Italian Pastina Soup is one of those heartwarming dishes I always turn to when I want something simple, cozy, and nostalgic. Made with tiny star-shaped pasta, this soup is the definition of comfort food. Whether I’m feeling under the weather or just craving a soothing meal, this light but satisfying dish never disappoints.
Why You’ll Love This Recipe
I love this recipe because it’s fast, uses pantry staples, and feels like a hug in a bowl. It’s perfect for when I don’t feel like cooking anything complicated, but still want something homemade and warm. It’s gentle enough for kids or anyone with a sensitive stomach, and it’s easy to customize too. I can make it richer with egg and cheese or keep it light with just broth and pasta.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups chicken broth (or vegetable broth for a vegetarian version)
3/4 cup pastina (tiny star pasta or other small pasta shape)
1 tablespoon unsalted butter
1 large egg
1/4 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Optional:
Chopped fresh parsley, for garnish
Extra Parmesan, for topping
Directions
I start by bringing the chicken broth to a gentle boil in a medium saucepan.
Once boiling, I stir in the pastina and cook it according to the package instructions—usually around 5-6 minutes—until tender.
While the pastina cooks, I beat the egg in a small bowl and have the Parmesan ready.
Once the pasta is done, I reduce the heat to low. Then I slowly drizzle in the beaten egg while stirring the soup continuously to create little ribbons of egg throughout.
I stir in the butter and Parmesan cheese until melted and smooth.
I season with salt and pepper to taste, and ladle the soup into bowls.
I finish it off with a sprinkle of fresh parsley and a bit more Parmesan if I want an extra cheesy touch.
Servings and timing
This recipe makes about 2 servings, perfect for a cozy lunch or light dinner. Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Variations
Creamy version: I stir in a splash of milk or cream after adding the egg for a richer texture.
Garlicky boost: I sauté a minced garlic clove in butter before adding the broth for extra depth.
Vegetarian: I use vegetable broth instead of chicken broth, and it still tastes amazing.
Protein-packed: I sometimes add shredded cooked chicken or even a soft-boiled egg on top.
Herby twist: A pinch of dried oregano or thyme gives the soup a lovely herbal aroma.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop, adding a bit of extra broth or water since the pastina tends to soak up the liquid as it sits. I stir occasionally until heated through. I avoid microwaving it too long, as the pasta can get overly soft.
FAQs
What is pastina?
Pastina is the Italian word for “little pasta.” It typically refers to tiny shapes like stars, dots, or rice-shaped pasta, perfect for soups and ideal for little kids or light meals.
Can I make this gluten-free?
Yes, I just swap out the regular pastina with a gluten-free small pasta variety. Many gluten-free brands offer tiny pasta shapes now.
Do I have to add the egg?
Not at all. I like the egg because it adds protein and richness, but I can skip it if I prefer a simpler broth-and-pasta version.
Can I freeze Italian Pastina Soup?
I don’t recommend freezing it because the pasta tends to get mushy after thawing. It’s best fresh or stored in the fridge for a few days.
Can I use store-bought broth?
Absolutely. I often use a good-quality store-bought chicken or vegetable broth when I don’t have homemade on hand—it still tastes delicious and saves time.
Conclusion
Italian Pastina Soup is the kind of recipe I keep in my back pocket for those days when I just want something easy and nourishing. It’s quick to make, deeply comforting, and flexible enough to suit whatever I have in my kitchen. Whether I’m making it for myself or someone who needs a bit of comfort, this soup always hits the spot.
Italian Pastina Soup is a comforting and nostalgic dish made with tiny star-shaped pasta, rich broth, and a silky egg-and-cheese finish. It’s quick, cozy, and perfect for when you’re feeling under the weather or just need a simple, warm meal.
Ingredients
4 cups chicken broth (or vegetable broth for a vegetarian version)
3/4 cup pastina (tiny star pasta or other small pasta shape)
1 tablespoon unsalted butter
1 large egg
1/4 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Optional: Chopped fresh parsley, for garnish
Optional: Extra Parmesan, for topping
Instructions
Bring the chicken broth to a gentle boil in a medium saucepan.
Stir in the pastina and cook according to package instructions, about 5-6 minutes, until tender.
While the pasta cooks, beat the egg in a small bowl and set aside the Parmesan cheese.
Reduce the heat to low. Slowly drizzle the beaten egg into the soup while stirring continuously to create egg ribbons.
Stir in the butter and Parmesan cheese until melted and well combined.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan if desired.
Notes
Use vegetable broth for a vegetarian version.
Add a splash of cream for a richer texture.
Soup thickens as it sits—add extra broth when reheating.
