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Welcome to Pastina Soup – the perfect cozy meal for chilly days, busy weeknights, or for when you’re feeling under the weather. Known as “Italian penicillin soup” or “pastina in brodo“, this easy soup features creamy small pasta in a rich, flavorful vegetable broth.
This simple dish dates back to my childhood. Nonna’s chicken pastina recipe carried me through countless winters, bringing warmth and comfort to our dinners. She’d start cooking homegrown vegetables in the afternoon, filling the house with a soothing aroma. My dad would then finish off by cooking the pastina right before serving. Because you should know that pastina cooks quickly and tastes best when served immediately, so it stays tender and delicious in the soup.
For my picky brother and me, she would strain the veggies for a smooth broth, but she always left some pieces for herself — a tradition I now follow. As for classic pastina, white bean soup and polenta, Italian pastina soup is more than just a meal. It’s a bowl full of family memories, love, and comfort. Perfect for when you’re feeling cold, sick, heart-broken or happy!
What is pastina soup?
Pastina soup, called “pastina in brodo” by Italians, is a comforting Italian dish featuring small pasta shapes cooked in flavorful broth, and is often served with Parmesan cheese on top. Common types of pastina include stelline (star-shaped pasta), ditalini, anellini, risoni, alphabet noodles, and acini de pepe. This soup can be made with either vegetable or chicken broth, and for added protein, you can mix in chicken, beef, eggs, or tofu. “Minestrina” is light, cozy, healthy, and super easy to make, taking only about 30 minutes. It’s the perfect lazy meal for when you want something simple but still satisfying!
Ingredients
The best pastina soup recipe uses just a handful of pantry staples. You probably already have everything at home,, and you can easily find pastina at your local grocery store. Read on for more details and substitutions, and be sure to check the recipe card at the bottom for precise measurements.
- Broth. As tradition wants, this recipe cooks pastina in chicken broth – I used low sodium. As an alternative you can use vegetable broth, beef stock or also water. If using water, make sure to add more salt for the flavor.
- Pastina. My favorite are “stelline” (tiny star pasta) and ditalini. You can typically find it in the pasta aisle of your local grocery store. If possible, opt for products from reputable Italian brands such as De Cecco or Barilla.
- Vegetables. You’ll need carrots, celery, onion and garlic. I recommend using fresh produces, but also frozen veggies will work. For more texture, you can add other vegetables such as zucchini or broccoli.
- Potato. Cooking a potato in broth is the secret behind the best taste and texture. You can swap it out for sweet potato, pumpkin or butternut squash.
- Tomato sauce. Italians like adding tomato sauce into the broth for more richness and flavor. Feel free to replace with 1 teaspoon of tomato paste, but do not use ketchup.
- Olive oil. Extra virgin olive oil provides richness and prevents the noodles from sticking together. Vegetable oils are not recommended.
- Salt and pepper. Just enough to get the perfect taste.
How to make pastina soup
- Step 1 – Prep vegetables. Cut carrots, celery, onion, and potato into large chunks. This helps them soften quickly and blend easily later.
- Step 2 – Cook veggies. In a large pot, add the chopped vegetables, garlic cloves, tomato sauce, and broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover with a lid and let cook for 20 minutes, or until all vegetables are tender.
- Step 3 – Blend. Once the vegetables are soft, use a slotted spoon to transfer them to a blender, leaving the broth in the pot. Blend until smooth to create a creamy purée. If the broth left is too thick, add little more water (or broth).
- Step 4 – Cook pastina. Bring the broth back to a boil. Add the pastina, stirring occasionally to prevent sticking, and cook until just al dente according to package instructions. Be careful not to overcook, as pastina can become mushy quickly.
- Step 5 – Combine. Once the pastina is cooked, stir in the pot the blended vegetables and olive oil. Season with salt and pepper to taste, adjusting the consistency with more water or broth if needed.
- Step 6 – Enjoy warm. Scoop the soup out into bowls, then top with grated Parmesan cheese and a drizzle of olive oil. Serve warm for a cozy meal!
Recipe variations
- Boost the protein. You can serve this soup with chicken breast, beef, sausage, boiled eggs, tofu or some lentils for a more balanced and satisfying meal.
- Make it vegan. Cook pastina in vegetable broth or water, and serve with either no cheese or with dairy-free cheese on top. If you opt for the extra protein, use tofu, seitan or lentils.
- Make it gluten-free. Choose certified gluten-free noodles and check that your broth contains no gluten.
- Leave some texture. Reserve some vegetables aside and keep them intact rather than blending them all (as I like doing!). You can also add other vegetables, such as zucchini or broccoli.
- Add more flavor. Consider mixing in the broth bay leaves, fresh rosemary or fresh thyme. For a richer dish, you can also cook it with a Parmesan rind inside (remove before blending).
Chef tips
- Make your own broth. Just use leftover veggies, herbs, and spices. Homemade broth adds a personal touch, letting you in full control over ingredients and sodium.
- Keep an eye on your pastina while cooking. It’s best to take it off the heat just before it is fully cooked, as it will continue to soften in the soup and can become mushy.
- Season to taste. Before serving, taste the soup and adjust with salt and pepper as needed. Be careful not to add too much, as the Parmesan cheese will also add flavor and sapidity.
- Serve warm, immediately. Enjoy it right away when still warm, topped with Parmesan and a drizzle of olive oil. Don’t wait too long, or the tiny pasta will continue to soften and become soggy.
How to make ahead and store
This dish is great for meal prepping. You can make it ahead of time and store any leftovers in the fridge or freezer. If you plan to store it, I recommend cooking the pasta separately and adding it just before serving. This way, it will stay firm without becoming too soft over time.
- To store. Let cool completely, then transfer your soup into an airtight container and refrigerate for up to 5 days. If you also pre-cooked pastina, store it in a separate container. To serve, assemble the dish (veggies + noodles) and reheat in a pot or in the microwave.
- To freeze. After cooling, place into a freezer safe container and freeze for up to 4 months. To reheat, let thaw overnight in the fridge, add pastina and then warm it up in a pot or microwave.
Frequently asked questions
Yes, it definitely is! It’s made with simple ingredients such as vegetables for fibers and nutrients, and olive oil for heart-healthy fats. To make a more balanced meal, use whole grain pasta and add a protein like chicken or tofu.
You can enjoy it on its own or pair it with a slice of oat bread or protein bagels for a hearty meal. For a complete dinner, serve it alongside air fryer Brussels sprouts, grilled chicken breast, tofu, hard boiled eggs, baked cod or salmon fillets.
More healthy Italian recipes
- Lasagna recipe with cottage cheese
- Polenta recipe
- Pastina recipe
- Tuscan white bean soup
- Protein pizza
- Orzo salad
- Italian pasta salad
- Caprese salad
- Egg white frittata
Pastina Soup
Ingredients
- 8 cups (2 L) low-sodium chicken broth, you can substitute with vegetable broth or water
- 9 oz (250 g) pastina, uncooked (any small pasta such as star pasta, ditalini, anellini or acini de pepe)
- 2 carrots, washed and peeled
- 1 ½ celery stalks
- 1 medium yellow onion, washed and peeled
- 1 small potato, washed and peeled
- 3 garlic cloves, peeled
- 1 ½ tbsp tomato sauce
- 1 ½ tbsp olive oil
- salt and pepper, to taste
- grated Parmesan cheese, for serving
Instructions
- Cut the carrots, celery, onion, and potato into large chunks. This helps them soften quickly and blend easily later.
- In a large pot, add chopped vegetables, garlic cloves, tomato sauce, and broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover with a lid and let cook for 20 minutes, or until vegetables are tender.
- Once the vegetables are soft, use a slotted spoon to transfer them to a blender, leaving the broth in the pot. Blend until smooth to create a creamy purée. If the broth left is too thick, add little more water (or broth).
- Bring the broth back to a boil. Add pastina, stirring occasionally to prevent sticking, and cook until just al dente according to package instructions. Be careful not to overcook, as pastina can become mushy quickly.
- Once the pastina is cooked, stir in the pot the blended vegetables and olive oil. Season with salt and pepper to taste, adjusting the consistency with more water or broth if needed.
- Scoop the soup out into bowls, then top with grated Parmesan cheese and a drizzle of olive oil. Serve warm for a cozy meal!
Notes
- Texture tip: For added texture, you can leave some vegetables intact rather than blending them all (as I like doing!). This gives the soup a heartier feel and adds a bit of bite to each spoonful.
- Flavor tip: You can add bay leaves, fresh thyme or rosemary while cooking the vegetables for more flavor.
Storage directions
If you plan to store it, I recommend cooking the pasta separately and adding it just before serving. This way, it will stay firm without becoming too soft over time.- To store: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 5 days. If you pre-cooked the pastina, store it in a separate container. To serve, combine the veggies and noodles and reheat in a pot or microwave.
- To freeze: After cooling, place the soup in a freezer-safe container and freeze for up to 4 months. To reheat, thaw overnight in the fridge, add pastina, and warm it up in a pot or microwave.
