Why You’ll Love Italian Pastina Soup Recipe
This soup is warm, nourishing, and full of comforting flavor. The blended veggies create a creamy base without cream, and the tiny pastina pasta gives it a soothing, hearty texture that’s great for both kids and adults. It’s versatile, easy to make with pantry staples, and excellent for weeknight dinners or sick-day comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 yellow or white onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
6 cups chicken or vegetable broth
1 Parmesan rind
1 cup pastina pasta, or a small pasta like acini di pepe or stelline
½ cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
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Roughly chop the onion, carrots, and celery.
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Add the chopped vegetables, broth, and Parmesan rind to a large pot. Bring to a boil over high heat.
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Once boiling, reduce heat, cover, and simmer for about 15–18 minutes, until the vegetables are tender.
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Use a strainer to remove the cooked vegetables and transfer them to a blender with about ½–1 cup of the broth. Blend until smooth (or use an immersion blender right in the pot).
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Pour the pureed vegetables back into the pot and stir in the pastina. Simmer 7–9 minutes, until the pasta is cooked.
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Turn off the heat. Season with grated Parmesan, salt, and pepper to taste. Garnish with fresh parsley if desired.
Servings and timing
Servings: 6
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Variations
• Add cooked shredded chicken or Italian sausage for extra protein.
• Sprinkle red pepper flakes or Italian seasoning for more bold flavor.
• Use vegetable broth to keep this vegetarian (and easily vegan if you skip the cheese).
• Swap pastina for other small pastas like orzo, ditalini, or acini di pepe.
Storage/Reheating
Cool completely before storing in airtight containers. To prevent the pasta from absorbing too much broth and becoming mushy, store the cooked pastina separately if possible. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen if needed.
FAQs
What is pastina?
Pastina is a tiny Italian pasta often used in soups. The name literally means “little pasta.”
Can I use a different pasta if I don’t have pastina?
Yes, you can substitute with other small pastas like acini di pepe, stelline, or orzo.
Can I make this soup vegetarian?
Yes, use vegetable broth instead of chicken broth and skip the Parmesan rind if needed.
How do I make this soup gluten‑free?
Use a gluten‑free small pasta and ensure your broth is gluten‑free.
Can I add protein to this soup?
Absolutely—shredded chicken, sausage, or even beans work well.
Why blend the vegetables?
Blending creates a creamy base without using cream, adding body and flavor to the soup.
Is pastina soup good for sick days?
Yes, its warm broth and comforting texture make it a classic “feel‑better” dish.
Can I prepare this ahead of time?
You can prep the vegetables ahead, but cook the pasta just before serving to avoid mushiness.
How long does it keep in the fridge?
Stored properly, it should last 3–4 days in the refrigerator.
Can this soup be frozen?
Freezing is possible, but the pasta may get softer after thawing. For best results, freeze the soup without the pasta and add fresh cooked pasta when reheating.
Conclusion
Italian Pastina Soup is a simple and satisfying comfort food that warms you from the inside out. With a creamy vegetable base, tender tiny pasta, and rich Parmesan flavor, it’s perfect for cozy nights and anyone needing a nourishing meal. With easy ingredient swaps and variations, you can make it your own any time of year.
Italian Pastina Soup
Italian Pastina Soup is a comforting, simple dish made with tiny pasta, chicken broth, and eggs. It’s a quick and nourishing meal perfect for cold days or when you’re feeling under the weather.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 6 cups chicken broth
- 1 cup pastina pasta (such as stelline or acini di pepe)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: butter or olive oil for extra richness
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the pastina to the pot and cook according to package directions, usually about 5-7 minutes, until tender.
- In a small bowl, whisk the eggs and Parmesan cheese together until well combined.
- Once the pastina is cooked, reduce the heat to low and slowly stir in the egg and cheese mixture, stirring constantly to prevent the eggs from scrambling.
- Continue to stir until the mixture is fully incorporated and the soup thickens slightly.
- Season with salt and pepper to taste.
- Serve warm, optionally adding a pat of butter or a drizzle of olive oil for extra flavor.
Notes
- You can use any tiny pasta shape like acini di pepe or orzo.
- Adjust the thickness of the soup by adding more broth if desired.
- Add cooked chicken or vegetables for a heartier meal.
- For extra richness, stir in a small amount of butter or olive oil before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 1g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg
