The easiest, coziest Pastina Soup made with broth, tiny pasta, and parmesan cheese. It may be simple but it’s one of Italy’s most beloved soups that comes with all the magical powers to heal and comfort you from the inside out.
Sometimes, particularly if it’s bone-chilling cold outside and you’re harboring a cold or seeking comfort, a light but nourishing soup is the only thing that will do. This soup ticks all the boxes and uses only 3 main ingredients: tiny pasta, chicken broth, and parmesan cheese.
My children were blessed with having a Nonna that made this soup for them just about every time they spent a day with her. To this day, they crave this Italian soup which was anchored by pastina, the tiny star-shaped pasta bites submerged in steamy chicken broth.
- What You Will Love About This Recipe
- What Is Pastina Soup?
- Ingredient Notes
- Variations And Substitutions
- How To Make Pastina Soup
- How To Make Vegetarian Pastina Soup
- Helpful Recipe Tips
- Frequently Asked Questions
- What To Serve With Pastina Soup?
- Storage Tips
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- More Comforting Soups To Try
- Pastina Soup
You can serve it with less pasta, like I do here, so the liquid element is almost medicinal. But it would be perfectly acceptable to pile yours high with so much cheese and pasta that you could eat it with a fork instead of a spoon.
I adore this simple soup and make it for us often. Especially on a winter day, I like to sip my steamy-hot bowl filled with tiny pasta stars in front of a snug fireplace so it warms my hands and my soul.
What You Will Love About This Recipe
- QUICK AND EASY DISH THE WHOLE FAMILY WILL LOVE โ Use a homemade chicken bone broth (or regular chicken broth) that you already have in your fridge or freezer, or a good quality store-bought broth. This way, you can whip up pastina soup in just 20 minutes or less. Both kids and adults love pastina soup!
- CUSTOMIZABLE โ You can add veggies, use different pasta shapes, or vegetable broth to keep it vegetarian.
- NOURISHING AND COMFORTING โ Filled with soothing broth and charming tiny pasta, this pastina soup will nourish and comfort you from the inside out.
- USES SIMPLE INGREDIETNS โ With only 3 main simple ingredients, this delicious soup is hard to beat for an easy weeknight meal.
What Is Pastina Soup?
Pastina soup is a traditional Italian soup that falls into the category of “cucina povera”โ cheap but nourishing and filling. Like most classic dishes, pastina soup will vary from region to region but the base ingredients are simple and few. It typically features pastina, chicken broth, and parmesan cheese.
Erroneously, many think pastina refers to one specific pasta shape when in fact, in Italain, pastina means any small or tiny pasta shape. This could be because Ronzoni, a big pasta brand in North America, sold the little star-shaped pasta labeled as Pastina.
Pastina soup is typically made by cooking the tiny pasta in the broth, sometimes with the addition of a parmesan rind, chicken meat and/or a few vegetables.
This is a dish deeply rooted in nostalgia. If you are Italian, or have any Italian roots, this is the soup you were fed as a child to cure any and all ailments, but adults love it just as much.
Ingredient Notes
Here’s what you’ll need to make this delicious pastina soup recipe:
- Pastina: For nostalgia’s sake, I like to use the classic stelline pasta which is shaped like little stars. But any tiny-shaped pasta will work here such as tubettini, orzo, ancini di pepe, or farfalline.
- Chicken broth: This chicken pastina soup will be a lot more nutritious if made with a homemade broth. I have been making gallons of this slow cooker bone broth on repeat and it is glorious for this soup. That said, when the craving hits and I’m all out of homemade broth, I use a good quality store-bought broth and it’s pretty wonderful, too. If using store-bought, make sure it is low-sodium. Currently, I have been stocking up on this chicken broth, it’s delicious.
- Parmesan rind: Optional, but if you save your leftover parmesan rinds, this is a great place to use one. Simply add to the broth as it is heating up and you will have a broth rich in salty, umami flavor.
- Parmesan: Freshly grated parmesan is a non-negotiable ingredient in pastina soup.
Variations And Substitutions
- Add carrots: A traditional Italian pastina soup is typically served without vegetables. That said, some families love it with diced carrots cooked in the broth.
- Add shredded chicken: If you’re looking to add some meat protein to the soup, you can add some shredded cooked chicken. A rotisserie chicken would keep things easy, but you could also cook 4 boneless, skinless chicken thighs in the broth before adding the pasta. Once cooked, remove from broth and shred. Cook the pasta, then add the shredded chicken back in. Note: You may end up with less broth this way.
- Make it vegetarian: Many Italians make pastina soup with a light vegetarian broth made with water and just a few vegetables. Scroll down to read how to make it.
- Add parsley or chives: Fresh herbs, such as chopped parsley or chives, add a little freshness and pop of color.
- Add an egg: Some pastina soup variations include eggs cooked in the broth. It’s pretty delicious and makes the soup even more filling. Once the pastina is completely cooked, add a lightly beaten egg to the simmering broth. Swirl with a fork until it is cooked.
- Use beef broth: If you have a nice homemade beef broth, or good quality store-bought, you can absolutely use it to make pastina soup.
- Gluten-free: Admittedly, I haven’t seen too many tiny gluten-free pasta varieties but I’m sure they exist. If you can’t find any, you can gently smash a larger shape pasta shape until you have tiny pieces.
How To Make Pastina Soup
Here is a quick overview of the recipe. The detailed measurements and instructions can be found in the recipe card below.
Place the chicken stock in a large pot and bring it to a boil. If you have a parmesan rind, add it now.
Add in your pastina of choice and continue to gently boil until cooked al dente.
Ladle the cooked pastina and chicken broth into a bowl. To finish, drizzle with a little olive oil (optional) and top with freshly grated Parmigiano Reggiano. Serve hot and enjoy!
How To Make Vegetarian Pastina Soup
As I mentioned, many Italians make a vegetarian pastina soup. In fact, some purists will argue that is the “real” Italian pastina soup.
But please don’t use a store-bought vegetarian broth to make it. They are always too strongly flavored and will not make a good pastina soup. Plus, making your own vegetarian broth could not be simpler or quicker because it is a very light broth we are after.
Here’s how to make it:
- Fill a pot with 6 cups of water. Add 1 large carrot (sliced into 1/2-inch coins), 2 celery stalks (chopped), 1 medium onion (quartered), and 1 teaspoon salt. If you have a vegetable Better Than Bouillon jar, you can add 1 teaspoon for a little more flavor but it is not essential.
- Bring to a boil, lower to a simmer and cook for 15-20 minutes.
- Add 1/2 cup of pastina and cook until just tender (al dente). Use a large slotted spoon to remove the large pieces of onion and celery and add a lightly beaten egg, if you wish. Taste for salt, adding more if necessary. Serve with vegetarian grated parmesan cheese, if desired.
Helpful Recipe Tips
Stir the pastina while it cooks. We all know pasta needs to be stirred occasionally as it cooks to prevent it from sticking together or sticking to the bottom of the pot. But perhaps due to its tiny size, pastina is even more susceptible to sticking to the bottom of the pot. Make sure to stir it very often, scraping the bottom and sides of the pot really well.
Hold back on adding all the salt if using store-bought broth. Depending on the brand you use, store-bought broth might be quite salty. Add just a pinch of salt, then taste the soup once the pastina has cooked and add more salt only if needed.
Frequently Asked Questions
What is pastina made of?
Pastina ingredients will vary according to the brand but most will be made just like regular pasta with wheat flour or semolina. If possible, I like to buy tiny shaped pasta made by brands that use the
Should you cook the pastina separately or in the broth?
In many cases, it is best to cook the pasta separately when making pasta soup so it doesn’t soak up all the broth. For pastina soup, however, we want to cook it right in the broth. This way, the pastina absorbs all the flavor from the broth.
How long does pastina take to cook in soup?
Pastina cooks relatively quickly, typically in 5-8 minutes. Cooking times may vary based on the size and type of pastina.
Can I make pastina soup ahead of time?
Yes, pastina soup can be made ahead of time. However, if you’re planning to store it, consider slightly undercooking the pastina to prevent it from becoming too mushy upon reheating.
Can you freeze pastina soup?
I do not recommend freezing pastina soup as the pasta can become mushy when thawed and reheated. However, you can strain the soup and freeze just the broth.
What To Serve With Pastina Soup?
Pastina soup is quite satisfying and filling all on its own. To make it more of a complete meal, we often enjoy it alongside this kale caesar salad, or this hearty winter salad.
A side of tuna melts would likely make everyone extra happy, too.
Storage Tips
Pastina soup is best eaten the day you make it. The longer it sits, the more broth the pasta will absorb and become very mushy. That said, if you have leftovers you’d like to save, see my storing and reheating tips below.
- To store: If there are any leftovers, I recommend straining out the broth in order to store it separately from the pasta. Once the broth and pasta have cooled, store in airtight containers and refrigerate for 3-4 days.
- To reheat: For best results, I like to heat the broth on the stovetop. Once simmering, add the pasta and heat just until warmed through.
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I hope you love this Pastina Soup recipe. If you make it, please leave a comment and star rating at the bottom of the page so I know how you liked it. Thank you!
Pastina Soup
Ingredients
- 6 cups low-sodium chicken broth/stock
- 1 cup pastina such as stelline arancini de pepe, tubettini, or ditalini
- 1 parmesan rind, about 2-inches long (optional)
- Kosher salt
- extra virgin olive oil for drizzling (optional)
- 1 cup grated parmigiano reggiano, or more to taste
Instructions
- Place the chicken broth/stock in a large, heavy-bottomed pot and bring to a boil.ย If adding a parmesan rind, add it now.
- Add the pastina to the broth along with 1 teaspoon salt (see notes). Allow to come back up to a gentle boil. Cook the pasta, stirring often, according to package instructions for al dente (typically about 5-8 minutes). TIP: Pastina likes to stick to the bottom of the pot so make sure you stir it often.
- Taste and adjust seasoning with a little more salt, if needed. Ladle the cooked pastina and chicken broth into a bowl. To finish, drizzle each bowl with a little olive oil (optional) and top with freshly grated Parmigiano Reggiano. Serve hot and enjoy!
Notes
- Broth/stock: A good quality store-bought broth will work well here. However, if possible, try using a homemade broth which will be less expensive and more nutritious.
- Salt: Hold back on adding all the salt if using store-bought broth. Depending on the brand you use, store-bought broth might be quite salty. Add just a pinch of salt, then taste the soup once the pastina has cooked and add more salt only if needed.ย
- To store: If there are any leftovers, I recommend straining out the broth in order to store it separately from the pasta. Once the broth and pasta have cooled, store in airtight containers and refrigerate for 3-4 days. ย
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