Pastina Soup

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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