Pastina Soup

If you grew up in a traditional Italian household, you might remember enjoying pastina soup on cold winter nights or anytime you stayed home sick from school. This hearty, simple soup recipe, or “Italian penicillin,” is comfort food at its finest.

Italian pastina soup (like ribollita) dates back to Roman times and is loved for its quick cooking time, affordability and versatility. Made with wholesome ingredients, it is a classic Italian soup recipe and is often one of the first solid foods introduced to infants in Italy.

If you loved Campbell’s chicken and stars soup as a kid, then you’ll love Italian pastina soup. The recipe starts with a blend of carrots, celery, garlic and onions simmered in a homemade chicken broth or stock. Once tender, the veggies are pureed until velvety smooth, then they are brought back to a simmer on the stovetop. From there, a tiny pasta, called pastina, is added and cooked to al dente. Garnished with a generous shower of grated Parmesan cheese, this classic homemade soup recipe warms your soul with every bite.

What is pastina?

Pastina, in this instance, refers to the soup recipe and also the tiny pasta added to the soup. Pastina does not refer to a particular shape; it is a general term for small-shaped pasta. Some pastina are round, pearl-shaped pieces, while others are stars, tubes or tiny shells.

Pastina can be tricky to find. In recent years, one of the leading suppliers of starred pastina, Ronzoni, discontinued the pasta due to a manufacturing issue that made it impossible for them to make the small star shape the same way. While other brands still make pastina, the star shape has become scarce. Depending on your location, you may need to buy pastina on Amazon rather than at your local supermarket.

Pastina Soup Ingredients

• Vegetable broth: While most authentic pastina soups use homemade chicken broth, we opt for vegetable broth to make this a vegetarian pastina soup. Feel free to swap in chicken stock if you prefer.
• Vegetables: A blend of carrots, celery, onions and garlic makes a healthy, flavorful base for this soup.
• Salt and pepper: No need to get fancy, a bit of salt and pepper is all you need to make a classic pot of Italian pastina soup.
• Pastina: Look for tiny pasta at your local grocery store, specialty market or online. Alternatively, you could make this pastina soup recipe with other small pasta shapes like orzo, ditalini or acini di pepe.
• Parmesan: For Italian pastina soup, use a small amount of Parmesan during the final few minutes of cooking to thicken and flavor the soup, and use more for garnish. You could also use Asiago, Romano or Grana Padano instead.
• Parsley: Chop some parsley for a final flourish of color and freshness. You could also use another fresh herb, like chopped basil, thyme or oregano.

Directions

Step 1: Simmer the vegetables

In a Dutch oven or stockpot, bring the broth to a simmer over medium-low heat. Add the onion, carrots, celery, garlic, salt and pepper, then cook, covered, for 20 to 25 minutes or until the vegetables are tender.

Step 2: Purée the soup

Stir in 2 tablespoons Parmesan cheese and puree the soup using an immersion blender until velvety smooth.

Editor’s Tip: If you don’t have an immersion blender, let the soup cool slightly and then transfer it to a high-powered blender to puree it in batches.

Step 3: Cook the pasta and serve

Bring the pureed soup to a boil, and then add the pasta. Reduce the heat to a simmer and cook for 9 to 11 minutes or until the pasta is al dente. Serve the soup in bowls garnished with parsley and additional Parmesan cheese. Enjoy!

Josh Rink for Taste Recipes

Pastina Soup Variations

• Try a creamy pastina soup: To make a creamy version of this Italian pastina soup recipe, add 1/2 cup heavy cream or coconut milk to the soup before serving.
• Make a chunky pastina soup: You can make a heartier pastina soup recipe by adding 1 pound cooked, chopped or shredded chicken to the soup while the pasta cooks. Then, stir in 4 cups chopped fresh spinach and one can of drained petite diced tomatoes. Cook for one to two minutes until the spinach wilts and the tomatoes heat through.

How to Store Pastina Soup

Keep leftover Italian pastina soup in an airtight storage container. It will last three to four days in the refrigerator.

Can you freeze pastina soup?

Yes! Italian pastina soup is one of our favorite soup recipes to freeze. Store it in a freezer-safe food storage container for up to three months. Thaw it overnight in the refrigerator before reheating.

How do you reheat pastina soup?

Pastina soup may be warmed on the stovetop over medium-low heat or in the microwave until heated through.

Pastina Soup Tips

Josh Rink for Taste Recipes

What other vegetables can you put in pastina soup?

While carrots, onion and celery are a classic soup trio, you can swap in or add other vegetables you enjoy for added nutrition and flavor variations. Try butternut squash, parsnips, rutabaga, sweet potato or pumpkin.

What can you serve with pastina soup?

Our favorite way to serve this pastina soup recipe is with a hunk of crusty homemade bread. Any focaccia recipe or a Dutch-oven bread would be great for dipping and dunking. A healthy garden salad, like Boston lettuce with roasted red onions or butternut squash Panzanella salad, would also make a fine pairing.