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.
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Looks amazing! Can this soup be made with vegetable broth instead?
Thank you!
Absolutely!
PS Nod: YES, pasta soaks up EVERY molecule of moisture!!! When I pack up leftovers, I pack the soup/veggie recipes separate, and cook the pasta separately. I serve it with 1/4 c. pasta in the bowl and hot soup over, and I serve leftovers wtih soup in the container, and a snack-sized Ziploc with 1/4 c. past in it!!!Get the soup nice and hot, and add pasta; don’t worry about heating the pasta separately!!! You’re welcome! 🙂
I must own laziness, here… I create the broth with larger hunks of vegetables, but then use an immersion blender to get it all into tiny manageable bits. One could also use a food processor/cuisinart to pulse the veggies prior to beginning the stock… but, again, I’m a bit lazy procedurally, and haven’t found a noticeable outcome UNLESS directions call for sauteeing veggies with spices, etc. (Then, I do NOT short-cut!!) , prior to adding pasta (frequently it’s ditalini or acini de bebe, when I cannot find stars, though sometimes my grocer carries ABCs…Regardless. Small pasta…Even shells…). Makes no difference, heck, you could use rice. It’s the FLAVOR that’s to die for!!! I typically DO double the recipe as I cook for multiple folks. YES, the BASE may be frozen, but then thaw and bring to boiling BEFORE you add pasta. DO NOT freeze with pasta included; it disintegrates and turn to an awful mush texture!!! So, boil base: yes. THEN FREEZE, if you’re freezing. Freeze after adding pasta/rice/starch/grain: NO!!!! lol Ask me how I know this!!! lol
This, with a grilled cheese on hearty bread with a sharp cheddar, havarti, and fabulous smoke ham??? Prepare to swoon!!! If you want to make it a “bisque,” Add 2 t of Baking Powder (stir until it quite foaming), and diced tomatoes, along with a splash of 1/2-1/2 or whole milk. Both are delicious and original doesn’t need to be altered; just for some folks who may be East Coast and prefer a bisque take on a classic!!! Don’t omit the Baking Powder; it neutralizes the acid in the tomatoes, and lets it join the party without separating!! 🙂
Hi! Did you mean baking soda instead of baking powder? I’m curious to try your suggestions but my gut is telling me soda instead of powder. Thanks for the tip!
I can’t believe how much flavor this simple soup has! It is delicious and I make it often.
Absolutely delectable! My husband and I will be making this forever. I’m half Italian, and this pastina is the best! I’d like to share a pic, but don’t see that option.
I’m so sorry we don’t have the option to share pics on the website… I’m sure it was amazing!!
5
So good and picky toddler approved!!!!
I did what other suggested and added garlic and some Italian seasoning. Will definitely make again
Yay! Love it when we win over a picky toddler, lol!
Made this easy soup while the family was recovering from being sick. It was just what we needed to feel better ! Next time I will make the pasta separately , as others said since the pasta soaks up the broth and had to add more broth. Comfort food indeed !
Everyone in my house has been sick the past 2 weeks. I’ve made a double batch of this soup twice! It gets eaten right up! Kids included. It’s perfect for when you’re not feeling well, and just want something simple to eat.
Hope everyone feels better soon!
My daughter was feeling under the weather today and I just needed a different soup in my repertoire of comfort foods. I remember reading about “Italian penicillin” and a web search brought me to your site. This recipe is unbelievably easy and my whole family enjoyed it. They said the soup tastes like love. Definitely will be added to the rotation! Thank you so much for sharing.
I made this tonight and it was great! I agree with the reviewer who added Italian seasoning and garlic – definitely makes a difference and helps to deepen the flavors. A little squeeze of lemon before serving also takes it to the next level. Thanks for the great recipe.
Thanks for the recipe. We had unexpected company over to watch the Edmonton – Dallas hockey game last night and I served this soup. I found that I really needed to add seasoning to it. I added Italian seasoning, bay leaves, quite a bit of salt & pepper, lemon zest and before serving, each bowl got a squeeze of fresh lemon juice before I added the grated parm. It was a hit! Everyone enjoyed it!
I would love to gift this in take away containers. What is best, to cook the pasta in broth and gift altogether in one container. Or cook the pasta serpately and give in two separate containers?
Thank you!
What a sweet idea! I would keep the past separate in this case… otherwise it may get a bit mushy.
This is my go-to recipe for pastina but I do add a few tweaks to it (hence the 4/5 stars).
I highly recommend using 1/4/-1/3 of a butternup pumpkin, 3 whole carrots, and 1 whole garlic clove. I also keep the parmesan rind in the soup.
Instead of taking out the veggies, I blend them in the stock with a handheld stick blender.
Lastly, I add the pasta and let the soup simmer for about 15 minutes (while stirring continuously) to reduce the stock and create a thick consistency.
I made it again! it’s the best !
I ordered the pasta online. Now have enough until 2030…..
Lol! It’s always good to be prepared!
This is the best soup I’ve ever had and my son agrees. It’s incredible. I couldn’t find pastina pasta so I bought elbow macaroni and crushed it into smaller pieces. Make enough for second servings and left overs.
What an amazing review! Thanks so much, Paul!!