Italian Cannellini Bean and Pastina Soup: Cozy, Hearty & Easy

I can’t wait for you to try this bowl of Italian Cannellini Bean and Pastina Soup—it’s the kind of meal that feels like a warm hug after a long day. 

I threw it together on a chilly weeknight with what I had in the pantry—white beans, broth, tiny pastina—and it instantly became a family favorite. My youngest called it “hug soup,” and honestly, that’s exactly what it feels like. Creamy cannellini beans, tender pasta, and simple seasonings come together fast and taste like home.

Let me show you how to make this cozy classic your own.

The Story Behind Italian Cannellini Bean and Pastina Soup

This recipe for Italian Cannellini Bean and Pastina Soup started as a happy accident on a snowy Tuesday. I was low on groceries, the kids were cranky, and all I had were a few pantry staples: a can of cannellini beans, some broth, and a half-used bag of pastina.

I sautéed some carrots and onion, tossed everything into a pot, and hoped for the best.

What came out was a bowl of warmth that felt like something my nonna might’ve made—creamy, soothing, and so simple. The cannellini beans practically melt into the broth, giving it this soft richness, while the pastina turns every bite into something tender and gentle.

My daughter grabbed a spoon, took one bite, and whispered, “This is hug soup.” That’s when I knew this one was a keeper.

I’ve made this Italian Cannellini Bean and Pastina Soup more times than I can count since then. Sometimes I add a handful of greens. Sometimes I stir in extra parmesan.

But it always starts with those two cozy basics: beans and pastina. And every time, it brings us back to that moment around the kitchen table—simple, delicious, and full of love.

Ingredients & Why Cannellini Beans Make It So Creamy...

Cannellini beans are the quiet heroes in this Italian Cannellini Bean and Pastina Soup. They have a naturally soft texture that blends right into the broth, giving the whole pot a rich, creamy feel—without needing any dairy. I usually mash just a few with the back of my spoon before adding the pasta. It thickens the broth beautifully and makes the soup taste like it’s been simmering all day.

These beans also bring a mellow flavor that pairs perfectly with garlic, oregano, and a touch of tomato.

You don’t need a long list of spices here—the beans do most of the heavy lifting. Whether you're using canned or cooking them from dry, cannellini beans are the key to that satisfying, homey base.

How Pastina Adds the Perfect Tender Bite

Then comes the pastina—that tiny pasta that cooks up fast and turns each spoonful into something special.

I’ve tried it with acini di pepe and even little stars, and they all work wonderfully.

What I love most is how it holds onto the broth and makes the soup feel a little heartier, a little more filling.

For busy weeknights, pastina is a gift. It cooks in just 10–12 minutes, and the texture is just right for kids and grownups alike. It’s soft without being mushy and gives this Italian Cannellini Bean and Pastina Soup that classic, cozy charm.

No matter what kind of day you’ve had, this pasta makes it better.

Step-by-Step Cooking Guide

Start with the Flavor Base

The magic in this Italian Cannellini Bean and Pastina Soup begins with a simple trio: onion, carrot, and celery.

I heat up a little olive oil in a big pot, then sauté the veggies for about five to six minutes—just until they soften and start to smell sweet.

This step builds a cozy base of flavor without needing any fancy ingredients.

Right at the end, I toss in minced garlic. It only needs about a minute—just long enough to release its aroma without burning. From here, things move fast, which is a blessing on weeknights when the house is buzzing and dinner needs to get on the table.

Simmer, Stir, and Let It All Come Together

Next, I pour in the cannellini beans (rinsed and drained), a can of diced tomatoes, and the broth. Whether you go with veggie or chicken, both work beautifully.

I season it up with a pinch of dried oregano, salt, and pepper, then bring it to a gentle boil.

Once it’s bubbling, I stir in the pastina. It only takes about 10 to 12 minutes to cook, and while it’s simmering,

I usually mash a few beans in the pot for extra creaminess. Stir occasionally so the pasta doesn’t stick, and taste to see if the seasoning needs adjusting.

That’s it. No blending. No long simmer. Just honest, simple steps that lead to a delicious result. In about 30 minutes, you’ve got a pot of soup that tastes like you spent hours making it.

Serving, Tips & Variations -Finishing Touches That Make It Shine

Once the soup’s ready, I ladle it into bowls and top it off with a sprinkle of grated parmesan and fresh parsley. That little bit of cheese melts right in and adds a salty richness that makes each bite pop.

If I have extra olive oil, I drizzle just a touch over the top for shine and depth.

Want to make the soup feel even heartier?

You can mash more beans into the pot or add a swirl of pesto for a little kick. And if your family likes spice, a pinch of red pepper flakes will warm things up beautifully.

Smart Variations and Leftover Tips

What I love most about this Italian Cannellini Bean and Pastina Soup is how easy it is to adapt.

You can toss in a handful of baby spinach or kale right at the end—just until it wilts—for a boost of greens. No fresh herbs? 

Dried works fine. Out of pastina? Try orzo, ditalini, or even broken spaghetti.

Leftovers store like a dream. Just know that the pastina keeps soaking up the broth as it sits. When you reheat, add a splash of broth or water to loosen it up, and it’s good as new.

This soup freezes well, too. I often double the batch, freeze half, and save it for one of those “nothing’s going right” kind of days. It’s like hitting the reset button in a bowl.

FAQs About Italian Cannellini Bean and Pastina Soup

Is pastina soup healthy?

Yes, it’s light, easy to digest, and packed with fiber and protein from beans. A great option for gentle, wholesome meals.

Why is pastina soup called Italian penicillin?

Because it’s a go-to comfort soup in many Italian homes, especially when someone’s sick—like chicken soup with an Italian twist.

What is the most popular Italian soup?

Minestrone is often considered the most popular, but regional favorites like pastina soup and Ribollita are beloved too.

Why is pastina no longer available?

Some brands stopped making it, but similar small pastas like acini di pepe or stelline are still easy to find and use.

Does Italian penicillin soup really work?

It’s not medicine, but the warmth and gentle ingredients make you feel better—so yes, in its own way, it works.

Conclusion

Italian Cannellini Bean and Pastina Soup is more than just a quick meal—it’s a bowl of comfort that brings people together.

With just a few simple ingredients, you can create something deeply satisfying and nourishing. Whether it’s a weeknight dinner, a sick day remedy, or just a craving for something cozy, this soup delivers every time.

Keep it simple or add your own twist—it’s flexible, forgiving, and always a hit.