If you crave a bowl of pure comfort, look no further than Pastina Soup! This Italian classic is unbelievably creamy, soul-soothing, and ready in no time.
Each spoonful wraps you in nostalgia: tiny, star-shaped pasta bobbing in a golden, savory broth with a touch of silky egg. It's gentle, cozy, and perfect when you need something to warm your heart or heal a sniffle.
What makes this recipe a total must-try? It's impossibly quick, uses one pot, and is so simple, even beginner cooks can nail it. Pastina Soup is also a hit with kids, making it the perfect weeknight family meal.
I grew up slurping this soup-my nonna's favorite remedy for chilly nights and stuffy noses. Try it once and you'll want to keep it in your dinner rotation!
Why You'll Love This Recipe
- Ready in just 30 minutes for speedy, satisfying comfort any night of the week.
- One-pot wonder-minimal cleanup, maximum flavor!
- Kid-approved and gentle-great for picky eaters or when someone needs a little TLC.
- Customizable-easy to adapt with extra veggies or proteins.
- Soothing and nostalgic-classic Italian comfort, no matter your heritage.
Key Ingredients for Pastina Soup
See recipe card below for full list of measurements, ingredients, and instructions.Pastina (Tiny Pasta)
Pastina is the star of the show! These tiny star-shaped or dot-shaped pasta absorb the flavorful broth, giving the soup its iconic velvety texture. Look for pastina or acini di pepe in the pasta aisle. Can't find pastina? Try orzo, stelline, or even small couscous for a similar effect.
Chicken Broth
A good-quality chicken broth gives the soup a comforting depth of flavor. For the healthiest, choose low-sodium or homemade. If you want a vegetarian version, swap in vegetable broth-the taste will be lighter but still delicious.
Eggs
Beaten eggs are whisked into the hot soup to create a rich, silky texture and to thicken the broth-almost like Italian egg drop soup. If you have an egg allergy or prefer vegan, you can skip the eggs (though you'll miss a little creaminess).
Parmesan Cheese
Freshly grated Parmesan melts into the broth for extra savoriness. Pecorino Romano is a nice substitute if you want a sharper kick. Feel free to skip for a dairy-free version, or try nutritional yeast for cheesy flavor without dairy.
Butter
A little butter adds silkiness and a glossy finish. You can sub with olive oil for a slightly different flavor or leave it out for a lighter bowl.
Instructions for Pastina Soup
See recipe card below for full list of measurements, ingredients, and instructions.Heat the Broth
Pour chicken broth into a large saucepan or Dutch oven and bring to a gentle boil over medium-high heat. This is your aromatic base, so let it get nice and steamy.
Cook the Pastina
Once the broth is boiling, stir in the pastina and a pinch of salt. Lower the heat to medium and cook, stirring often, until the pasta is tender and silky-about 5-6 minutes. Keep an eye out so it doesn't stick!
Whisk the Eggs
Meanwhile, crack the eggs into a small bowl and beat them well with a fork. Add the grated Parmesan cheese and a big pinch of black pepper to the eggs and whisk again until fully combined.
Stream in the Egg Mixture
Turn the heat to low. While stirring the soup in a steady, circular motion, slowly drizzle the egg-Parmesan mixture into the pot. Keep stirring-this will create delicate egg ribbons and make the soup super creamy.
Stir in Butter and Adjust Seasoning
Add the butter and stir until it melts, giving the soup a glossy sheen. Taste and season with additional salt and pepper as needed. If you love a fresh note, add chopped parsley now.
Serve and Garnish
Ladle the soup into warm bowls. Top generously with extra Parmesan and a sprinkle of parsley. Dive in while it's hot and dreamy!
Recipe Variations
Make It Vegetarian
Use vegetable broth in place of chicken broth! The result is a slightly lighter soup but still warming and delicious. Add a handful of baby spinach at the end for an extra veggie boost.
Add Protein
Looking for something heartier? Toss in cooked shredded chicken or turkey for added protein and texture. Leftovers from a roast work perfectly here.
Whole-Grain or Gluten-Free
Swap in whole wheat pastina for extra fiber, or use your favorite tiny gluten-free pasta if you're avoiding gluten. Cooking times may vary a bit, so check package directions.
Brighten with Lemon
For a little brightness, squeeze in a touch of fresh lemon juice before serving. It perks up the flavors and adds a zesty edge.
Extra Veggies
Stir in a small handful of finely diced carrots, celery, or peas along with the pastina. This packs in color, nutrients, and a little extra sweetness!
Serving Suggestions
Pastina Soup shines on its own as a cozy meal, but you can easily round it out with a crisp green salad drizzled with olive oil and a chunk of crusty Italian bread to soak up the delicious broth. For a finishing touch, sprinkle with extra Parmesan and a twist of black pepper. A few slices of prosciutto or a side of roasted veggies would also pair nicely for a more substantial spread.
Storage and Reheating
Cool leftover Pastina Soup completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, pour soup into a saucepan and warm over low heat, stirring gently-add a splash of water or broth if it's thickened. Freezing is not recommended, as the pastina can become mushy, but the soup is so easy to make fresh, you won't mind!
Frequently Asked Questions About Pastina Soup (FAQ)
Q: Can I use orzo or another small pasta instead of pastina?A: Yes! Orzo, stelline, acini di pepe, or even tiny couscous work beautifully.
Q: Can I make Pastina Soup dairy-free?A: Absolutely-skip the Parmesan and butter, or use vegan versions and olive oil for richness.
Q: Is Pastina Soup suitable for babies or toddlers?A: Yes, the simple ingredients and soft texture make it a gentle, nourishing meal for little ones (just adjust salt and seasoning as needed).
There you have it-the coziest, easiest bowl of Pastina Soup, guaranteed to warm you from the inside out. I hope it becomes your new comfort food favorite. If you try this recipe, don't forget to leave a comment or a rating below!
Ingredients
- 6 cups chicken broth (low-sodium or homemade)
- ¾ cup pastina (or stelline, acini di pepe, or orzo)
- 2 tablespoons unsalted butter
- 2 large eggs
- ¼ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
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1In a large pot, bring 6 cups of chicken broth to a gentle boil.
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2Stir in ¾ cup pastina and a pinch of salt. Simmer over medium heat, stirring frequently, until pastina is tender (about 5-6 minutes).
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3While pasta cooks, whisk 2 eggs with ¼ cup grated Parmesan and some black pepper in a small bowl.
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4Lower the soup to a simmer. While stirring the soup in circles, slowly drizzle in the egg mixture to form ribbons.
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5Stir in 2 tablespoons of butter until melted and the soup looks silky.
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6Taste and season with more salt, pepper, and the optional chopped parsley.
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7Serve hot, garnished with more Parmesan and parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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