This cozy pastina soup combines tiny pasta, vegetables, chicken broth, and Parmesan in one pot. It’s a simple, comforting weeknight dinner that’s ready in about 40 minutes.
Pastina Soup Is Italian Comfort Food at Its Simplest
Pastina is the Italian word for very small pasta. I love using tiny star-shaped stelline in this soup, where they swim in a delicate chicken broth made flavorful with tender vegetables and a Parmesan rind.
Pastina soup is also known as minestrina or pastina in brodo. Some Italian families affectionately call it “Italian penicillin,” not because it is a cure, but because a warm bowl is exactly the sort of simple comfort you crave when you’re under the weather or need something cozy.
Traditional versions often begin with homemade chicken stock. For my easy weeknight version, I use low-sodium store-bought broth and simmer it with onion, carrots, celery, and Parmesan. Blending the softened vegetables back into the broth gives the soup more body and flavor without making it heavy. Finish each bowl with fresh parsley and plenty of grated Parmesan.
Pastina Soup Ingredients
Pastina soup is a humble recipe made with simple ingredients. Here’s what you need and why each ingredient matters:
- Chicken broth: Use 6 cups of low-sodium chicken broth or homemade chicken stock. Starting with low-sodium broth gives you more control over the seasoning, particularly because the Parmesan also adds salt.
- Onion, carrots, and celery: These vegetables create the aromatic foundation of the soup. Once tender, they are blended and stirred back into the pot, giving the broth flavor, color, and a little more body.
- Parmesan rind: A Parmesan rind slowly releases its savory, umami-rich flavor as the broth simmers. I save leftover rinds in my freezer so they are ready whenever I make soup. You can add one directly from frozen.
- Kosher salt: Season lightly at the beginning, then taste and adjust after the Parmesan has flavored the broth.
- Pastina: Pastina is a general term for very small pasta. I love using tiny star-shaped stelline for its nostalgic look, but alphabet pasta, orzo, or acini di pepe also work. Because these shapes vary in size, cook your pasta according to its package directions. See the guide to Italian pasta shapes for more.
- Fresh parsley: Finely chopped parsley brings freshness and color to the finished soup. You can substitute fresh dill or basil.
- Grated Parmesan: A generous sprinkle of Parmesan gives each bowl a salty, savory finish.
How to Make Pastina Soup
This one-pot pastina soup comes together in four simple steps:
- Simmer the broth. Add 6 cups low-sodium chicken broth to a large pot with a lid. Peel and cut 1 yellow onion and 2 carrots into large pieces, then cut 2 celery ribs into large pieces. Add the vegetables to the pot with 1 Parmesan rind and a pinch of salt. Bring to a boil over high heat, then reduce the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
- Blend the vegetables. Remove and discard the Parmesan rind. Use a slotted spoon to transfer the softened vegetables to a food processor. Add a couple of ladlefuls of broth and blend until completely smooth, then scrape the puree back into the pot. Stir well to combine.
- Cook the pastina. Increase the heat to high and bring the broth to a boil. Stir in 1 1/2 cups pastina and cook according to the package directions, until the pasta is tender. Remove the pot from the heat.
- Finish and serve. Taste and add more salt if the soup tastes flat. Ladle into bowls and finish with chopped parsley and plenty of grated Parmesan. Serve hot.
Tips for the Best Pastina Soup
- Cut the vegetables into large pieces. You will simmer them whole and lift them from the broth with a slotted spoon, so there is no need for precise chopping.
- Cook the vegetables until very tender. They should be soft enough to blend into a completely smooth puree that disappears into the broth.
- Save your Parmesan rinds. Keep leftover rinds in the freezer and add one directly to the soup. There is no need to thaw it first.
- Season carefully. Parmesan brings plenty of salty, savory flavor. Begin with only a pinch of salt, then taste and adjust once the soup is finished.
- Follow the pasta package directions. Pastina shapes vary in size and cooking time. Cook yours until tender according to the instructions on its package.
- Keep the pasta separate if you expect leftovers. Tiny pasta continues soaking up broth as it sits. Cooking only the amount you need separately keeps the remaining broth from becoming too thick.
Make Ahead and Storage
This pastina soup recipe is easy to prepare ahead, but the pasta softens and absorbs much of the liquid when stored in the broth. For the best texture, keep the broth and pasta separate.
- To make ahead: Prepare the broth through the blending step, without adding the pasta. Transfer it to a shallow container and refrigerate promptly.
- To refrigerate: Store the broth in a covered container for 3 to 4 days.
- To freeze: Freeze the broth without the pasta for up to 3 months. Thaw it in the refrigerator before reheating.
- To serve: Bring the broth to a boil and cook the pastina according to its package directions.
- If you only need a few servings: Cook your desired amount of pasta separately in boiling salted water. Drain and divide it among the serving bowls, then ladle the hot broth over the top.
What to Serve with Pastina Soup
Pastina soup makes a simple, comforting meal on its own. All it really needs is a little grated Parmesan and a spoon.
For a classic soup-and-salad dinner, pair it with a crisp lemon Parmesan lettuce salad or simple greens tossed with homemade balsamic vinaigrette. Add olive oil garlic bread or a piece of rosemary focaccia for dipping into the warm, savory broth.
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Ingredients
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, sliced into large pieces
- 2 carrots, peeled and cut into large pieces
- 2 celery ribs, cut into large pieces
- 1 parmesan rind, about 2 inches long
- Kosher salt
- 1 1/2 cup pastina or any tiny pasta variety, like alphabet, orzo, or acini di pepe
- 1/4 cup finely chopped parsley leaves, for garnish
- Grated parmesan cheese, for serving
Instructions
- Simmer the broth. In a large pot with a lid, combine the chicken broth, onion, carrots, celery, Parmesan rind, and a pinch of salt. Bring to a boil over high heat, then reduce the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
- Puree the vegetables. Remove and discard the Parmesan rind. Use a slotted spoon to transfer the vegetables to a food processor. Add a couple of ladlefuls of broth and blend until completely smooth. Scrape the pureed vegetables back into the pot and stir to combine.
- Cook the pasta. Increase the heat to high and bring the broth to a boil. Stir in the pastina and cook according to the package directions, until tender. Remove the soup from the heat.
- Finish and serve. Taste and add more salt if needed. Ladle the soup into bowls and finish with chopped parsley and grated Parmesan. Serve hot.
Video
Notes
- Parmesan rind: Save leftover Parmesan rinds in the freezer. You can add the rind to the soup directly from frozen.
- Pasta cooking time: Pastina shapes vary in size, so follow the cooking time on your package.
- For the best leftovers: Tiny pasta absorbs broth and softens as it sits. If you do not plan to serve the entire pot, cook your desired amount of pasta separately in boiling salted water. Drain and divide among the bowls, then ladle the hot broth over the top.
- Storage: Refrigerate the broth without the pasta in a covered container for 3 to 4 days or freeze it for up to 3 months.
- Shop: Visit our shop for quality Mediterranean ingredients, including extra virgin olive oils, honey, jams and spreads, and spices.
Nutrition
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Love this soup! So simple yet so delicious. I brown the vegetables a little before adding the broth. I think it adds another layer of flavor.This soup is to my weekly rotation. Thank you Suzy!
4 stars. I love pastina and Mediterranean foods
Hi! Looking forward to making this tonight, but we are wanting to add chicken. What is the best way to do this / when should it be added? Thanks in advance!
Hi, Michelle. We would recommend cooking and shredding the chicken separately first, and then adding it to the soup in the last few steps. Enjoy!
This is just so good, so stinking good. Perfectly lovely, and warm, comforting, and familiar. It wraps you in a hug of warmth, and memory, even though it’s not the “traditional” chicken noodle soup. The Parmesan rind/s add the depth, and umami – don’t skip them. You’ll be hunting for that, “je’ne se quoi?” but won’t find it.
1. I use an immersion blender to puree the veggies. I have every confidence that I’ll burn myself, otherwise.
2. I actually cook the pasta separately, and then add 1/4 cup of cooked pasta to a LARGE bowl of soup (maybe 1T to a regular-sized bowl of soup…). If you leave the pasta in the broth, the pasta swells, and then the balance of the soup is off if you try to create more broth. This ALSO means I can freeze the soup without issue… If the pasta is already in the soup, it’ll disintegrate and will NOT be wonderful. The recipe, however, is… Thanks much for posting – and SAVE. THOSE. PARM. RINDS!!!
Thanks so much for the amazing review, Chrissie!
We have a number of meat eaters in our family, that I think would love this soup (particularily because it is low lactose),
What meat would you suggest to serve as a side dish to this meal?
(or add to it)?
Hi, Charlie! I’m Summer and I work here at The Mediterranean Dish with Suzy. You could easily add shredded chicken to the soup or serve the soup as a first course to whole roasted chicken or Lobster Tails if your’re having a special occassion or these pan seared pork chops which are also Italian if you wanted to stick with a theme! Enjoy!
I used the magic bullet to puree the veg’s, work well.
I plan on canning this soup up to the vegetables being pureed. Wish me luck!
Hi, Phyllis! I’m Summer and I work here at The Mediterranean Dish! Glad you love the soup! Good luck!
Hey, Phyllis!!! You absolutely are able to can this recipe – even with the pureed vegetables (don’t attempt with pasta; it’ll disintegrate!). But USE A PRESSURE CANNER!!! With the chicken stock, the parm rind, etc., the pH is off in this enough that pressure canning is the only safe way to preserve this! I work with the local Extension office, and I have to err on the side of safety.
Could you use an immersion blender instead of the food processor?
Hi, Liesse! I’m Summer and I work here at The Mediterranean Dish. I have made this soup using an immersion blender so it can be done, but I would cut the vegetables smaller at the start and just know it doesn’t get quite as pureed so you might have a few vegetable bits that you miss, but it didn’t bother me at all. Also, make sure you remove the cheese rind.
This soup is amazing. I didn’t have a Parmesan rind, but I added shredded Parmesan at the end. It tasted so comforting. I love that this recipe uses common ingredients combined to create a spectacular flavor.
Thanks, Christine! So glad you enjoyed the soup!
Can’t wait to try this one. It looks like polenta. I’m tempted to have some of the veggies left out of the puree and left for some extra texture
I love this soup and am making it as we speak for a Sunday health meal. The only change is that we cook pasta separately and just add it to the plate – this way we can cook a large batch and reheat, and just make fresh pasta – otherwise it blows up and gets mushy. Today made with homemade broth, which we cooked a gigantic pot of and froze in jars – on chicken feet, super collagen boost. Can’t wait till it finishes simmering 🙂
Great advice on the pasta! Thanks for sharing that tip!
We really enjoyed this soup. Made a half batch, but with the full amount of vegetables (so, double) and homemade turkey broth. It was perfect for a light cold-weather dinner. The parmesan rind really makes it (a splash of white wine might be nice as well). Thanks for all your great recipes!
Love the idea of adding a slash of white wine here! Thanks for sharing!
tasty soup
Tried this soup tonight for dinner – absolutely delicious! I added a sprinkle of Aleppo pepper in the second bowl and Wow! Keep the soups coming!
Will do, Steve! 🙂
Simple, nutritious and delicious!
100%! Thanks, Debra!
Where can goy buy pastina anymore. Its not sold in Ohio!!!
Hi, Kayla! You usually can find pastina online, if it’s not available in a store near you. Really, any small pasta will work with this recipe, though. Some other options are orzo, or acini di pepe, or even alphabet pasta :).
Kayla, I get it at Target, the Good and Gather brand. Theirs is called Stelline and they are little stars.
I just found the little star Pastina at Target last night. It was their generic store Good and Gather brand. Making the soup with it right now! Good luck I hope you find some. Orzo would work too. I can usually find that easier than the stars or alphabet.
I have to say, I receive about 10 emails from cooking sights and your recipes are always fantastic. I am so looking forward to making this one. Thank you for making dinner time a fun and enjoyable time!
Thanks so much for the sweet note, Christine! It really made our day over here :). Can’t wait to hear what you think of the pastina!
I made this for lunch today. My spouse LOVED it. I can’t believe how something so simple and basic came out so wonderful. (As a wanna be Mediterranean I had to add about a tablespoon of fresh lemon juice!) Thanks again.
Thanks, Christine!