Pastina Soup

I love making pastina soup when I want something warm, soothing, and incredibly comforting. It’s simple, nourishing, and perfect for chilly days or whenever I need an easy meal that feels like a hug in a bowl. The tiny pasta cooks quickly and creates a soft, cozy texture that I always crave when I want something gentle and satisfying.

Why You’ll Love This Recipe

I love how quickly this soup comes together. With just a handful of basic ingredients, I can have a comforting bowl ready in about 20 minutes.

I also appreciate how customizable it is. I can keep it very simple with broth and pasta, or enrich it with egg, cheese, or shredded chicken. It works beautifully as a light meal or a starter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups chicken broth
3/4 cup pastina pasta
1 large egg
1/4 cup grated Parmesan cheese
1 tablespoon butter
Salt to taste
Black pepper to taste
2 tablespoons chopped fresh parsley (optional)

Directions

1. In a medium pot, I bring the chicken broth to a gentle boil over medium heat.

2. I stir in the pastina and cook according to the package instructions, usually about 5–7 minutes, until tender.

3. In a small bowl, I whisk the egg together with the grated Parmesan cheese.

4. I reduce the heat to low and slowly drizzle the egg mixture into the soup while stirring gently. This creates soft, silky ribbons in the broth.

5. I stir in the butter until melted and season with salt and black pepper to taste.

6. I ladle the soup into bowls and sprinkle fresh parsley on top if I want extra freshness. I serve it warm.

Servings and timing

This recipe serves about 4 people.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I sometimes add shredded cooked chicken to make the soup more filling.

For a richer version, I stir in a splash of cream at the end. If I want extra vegetables, I add finely diced carrots or celery and simmer them in the broth before adding the pasta.

When I prefer a lighter version, I skip the egg and cheese and keep it as a simple broth-based soup.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the pasta continues to absorb liquid, I often add extra broth when reheating.

To reheat, I warm the soup gently on the stovetop over low heat, stirring occasionally. I can also microwave it in short intervals, adding a splash of broth or water to loosen it if needed.

FAQs

What is pastina?

Pastina refers to very small pasta shapes, often star-shaped or tiny round pieces. It cooks quickly and is commonly used in Italian soups.

Can I use a different type of pasta?

Yes, I can substitute with other small pasta shapes like orzo or ditalini. I just adjust the cooking time according to the package directions.

Can I make this soup vegetarian?

Yes, I use vegetable broth instead of chicken broth. The rest of the ingredients remain the same.

Why did my soup get too thick?

Pastina absorbs liquid as it sits. I add more warm broth or water when reheating to reach my preferred consistency.

Can I freeze pastina soup?

I can freeze it, but the texture of the pasta may soften after thawing. If I plan to freeze it, I sometimes cook and store the pasta separately from the broth.

Conclusion

I find pastina soup to be one of the simplest and most comforting dishes I can prepare. It’s warm, soothing, and incredibly easy to make. Whenever I want a cozy meal that comes together quickly, I turn to this recipe and enjoy every gentle, comforting spoonful.