Warm up your soul with a bowl of Italian Pastina Soup that feels like a warm embrace on a chilly day. This humble, heartwarming soup is a celebration of simplicity—tiny pearls of pastina dancing in golden chicken broth, tender vegetables adding depth, and a whisper of Parmesan melting into every spoonful. Each bite carries the comforting whisper of homemade goodness, whether you’re curled up on the couch with a cozy blanket or dishing it out for family dinner. It’s the kind of recipe that doesn’t need fancy techniques—just a bit of love, good ingredients, and the time it takes to let those flavors meld.
Beyond its tender pastina and savory broth, this soup is a testament to Italian home cooking’s magic: transforming everyday pantry staples into something special. With just 10 minutes of prep and about 20 minutes of cooking, you’ll have a delightful lunch or dinner that’s perfect for beginners and bustling weeknights alike. Clocking in at around 350 calories per serving, it’s both nourishing and comforting without being heavy. Whether you’re sipping this classic at the start of a meal or enjoying it as the main event, you’ll find that it’s more than just a recipe—it’s a trusty kitchen companion for cold afternoons, busy schedules, and those moments when you crave a hug in a bowl.
KEY INGREDIENTS IN ITALIAN PASTINA SOUP
Every soul-soothing bowl of Italian Pastina Soup starts with a handful of simple, pantry-friendly ingredients that come together in perfect harmony. These are the stars that give this soup its tender, flavorful, and nourishing character—each pulling its weight to create a comforting masterpiece.
- Pastina pasta
Tiny, little pasta pearls that cook quickly and achieve the perfect al dente texture. They soak up the broth, adding a gentle chew and making each spoonful delightfully substantial.
- Chicken broth
The golden foundation of the soup. Using homemade or low-sodium broth ensures a pure, clean flavor that lets the vegetables and pasta shine without overwhelming saltiness.
- Olive oil
Adds a silky richness when sautéing the aromatics. A good-quality extra virgin olive oil lends a fruity note and helps build that classic Italian flavor base.
- Onion
Finely chopped to melt into the broth, providing a subtle sweetness and depth. Onions form the backbone of many soups, and here they do their magic quietly but effectively.
- Carrot
Diced carrots bring a touch of natural sweetness and vibrant color. They soften during cooking and contribute to the overall hearty feel of the soup.
- Celery
Offers a delicate, herbal earthiness. When diced and sautéed, celery adds complexity and balances the sweetness of the carrots.
- Garlic
Minced and added just long enough to become fragrant, garlic infuses the broth with that unmistakable, savory punch that makes this soup truly crave-worthy.
- Salt and pepper
Simple seasonings, but crucial. They awaken the flavors of every other ingredient and are adjusted to taste for a perfectly balanced dish.
- Parmesan cheese
Stirred in at the end, this grated cheese melts into the broth, adding creamy umami richness and a slightly nutty finish.
- Fresh parsley
A sprinkle of chopped parsley brings a fresh, herbal brightness that cuts through the savory depth, making the soup feel lively and vibrant.
- Egg
When beaten and drizzled into the hot soup, it creates delicate egg ribbons, boosting the soup’s body and adding a silky texture reminiscent of egg-drop soups.
HOW TO MAKE ITALIAN PASTINA SOUP
Ready to transform those simple ingredients into the coziest dinner? Follow these detailed steps to whip up a pot of warm, satisfying Pastina Soup that feels like a hug with every spoonful.
1. Heat the olive oil in a large pot over medium heat. Swirl until the oil shimmers, then add the finely chopped onion, diced carrot, and diced celery. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables have softened, their edges turning lightly golden and their natural sugars releasing into the oil.
2. Stir in the minced garlic and cook for an additional minute. Keep the heat moderate to prevent the garlic from browning; you want it fragrant, releasing its aroma without turning bitter.
3. Pour in the chicken broth and crank up the heat to bring the mixture to a rolling boil. Once boiling, reduce the flame to maintain a gentle simmer, seasoning with salt and pepper to taste. This step builds the flavorful base of your soup.
4. Add the pastina pasta to the simmering broth. Follow the package instructions—usually 5–7 minutes—stirring occasionally to prevent sticking until the pasta is just tender but still holding its shape firmly.
5. If you’re using the egg, beat it in a small bowl until smooth. With the soup gently bubbling, slowly drizzle the beaten egg into the pot while stirring continuously. You’ll see thin, silky ribbons of egg floating through the broth, adding body and richness.
6. Once the pastina is cooked to perfection, remove the pot from the heat. Stir in the grated Parmesan cheese until it melts fully into the soup, creating a creamy, unified texture and infusing the broth with savory, nutty depth.
7. Ladle the soup into warm bowls, garnish with a sprinkle of fresh parsley if desired, and serve hot. Each spoonful promises a comforting blend of tender pasta, savory broth, and delightful textures.
SERVING SUGGESTIONS FOR ITALIAN PASTINA SOUP
Serving this heartwarming Pastina Soup is just as fun as making it! Whether you’re looking to elevate a simple weeknight dinner or impress guests with a cozy Italian classic, these ideas help you present your soup in style. From garnishes that add fresh bursts of flavor to side dishes that create a balanced meal, you can customize your presentation to suit any occasion or craving. Each suggestion is designed to complement the soup’s gentle flavors without overpowering its comforting essence.
- Crispy Garlic Bread: Slice a baguette, drizzle with olive oil, and rub with a halved garlic clove. Toast until golden and serve alongside your soup to add a satisfying crunch and boost of garlic flavor.
- Herb-Infused Drizzle: Whisk together extra virgin olive oil, a squeeze of lemon juice, chopped parsley, and a pinch of red pepper flakes. Drizzle over each bowl for a bright, tangy lift that lightens the soup’s richness.
- Shaved Parmesan Topping: Instead of grated cheese, use a vegetable peeler to shave thin curls of Parmesan. Scatter these on top just before serving for an elegant look and that silky, cheesy finish.
- Seasonal Side Salad: Pair your soup with a simple salad of mixed greens, shaved fennel, and cherry tomatoes dressed in lemon vinaigrette. The crisp textures and fresh flavors create a delightful contrast to the warm, soothing soup.
HOW TO STORE ITALIAN PASTINA SOUP
When life gets busy, making extra Pastina Soup can be a lifesaver. Proper storage ensures you’ll enjoy that same cozy comfort in every reheated bowl. Because the small pasta continues to absorb broth, planning ahead is key to keeping your soup perfectly balanced. Below are tips to maintain freshness, texture, and flavor, whether you’re refrigerating for a few days or freezing for future cravings.
- Refrigerate in Airtight Containers: Allow the soup to cool to room temperature, then transfer into sealed containers. Store in the fridge for up to 3 days. Before reheating, add a splash of chicken broth or water to restore the right consistency.
- Freeze in Portions: For longer storage, divide cooled soup into freezer-safe bags or containers, leaving room for expansion. Freeze flat for easy stacking. It will keep for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
- Store Pasta Separately (Optional): If you plan to freeze, cook the pastina al dente and cool it completely before storing in its own container. Combine with broth when reheating to prevent the pasta from becoming overly soft or mushy.
- Reheat Gently: Warm leftover or thawed soup over low heat, stirring occasionally. Add extra broth as needed. Simmer—don’t boil—to keep the pasta intact and maintain the soup’s silky texture.
CONCLUSION
Italian Pastina Soup is the perfect marriage of simplicity and comfort. With just a handful of humble ingredients, a little olive oil, and a splash of chicken broth, you create something that feels effortless yet utterly satisfying. From the tender pearls of pastina to the gentle sweetness of sautéed vegetables and the rich umami of melted Parmesan, every spoonful transports you to a cozy Italian kitchen. This recipe’s beginner-friendly steps, short prep time of 10 minutes, and quick 20-minute cooking window mean you can enjoy a soul-warming meal almost as fast as you can dream it up. Whether you’re cooking for yourself on a slow afternoon, preparing a quick family dinner, or just looking for a simple comfort food fix, this soup delivers.
Feel free to print this article or save it for later, and don’t forget there’s a handy FAQ section below to answer any lingering questions. If you try this recipe—or if you have stories, twists, or adaptations of your own—I’d love to hear from you. Share your thoughts, ask questions, or leave feedback in the comments. Cooking is all about sharing experiences, so let’s keep the conversation going and make every bowl of Italian Pastina Soup feel like a friendly chat around the table. Enjoy!
Italian Pastina Soup
Description
Experience the delightful blend of tender pastina, fresh vegetables, and savory chicken broth in this classic Italian soup. Perfect for chilly days, it's both nourishing and comforting.
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery, and sauté until the vegetables are softened, about 5-7 minutes.
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Stir in the minced garlic and cook for an additional minute, until fragrant but not browned.
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Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and season with salt and pepper to taste.
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Add the pastina pasta to the broth and cook according to the package instructions, typically about 5-7 minutes, until the pasta is tender.
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If using, beat the egg in a small bowl. Slowly drizzle the beaten egg into the soup while stirring continuously, creating thin ribbons of egg throughout.
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Once the pasta is cooked, remove the pot from heat. Stir in the grated Parmesan cheese until melted and combined with the soup.
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Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Note
- Pastina can be swapped with any small pasta or even rice for a similar texture.
- Adding freshly squeezed lemon juice before serving can brighten the flavors.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Leftovers can thicken as they stand; you may need to add more broth to reach the desired consistency when reheating.
- This soup is perfect for a comforting meal on a cold day.
