If you’ve ever wrapped yourself in a blanket on a rainy day with something warm in your hands, then you already understand the magic of a good comfort soup. And let me tell you—this Comforting Pastina Soup might just be the coziest, most nostalgic dish you’ll make this season. Whether you’re feeling a little under the weather or just craving something simple and soothing, this Italian classic checks every box.

Growing up, this soup was our family’s go-to remedy for everything from sniffles to homesickness. My grandma called it “Italian penicillin,” and after one steamy spoonful, you’ll see why. There’s something so nurturing about tiny pasta simmering in a savory broth with just the right amount of garlic, onion, and a shower of Parmesan. And the optional egg? It’s like adding a gentle hug right into the pot.

The beauty of Pastina Soup is in its simplicity. With just a few pantry staples and about 20 minutes, you’ve got yourself a bowl of something truly special. It’s the kind of recipe you pass down, tweak with love, and keep close for when life calls for a little extra warmth.

So, let’s dive into the first few steps of this heartwarming recipe.

INGREDIENTS YOU’LL NEED

1 cup pastina pasta (tiny star-shaped or any small pasta)
4 cups chicken broth (or vegetable broth for a vegetarian twist)
1 tablespoon olive oil (or butter for a richer flavor)
1 small onion, finely chopped
1 garlic clove, minced
1 large egg, lightly beaten (optional, but oh-so worth it)
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)

STEP 1: SAUTÉ THE AROMATICS

This is where the flavor magic begins. In a large pot, heat up the olive oil (or butter if you’re going for that rich, creamy vibe) over medium heat. Once it’s shimmering, toss in the chopped onion. Let it soften and get a little golden—about 3 to 4 minutes should do the trick. Then, add the minced garlic and stir for another minute. You’ll know it’s ready when your kitchen starts smelling like you’ve just walked into an Italian kitchen at dinnertime.

This quick sauté is the foundation of your broth’s flavor, and it gives the soup that homemade feel that hits you right in the heart.

STEP 2: ADD THE BROTH AND PASTA

Next, pour in your chicken broth. If you’re going the vegetarian route, a good-quality vegetable broth will do just fine here. Bring the liquid up to a boil and then stir in the pastina.

Now, pastina cooks fast—usually in about 5 to 6 minutes—but make sure to give it a gentle stir every now and then so it doesn’t clump or stick to the bottom of the pot. You want those tiny pasta stars to float freely, soaking up all that rich, savory broth.

By this point, the aroma is incredible, and if you’re anything like me, you’ll start to feel better just from the smell alone.

STEP 3: OPTIONAL BUT AMAZING – ADDING THE EGG

Here’s where the soup goes from comforting to downright luxurious. If you’re including the egg (and I highly recommend that you do), reduce the heat to low once the pasta is just tender.

Take your lightly beaten egg and slowly drizzle it into the soup while gently stirring. The heat of the broth cooks it instantly, forming silky ribbons that weave through the soup like strands of golden comfort. It’s kind of like a mini Italian take on egg drop soup—and it adds so much depth and texture with hardly any effort.

STEP 4: STIR IN THE PARMESAN AND SEASON TO TASTE

This step is where everything comes together in the most delicious way. Go ahead and stir in that 1/4 cup of grated Parmesan cheese. As it melts into the broth, it adds a savory, nutty flavor that gives the soup a creamy texture without needing any cream. It’s subtle but so satisfying.

If you’re like me and believe there’s no such thing as too much cheese, feel free to add a little more. You can even grate some directly into each bowl before serving.

Next, taste your soup and season with salt and freshly ground black pepper. Be sure to taste after adding the Parmesan since it’s naturally salty and might be all you need.

STEP 5: GARNISH AND SERVE

Now comes the final step—ladling that beautiful soup into bowls and giving it the attention it deserves. Sprinkle with a bit of fresh parsley if you like a touch of color and a pop of herby brightness. If you’re serving guests or just feeling fancy, a few extra curls of Parmesan on top will make this soup look restaurant-worthy.

This soup is best enjoyed warm, ideally with a hunk of crusty bread, a side of crackers, or even a toasted slice of sourdough for dipping. There’s something about soaking up that flavorful broth that makes the whole experience even cozier.

PASTINA SOUP VARIATIONS AND COOKING TIPS

Here’s the thing: once you’ve mastered the basic version of this soup, it becomes a blank canvas for whatever you’re craving. Below are a few of my favorite tweaks to switch things up or cater to different needs:

1. Make it veggie-packed:
Add a handful of finely chopped carrots or celery to the pot along with the onions. You could even stir in a handful of spinach or kale toward the end of cooking for a touch of green.

2. Use bone broth for an immunity boost:
Swapping in a homemade or store-bought bone broth adds not only richer flavor but also a little nutritional support—perfect for when you’re feeling under the weather.

3. Try a dairy-free version:
Skip the cheese and use olive oil instead of butter. A splash of nutritional yeast can give you that cheesy flavor if you’re dairy-free.

4. Go gluten-free:
Substitute with gluten-free tiny pasta or broken-up gluten-free spaghetti. Just keep an eye on the cooking time, as gluten-free pasta can overcook quickly.

5. Add protein:
Shredded rotisserie chicken or diced cooked turkey can bulk this up into a heartier meal while still keeping it soothing and simple.

6. Make it creamy:
If you want something extra indulgent, a splash of cream or half-and-half at the end will give you that creamy soup feel without overwhelming the delicate flavors.

TIPS FOR STORING AND REHEATING

Let’s talk leftovers—because yes, this soup does keep well, but there’s one thing to watch out for: the pasta will continue to absorb the broth as it sits. That means your soup may thicken up a bit in the fridge.

Here’s how to handle it:

Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen it back to soup consistency.
Freeze? You can freeze Pastina Soup, but for best results, freeze the broth separately from the pasta and mix them together when reheating. This prevents the pasta from becoming mushy.

FREQUENTLY ASKED QUESTIONS

1. Can I make this soup ahead of time?

Yes, you can absolutely make it in advance. Just remember that the pasta will continue to soak up the broth as it sits. If you’re planning to make it ahead, consider cooking the pasta separately and adding it to the broth right before serving to avoid sogginess.

2. What kind of pastina should I use?

Traditional pastina refers to very tiny pasta shapes, often stars (stelline), but any small pasta will work—acini di pepe, orzo, or even broken angel hair. Just keep an eye on the cooking time since smaller shapes cook quickly.

3. How can I make it more filling?

To make this soup heartier, try adding shredded cooked chicken, diced ham, or even a can of drained cannellini beans. These protein boosts make it more of a meal without losing the comfort factor.

4. Can I skip the egg?

Definitely. The egg is optional and adds a silky texture similar to egg drop soup, but it’s not required for flavor. If you’re not a fan of eggs or need to avoid them, just leave it out—your soup will still be delicious.

5. Is this soup good for kids?

Yes, kids usually love pastina soup because of its soft texture and simple, soothing flavor. If you’re cooking for little ones, you might want to skip the garlic and use low-sodium broth to keep it extra gentle.

6. How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or water to thin it out if it’s thickened.

7. Can I freeze Pastina Soup?

You can freeze it, but it’s best to freeze the broth and pasta separately. Pasta tends to get mushy when frozen and reheated. For best results, cook fresh pastina when you’re ready to enjoy the thawed broth.

FINAL THOUGHTS – SIMPLE INGREDIENTS, ENDLESS COMFORT

There’s something incredibly heartwarming about a recipe like this. Maybe it’s the way the broth smells as it simmers, or the soft texture of the pasta, or the familiar sprinkle of Parmesan on top—but Pastina Soup just feels like home.

It’s a dish that reminds us that comfort food doesn’t need to be complicated. With just a few pantry staples and a bit of stirring, you get a bowl full of warmth, nostalgia, and nourishment. Whether you’re feeling a little under the weather, cooking for someone you love, or just want something cozy on a cold evening, this soup delivers every single time.

I’d love to hear how your Pastina Soup turns out—do you stick to the classic version, or do you like to add your own twist? Let me know in the comments, and don’t forget to share your cozy kitchen moments with friends and family. There’s no wrong way to enjoy a bowl of this Italian classic.

Ready to make it again? Keep this recipe handy—you’re going to want it close by all season long.

PASTINA SOUP

Author: Mark's Recipe
Total Time: 25 minutes

Print Recipe

Description

A cozy Italian classic, this Pastina Soup is the ultimate comfort food. Tiny pasta simmered in flavorful broth with aromatic onions and garlic, finished with Parmesan and optionally a silky egg, makes this a warm, soothing bowl of love—perfect for chilly days or when you’re feeling under the weather.

Ingredients

Scale

1 cup pastina pasta (tiny star-shaped or any small pasta)
4 cups chicken broth (or vegetable broth for vegetarian option)
1 tbsp olive oil (or butter)
1 small onion, finely chopped
1 garlic clove, minced
1 large egg, lightly beaten (optional)
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1️⃣ Sauté the aromatics:
In a large pot, heat olive oil or butter over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

2️⃣ Add the broth and pasta:
Pour in the chicken broth and bring it to a boil. Stir in the pastina and cook according to package instructions, stirring occasionally so the pasta doesn’t stick.

3️⃣ Incorporate the egg (optional):
If using the egg, reduce heat to low. Slowly drizzle in the beaten egg while stirring gently to form silky ribbons throughout the soup.

4️⃣ Finish the soup:
Stir in the grated Parmesan until melted and combined. Season with salt and black pepper to taste.

5️⃣ Garnish and serve:
Ladle the soup into bowls and sprinkle with fresh parsley and additional Parmesan if desired. Serve warm with crusty bread or crackers.

Notes

Broth matters: Use a high-quality chicken or vegetable broth for the most flavorful base. Homemade broth adds a rich, comforting depth.
Egg technique: For a silky egg finish, stir continuously while drizzling the egg slowly. This creates delicate egg strands, similar to egg drop soup.
Cheese choice: Freshly grated Parmesan melts better and adds a nuttier, more authentic flavor than pre-grated versions.

Prep Time: 10 minutes
Cook Time: 15 minutes

Mark's recipes