There’s something so nostalgic about a warm bowl of soup, especially when it’s as simple and satisfying as Pastina Soup. This Italian classic has been a staple in many homes for generations, and for good reason—it’s quick to make, packed with flavor, and soothing from the very first spoonful. Whether you grew up with a nonna who always had a pot simmering on the stove or you’re just discovering this dish for the first time, Pastina Soup is the kind of meal that brings instant comfort.

I remember my mom making this for me whenever I was feeling under the weather or just needed a little TLC. The gentle broth, those tiny star-shaped pasta pieces, and the silky swirl of egg and Parmesan—it’s a warm hug in a bowl, and I still crave it when I need something soul-soothing.

What makes this soup really shine is its simplicity. You don’t need fancy ingredients or hours of prep time—just a few pantry staples and a little love. And the best part? It’s incredibly customizable. Want to make it vegetarian? Swap in veggie broth. Want it richer? Add butter instead of oil. The base recipe is endlessly adaptable, but today we’re sticking to the classic version that so many of us know and love.

Let’s get started with the first steps of making this timeless bowl of comfort.

Ingredients You’ll Need

• 1 cup pastina pasta (tiny star-shaped pasta or any small variety)

• 4 cups chicken broth (or vegetable broth for a vegetarian option)

• 1 tablespoon olive oil (or butter)

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 large egg, lightly beaten (optional)

• ¼ cup grated Parmesan cheese

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped (optional, for garnish)

STEP-BY-STEP INSTRUCTIONS

Step 1: Sauté the Aromatics

Start by grabbing a large soup pot and placing it over medium heat. Add your olive oil (or butter if you prefer a richer base), and let it warm up just a bit. Then toss in your finely chopped onion. You’ll want to sauté it for about 3–4 minutes, stirring occasionally, until it turns soft and translucent. This is where the flavor begins to build, so don’t rush it.

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Step 2: Add Garlic

Once the onion is softened, add in the minced garlic. Let it cook for about 1 minute, just until it becomes fragrant. Be careful here—garlic burns quickly, and you want that mellow, savory flavor, not bitterness.

Step 3: Pour in the Broth

Now it’s time to add the heart of the soup: the broth. Pour in your 4 cups of chicken broth (or vegetable broth if you’re keeping it vegetarian). Turn up the heat slightly and bring the liquid to a gentle boil. This is when your kitchen really starts to smell like something special.

Step 4: Cook the Pastina

Once the broth is bubbling gently, stir in your cup of pastina pasta. These tiny star-shaped noodles cook quickly—usually in about 5–7 minutes—so keep an eye on them and give the pot a stir now and then to keep the pasta from sticking to the bottom. It’s amazing how something so small can carry so much comfort.

We’ve already built a beautiful base with broth, onion, garlic, and those irresistible tiny pastina stars. Now, let’s take this comforting Italian classic to the next level by adding in a few finishing touches that make it truly shine. These last steps are where the soup transforms from good to completely crave-worthy—and it only takes a few more minutes.

This is where Pastina Soup becomes more than just a simple noodle dish. Adding egg and Parmesan brings a creamy, silky texture that’s incredibly satisfying, while a sprinkle of parsley at the end gives it a fresh pop of color and flavor. Whether you’re making this for a cozy night in or whipping it up for someone in need of a little extra comfort, these final steps are key.

Step 5: Add the Egg (Optional, but Recommended)

If you’re using the egg—and I highly recommend you do—it’s time to lower the heat to a gentle simmer. You don’t want the soup boiling here, or the egg will cook too quickly and become clumpy.

Take your lightly beaten egg and slowly drizzle it into the soup while gently stirring with a fork or spoon. This will create delicate ribbons of cooked egg throughout the broth, adding a lovely silky texture and a little protein boost. It’s like a cozy Italian spin on egg drop soup, and it’s just the thing to make this dish feel extra nourishing.

Step 6: Stir in the Parmesan Cheese

Once the egg is fully incorporated, go ahead and add your grated Parmesan cheese. Stir it into the soup until it melts and blends into the broth. This gives the soup a subtle creaminess and a depth of flavor that really ties everything together. Don’t skip this step—it’s what gives Pastina Soup its signature richness.

Taste the soup and season it with salt and freshly ground black pepper to your liking. Depending on your broth and cheese, you may not need much, so season gradually.

Step 7: Garnish and Serve

Ladle your warm, comforting soup into bowls and garnish with chopped fresh parsley if you have it on hand. A little extra Parmesan sprinkled on top never hurts either.

At this point, you’ve got yourself a beautiful bowl of Pastina Soup that’s ready to warm you up from the inside out. I like to serve it with a thick slice of crusty bread or even just a handful of crackers on the side. It’s simple, satisfying, and completely delicious.

TIPS AND VARIATIONS

1. Make it vegetarian:
Use vegetable broth instead of chicken broth, and skip the egg if you want to keep things ultra-simple.

2. Use butter for richness:
Substituting butter for olive oil in the beginning gives the soup a deeper, more comforting flavor. It’s a small change that makes a big difference.

3. Add greens or veggies:
Want to sneak in some extra nutrition? Stir in a handful of baby spinach or frozen peas during the last couple minutes of cooking. They’ll wilt or heat through quickly without overcomplicating things.

4. Make it creamy:
If you’re feeling indulgent, add a splash of cream or a tablespoon of mascarpone cheese at the end for a rich, velvety texture.

5. Play with pasta:
While traditional pastina (the tiny star pasta) is ideal, you can use any small-shaped pasta you have on hand. Orzo, acini di pepe, or even broken-up spaghetti work great in a pinch.

By now, you’ve stirred, simmered, and seasoned your way to the coziest bowl of Pastina Soup. Whether it’s your first time making this Italian comfort dish or you’re revisiting a childhood favorite, there’s something timeless about the simplicity and warmth it brings. Before we wrap up, I want to answer some common questions that pop up when people make this recipe for the first time—or the fiftieth. From storage tips to easy swaps, I’ve got you covered.

FREQUENTLY ASKED QUESTIONS

1. Can I make Pastina Soup ahead of time?

Yes, you can! However, keep in mind that the pasta will continue to absorb liquid as it sits, which can lead to a thicker texture. If you’re making it ahead, consider cooking the pastina separately and adding it just before serving, or be prepared to add a splash of broth when reheating.

2. What’s the best way to store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add extra broth or water since the pasta will soak up a lot of the liquid. Gently warm it on the stove over low heat, stirring occasionally.

3. Can I freeze Pastina Soup?

Freezing isn’t ideal for this soup due to the delicate nature of the pasta, which tends to become mushy when thawed and reheated. If you’d like to freeze it, cook the soup without the pasta and freeze just the broth base. Then, cook fresh pastina when you’re ready to enjoy it.

4. What can I use instead of pastina?

If you don’t have traditional pastina on hand, try using orzo, acini di pepe, ditalini, or even broken vermicelli. The key is to choose a very small pasta that cooks quickly and gives that same tender bite.

5. Is the egg necessary?

Not at all! The egg adds a silky texture and a little extra richness, but if you prefer a simpler broth or are avoiding eggs, you can absolutely leave it out. The soup is still comforting and flavorful without it.

6. Can I make this gluten-free?

Yes, just use a gluten-free small pasta or broken gluten-free noodles. Also, double-check your broth and cheese to make sure they’re gluten-free, as some pre-made ingredients can contain hidden gluten.

7. How can I add more protein?

If you’d like a heartier version, you can stir in some shredded rotisserie chicken, cooked ground turkey, or white beans toward the end of the cooking process. These additions make it a more filling meal while keeping that same cozy feel.

FINAL THOUGHTS: WHY YOU’LL LOVE THIS SOUP FOREVER

There’s a reason Pastina Soup has stood the test of time. It’s simple, adaptable, and delivers all the cozy vibes you could ask for in a bowl. Whether you’re nursing a cold, winding down after a long day, or feeding little ones something easy and nourishing, this recipe fits the bill. I love how it can be dressed up with fresh herbs or made with just the basics—it’s always delicious, no matter how you spin it.

And the best part? It takes minimal effort for maximum comfort. One pot, a few pantry staples, and 20 minutes is all you need to create something truly special.

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below with your tweaks, toppings, or just your thoughts. Did you add spinach? Skip the egg? Use a different pasta? Let’s keep the conversation going—and keep those bowls full.

Pastina Soup

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• Author: David

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Description

Pastina Soup is a cozy, comforting Italian classic that’s simple to prepare and soothing in every spoonful. Made with tiny pasta stars, savory broth, and optionally enriched with egg and cheese, this soup is a warm hug in a bowl. It’s perfect for chilly days, easy lunches, or whenever you need a quick, nourishing meal.

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Ingredients

Scale 1x2x3x

1 cup pastina pasta (tiny star-shaped pasta or any small variety)

4 cups chicken broth (or vegetable broth for a vegetarian option)

1 tablespoon olive oil (or butter)

1 small onion, finely chopped

1 garlic clove, minced

1 large egg, lightly beaten (optional)

¼ cup grated Parmesan cheese

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

1️⃣ In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until soft and translucent.

2️⃣ Stir in the minced garlic and cook for another minute until fragrant, being careful not to brown the garlic.

3️⃣ Pour in the chicken broth and bring to a gentle boil.

4️⃣ Add the pastina pasta and cook according to the package directions, usually about 5–7 minutes, stirring occasionally to keep it from sticking.

5️⃣ If using the egg, reduce the heat to low. Slowly drizzle the beaten egg into the soup, stirring gently to form delicate ribbons as it cooks.

6️⃣ Stir in the grated Parmesan cheese and let it melt into the broth. Season the soup with salt and freshly ground black pepper to taste.

7️⃣ Ladle the soup into bowls. Garnish with chopped fresh parsley and a little extra Parmesan if desired.

Notes

This soup can be easily customized—add spinach or peas for extra vegetables, or use butter for a richer flavor. The egg adds a silky texture but can be omitted for a simpler version. Serve it hot with a slice of crusty bread or a handful of crackers for a satisfying meal.