Pastina soup is the bowl of comfort Italian grandmothers have been making for generations, and once you try it, you will understand exactly why.
This pastina soup recipe is warm chicken broth simmered with tender vegetables, a shower of tiny star shaped pasta, and just enough parmesan to make it feel like a hug in a bowl.
It comes together in under thirty minutes with ingredients you probably already have in your kitchen right now.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
I first learned this recipe the same way most people do, from a parent who made it whenever anyone in the house was under the weather.
There was never a written recipe card for it, just a pot on the stove and a general sense of what belonged inside.
Over the years I have kept it close to that original version, because honestly, it never needed improving.
This pairs beautifully with my chicken egg drop soup if you are building out a whole week of cozy, restorative dinners.
Why You’ll Love This Pastina Soup Recipe
This is the kind of soup that earns its nickname, Italian penicillin, honestly.
It is gentle on the stomach, endlessly comforting, and ready faster than takeout could ever arrive at your door.
- Made with pantry staple ingredients you likely already own
- Ready in about 35 minutes from start to finish
- Gentle, easy to digest, and perfect for sick days or fussy eaters
- Naturally kid friendly thanks to the tiny pasta shapes
- Easily adapted to vegetarian, dairy free, or heartier versions
You might also enjoy: Italian Wedding Soup Recipe
Ingredients
The beauty of pastina soup lies in how few ingredients it actually needs, and how much flavor they manage to produce together.
- 6 cups chicken broth, low sodium
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 cup pastina (stelline, acini di pepe, or orzo)
- 1 parmesan rind, optional but recommended
- 1/2 cup grated parmigiano reggiano, plus more for serving
- 1 large egg, beaten, optional
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Another favorite: Chicken Orzo Soup Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few reliable basics that make the process smoother.
- Dutch oven or large stockpot
- Cutting board
- Sharp knife
- Wooden spoon
- Box grater for the parmesan
- Measuring cups and spoons
- Ladle
This same simple setup is exactly what you need for my lemon chicken orzo soup as well.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup, and I genuinely think they make a noticeable difference in the final result.
1. Le Creuset Enameled Cast Iron Dutch Oven
I have used mine for years, and it heats so evenly that the vegetables soften perfectly without scorching on the bottom.
The enameled interior also makes cleanup incredibly simple, even after simmering broth for half an hour.
It is an investment piece that will outlast just about every other pot in your kitchen.
2. Microplane Fine Grater
Freshly grated parmesan melts into the broth so much more smoothly than the pre shredded bags from the store.
A microplane makes quick work of a parmesan block and gives you that fine, fluffy texture that dissolves right into the soup.
It is a small tool that makes a surprisingly big difference.
3. Parmigiano Reggiano Wedge
Real parmigiano reggiano has a nutty, savory depth that the powdery stuff in the green shaker simply cannot match.
Saving the rind to simmer in the broth is also one of the easiest ways to add extra flavor without any extra effort.
A good wedge lasts a long time in the fridge and elevates far more than just this soup.
4. Acini di Pepe Pastina
Traditional Italian pastina can be tricky to find at every grocery store, so I like keeping a stash of acini di pepe on hand.
The tiny round shape cooks fast and gives the soup that classic, nostalgic texture.
It is an inexpensive pasta that makes this recipe feel authentic.
Read Also: Tortellini Soup Recipe
Step-by-Step Instructions: How to Make Pastina Soup
1. Saute the Vegetables
- Warm the olive oil or butter in a Dutch oven over medium heat.
- Add the diced onion, carrots, and celery.
- Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables begin to soften and the onion turns translucent.
- Add the minced garlic and cook for 30 more seconds, just until fragrant, stirring constantly so it does not burn.
2. Build the Broth
- Pour in the chicken broth and stir to combine with the softened vegetables.
- Drop in the parmesan rind, if using, and season with a pinch of salt and pepper.
- Bring the broth to a gentle simmer over medium heat.
- Cover partially and let it simmer for 15 to 20 minutes, until the vegetables are completely tender and the broth has taken on flavor from the parmesan rind.
3. Cook the Pastina
- Remove and discard the parmesan rind.
- Stir the pastina directly into the simmering broth.
- Cook according to the package instructions, usually about 5 to 7 minutes, stirring frequently since small pasta shapes sink and stick to the bottom of the pot easily.
- Watch the texture closely, as pastina continues to absorb liquid even after it is fully cooked.
4. Add the Egg, If Using
- In a small bowl, whisk the egg until smooth.
- Turn off the heat under the pot.
- Slowly drizzle the beaten egg into the soup while stirring constantly in one direction, so it forms delicate ribbons rather than clumps.
- Skip this step entirely if you prefer a simpler, egg free version.
5. Finish and Serve
- Stir in the grated parmigiano reggiano until it melts smoothly into the broth.
- Taste and adjust the salt and pepper as needed.
- Ladle the soup into bowls while hot.
- Garnish with chopped parsley and extra parmesan before serving.
The same cheese blend works wonderfully in parmesan tomato tortellini soup too.
Tips for The Best Pastina Soup
A few small habits separate a good pot of pastina soup from a truly great one.
None of these take extra time, they just require a little attention while the soup comes together.
- Always cook the pastina directly in the broth for the best texture and flavor absorption
- Stir often once the pasta goes in, since it sinks and sticks quickly
- Remove the parmesan rind before serving so no one accidentally bites into it
- Add the grated cheese off the heat to keep it from turning stringy or clumping
- Loosen leftover soup with a splash of hot broth if it thickens too much
I learned this technique while perfecting my stracciatella soup.
Serving Suggestions
Pastina soup is filling enough to stand on its own, but a few sides turn it into a complete, satisfying meal.
It also shines as a starter before something heartier on nights when you want a little more on the table.
- A slice of Garlic Bread for dipping into the broth
- A simple green salad tossed in Homemade Caesar Salad Dressing
- Warm Buttery Dinner Rolls on the side
- A small plate of Cheese and Crackers to round things out
- A light protein like grilled chicken if you want a heartier dinner
Variations of Pastina Soup
This recipe is easy to adapt depending on what you have on hand or what kind of soup you are in the mood for.
- Add shredded rotisserie chicken for a heartier, more filling version
- Stir in chopped fresh spinach and a can of drained diced tomatoes near the end of cooking
- Swap the pastina for orzo, ditalini, or acini di pepe depending on what you can find
- Use vegetable broth instead of chicken broth for a fully vegetarian version
- Stir in a splash of heavy cream for a richer, creamier bowl
For a lighter option, try: Vegetarian Egg Drop Soup Recipe
Storage and Reheating
Pastina soup keeps well, though the pasta does continue absorbing broth as it sits.
- Refrigerate leftovers in an airtight container for 3 to 4 days
- Store the broth and pastina separately if you plan on keeping it for more than a day
- Reheat gently on the stovetop over medium low heat, adding extra broth or water as needed
- Avoid freezing once the pastina is already mixed in, since the texture turns mushy after thawing
- Freeze just the broth and vegetables for up to 3 months, then cook fresh pastina when ready to serve
Another favorite: Italian Sausage Soup Recipe
Nutritional Facts
A single serving of this pastina soup recipe comes in light and comforting, making it a smart choice whenever you want something warm without feeling weighed down afterward.
These numbers are estimates and will shift slightly depending on the broth, pasta, and toppings you use.
- Calories: approximately 180 per serving
- Protein: 8 grams
- Carbohydrates: 24 grams
- Fat: 6 grams
- Sodium: 620 milligrams, depending on broth used
This pairs beautifully with my chicken and wild rice soup for another light, protein packed option.
Health Benefits of Key Ingredients
Beyond the comfort factor, this soup actually brings some real nutritional value to the table.
Every ingredient plays a role beyond just flavor.
- Chicken broth supports hydration and provides gentle nourishment, especially when you are feeling under the weather
- Carrots and celery add fiber along with vitamins A and K
- Garlic and onion contain compounds linked to immune support
- Parmesan contributes calcium and protein in a small, flavorful amount
- Eggs, if included, add extra protein and help make the soup more filling
You might also enjoy: Escarole and Bean Soup Recipe
FAQs About Pastina Soup
1. What exactly is pastina?
Pastina simply means little pasta in Italian, and it refers to any very small pasta shape, such as stars, tiny rounds, or orzo.
These small shapes cook quickly and are gentle on the stomach, which is part of why pastina soup is such a popular comfort food.
You will find pastina sold under different names depending on the brand, so check the pasta aisle for anything labeled tiny, small cut, or soup pasta.
2. Why is pastina soup called Italian penicillin?
Many Italian families affectionately nickname it Italian penicillin because it has long been the go to dish whenever someone is sick or simply needs comfort.
It is not an actual remedy, but the warmth and simplicity make it feel healing.
3. Can I make this soup vegetarian?
Yes, simply swap the chicken broth for a good quality vegetable broth.
The rest of the ingredients, including the vegetables, pastina, and parmesan, stay exactly the same.
4. What is the best pasta shape to use if I cannot find pastina?
Orzo, ditalini, and acini di pepe all work wonderfully as substitutes.
Look for the smallest pasta shape available at your grocery store for the closest texture to traditional pastina.
5. Why did my soup turn out too thick?
Pastina continues to absorb liquid even after it finishes cooking, especially as it sits.
Simply stir in a splash of extra hot broth or water when reheating to bring it back to your preferred consistency.
Read Also: Chicken Gnocchi Soup Recipe
Pastina Soup
Ingredients
- 6 cups chicken broth low sodium
- 1 tablespoon olive oil or butter
- 1 small yellow onion about 1 cup or 150g, finely diced
- 2 carrots about 1 cup or 130g, peeled and finely diced
- 2 celery stalks about 1 cup or 100g, finely diced
- 2 cloves garlic minced
- 1 cup pastina stelline, acini di pepe, or orzo
- 1 parmesan rind optional but recommended
- 1/2 cup parmigiano reggiano grated, plus more for serving
- 1 large egg beaten, optional
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped, for garnish
Equipment
- Dutch Oven or Large Stockpot
- Cutting board
- Sharp knife
- Wooden spoon
- Box grater for the parmesan
- Measuring cups and spoons
- Ladle
Method
- Warm the olive oil or butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook for 5 to 6 minutes until softened. Add the garlic and cook for 30 more seconds until fragrant.
- Pour in the chicken broth, add the parmesan rind (if using), and season with salt and pepper. Bring to a gentle simmer, cover partially, and cook for 15 to 20 minutes until the vegetables are tender.
- Remove and discard the parmesan rind. Stir the pastina directly into the simmering broth and cook according to package instructions, usually about 5 to 7 minutes, stirring frequently.
- If using the egg, whisk it in a small bowl until smooth. Turn off the heat and slowly drizzle the beaten egg into the soup while stirring constantly in one direction to form delicate ribbons.
- Stir in the grated parmigiano reggiano until it melts smoothly. Taste and adjust the salt and pepper. Ladle into bowls and garnish with parsley and extra parmesan.
Nutrition
Notes
- Always cook the pastina directly in the broth for the best texture and flavor absorption.
- Stir often once the pasta goes in, since it sinks and sticks to the bottom of the pot quickly.
- Remove the parmesan rind before serving so no one accidentally bites into it.
- Add the grated cheese off the heat to keep it from turning stringy or clumping.
- Loosen leftover soup with a splash of hot broth if it thickens too much.
- Store the broth and pastina separately if you plan on keeping it for more than a day to prevent the pasta from becoming mushy.
- Freeze just the broth and vegetables for up to 3 months, then cook fresh pastina when ready to serve.
- Add shredded rotisserie chicken for a heartier, more filling version.
- Use vegetable broth instead of chicken broth for a fully vegetarian version.
- Swap the pastina for orzo, ditalini, or acini di pepe depending on what you can find.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pastina soup is proof that the simplest recipes are often the ones we return to again and again.
It takes barely any effort but delivers so much comfort in every spoonful.
I hope this becomes a regular in your kitchen the way it has been in mine for years.
Give it a try this week, and let me know in the comments how your family likes it or what little twist you added to make it your own.
Recommended:
- Chicken Noodle Soup Recipe
- Autumn Minestrone Soup Recipe
- Pasta Fagioli Recipe
- Crockpot Chicken Noodle Soup
- Chicken Soup Recipe
