How to Make the Best Pastina Soup – A Comforting Italian Classic

A warm bowl of pastina soup has a way of comforting you in moments when you need it most. Whether you’re fighting off a cold, warming up after a chilly day, or just craving something simple and nourishing, this Italian classic delivers the kind of gentle comfort that only a homemade soup can provide.

This pastina soup recipe is more than just a quick meal. It’s rooted in tradition, easy to prepare, and made with everyday ingredients. You’ll have it ready in about 30 minutes using just one pot—making it ideal for weeknights or slow weekends. Plus, it’s endlessly customizable, so you can make it exactly how you like it.

If you’ve never made pastina soup before, don’t worry. You’re about to discover how simple and rewarding it is to bring this Italian favorite into your kitchen. Let’s get started with what makes this soup special, and then walk step-by-step through the process.

What Is Pastina Soup?

Pastina soup is a traditional Italian dish made with tiny pasta (known as pastina), a flavorful broth, and simple vegetables. Sometimes it includes chicken, sometimes cheese, and often both. It’s one of those recipes Italian families pass down through generations—not just for its flavor, but for its warmth, nostalgia, and simplicity.

The word pastina literally means “little pasta” in Italian. It comes in various shapes—like stars, orzo, acini di pepe, and alphabet pasta—and is typically cooked directly in broth. Many people grew up eating pastina soup as their first solid food or as a go-to when they were feeling under the weather. That comforting quality is part of what makes it so beloved today.

You don’t need to wait for a special occasion to enjoy it. This easy pastina soup recipe is something you can prepare anytime you’re craving something wholesome and soothing.

Why You’ll Love This Pastina Soup Recipe

This pastina soup has a lot going for it. Here’s why you’ll want to keep this recipe in your weekly rotation:

• Ready in just 30 minutes – Minimal prep and quick cook time make it perfect for busy nights.
• Made in one pot – Less cleanup means more time to relax.
• Kid-friendly – The tiny pasta makes it fun and easy for children to enjoy.
• Simple and affordable – Uses pantry staples and basic produce.
• Soothing and satisfying – Ideal when you need a gentle, nourishing meal.

Plus, it’s completely customizable. You can make a classic chicken pastina soup, add in more vegetables, or keep it ultra-simple—it’s up to you.

Ingredients for Homemade Pastina Soup

You only need a few key ingredients to create a flavorful pot of pastina soup. The star of the show is the tiny pasta, but everything else works together to build depth and comfort.

Below is a detailed list of what you’ll need. These ingredients are easy to find in most grocery stores, and you might already have them on hand.

Ingredient Tips:

• Parmesan rind: If you have leftover rinds, save them in the freezer. They’re perfect for adding rich umami to soups. Just drop one in while the broth simmers and remove before serving.
• Pasta options: Traditional pastina works beautifully, but you can substitute with orzo, ditalini, or even broken angel hair pasta.
• Vegetables: Keep them large for easier blending and a silky-smooth finish once puréed.

How to Make Pastina Soup Step-by-Step

Making pastina soup is incredibly easy and doesn’t require advanced skills. Even if this is your first time making soup from scratch, you’ll find the process straightforward and satisfying.

Follow these simple steps to make your own batch of cozy, homemade pastina soup.

Step 1 – Simmer the Broth and Vegetables

Start by creating a base that’s rich and flavorful.

1. Get your pot ready: Use a large soup pot or Dutch oven with a lid.
2. Add the base ingredients: Pour in the chicken broth and add your chopped onion, carrots, celery, parmesan rind, and a generous pinch of kosher salt.
3. Bring to a boil: Turn the heat to high and wait for the broth to come to a rolling boil.
4. Simmer gently: Once it boils, lower the heat to medium-low, cover the pot, and let it simmer for about 20 to 30 minutes. The goal is to cook the vegetables until they are very soft.

Pro Tip: If you’re using a parmesan rind, it will slowly infuse the broth with deep, nutty flavor as it simmers. Be sure to fish it out before blending.

Step 2 – Blend the Vegetables for a Silky Base

This step gives your pastina soup an incredibly smooth texture and body without needing cream or thickening agents.

1. Remove the parmesan rind. Discard it or save it for another use.
2. Scoop out the veggies: Use a slotted spoon to transfer the cooked onion, carrots, and celery into a blender or food processor.
3. Add some broth: Pour in 1 to 2 ladles of hot broth to help everything blend smoothly.
4. Blend until smooth: Purée the mixture until velvety and completely smooth.
5. Return to pot: Pour the blended vegetables back into the soup pot and stir to combine with the rest of the broth.

This step gives the soup a rich texture while keeping the ingredients simple and wholesome.

Step 3 – Cook the Pastina

Now it’s time to cook the pasta directly in the broth.

1. Bring the soup back to a boil: Turn up the heat until the blended broth is bubbling.
2. Add your pastina: Stir in the tiny pasta and reduce heat slightly to prevent boiling over.
3. Cook for 3 to 5 minutes: Stir occasionally and check for doneness. The pasta should be tender but not mushy.

Note: Pastina cooks very quickly, so keep an eye on it. Overcooking can make it too soft and absorb too much broth.

Step 4 – Taste and Serve

You’re almost done—just a few finishing touches.

1. Season to taste: Try the soup and add more salt if needed. You could also stir in a dash of black pepper for mild heat.
2. Garnish: Ladle the soup into individual bowls. Sprinkle each with chopped parsley and a generous handful of grated parmesan cheese.
3. Serve hot: This soup is best enjoyed right away while the pasta still has a nice texture.

Serving Tip: Pair your soup with crusty bread or a side salad for a complete meal. If you’re feeling indulgent, a drizzle of good olive oil on top adds another layer of flavor.

Tips for the Perfect Chicken Pastina Soup

Even though this soup is incredibly simple, a few extra touches can help you elevate it to restaurant-quality comfort food. Here are some helpful tips to make your pastina soup even better every time.

Use Quality Broth

The broth is the foundation of your soup, so use the best you can. If you’ve got homemade chicken broth or bone broth on hand, use it. It’ll give the soup a richer taste and more nutrients. Otherwise, a good low-sodium store-bought option works fine—just make sure to taste and adjust the salt at the end.

Don’t Skip the Parmesan Rind

It may seem optional, but the parmesan rind gives your soup a subtle, nutty depth that you really can’t replicate with salt alone. If you don’t have one, you can substitute with a small chunk of parmesan cheese, but the rind is ideal. Store extra rinds in the freezer so you always have one when you’re making soup.

Keep Pasta and Broth Separate for Leftovers

Pastina tends to soak up a lot of liquid the longer it sits. If you’re making a batch to store or meal prep, consider cooking the pasta separately. Then when you’re ready to eat, add the pasta to your bowl and pour the hot broth over it. This keeps the texture perfect and prevents the pasta from becoming mushy.

Add Chicken for a Protein Boost

If you want to turn your pastina soup into a full meal, just stir in some shredded cooked chicken. You can use leftovers, rotisserie chicken, or poach a chicken breast while the broth is simmering. This turns your soup into a heartier chicken pastina soup that’s still light and easy to digest.

Use Fresh Herbs for a Bright Finish

A handful of chopped parsley right before serving adds freshness and color. You could also try fresh basil or thyme depending on your preference. Avoid adding fresh herbs while the soup is boiling or simmering—they’re best added at the very end to keep their flavor intact.

Variations of Italian Pastina Soup

One of the reasons pastina soup is so well-loved is its versatility. You can make subtle changes to fit your mood, your dietary needs, or the ingredients you have on hand. Here are a few delicious variations to try.

Classic Italian Chicken Pastina Soup

To make a more traditional Italian chicken pastina soup, all you need to do is:

• Poach a boneless chicken breast while the vegetables simmer.
• Shred the chicken once it’s cooked and tender.
• Stir it into the finished soup just before serving.

You can also squeeze a bit of fresh lemon juice into each bowl for added brightness. This version is great if you’re looking for something more filling but still gentle and nourishing.

Creamy Pastina Soup

If you love creamy soups but want to skip the heavy cream, here’s a lighter version:

• Add an extra carrot to the vegetable mix and blend as directed.
• Stir in a tablespoon of butter or a splash of milk at the end.
• Blend the soup longer for a thicker texture.

The result is a naturally creamy soup that feels indulgent without being heavy.

Vegetarian or Vegan Pastina Soup

You can easily make this soup vegetarian or vegan by making a couple of adjustments:

• Use vegetable broth instead of chicken broth.
• Skip the parmesan rind, or substitute with a vegan-friendly cheese rind.
• For added protein, stir in cooked white beans or chickpeas.

This version is plant-based, hearty, and still full of flavor.

Vegetable-Packed Pastina Soup

If you want to sneak in more veggies (especially for kids), try blending in these options:

• Zucchini
• Cauliflower
• Spinach
• Peas
• Leeks

Just simmer them along with the carrots, celery, and onion, then purée together. You’ll have a colorful and nutrient-rich base that’s perfect for the whole family.

What to Serve with Pastina Soup

Pastina soup is light enough to be a starter, but you can also serve it as a main dish with the right sides. Here are a few simple pairings to make it a complete meal.

Bread

• Crusty Italian bread: Perfect for dipping into the broth.
• Garlic toast: Adds bold flavor to balance the mild soup.
• Buttered rolls: A kid-friendly option.

Salad

• Simple arugula salad: Peppery greens with lemon vinaigrette are refreshing.
• Caprese salad: Fresh tomatoes, mozzarella, and basil.
• Chopped romaine: With cucumbers, olives, and a splash of olive oil.

Extras

• Roasted vegetables: Carrots, zucchini, or sweet potatoes work well.
• Grilled cheese: Especially if you’re serving the soup to kids.
• Fruit: Apple slices or grapes make a refreshing finish.

Frequently Asked Questions About Pastina Soup

What is the best pasta for pastina soup?

The best pasta is traditional pastina, but you can also use orzo, acini di pepe, ditalini, or alphabet pasta. Choose a tiny shape that cooks quickly and absorbs the broth well.

Can I make pastina soup gluten-free?

Yes. Just substitute the pastina with a small gluten-free pasta. Rice or gluten-free orzo are good options. Be sure to monitor cooking time closely, as gluten-free pasta can become overcooked more easily.

Is pastina soup good for toddlers or picky eaters?

Absolutely. This soup is often one of the first “real foods” Italian children eat. The soft texture and mild flavor make it ideal for toddlers and picky eaters. You can even purée the whole soup if needed.

Can I freeze pastina soup?

Yes, but for best results, freeze the broth separately from the pasta. Pastina tends to soak up the liquid and become mushy after thawing. Store them in separate containers and combine only when reheating.

How can I make my pastina soup more filling?

To make a more substantial meal, add:

• Shredded chicken or turkey
• Cooked white beans or lentils
• An egg whisked into the soup (like Italian stracciatella)
• A spoonful of ricotta cheese stirred into each bowl

These additions turn your soup into a hearty, one-pot dinner.

Conclusion: Your New Favorite Comfort Food

Now that you know how to make pastina soup from scratch, you have a go-to recipe for whenever you need something cozy, quick, and nourishing. Whether you follow the classic method or try one of the variations, you’ll end up with a bowl of soup that warms you from the inside out.

This dish is more than just pasta in broth. It’s tradition, comfort, and simplicity rolled into one. Once you try it, you might find yourself making it again and again—especially on those days when only a homemade meal will do.

Ready to try it? Grab a pot and make your first batch today.

Then, leave a comment and let us know how it turned out—or share this recipe with a friend who could use a warm bowl of comfort.

How to Make the Best Pastina Soup – A Comforting Italian Classic

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• Author: Chef Rina
• Total Time: 30 minutes
• Yield: 4 1x

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Description

This comforting pastina soup is made with a flavorful chicken broth, blended vegetables, and tender tiny pasta. Ready in just 30 minutes, it’s the perfect warm, nourishing meal for busy weeknights or chilly days.

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Ingredients

Scale 1x2x3x

• 6 cups low-sodium chicken broth

• 1 medium yellow onion, cut into large chunks

• 2 carrots, peeled and chopped into large pieces

• 2 celery stalks, chopped into large pieces

• 1 parmesan rind (about 2 inches long)

• Kosher salt, to taste

• 1 ½ cups pastina or other small pasta (such as orzo or acini di pepe)

• ¼ cup chopped fresh parsley, for garnish

• Grated parmesan cheese, for serving

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Instructions

 

• Simmer the Broth:
  In a large pot, combine the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20–30 minutes, or until the vegetables are very tender.

• Blend the Vegetables:
  Remove and discard the parmesan rind. Use a slotted spoon to transfer the vegetables to a blender or food processor. Add a couple ladles of broth and puree until smooth. Return the blended vegetables to the pot and stir to combine.

• Cook the Pasta:
  Bring the soup back to a boil. Add the pastina and cook until tender, about 3 minutes. Remove from heat.

• Serve:
  Taste and adjust seasoning with more salt if needed. Ladle the soup into bowls and top with chopped parsley and grated parmesan cheese. Serve hot.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Soup

Nutrition

• Serving Size: 4
• Calories: 308
• Sugar: 5.4g
• Sodium: 136mg
• Fat: 3.5g
• Saturated Fat: 0.7g
• Carbohydrates: 57.2g
• Fiber: 3.7g
• Protein: 15.7g
• Cholesterol: 0.2mg