This cozy Pastina Soup is the kind of meal that brings instant comfort.
Made with tiny pasta and simple veggies, it’s warm, nourishing, and incredibly easy to make.
Perfect when you’re feeling under the weather or just need a quick bowl of goodness.
It’s one of those nostalgic dishes that feels like a warm hug in every bite.
Whether you grew up with Nonna’s brodo or are trying it for the first time,
this recipe makes it easy to enjoy a classic, soul-soothing meal at home.
Top it off with a sprinkle of parmesan and a drizzle of olive oil,
and you’ve got the ultimate feel-good dinner on the table in no time.
For Italian Pastina Soup
- Pastina Pasta – Tiny pasta like stelline (little stars) is traditional and perfect for soaking up the broth.
- Brown Onion – Adds a rich, savory base to the soup.
- Carrots – Bring natural sweetness and color.
- Celery – Adds subtle earthiness and texture.
- Garlic Cloves – Boosts the flavor with warm, aromatic depth.
- Vegetable Broth – A light, flavorful base; use low-sodium if preferred. Chicken broth works too.
- Salt & Black Pepper – Season to taste, depending on your broth’s salt level.
- Bay Leaf (Optional) – Adds a subtle, herby depth while simmering.
- Parmesan Rind (Optional) – Simmering it in the broth adds a rich umami note.
For Garnish (Optional)
- Chopped Parsley – For a fresh, vibrant finish.
- Grated Parmesan Cheese – Adds creaminess and bold flavor.
- Olive Oil – A light drizzle gives a beautiful, silky finish.
Italian Pastina Soup (Simple & Comforting in 25 Minutes)
Notes
Ingredients:
- 1 cup pastina pasta (stelline works great!)
- 1 brown onion
- 2 carrots
- 2 celery stalks
- 4 garlic cloves
- 6 cups vegetable broth (or chicken broth), low sodium preferred
- Salt and black pepper, to taste
- Optional: 1 bay leaf, 1 parmesan rind
- For garnish (optional): Chopped parsley, grated parmesan, olive oil drizzle
Instructions:
- Roughly chop the onion, carrots, celery, and garlic—no need to be perfect.
- In a large pot, pour in the broth and add your chopped veggies, bay leaf, and parmesan rind (if using). Season with salt and pepper. Cover and let simmer on medium-high for about 20 minutes.
- Once the veggies are soft and tender, remove the bay leaf and parmesan rind.
- Use a slotted spoon to scoop out the vegetables and blend them with ½ cup of water until smooth.
- Return the blended veggies to the pot and stir to combine with the broth. Taste and adjust seasoning as needed.
- Bring the soup back to a boil, then stir in the pastina. Cook for 5–6 minutes, stirring frequently to keep the pasta from sticking.
- Serve warm in bowls. Add your favorite garnishes—parsley, parmesan, a drizzle of olive oil—and enjoy the comfort in every spoonful.
Tip:
Low-sodium broth keeps this soup light and lets the veggie flavor shine through!Nutrition
Calories: 201kcal | Carbohydrates: 43g | Protein: 8g | Fat: 1g | Saturated Fat: 0.02g |
Cholesterol: 0mg | Sodium: 34mg | Potassium: 155mg | Fiber: 4g | Sugar: 6g |
Vitamin A: 5107IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg
1. Can I add chicken or beef to the pastina soup?
Yes! Adding bone-in chicken or beef can make the soup heartier. Simmer it in the broth until tender—about 45 minutes for chicken or up to 2 hours for beef.
2. Can I freeze the broth for later use?
Definitely. Let it cool completely, then freeze in containers or ice cube trays. It keeps well for up to 2–3 months and can be reheated as needed.
3. How can I pack this soup for a school lunch?
Preheat a thermos with boiling water while you prepare the soup. Cook pastina separately, add it to the hot broth, and pour everything into the thermos. Don’t forget a sprinkle of parmesan!
4. Should I cook the pastina in the broth or separately?
For best texture, especially if storing leftovers, cook the pastina separately and add it when serving. If eating right away, cooking it in the broth is perfectly fine.
5. What type of broth works best?
Low-sodium vegetable or chicken broth are both great choices. Homemade or high-quality store-bought brands like Kettle & Fire can add extra depth of flavor.
