Oh, let me tell you—this Italian Pastina Soup is pure magic in a bowl. It’s the kind of meal that feels like a warm hug, especially on chilly days or when someone in the house isn’t feeling their best.
This is a classic family recipe that’s been passed down for generations, and it’s perfect for both kids and adults. The star of the show?
Those adorable tiny star-shaped pasta (pastina!) swimming in a simple, rich, and flavorful broth. It’s light, nourishing, and so easy to make—you’ll wonder why you haven’t been making this all along.
Let’s dive into this cozy goodness together!
What You’ll Need
Here’s everything you’ll need to make this simple, cozy soup:
For the Soup:
- 1 cup pastina pasta (tiny star-shaped pasta)
- 6 cups chicken broth (homemade or store-bought)
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (optional, for serving)
Tools You’ll Need:
- Large pot
- Wooden spoon
- Cutting board
- Sharp knife
- Ladle
- Cheese grater
Pro Tips
- Don’t overcook the pastina! It cooks fast—just 5-7 minutes. Keep an eye on it to avoid mushy pasta.
- Homemade broth is gold. If you have homemade chicken broth, use it! It makes the soup extra special.
- Dice small for kids. Tiny pieces of veggies are easier for little ones to eat and blend perfectly with the pastina.
- Add cheese last minute. Sprinkle the Parmesan cheese right before serving for the best flavor.
- Double the batch. This soup freezes beautifully, so make extra for a rainy day!
Substitutions and Variations
- No pastina? Use orzo, acini di pepe, or another small pasta shape.
- Vegetarian version: Use vegetable broth instead of chicken broth.
- Add protein: Stir in shredded chicken or mini meatballs for a heartier version.
- Creamy twist: Add a splash of cream or a whisked egg for a creamy texture.
Make-Ahead Tips
- Chop all your veggies ahead of time and store them in an airtight container in the fridge for up to 2 days.
- You can also cook the soup (minus the pastina) in advance and refrigerate it. Just reheat and add the pasta when you’re ready to serve.
Instructions
1. Prep the veggies.
Finely chop the carrot, celery, and onion.
2. Sauté the veggies
Heat olive oil and butter in a large pot over medium heat. Add the chopped veggies and sauté for 5-7 minutes until softened.
3. Add the broth
Pour in the chicken broth, bring it to a boil, then reduce to a simmer. Let it cook for about 10 minutes to develop flavor.
4. Cook the pastina
Add the pastina to the pot and cook for 5-7 minutes, stirring occasionally, until the pasta is tender.
5. Season and serve
Season the soup with salt and pepper to taste. Ladle into bowls, garnish with parsley, and sprinkle with Parmesan cheese. Serve hot!
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stove, adding a splash of broth if the pastina has absorbed too much liquid.
- Freeze the soup (without pasta) in freezer-safe containers for up to 3 months. Cook fresh pasta when reheating!
Let’s Get Cooking!
There’s nothing like a warm bowl of Italian Pastina Soup to bring comfort to your day. Whether it’s for a quick family dinner or a cozy meal on a cold evening, this recipe is sure to become a favorite. If you try it, let me know how it turned out in the comments below. I’d love to hear your thoughts, tips, or any fun twists you added! Happy cooking! 🍜