This classic Pastina Soup is the definition of comfort food. It’s made with just a handful of ingredients and comes together quickly, making it ideal for busy weeknights or when you need something warm and healing. Whether you grew up eating it or are discovering it for the first time, you’ll love how wholesome and satisfying it is. It’s also kid-friendly, budget-friendly, and endlessly customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken broth or vegetable broth
Pastina (tiny star-shaped pasta or similar small pasta)
Unsalted butter
Grated Parmesan cheese
Egg (optional, for added richness)
Salt and pepper
Fresh parsley (optional, for garnish)
Directions
In a medium saucepan, bring the chicken or vegetable broth to a gentle boil.
Add the pastina and cook according to the package instructions, usually 5–7 minutes, stirring occasionally.
Once the pastina is tender, reduce heat to low.
Stir in butter and grated Parmesan cheese until melted and fully incorporated.
(Optional) In a small bowl, beat one egg. Slowly drizzle it into the soup while stirring continuously to create silky egg ribbons.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley if desired.
Add shredded cooked chicken for a heartier version.
Stir in spinach or finely chopped vegetables for extra nutrients.
Use an egg yolk instead of a whole egg for a creamier finish.
Make it dairy-free by omitting the cheese and butter or using alternatives.
Swap pastina for orzo, acini di pepe, or other small pasta shapes if needed.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water, as the pasta tends to absorb liquid over time. Warm on the stovetop over medium heat or in the microwave until heated through.
FAQs
What is pastina?
Pastina is a tiny Italian pasta, often shaped like stars or dots, commonly used in soups and baby food.
Can I use another type of pasta?
Yes, orzo, acini di pepe, or any small pasta will work well as a substitute.
Is the egg necessary?
No, the egg is optional. It adds richness, but the soup is delicious without it.
Can I make this vegetarian?
Yes, simply use vegetable broth instead of chicken broth and skip the egg if desired.
What can I use instead of Parmesan?
Try Pecorino Romano, Grana Padano, or a dairy-free cheese alternative.
Can I freeze Pastina Soup?
It’s not ideal, as the pasta may become mushy. It’s best enjoyed fresh or refrigerated for a few days.
How can I add protein?
Stir in cooked chicken, turkey, or even tofu for a protein boost.
Is this soup good for babies or toddlers?
Yes, just be sure to avoid salt and cheese if serving to very young children.
Can I make this soup creamy?
Add a splash of milk or cream at the end of cooking for a creamier texture.
What’s the best broth to use?
Homemade or low-sodium chicken broth gives the best flavor, but any quality broth will work.
Conclusion
Pastina Soup is a timeless classic that delivers warmth, comfort, and nourishment in every spoonful. Whether you’re looking for a quick weeknight meal, a soothing bowl during a sick day, or a nostalgic taste of home, this simple soup hits all the right notes. It’s proof that sometimes the simplest recipes are the most satisfying.
Pastina Soup is a classic Italian comfort dish made with tiny star-shaped pasta in a warm, savory broth. Light, nourishing, and easy to make, it’s perfect for cold days or when you need a little comfort.
Ingredients
4 cups chicken broth or vegetable broth
3/4 cup pastina (tiny star-shaped pasta)
1 tbsp unsalted butter
1/4 cup grated Parmesan cheese
1 egg (optional)
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
In a medium saucepan, bring the chicken or vegetable broth to a gentle boil.
Add the pastina and cook according to package instructions, usually 5–7 minutes, stirring occasionally.
Once the pastina is tender, reduce heat to low.
Stir in butter and grated Parmesan cheese until melted and well combined.
(Optional) Beat the egg in a small bowl, then slowly drizzle it into the soup while stirring continuously to create silky egg ribbons.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley if desired.
Notes
Add shredded cooked chicken for extra protein.Stir in spinach or chopped vegetables for more nutrients.Use an egg yolk instead of a whole egg for a creamier result.Make it dairy-free by using butter and cheese alternatives or omitting them.Pastina can be substituted with orzo or acini di pepe.
