Pastina Soup is a comforting Italian classic that brings warmth and nostalgia in every spoonful. Made with tiny star-shaped pasta (pastina), a light broth, and a few simple ingredients, this soup is quick to prepare and easy to customize. It’s often called “Italian penicillin” for its healing reputation, especially during cold season.
Why You’ll Love This Recipe
I love how simple yet satisfying this soup is. Whether I’m under the weather or just need a quick and cozy meal, Pastina Soup always delivers. It’s kid-friendly, budget-friendly, and ready in minutes. I can keep it traditional or add my own twist with veggies, proteins, or herbs.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pastina (tiny star-shaped pasta)
- Chicken broth or vegetable broth
- Egg (optional, for richness)
- Grated Parmesan cheese
- Butter
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
directions
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I bring the broth to a gentle boil in a pot.
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I stir in the pastina and cook according to the package instructions until tender, usually 5–7 minutes.
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If I’m using egg, I whisk it in a bowl, then slowly drizzle it into the soup while stirring for a silky texture.
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I remove the pot from heat and stir in the butter and Parmesan until melted and smooth.
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I season with salt and pepper to taste.
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I ladle the soup into bowls and top with fresh parsley, if desired.
Servings and timing
This recipe serves 4 people. It takes about 5 minutes to prep and 10 minutes to cook, making it a 15-minute meal from start to finish.
Variations
I like adding cooked shredded chicken for protein, or throwing in peas and carrots to make it more filling. Sometimes I use beaten egg for a stracciatella effect, or swap the broth for a bone broth base for extra richness. For a creamier version, I’ll stir in a splash of milk or cream.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or water to loosen it up, since the pasta tends to absorb liquid. I gently warm it on the stovetop or in the microwave, stirring occasionally.
FAQs
What is pastina?
Pastina refers to tiny pasta shapes often used in Italian soups. The most common kind looks like little stars, but other small shapes work just as well.
Can I make this vegetarian?
Yes, I use vegetable broth instead of chicken broth and skip the egg and cheese for a lighter, plant-based version.
Is it okay to use other pasta shapes?
Absolutely. If I don’t have pastina, I’ll use orzo, acini di pepe, or even broken-up spaghetti.
Can I freeze Pastina Soup?
I don’t recommend freezing it because the pasta gets mushy, but I can freeze the broth separately and add freshly cooked pastina later.
How do I keep the pastina from soaking up too much broth?
I either cook the pastina separately and add it just before serving, or add extra broth when reheating to restore the soup’s texture.
Conclusion
Pastina Soup is a timeless comfort dish that’s as easy to make as it is delicious. I love how versatile it is—perfect for a quick weeknight dinner or a soothing meal when I need a little extra comfort. With a few pantry staples and a warm bowl, this recipe always hits the spot.
Print
Pastina Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pastina Soup is a cozy, classic Italian comfort food made with tiny star-shaped pasta, broth, and a few simple ingredients. Known as “Italian penicillin,” it’s beloved for its soothing qualities, especially during cold season. Quick, easy, and customizable, it’s the perfect weeknight meal or remedy when you’re feeling under the weather.
Ingredients
- ¾ cup pastina (tiny star-shaped pasta)
- 4 cups chicken broth or vegetable broth
- 1 egg (optional, for added richness)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- In a medium pot, bring the broth to a gentle boil.
- Stir in the pastina and cook according to package instructions (usually 5–7 minutes), until tender.
- If using an egg, whisk it in a bowl. Slowly drizzle it into the simmering soup while stirring to create a silky texture.
- Remove from heat. Stir in butter and Parmesan until melted and smooth.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped parsley if desired. Serve warm.
Notes
- For extra protein, add cooked shredded chicken.
- Stir in peas, carrots, or a splash of cream for variations.
- To keep the texture just right, consider cooking pastina separately if storing leftovers.
- Store in the fridge for up to 3 days. Reheat with a splash of broth or water.
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