Italian Pastina Soup Recipe

Italian Pastina Soup is the kind of cozy comfort that wraps you up like a warm hug on a cold day. This timeless classic is simple, soul-soothing, and incredibly fast to make—which makes it a dream for busy weeknights. Whether you’re under the weather or just in need of a little culinary TLC, this one-pot wonder delivers pure comfort with minimal effort. The delicate pasta, rich broth, and just the right amount of cheese come together in a dish that feels both nourishing and indulgent.

Why You’ll Love This Recipe

• Quick Comfort Food: It’s ready in 20 minutes or less—perfect for those evenings when you want something warm and delicious without spending hours in the kitchen.
• Simple and Nourishing: Made with wholesome, everyday ingredients that are easy to digest and gentle on the stomach.
• Kid-Friendly: This is a go-to for picky eaters. The tiny pasta is fun and familiar, and the mild flavors are always a hit.
• Customizable: From the broth to the add-ins, this soup can be tailored to suit your mood, fridge, or dietary needs.

Ingredients You’ll Need

Here’s what you’ll want to have on hand before diving into this beautiful bowl of comfort:

• Pastina (tiny pasta): The star of the show. These little star or dot-shaped pastas cook quickly and create a wonderfully creamy texture as they simmer.
• Chicken broth (or vegetable broth): Use a good-quality broth—it’s the foundation of the soup’s flavor. Homemade or low-sodium store-bought works great.
• Butter: Just a small pat gives the soup a luxurious richness.
• Parmesan cheese: Grated fresh over the top, it adds a nutty, salty punch. Don’t skip this—it makes the whole dish sing.
• Egg (optional): Stirred in at the end, it adds body and turns the broth creamy and silky, almost like an Italian egg drop soup.
• Salt and black pepper: To taste, of course. Season carefully to enhance the delicate flavors.
• Fresh parsley: Optional but lovely for a little color and a fresh finish.

Variations

Want to make this your own? Here are a few ways to switch it up:

• Add veggies: Diced carrots, celery, spinach, or peas can be tossed in for extra nutrition and color.
• Make it vegetarian: Stick with vegetable broth and skip the egg if you prefer a lighter, plant-based version.
• Boost the protein: Add shredded rotisserie chicken, a soft-boiled egg, or even some white beans.
• Cheesy upgrade: Stir in a spoonful of ricotta or a sprinkle of mozzarella for a heartier, cheesy finish.

How to Make Italian Pastina Soup

Step 1: Heat the Broth

In a medium pot, bring your broth to a gentle boil over medium heat. If you’re adding diced vegetables, toss them in now so they can soften as the broth warms.

Step 2: Add the Pastina

Stir in your pastina and reduce the heat slightly. Cook according to package directions, usually about 5–7 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.

Step 3: Enrich the Broth

Add butter and stir until melted. If using an egg, beat it in a small bowl, then slowly drizzle it into the hot soup while stirring constantly to create delicate ribbons.

Step 4: Finish with Cheese and Seasoning

Remove from heat and stir in a generous handful of grated Parmesan. Taste, then season with salt and freshly ground pepper. Sprinkle chopped parsley on top if desired.

Pro Tips for Making the Recipe

• Use the right pasta: Traditional pastina is best, but if you can’t find it, orzo or acini di pepe make great substitutes.
• Stir often: Because pastina is so small, it can easily settle and stick to the bottom—gentle stirring helps keep things smooth.
• Don’t overcook the pasta: Keep a close eye on it. You want tender, not mushy.
• Make it creamy: That egg swirl at the end is optional, but it adds such a cozy texture. Try it at least once!

How to Serve

This soup is best served hot, straight from the stove, in a deep bowl with a spoonful of extra Parmesan on top. A thick slice of crusty Italian bread or garlic toast on the side makes it a satisfying meal. For a little extra zip, a few drops of lemon juice or a dash of crushed red pepper flakes can brighten things up.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more broth over time, so it may thicken—just add a splash of broth or water when reheating.

Freezing

This soup isn’t ideal for freezing with the pasta already in it, as it can become mushy. If you want to freeze it, make the broth and add cooked pastina fresh when reheating.

Reheating

Warm it gently over low heat on the stovetop or in the microwave. Add extra broth if needed to loosen it up.

FAQs

Can I use a different type of pasta?
Absolutely! If you can’t find pastina, orzo, acini di pepe, or even small ditalini will work just fine. Just adjust the cooking time accordingly.

Is it okay to skip the egg?
Yes, it’s completely optional. The egg adds richness and texture but isn’t essential. The soup will still be delicious without it.

Can I make this with water instead of broth?
You can, but the flavor won’t be as rich. If using water, consider adding a bouillon cube or some additional seasoning to boost the taste.

How do I keep the pasta from getting too soft?
Keep an eye on the cooking time and avoid letting the soup simmer too long after the pasta is added. Also, reheating gently with added broth helps maintain texture.

Final Thoughts

Italian Pastina Soup is one of those magical recipes that proves simplicity can be truly satisfying. With just a few ingredients and hardly any time, you can whip up a bowl of pure comfort that feels like home. Whether you’re feeding the whole family or just need a little bowl of love for yourself, this soup delivers every time. Give it a try—you’ll be hooked!

Print