Pastina with Roasted Leeks and Parm
A bowl of Pastina with Roasted Leeks, topped with crumbled parmesan cheese.
Warm Up with Roasted Leek and Root Veg Soup
If you’re looking for a recipe to bring some warmth to your winter days, this one’s for you. It’s homey, it’s satisfying, and it’s everything a winter meal should be.
This dish was actually a happy accident—a "clean out the fridge" meal that quickly became one of my go-to cozy winter soups.
Roasted leeks add caramelized sweetness, while Parmesan offers a rich, nutty finish. This dish combines basic ingredients into something special.
Recipe Highlights
Roasted Leeks: Caramelized medallions add flavor and visual appeal.
Simple Ingredients: Potatoes, parsnips, garlic, and broth form a creamy base.
Perfect Pairing: Serve with toasted, buttered crusty bread.
Quick Steps
Roast Leeks: Clean, slice, and roast until golden.
Build the Soup: Sauté garlic, potatoes, and parsnips; simmer in stock with thyme.
Add Pastina: Cook until tender.
Combine: Gently shred roasted leeks into the soup.
Serve: Top with Parmesan and enjoy with crusty bread.
Make it Your Own:
Use vegetable stock for a vegetarian version.
Add rosemary or parsley for an herby twist.
Try Pecorino Romano or Gruyère instead of Parmesan.
Finish with a drizzle of good olive oil for a little extra indulgence.
Pastina with Roasted Leeks and Parm
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4–6
Ingredients:
1 large leek, cleaned, trimmed, and cut into 1-inch medallions
3 medium potatoes, peeled and cubed
2 parsnips, peeled and chopped
3 cloves garlic, thinly sliced
5 cups chicken stock (or vegetable stock for a vegetarian option)
1/2 cup pastina (Stellette or any small pasta)
2 sprigs fresh thyme
2 tbsp olive oil
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese
1 slice crusty bread per serving, toasted and buttered (optional)
Instructions:
1. Prepare the Leek:
Trim off the dark green tops and root end of the leek.
Slice into 1-inch medallions and rinse thoroughly to remove dirt. Pat dry.
2. Roast the Leek:
Preheat the oven to 400°F (200°C).
Arrange the leek medallions on a baking sheet.
Drizzle with 1 tbsp olive oil and season with salt and black pepper.
Roast for 20–25 minutes until golden and caramelized. Set aside.
3. Prepare the Pastina Base:
Heat the remaining 1 tbsp olive oil in a large pot over medium heat.
Add the sliced garlic and sauté briefly until fragrant, about 1 minute.
Add the cubed potatoes and chopped parsnips. Sauté for 3–5 minutes, stirring occasionally.
Pour in the chicken stock, add the thyme sprigs, and bring to a gentle boil. Reduce to a simmer.
Add the pastina and cook for 10–15 minutes, or until the pasta is tender and the vegetables are soft.
Season with salt and black pepper to taste.
4. Incorporate the Leek:
Once the soup is ready, remove the thyme sprigs, then take the roasted leek medallions and gently shred them into the soup, keeping the pieces chunky and in their circular shape. Stir gently to incorporate without breaking them apart completely.
5. Serve:
Ladle the pastina into bowls and finish with a sprinkle of grated Parmesan cheese.
6. Enjoy with Bread:
Serve with a slice of toasted, buttered crusty bread for dipping.
The best meals are born from just a few ingredients and a little care.
