There is truly nothing more comforting than a warm bowl of Italian Pastina Soup. This soulful classic has been soothing Italian households for generations with its delicate pasta stars, gentle flavor, and that magical quality only a grandmother’s recipe can provide. Whether you’re feeling under the weather or simply craving a gentle, nourishing meal, this soup offers a delicious embrace in every spoonful. It blends simplicity with old-world charm, and once you make it at home, you may never want to settle for store-bought soup again!
Ingredients You’ll Need
Italian Pastina Soup keeps things wonderfully simple, allowing every ingredient to shine. Each component brings something special, from flavorful aromatics to creamy cheese, so don’t skip a thing if you can help it!
- Olive oil: The smooth base that brings out the sweetness in your vegetables and gives the soup its lovely mouthfeel.
- Onion (1 small, finely chopped): Infuses the broth with rich, savory undertones—the kind that warms you from the inside out.
- Carrot (diced): Adds a hint of sweetness and a cheerful pop of color to your bowl.
- Celery stalk (diced): Lends a classic aromatic crunch and rounds out the veggie flavors beautifully.
- Garlic cloves (2, minced): Gives the soup a gentle depth and unmistakable Italian aroma.
- Chicken or vegetable broth (6 cups, low-sodium): The flavorful liquid that ties everything together—choose your favorite for personalized flavor.
- Pastina (¾ cup): These tiny pasta stars are the heart of the dish, beloved for their comforting, melt-in-your-mouth texture.
- Egg (1, optional): If you want a little extra richness, drizzle in a beaten egg for delicate ribbons—totally classic but up to you!
- Parmesan cheese (¼ cup, grated): Adds irresistible umami and a creamy finish that lifts every spoonful.
- Salt and black pepper (to taste): The finishing touch that lets all the other flavors shine—season thoughtfully.
- Fresh parsley (chopped, for garnish): Brings a bright, fresh note and a hit of green to your final presentation.
How to Make Italian Pastina Soup
Step 1: Sauté Your Aromatics
Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté these veggies for about 5–6 minutes, stirring occasionally, until they become soft and fragrant. This step is the aromatic foundation of your Italian Pastina Soup, building comforting layers of flavor right from the start.
Step 2: Add Garlic for Depth
Toss in the minced garlic and stir for just about a minute—until the kitchen smells absolutely heavenly! The garlic softens quickly and can burn fast, so keep a close eye. This quick sauté deepens the rustic Italian flavor that’s so essential in a great bowl of pastina soup.
Step 3: Pour in the Broth
Carefully pour your chicken or vegetable broth into the pot. Increase the heat and bring the mixture to a gentle boil. This bubbling action draws every last bit of goodness from your sautéed veggies and sets the stage for the perfect Italian Pastina Soup.
Step 4: Stir in the Pastina
Once the broth is boiling, sprinkle in the pastina. Reduce the heat to maintain a steady simmer, and let the pasta cook for 5–7 minutes, stirring occasionally. The tiny pasta stars will absorb some broth and expand into irresistibly tender bites. Keep stirring so nothing sticks to the bottom.
Step 5: Swirl in the Egg (Optional)
If you’re opting for richer body, beat an egg in a small bowl. With the soup gently simmering, slowly drizzle the egg into the pot while stirring, forming delicate egg ribbons throughout the soup. This is an especially beloved addition in many traditional Italian Pastina Soup variations!
Step 6: Add Parmesan and Season
Remove the pot from heat and immediately stir in the grated Parmesan cheese, allowing it to melt into the broth. Taste and season with salt and black pepper. Each bowl should feel like a warm, cheesy hug—that’s when you know it’s just right.
Step 7: Serve with Fresh Parsley
Ladle the soup into bowls and finish with a shower of chopped fresh parsley. This last ingredient wakes up the dish with herby brightness and a lovely touch of color, making your Italian Pastina Soup extra inviting.
How to Serve Italian Pastina Soup
Garnishes
Crowning your soup with a little extra grated Parmesan, a drizzle of good olive oil, or additional chopped parsley makes each bowl feel special. For a pinch of heat, try a crack of black pepper or a light sprinkle of red pepper flakes. These small touches mean every serving of Italian Pastina Soup feels lovingly homemade.
Side Dishes
This gentle, cozy soup pairs beautifully with sides that add texture and a bit more substance. Crusty Italian bread or garlic toast is perfect for dunking and scooping up every drop. If you’re looking for something greener, a simple arugula or mixed-leaf salad balances the meal with a peppery crunch.
Creative Ways to Present
Whenever you want to impress or just have fun, serve Italian Pastina Soup in small mugs for sipping at a gathering, or in deep bowls with a heart-shaped sprinkle of Parmesan for little ones (or anyone who needs a smile). For a heartier touch, stir in some shredded rotisserie chicken or a handful of baby spinach just before serving. Make it playful and personal!
Make Ahead and Storage
Storing Leftovers
Let your soup cool to room temperature before transferring to an airtight container. Italian Pastina Soup can be kept in the refrigerator for up to 3 days. Don’t be surprised if the pastina thickens up as it sits—it readily absorbs all that flavorful broth!
Freezing
This soup is best enjoyed fresh, but you can freeze it if needed. Scoop into freezer-safe containers, leaving some extra room for expansion. Thaw gently in the fridge overnight before reheating. Just note the pastina may soften further when thawed.
Reheating
To bring the soup back to life, simply pour it into a saucepan and heat gently over medium, stirring frequently. If the soup looks a little thick, add extra broth or water to restore its silky, spoonable consistency. Always taste and adjust the seasoning before serving.
FAQs
Can I use a different pasta shape?
Absolutely! While pastina is traditional and gives that signature look and texture, you can substitute with other small pasta like acini di pepe, orzo, or even tiny alphabet noodles. The soul of the Italian Pastina Soup will still come through—just be sure to adjust the cooking time as needed.
Is the egg necessary?
No, the egg is optional. If you prefer a lighter broth or need a completely egg-free dish, just skip it. The soup will remain deliciously comforting and true to its roots either way.
Can I make this soup vegetarian?
Yes! Simply use a good-quality vegetable broth and omit the egg. Parmesan cheese is technically not vegetarian due to animal rennet, so look for a vegetarian-friendly alternative if you wish. You’ll have all the comfort of Italian Pastina Soup in a plant-based version.
How can I add protein?
For a heartier meal, stir in pre-cooked shredded chicken, turkey, or even sautéed tofu near the end of cooking. You can also add some white beans, which blend nicely with the flavors and give extra creaminess.
What should I do if the soup thickens too much?
If your soup gets thicker than you like (thanks, pastina!), simply add more broth or water when reheating. Stir gently to return it to your preferred consistency—it’s an easy fix, and the flavor only gets richer!
Final Thoughts
Few recipes can match the nostalgia, ease, and pure comfort of Italian Pastina Soup. If you’re new to making it at home, prepare to be amazed by its quiet magic—perfect for busy weeknights, chilly afternoons, or whenever you need a gentle bowl of something wonderful. Give this timeless recipe a try and let it become part of your own kitchen tradition!
Print
Italian Pastina Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and simple Italian Pastina Soup recipe that is perfect for when you’re feeling under the weather. This easy-to-make soup is a delicious blend of pastina, vegetables, and Parmesan, with the option to add an egg for extra richness.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
Soup:
- 6 cups low-sodium chicken or vegetable broth
- ¾ cup pastina (tiny pasta stars)
- 1 egg (optional)
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté the onion, carrot, and celery until soft. Add garlic and cook for an additional minute.
- Cook Soup: Pour in the broth, bring to a boil, and stir in the pastina. Cook for 5-7 minutes or until pastina is tender, stirring occasionally.
- Add Egg (Optional): If using the egg, beat it in a small bowl. Slowly drizzle into the soup while stirring to create ribbons.
- Finish and Serve: Remove from heat, stir in Parmesan, season with salt and pepper, and garnish with fresh parsley. Serve hot.
Notes
- This soup is perfect for adding shredded chicken or spinach for a heartier meal.
- The optional egg adds richness and body to the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
