There’s just something magical about Italian Pastina Soup. Growing up in the Midwest, this soup meant comfort—especially when winter had us bundled up and battling sniffles.
Now, it’s my go-to recipe when my kids need a warm, healing bowl of goodness. This “Italian Penicillin” is simple, quick, and always hits the spot.
But beyond its soothing charm, this humble soup has a rich place in Italian kitchens and American hearts alike. Whether you’re looking for a quick family dinner or a comforting cure-all on a sick day, Italian Pastina Soup delivers.
Let’s start with why this dish has stood the test of time—and why it just might become your new favorite.
A Midwest Mom’s Story & Why This Soup Heals
The heart behind Italian Pastina Soup
Italian Pastina Soup isn’t just another recipe—it’s a little bowl of memories. I still remember the first time I had it: bundled up in blankets, fighting off a winter cold, and my grandma placing a warm bowl in my lap like it was the most precious gift. The tiny pasta stars floating in golden broth felt like magic.
Now, years later, I’m the mom in the kitchen, stirring up that same soothing soup when my little ones are curled up on the couch. They call it “mom’s healing soup”—which is about the highest compliment I’ll ever need. Whether it’s a sniffly nose or just a long day, this recipe never fails to bring smiles.
Beyond the nostalgia, what makes Italian Pastina Soup so beloved? It’s simple, humble, and incredibly fast to pull together. No fancy ingredients, no stress. Just good old-fashioned comfort in every spoonful. It’s exactly the kind of dish we all need on those busy, cold nights when takeout feels like too much effort.
Why Italian Pastina Soup is your new kitchen staple
Here’s the real beauty of this soup: it takes pantry staples and turns them into a comforting meal in minutes. A cozy mix of broth, pastina (tiny pasta that cooks lightning-fast), and sometimes a swirl of butter or a cracked egg for richness—it’s flexible and always forgiving.
Even my pickiest eater gobbles it up, especially with a little Parmesan on top. It’s also a lifesaver when you’re low on groceries or short on time. And if you’re curious about other variations, you might enjoy this take on Authentic Italian Pastina Soup, or how we add a twist with our Italian Chicken Soup.
No matter how you make it, this Italian Pastina Soup brings everyone to the table. And that’s really what cooking’s about, isn’t it?
Ingredients, Swaps & Simple Gear
What’s in Italian Pastina Soup?
The beauty of Italian Pastina Soup lies in its simplicity. With just a handful of ingredients, you can create a comforting dish that warms the soul. Here’s what you’ll need:
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Pastina Pasta: Traditionally, tiny star-shaped pasta called stelline is used. However, if you can’t find stelline, other small pasta shapes like acini di pepe, orzo, or even alphabet pasta work well.
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Broth: A good-quality chicken broth forms the base of this soup. For a vegetarian version, vegetable broth is a great substitute.
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Aromatics: A classic soffritto of onions, carrots, and celery adds depth and flavor. Some recipes also include garlic for an extra kick.
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Parmesan Rind: Adding a Parmesan rind to the simmering broth infuses it with a rich, umami flavor. If you don’t have a rind, a generous sprinkle of grated Parmesan when serving does the trick.
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Seasonings: Simple seasonings like salt and freshly ground black pepper enhance the natural flavors of the ingredients.
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Optional Add-ins: For added richness, a pat of butter or a drizzle of olive oil can be stirred in before serving. Fresh herbs like parsley or dill also make delightful garnishes.
Easy swaps and must-have tools
Ingredient Swaps:
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Pasta: If pastina isn’t available, small pasta shapes like orzo, ditalini, or even small elbow macaroni can be used.
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Broth: While chicken broth is traditional, vegetable broth offers a vegetarian alternative. For a richer flavor, consider using bone broth.
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Cheese: If Parmesan isn’t on hand, Pecorino Romano or even nutritional yeast (for a dairy-free option) can be used to add a cheesy depth.
Essential Kitchen Tools:
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Large Pot: A sturdy pot, preferably with a heavy bottom, ensures even cooking and prevents the pasta from sticking.
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Cutting Board & Knife: For chopping the aromatics.
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Measuring Cups and Spoons: To ensure accurate ingredient quantities.
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Wooden Spoon or Heat-Resistant Spatula: Ideal for stirring the soup as it cooks.
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Ladle: For serving the soup into bowls
With these ingredients and tools, you’re well on your way to creating a comforting bowl of Italian Pastina Soup.
Step-by-Step How to Make It (Even with Toddlers Around)
Cooking Pastina Soup the simple way
Making Italian Pastina Soup is a breeze, even with little ones tugging at your apron. Here’s a simple way to get this on the table with minimal fuss:
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Prepare the vegetables: Roughly chop one onion, two carrots, and two celery stalks. These don’t have to be perfect—just quick cuts to build flavor.
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Sauté the aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped veggies and cook until they begin to soften, about 5 minutes.
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Add broth and simmer: Pour in 6 cups of chicken or vegetable broth. Drop in a Parmesan rind if you have one, and season with a little salt and pepper. Bring it to a boil, then reduce the heat and simmer for 20 minutes.
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Blend for creaminess: Remove the Parmesan rind. Use a slotted spoon to transfer the veggies to a blender with a bit of broth, blend until smooth, and return to the pot. This gives the soup a velvety texture without cream.
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Cook the pastina: Bring the soup to a gentle boil again, add 1 cup of pastina, and cook according to the package—usually about 5-6 minutes.
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Serve and enjoy: Ladle the soup into bowls and top with freshly grated Parmesan and a sprinkle of parsley if you’ve got it.
Flavor variations for family fun
Want to jazz it up a bit? Try these easy add-ins:
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Add protein: Stir in shredded chicken during the final minutes for extra heartiness.
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Incorporate greens: Toss in a handful of spinach or kale until just wilted.
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Try an egg twist: Beat an egg and slowly drizzle it into the soup while stirring to create silky egg ribbons.
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Add a little heat: A pinch of red pepper flakes or black pepper gives a subtle kick.
This soup is incredibly forgiving, which makes it perfect for weeknights, sick days, or those moments when dinner needs to feel like a warm hug.
Pro Tips, Storing & Making Ahead
Over the years, I’ve picked up a few go-to tips that make Italian Pastina Soup even more foolproof—and family approved:
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Use a parmesan rind if you can: Tossing in a cheese rind while the broth simmers adds a rich, savory flavor without much effort.
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Stir that pastina!: Because it’s so tiny, pastina can clump at the bottom of the pot. Stir frequently to keep it from sticking.
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Don’t overcook the pasta: Pastina cooks fast—keep an eye on it and turn off the heat just as it turns tender. Letting it sit too long in the hot broth will make it mushy.
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Finish with butter: A small pat of butter stirred in just before serving gives the soup a silky finish and makes it extra comforting.
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Boost flavor with herbs: Fresh parsley or dill adds brightness. You can also add a bay leaf while simmering the broth, just be sure to remove it before serving.
Storage, freezing & reheating like a busy mom
One of the best things about Italian Pastina Soup is how well it keeps. Here’s how to store and reheat it without losing that homemade charm:
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To store: Let the soup cool completely, then transfer it to airtight containers. It’ll keep in the fridge for up to 4 days.
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To freeze: Freeze the broth and veggies without the pasta. Pastina doesn’t freeze well—it gets mushy. Instead, freeze the base and boil fresh pastina when reheating.
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To reheat: Gently warm on the stovetop over low heat. If the soup has thickened too much, add a splash of broth or water to loosen it.
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Lunchbox tip: Warm it in the morning and pack it in a thermos—my kids love opening their lunches to find a warm surprise.
This soup is like having comfort on call. Make a batch (or two), freeze the base, and you’ll always have a healing meal ready in minutes.
Italian Pastina Soup FAQs:
What is Italian Pastina Soup made of?
Italian Pastina Soup is made with tiny star-shaped pasta called pastina, simmered in broth—usually chicken or vegetable. Some versions include aromatics like onion, carrot, and celery, and it’s often finished with Parmesan cheese or butter for extra flavor.
Can I freeze Italian Pastina Soup?
Yes, but with a tip: freeze the soup without the pastina. The pasta tends to get mushy once frozen and thawed. Instead, freeze the broth and veggie base, and cook fresh pastina when you’re ready to serve.
Is Pastina Soup good for colds?
Absolutely. Often nicknamed “Italian Penicillin,” this soup is gentle on the stomach, hydrating, and warming. The warm broth helps soothe sore throats, and the simple ingredients make it ideal for anyone feeling under the weather.
What does “pastina in brodo” mean?
It’s Italian for “tiny pasta in broth.” This traditional comfort dish has been a staple in Italian kitchens for generations, known for being both healing and hearty, especially during colder months or sick days.
Conclusion
There’s something incredibly grounding about a bowl of Italian Pastina Soup. Maybe it’s the simplicity. Maybe it’s the nostalgia. Or maybe it’s just the way a few humble ingredients can come together and comfort like nothing else. Whether you’re caring for a sniffly toddler, winding down a long day, or just craving something cozy, this soup shows up with love.
I hope this recipe finds a place at your table like it has at mine—handed down, stirred with care, and served with the kind of warmth that turns any day around. And remember, it’s okay if your version looks a little different. That’s the beauty of comfort food—it bends to fit your life.
Print
Italian Pastina Soup – Cozy, Quick Comfort for Busy Days
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Italian Pastina Soup is a classic comfort food made with simple ingredients like tiny pasta, broth, and love. Perfect for sick days or quick weeknight dinners.
Ingredients
1 cup pastina pasta
6 cups chicken or vegetable broth
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tablespoon olive oil
Salt and pepper to taste
Parmesan rind or grated cheese (optional)
Fresh parsley for garnish
Instructions
1. Chop onion, carrots, and celery.
2. Heat olive oil in a large pot; sauté the vegetables for 5 minutes.
3. Add broth, Parmesan rind (optional), salt, and pepper; bring to a boil.
4. Reduce heat and simmer for 20 minutes until vegetables soften.
5. Blend vegetables with some broth and return to pot.
6. Add pastina; cook for 5-6 minutes until tender. Serve with Parmesan and parsley.
Notes
For a vegetarian version, use vegetable broth.
Add a whisked egg at the end for egg drop style ribbons.
Freeze the soup base without pastina for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Italian Pastina Soup, comfort food, chicken broth, pastina