Pastina Soup Recipe (Italian Comfort Soup)
Pastina soup, often called “Italian penicillin,” is a nostalgic comfort food made with tiny pasta (pastina), simmered in a light, flavorful broth. Traditionally served to children or anyone feeling under the weather, it’s warm, healing, and satisfying. You can enrich it with egg, cheese, or veggies for extra comfort.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
Base Soup:
4 cups chicken broth (or vegetable broth for vegetarian)
3/4 cup pastina (tiny star-shaped pasta or substitute with orzo/acini di pepe)
1 tablespoon unsalted butter or olive oil
Salt and pepper, to taste
Optional Add-Ins:
1 egg, beaten (for egg-drop style)
1/4 cup grated Parmesan or Pecorino Romano cheese
1–2 tablespoons chopped fresh parsley
1 small carrot, finely diced (optional)
1 small celery stalk, finely diced (optional)
Squeeze of lemon (for brightness)
Instructions:
Step 1: Prepare Broth
1. In a medium saucepan, bring chicken broth to a boil over medium heat.
2. If using diced carrots or celery, add them now and simmer for 5–7 minutes until tender.
Step 2: Cook Pastina
1. Add the pastina and stir to prevent sticking.
2. Reduce heat and simmer gently for 5–6 minutes, or until pasta is tender. Stir occasionally.
Step 3: Enrich the Soup
1. Stir in olive oil.
2. (Optional) Slowly drizzle in the beaten egg while stirring for a silky texture (like stracciatella).
3. Add grated cheese and parsley. Stir until melted and combined.
Step 4: Taste and Serve
1. Season with salt and pepper.
2. Serve hot with extra cheese and a drizzle of olive oil or lemon juice, if desired.
Tips & Notes:
Use good quality broth—it’s the heart of this simple soup.
If the soup thickens too much, add more broth or water.
Don’t overcook the pastina—it absorbs broth quickly and can get mushy.
Stir in shredded cooked chicken or tiny meatballs for a protein boost.
Great for meal prepping: make broth ahead and cook pasta fresh when serving.
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes, just use gluten-free pastina or tiny gluten-free pasta.
Q: Can I use water instead of broth?
A: Technically yes, but the flavor will be much milder. Add herbs, garlic, or bouillon if using water.
Q: What’s the best cheese for this?
A: Parmesan or Pecorino Romano. Grate fresh for the best melt and taste.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Add more broth when reheating, as pastina soaks up liquid.
Q: Can I freeze Pastina Soup?
A: Not recommended with pasta, as texture suffers. Freeze just the broth and add fresh pasta when reheating.
Nutritional Info
Calories: 180
Protein: 6g
Fat: 8g
Carbohydrates: 20g
Fiber: 1g
Sugar: 2g
Cholesterol: 40mg
Sodium: 720mg