Pastina Soup is the ultimate comfort food. It’s cozy, satisfying, and packed with simple, nourishing ingredients that come together in one flavorful bowl of warm goodness.
Table of Contents
What is Pastina Soup?
Pastina soup is a comforting Italian classic, often made when you want to bring a little warmth and nourishment to the table. Whether it’s a childhood favorite served to soothe a cold or just a cozy meal on a chilly day, this simple soup delivers big on comfort. The foundation is a flavorful broth infused with parmesan rind, creating a rich, savory depth. Tiny pastina pasta is the heart of the dish, adding just the right amount of texture and heartiness alongside the colorful vegetables.
Though traditionally a light, brothy soup, pastina soup is endlessly adaptable. Some enjoy whisking in an egg for a silky texture, while others add shredded chicken for extra protein. No matter how you choose to customize it, this soup is bound to become a household favorite for its nostalgic charm and super-satisfying simplicity.
Ingredients You Need
- Low-Sodium Chicken Broth – Using a low-sodium option lets you control the saltiness of the soup while still getting that rich, savory flavor.
- Yellow Onion – Sliced into large pieces, onion adds a natural sweetness and depth to the broth as it simmers.
- Carrots – Cutting them into thin strips allows them to soften while releasing their natural sweetness into the soup.
- Celery – Large pieces infuse the broth with an earthy flavor that balances the sweetness of the carrots.
- Garlic – Whole cloves of garlicky goodness bring a subtle warmth to the soup as they cook down.
- Parmesan Rind – Adding a rind while the broth simmers gives the soup an extra layer of umami and richness.
- Kosher Salt – A pinch of salt brings out all the other flavors — adjust it to taste.
- Pastina or Acini di Pepe – These tiny pasta shapes soak up the broth and give the soup its signature texture.
- Parsley – Freshly chopped and sprinkled on top, parsley adds a burst of color and bright, fresh flavor.
- Grated Parmesan Cheese – A final sprinkle of parmesan adds a salty, nutty richness to every single spoonful.
How to Make Pastina Soup
- Build the broth. Add the broth, onion, carrots, celery, parmesan rind, and a pinch of salt to a large pot. Bring everything to a boil, then reduce the heat, cover, and let it simmer.
- Blend the vegetables. Once the veggies are fork-tender, remove them and the garlic from the broth. Place them in a blender or food processor. Ladle in a bit of broth and blend the mixture until it’s smooth. After removing the parmesan rind, stir the pureed vegetables back into the broth in the pot.
- Cook the pasta. Bring the broth to a gentle boil and add the pastina. Continue boiling until the pastina softens, while stirring occasionally so it doesn’t stick.
- Serve. Take the soup off of the heat and sprinkle in more salt if needed. Transfer it to bowls, top with parsley and grated parmesan, and serve. Note: if you choose to make the pasta separately, boil it, spoon it into bowls, and add the broth over it before garnishing.
Variations
- Chicken – Stir in shredded cooked chicken for extra protein and heartiness.
- Egg – Whisk in a beaten egg at the end for a richer, silkier texture.
- Vegetarian – Use vegetable broth instead of chicken broth for a meat-free alternative.
- Lemon – A squeeze of fresh lemon juice brightens up the flavors and adds a fresh, tangy note.
- Spice – Add a pinch of red pepper flakes for a little heat.
- Pasta – If you can’t find pastina, try orzo, ditalini, or another small pasta.
- Herbs – Fresh thyme or basil can add another delicious layer of flavor.
Can I Store Leftovers?
If you store the soup with the pasta already mixed in, it will absorb more broth and become thicker over time. If you prefer a thinner broth, cook the pasta separately and add it when serving.
Refrigerate leftovers in an airtight container for up to 3 days.
For longer storage, freeze just the broth without the pasta. When ready to eat, reheat the broth and cook fresh pastina before serving.
Common Questions about Pastina Soup
Pastina is a tiny pasta traditionally made from durum wheat semolina. It comes in various shapes, but the most common are little stars or round beads.
Yes, store-bought broth works well! Just choose a high-quality, low-sodium version so you can control the seasoning.
A parmesan rind adds richness and a deep, savory umami flavor to the broth. It melts slightly as it simmers, infusing the soup with extra depth.
Absolutely! Swap the pastina for a gluten-free pasta or even rice for a similar texture.
More Soup Recipes
If you’re on the search for more warm, comforting soups, you’re in the right place! Take a peek at these other recipes for more goodness that’s practically a hug in a bowl.
Easy Pastina Soup Recipe
Ingredients
- 8 cups low-sodium chicken broth
- 1 medium yellow onion sliced into large pieces
- 3 medium carrots about 6 inches long, Slice in half: Cut each carrot in half crosswise to create two shorter pieces. Slice in half again: Take each shorter piece and cut it lengthwise to create long, thinner halves.
- 3 celery ribs sliced into large pieces
- Kosher salt
- 3 cloves garlic
- 1 parmesan rind about 2-inches long
- 1 1/2 cup pastina or acini di pepe
- 1/2 cup finely chopped parsley leaves for garnish
- Grated parmesan cheese for serving
Instructions
- Simmer the broth. In a large pot with a lid, stir together the broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Turn the heat to high to bring to a boil, then lower the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.8 cups low-sodium chicken broth, 1 medium yellow onion, 3 medium carrots, 3 celery ribs, 1 parmesan rind, Kosher salt
- Puree the vegetables. Discard the parmesan rind, then use a slotted spoon to transfer the vegetables and garlic to a food processor, blender, or use an immersion blender. Add a couple ladles of the broth and blend until the vegetables are fully smooth. Scrape the purreed vegetables back into the pot.3 cloves garlic
- Boil the pasta. Turn the heat to high to bring the broth to a boil. Once boiling, stir in the pastina. Cook until the pasta is tender, about 3 minutes or so. Remove the soup from the heat.1 1/2 cup pastina or acini di pepe
- Serve. Taste the soup and adjust seasoning, adding more salt if it tastes flat. Ladle the pastina into serving bowls. Finish each bowl with a sprinkle of parsley and grated parmesan cheese and serve hot.1/2 cup finely chopped parsley leaves, Grated parmesan cheese
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup is a bowl of absolute joy! Perfect!
Thank you so much, Sara! 😊
Xo,
Alia & Radwa
This is the perfect comfort food meal! 😍