresh parsley on top. The herb adds a fresh burst of color and brightness, making the dish as pretty as it is delicious.
How to Serve Pastina with Mushroom, Leek, and Parmesan Broth Recipe
Garnishes
Naturally, fresh parsley is the star garnish here—it adds a vibrant green contrast and fresh herbal notes that balance the creamy broth. You can also sprinkle an extra pinch of Parmesan or a dash of black pepper on top for visual appeal and a flavor boost right at the table.
Side Dishes
This cozy dish pairs wonderfully with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. Crusty bread or garlic toast also work beautifully, letting you soak up every drop of the Parmesan broth. For a heartier meal, roasted vegetables or a plate of sautéed greens complement the flavors perfectly.
Creative Ways to Present
For a charming presentation, serve the pastina in rustic soup bowls with a drizzle of olive oil or a tiny dollop of crème fraîche on top. You might even garnish with a crispy sage leaf or toasted pine nuts for some crunch and nuance. Offering it in small individual cups makes a lovely starter for dinner parties, impressing guests with comfort and elegance.
Make Ahead and Storage
Storing Leftovers
Your Pastina with Mushroom, Leek, and Parmesan Broth Recipe stores well in an airtight container in the refrigerator for 2-3 days. Keep in mind the pasta will continue to absorb broth over time, so it may thicken considerably.
Freezing
Because of the delicate pasta and creamy Parmesan broth, freezing is not recommended as the texture can become grainy or mushy upon thawing. It’s best enjoyed fresh or refrigerated and reheated soon after.
Reheating
To reheat, warm gently on the stove over low heat, stirring frequently. Add a splash of vegetable broth or water to loosen the broth back up if it has thickened. Avoid microwaving at high heat to keep the texture silky and smooth.
FAQs
Can I use other types of pasta instead of pastina?
Absolutely! Small pasta shapes like orzo, ditalini, or tiny shells work well, but keep in mind cooking times may vary slightly. Pastina’s small size makes it perfect for melting effortlessly into the broth.
Is it possible to make this recipe vegan?
Yes, simply use vegetable broth and omit the Parmesan cheese or replace it with a vegan Parmesan alternative. You can also swap the heavy cream for coconut cream or cashew cream to keep it rich and creamy.
What kind of mushrooms work best in this recipe?
Cremini and button mushrooms are great choices for a mild earthy flavor and nice texture. Feel free to experiment with shiitake or oyster mushrooms for a more intense and complex taste.
Can I prepare this dish in advance?
You can prepare the broth and sautéed vegetables ahead of time, then add the pasta and cheese just before serving to keep the texture fresh and the flavors vibrant.
How do I adjust the salt level in this recipe?
It’s always best to start with less salt, especially if your broth is already salted. You can add more at the end to taste once all ingredients are combined. Parmesan cheese also contributes saltiness, so add gradually.
Final Thoughts
This Pastina with Mushroom, Leek, and Parmesan Broth Recipe is like a little bowl of comfort that you deserve anytime you crave something nourishing and flavorful without complicated steps. The combination of tender pastina, earthy mushrooms, and cheesy broth is not only delicious but also incredibly heartwarming. I promise once you try it, it will become one of those favorite dishes you turn to again and again whenever you want to feel cozy and content. So go ahead, give it a whirl, and savor every comforting spoonful!
Print
Pastina with Mushroom, Leek, and Parmesan Broth Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting and flavorful Pastina with Mushroom Leek Parmesan Broth recipe features tender tiny pasta cooked in a savory vegetable broth infused with sautéed mushrooms, leeks, garlic, and aromatic thyme. Finished with creamy Parmesan cheese and optional heavy cream, this dish is perfect for a warm, nourishing meal that’s easy to prepare in under 30 minutes.
Ingredients
Pastina and Broth
- 1 cup pastina (or any small pasta)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Sautéed Vegetables
- 1 tbsp olive oil
- 1 cup mushrooms, sliced (cremini or button mushrooms work well)
- 1 leek, cleaned and thinly sliced (white and light green parts only)
- 2 cloves garlic, minced
Finishing Ingredients
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional for extra creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the sliced mushrooms and leeks, and sauté for 5-7 minutes, or until the mushrooms are tender and the leeks have softened.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, ensuring it doesn’t burn.
- Simmer Broth and Seasonings: Pour in the vegetable broth, then bring the mixture to a boil. Once boiling, lower the heat to a simmer. Add dried thyme, salt, and black pepper to infuse the broth with balanced flavors.
- Cook the Pastina: Stir in the pastina and let it cook gently in the simmering broth for 6-8 minutes, or until the pasta is tender and has absorbed some of the broth’s rich flavor.
- Add Cream (Optional): For a richer and creamier texture, stir in the heavy cream now and combine well.
- Incorporate Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese until it is completely melted and incorporated, creating a smooth, cheesy broth.
- Serve and Garnish: Ladle the hot pastina into bowls and garnish with freshly chopped parsley. Serve immediately to enjoy the dish at its best.
Notes
- You can substitute chicken broth if you prefer a richer, non-vegetarian flavor.
- Heavy cream is optional but adds a lovely creaminess to the broth.
- Adjust salt and pepper according to your taste preference.
- For a gluten-free version, use gluten-free small pasta instead of pastina.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
