Italian Pastina Soup Recipe

Italian Pastina Soup is the ultimate comfort in a bowl. It’s warm, cozy, incredibly easy to whip up, and exactly what you crave on a chilly evening or when you’re feeling under the weather. This nostalgic dish is pure simplicity—tiny pasta, a savory broth, and a touch of love in every spoonful. Whether you grew up with a Nonna who made it for you or you’re just discovering its magic now, this recipe is here to bring a little joy and a lot of flavor to your table in under 30 minutes.

Why You’ll Love This Recipe

• Quick and Comforting: You can have this soup on the table in 20 minutes flat. It’s the perfect answer to “What’s for dinner?” on busy nights.
• Simple Ingredients, Big Flavor: With just a few pantry staples, this dish creates a rich, soul-soothing flavor that feels like a warm hug.
• Kid-Friendly and Adult-Approved: Its mild, buttery taste is loved by little ones, while adults can jazz it up with herbs, cheese, or even a poached egg.
• Versatile and Customizable: Make it your own! There’s room for plenty of creative twists depending on what’s in your fridge or pantry.

Ingredients You’ll Need

• Pastina (or any tiny pasta): This is the heart of the soup. Look for acini di pepe, stelline (little stars), or orzo—anything small and spoonable.
• Chicken broth: Go with a good-quality or homemade chicken broth for that rich, deep flavor. Vegetable broth works great for a vegetarian version.
• Butter: Adds richness and a silky texture to the broth. A small knob goes a long way.
• Egg (optional): Stirred in at the end for added protein and creaminess, almost like an Italian egg drop soup.
• Parmesan cheese: Freshly grated is best. It melts into the broth and brings umami magic.
• Salt and black pepper: Adjust to taste. Keep it light if your broth is already salted.
• Fresh parsley (optional): For a little color and fresh herbal brightness.

Variations

Want to make it your own? Here are a few delicious spins:

• Add Protein: Stir in shredded rotisserie chicken, cooked ground turkey, or even crumbled sausage for a heartier version.
• Vegetable Boost: Toss in some finely chopped carrots, celery, or spinach during the cooking process.
• Vegan Version: Swap the butter for olive oil, skip the egg and cheese, and use a rich vegetable broth.
• Cheesy Upgrade: Mix in a spoonful of ricotta or mascarpone for a creamy twist.

How to Make Italian Pastina Soup

Step 1: Heat the Broth

Pour your chicken broth into a medium saucepan and bring it to a gentle boil over medium-high heat.

Step 2: Add the Pastina

Stir in the tiny pasta and reduce the heat to medium. Let it cook uncovered, stirring occasionally to keep it from sticking.

Step 3: Finish with Flavor

When the pastina is tender (usually about 5-6 minutes), stir in the butter. If you’re using an egg, whisk it in a small bowl and drizzle it slowly into the soup while stirring. It will cook instantly and add a lovely silky texture.

Step 4: Season and Serve

Turn off the heat, sprinkle in the Parmesan cheese, and season with salt and pepper to taste. Add a touch of chopped parsley if desired, then ladle into bowls and serve hot.

Pro Tips for Making the Recipe

• Don’t Overcook the Pasta: Pastina cooks very quickly. Keep an eye on it—mushy pasta can ruin the texture.
• Use Good Broth: The broth is the backbone of the soup. A well-seasoned, rich broth makes all the difference.
• Add the Egg Slowly: To avoid clumps, drizzle the egg in gradually while stirring the soup in a circular motion.
• Grate Your Cheese Fresh: Pre-grated cheese won’t melt the same way and can be grainy. Freshly grated Parmesan melts beautifully and enhances the flavor.

How to Serve

This soup is delightful on its own, but if you’re looking to round it out into a full meal:

Bread Pairing:

Serve with crusty Italian bread or warm garlic knots for dipping.

Salad Side:

Pair with a simple arugula or Caprese salad to balance the warmth of the soup.

Top It Off:

Add an extra swirl of olive oil, more grated Parmesan, or a sprinkle of red pepper flakes for a little kick.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb more broth, so it may thicken.

Freezing

It’s best to freeze the broth separately from the pasta if you plan ahead. Otherwise, the pasta may turn mushy when thawed.

Reheating

Reheat gently on the stovetop, adding more broth or water as needed to loosen it up. Stir frequently to avoid sticking.

FAQs

Can I use a different type of pasta?
Absolutely! Any small pasta like orzo, ditalini, or even broken angel hair will work well. Just adjust cooking time as needed.

Is this soup good for when you’re sick?
Yes! It’s gentle on the stomach, hydrating, and warm—ideal when you’re not feeling your best. The simple flavors are soothing and easy to digest.

Can I make this vegetarian?
Yes. Use a rich vegetable broth and skip the egg and cheese, or use plant-based alternatives. It will still be delicious and comforting.

Why does the soup thicken as it sits?
The pasta continues to absorb the liquid after cooking. Just add more broth or hot water when reheating to bring it back to soup consistency.

Final Thoughts

This Italian Pastina Soup is as cozy as it gets—simple, soulful, and ready in minutes. Whether you’re cooking for your family or just need a moment of comfort at the end of a hectic day, this recipe is here for you. So grab a spoon, simmer a pot, and let this timeless bowl of goodness warm you from the inside out.

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