Pastina Soup

Pastina soup is a cozy, comforting Italian classic made with tiny star-shaped pasta simmered in a rich broth, finished with an egg and Parmesan for a silky, nourishing finish. It’s my go-to when I want something simple, warm, and soothing.

Why You’ll Love This Recipe

I love how fast and comforting this soup is. It’s the kind of recipe I turn to when I’m short on time but need something warm and satisfying. The pastina cooks quickly and absorbs all the flavor of the broth, while the egg and Parmesan add a creamy, velvety texture that makes every spoonful feel indulgent. It uses ingredients I usually have on hand, and it’s incredibly easy to make.

Ingredients

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

• 4 cups chicken or vegetable broth

• ½ cup pastina (tiny star pasta)

• 1 egg

• ¼ cup grated Parmesan cheese

• 1 tablespoon butter

• Salt and black pepper, to taste

• Fresh parsley (optional, for garnish)

Directions

1. I bring the broth to a gentle boil in a medium pot over medium heat.

2. I add the pastina and let it cook according to the package directions—usually about 4 to 5 minutes—stirring occasionally.

3. In a small bowl, I whisk together the egg and Parmesan cheese until smooth.

4. Once the pasta is cooked, I reduce the heat to low and slowly pour in the egg mixture while stirring constantly. This creates soft egg ribbons throughout the soup.

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

6. I serve it hot, garnished with fresh parsley if I want to add a little color and freshness.

Servings and Timing

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

• Servings: 2

Variations

• Add protein: I like to stir in shredded cooked chicken for a heartier version.

• Add vegetables: Sometimes I toss in finely diced carrots, celery, or a handful of spinach.

• Creamier texture: A splash of heavy cream adds a rich, comforting touch.

• Add brightness: A little lemon zest or juice lifts the flavor and adds a nice balance.

• More depth: I sauté minced garlic or onion in a little butter before adding the broth when I want deeper flavor.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 2 days. Since the pasta tends to soak up the broth as it sits, I add a bit of extra broth or water when reheating. I warm it on the stovetop over low heat, stirring gently. If I use the microwave, I heat it in short bursts and stir in between to keep the texture smooth.

FAQs

How can I keep the pasta from getting mushy?

I cook the pastina just until al dente and serve the soup right away. That way, it doesn’t sit too long in the broth and soak up too much liquid.

Can I use a different pasta?

Yes, when I don’t have pastina, I use orzo, acini di pepe, or ditalini. Any small pasta shape works well.

Is this soup dairy-free?

It’s easy to make dairy-free by leaving out the Parmesan and butter or using dairy-free alternatives.

Can I make it ahead?

I prefer to make the broth ahead and cook the pastina just before serving. That way, the pasta doesn’t become too soft or soak up all the liquid.

What goes well with pastina soup?

I like to serve it with a slice of crusty bread, a light salad, or some roasted vegetables for a simple and complete meal.

Conclusion

Pastina soup is one of those timeless, nourishing recipes that I always come back to. It’s fast, filling, and endlessly comforting. Whether I’m under the weather or just want a quick and cozy meal, this soup always hits the spot.