Pastina Soup

Pastina Soup is one of those recipes that brings instant comfort with minimal effort. This Italian-inspired bowl features tiny star-shaped pasta swimming in a flavorful broth with tender vegetables. It’s the kind of meal that feels like a warm hug after a long day.

I still remember making pastina soup on a chilly November evening when I needed dinner on the table fast. My daughter kept peeking into the pot, mesmerized by the tiny star-shaped pasta bobbing in the golden broth. The whole kitchen smelled like garlic and herbs, and within minutes of sitting down, she’d asked for seconds. This pastina soup recipe is incredibly forgiving and endlessly customizable. You can use chicken broth for a classic version or vegetable broth to keep it plant-based. The best part? It comes together quickly, making it perfect for those busy weeknight dinners when you need something wholesome and satisfying without spending hours in the kitchen.

What You’ll Need to Make This Pastina Soup

I always recommend using fresh vegetables for the best flavor, though frozen works in a pinch when you’re short on time. The Parmesan rind is optional but adds incredible depth to your broth.

• 1 cup pastina (tiny star-shaped pasta or other small pasta shapes like acini di pepe or orzo)
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped into small pieces
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups low-sodium chicken or vegetable broth
• 1 Parmesan rind (optional, but I highly recommend saving rinds in your freezer for recipes like this)
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese for serving
• 2 tablespoons extra virgin olive oil, plus more for drizzling

Pro tip: I prefer using low-sodium broth so I can control the salt level myself. Some store-bought broths can be very salty, which affects the final taste of your pastina soup.

How to Make Perfect Pastina Soup Every Time

I recommend having all your vegetables chopped before you start cooking. This makes the process smooth and stress-free, especially on busy evenings.

Step 1: Heat a large pot or Dutch oven (at least 4-quart capacity) over medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil shimmers, add your chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, stirring occasionally. You’ll know they’re ready when the vegetables soften and your kitchen smells amazing. The onions should turn translucent, not brown.

Step 2: Pour in your 6 cups of chicken or vegetable broth. If you have a Parmesan rind, toss it in now. This is a game-changer for adding rich, savory flavor to your pastina soup. Bring everything to a rolling boil over high heat, then reduce the heat to low and let it simmer gently, uncovered, for 15-20 minutes. This allows all those flavors to meld together beautifully. You’ll notice the broth becoming more golden and aromatic.

Step 3: Stir in the pastina and cook according to package directions, usually 6-8 minutes. Stir every couple of minutes to prevent the pasta from sticking to the bottom of the pot. The pastina should be tender and soft to the bite but still hold its shape. Watch carefully during the last few minutes as small pasta cooks quickly. Note that the pasta will continue to absorb broth as it sits, so serve immediately for the best consistency.

Step 4: Remove and discard the Parmesan rind. Taste your soup and season with salt and black pepper as needed. Remember, you can always add more salt but you can’t take it away, so start with less.

Step 5: Ladle the hot pastina soup into bowls (about 1.5 cups per serving) and garnish generously with freshly chopped parsley, a sprinkle of grated Parmesan cheese, and a light drizzle of your best extra virgin olive oil. This final touch adds richness and makes each bowl restaurant-worthy.

What to Serve with Pastina Soup

This soup pairs beautifully with simple sides that complement its light, comforting nature without overwhelming it.

Crusty Italian Bread: Nothing beats a warm slice of crusty bread for dipping into the flavorful broth. The texture contrast is perfect, and it helps soak up every last drop.

Simple Green Salad: A light arugula or mixed greens salad with lemon vinaigrette adds freshness and balances the warmth of the soup. The citrus notes enhance the overall meal.

Garlic Bread: For a more indulgent option, serve garlic bread on the side. Kids especially love this pairing with pastina soup, and the garlic echoes the flavors already in the broth.

White Wine: A chilled glass of Pinot Grigio or Sauvignon Blanc makes this simple meal feel special, perfect for weekend lunches or casual dinner parties.

These are some of the best sides for pastina soup that work year-round, whether you’re serving it in winter for warmth or in spring with lighter accompaniments.

More Comforting Italian-Inspired Soups to Try

This classic pastina soup with its tender tiny pasta and flavorful broth pairs beautifully with other Italian-inspired comfort soups that celebrate simple, wholesome ingredients. For a heartier option with similar Italian flavors, try the Vegetarian Gnocchi Soup featuring pillowy potato gnocchi and chickpeas in a luscious Parmesan broth, or the One Pot Creamy Italian Ground Chicken Soup with tender ground chicken, shell pasta, and rich Italian herbs.

Looking for vegetable-forward soups with different textures? The chunky Vegetable Orzo Soup delivers tender vegetables and orzo in a savory tomato broth, while the smooth Roasted Vegetable Soup features caramelized root vegetables blended to velvety perfection. Both complement the light, comforting nature of pastina soup for your weekly meal rotation.

Storing and Reheating Your Pastina Soup

I recommend storing the soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. If you plan to freeze this pastina soup, cook and add the pasta separately when reheating to prevent it from becoming too soft and mushy.

For reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of extra broth or water if it has thickened too much. The pasta tends to absorb liquid as it sits, so this helps restore the perfect consistency.

Pro tip: If you’re meal prepping, store the cooked pasta separately from the broth and vegetables. Combine them when you’re ready to eat for the freshest texture. You can also freeze the broth base for up to 3 months and cook fresh pastina whenever you need a quick, comforting meal.

Common Questions About Making Pastina Soup

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