Italian Pastina Soup

Italian Pastina Soup is a beloved comfort food that’s simple, nourishing, and soul-warming. Made with tiny star-shaped pasta, a flavorful broth, and often finished with a touch of butter and Parmesan, this soup is a timeless classic I turn to whenever I need a soothing and satisfying meal.

Why You’ll Love This Recipe

I love this soup because it’s incredibly easy and quick to prepare, yet full of flavor. It’s one of those recipes that feels like a warm hug in a bowl—perfect for when I’m feeling under the weather, short on time, or just craving something nostalgic and wholesome. Plus, it’s totally kid-friendly and endlessly adaptable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pastina (tiny pasta like acini di pepe, stelline, or orzo)

• Chicken or vegetable broth

• Butter

• Egg (optional, for extra richness)

• Grated Parmesan cheese

• Salt and pepper

• Fresh parsley (optional for garnish)

Directions

1. I bring the broth to a gentle boil in a medium pot.

2. I stir in the pastina and cook it according to the package instructions, usually about 5–7 minutes, until tender.

3. If I want extra richness, I whisk an egg in a bowl and slowly drizzle it into the hot soup while stirring, creating silky egg ribbons.

4. I stir in a pat of butter and Parmesan cheese until melted and creamy.

5. I season with salt and pepper to taste.

6. I ladle the soup into bowls and garnish with fresh parsley if I have it on hand.

Servings and timing

This recipe serves about 4. It takes just 5 minutes to prep and 10 minutes to cook—ready in under 15 minutes.

Variations

I sometimes add cooked, shredded chicken or tiny meatballs for more protein. When I want extra veggies, I stir in finely chopped carrots or spinach. For a dairy-free version, I skip the cheese and use olive oil instead of butter.

Storage/Reheating

Pastina soup is best enjoyed fresh, as the pasta continues to absorb broth and can become mushy. If I have leftovers, I store them in the fridge for up to 2 days and reheat gently with a splash of extra broth or water to loosen it up.

FAQs

Can I use different pasta?

Yes, I use any tiny pasta like orzo, alphabet pasta, or ditalini if pastina isn’t available.

What broth works best?

I prefer chicken broth for a traditional flavor, but vegetable broth works great for a vegetarian version.

Do I need to add the egg?

Not at all. The egg adds richness, but the soup is delicious even without it.

Can I make this ahead of time?

I cook the broth and keep the pastina separate until serving to prevent it from soaking up too much liquid.

Is this good for kids?

Absolutely! It’s a favorite with little ones because it’s soft, simple, and easy to eat.

Conclusion

Italian Pastina Soup is one of my all-time favorite comfort foods—simple, nourishing, and quick to make. Whether I’m under the weather, short on time, or just need a cozy bowl of goodness, this recipe is always the answer. It’s a humble dish that brings a lot of joy, one spoonful at a time.

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