I made this Italian Pastina Soup on a rainy day when all I wanted was something warm and soothing—and let me tell you, it hit the spot!

The tiny star-shaped pasta swimming in rich, garlicky broth reminded me of something my Nonna used to make. It’s so simple, but the flavor is like a cozy hug in a bowl.

If you’re looking for something quick, comforting, and nourishing, this is it. I’m excited to show you how easy it is to make!

Ingredients

Here’s everything I used to make this comforting bowl of soup, along with a few helpful notes:

1 cup pastina pasta – Tiny star-shaped pasta is perfect for texture and nostalgia. Avoid overcooking it or it’ll get mushy.
6 cups chicken broth – I prefer using homemade or low-sodium broth so I can control the salt.
1 tablespoon olive oil – A good quality olive oil adds richness to the base.
1 clove garlic, minced – Fresh garlic infuses the broth with deep flavor.
1 large egg (optional) – Whisk it in for an egg-drop finish that’s creamy and hearty.
2 tablespoons Parmesan cheese, grated – Always grate it fresh for the best taste.
1–2 tablespoons fresh parsley, finely chopped – Adds brightness and a pop of color.
Salt and pepper to taste – Go light on the salt if you’re using salty Parmesan or broth.

Note: This recipe makes about 4 servings based on the ingredient quantities above.

Variations

Want to tweak the recipe to suit your needs? Here are some simple swaps and upgrades:

Dairy-Free: Skip the Parmesan or use a dairy-free cheese alternative.
Vegetarian: Use vegetable broth instead of chicken broth.
Protein Boost: Stir in shredded cooked chicken or turkey.
Extra Veggies: Add finely diced carrots, celery, or baby spinach for color and nutrition.
Egg-Free: Just leave the egg out—it’s optional and the soup will still be delicious.

Cooking Time

Here’s how much time you’ll need from start to finish:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Here’s the basic kitchen gear I used to whip up this soup:

Medium-sized pot – For simmering the broth and cooking the pasta all in one place.
Ladle – Makes it easy to serve the soup into bowls without spilling.
Fine mesh strainer – Useful if you rinse fresh herbs or pre-wash your pasta.
Measuring cups and spoons – To keep flavor balanced with the right amounts.
Wooden spoon – Great for stirring and won’t scratch your cookware.

How to Make Italian Pastina Soup?

This recipe comes together in one pot and takes just a few simple steps. Let’s walk through it together!

Prepare Your Ingredients

Before turning on the stove, I always lay out all my ingredients. Chop the parsley, mince the garlic, and measure the pastina. Doing this makes everything go smoothly when I start cooking.

Sauté the Garlic

Heat the olive oil in your pot over medium heat. Once it’s warm, add the minced garlic and stir it around for about a minute. You’ll smell it almost instantly—don’t let it brown too much, or the flavor turns bitter.

Simmer the Broth

Pour in the chicken broth and stir to combine it with the garlic oil. Bring it to a gentle simmer so the flavors begin to blend. This is where the magic starts—don’t rush it.

Add the Pastina

Now, stir in the pastina pasta and cook it directly in the simmering broth. Keep an eye on it and stir occasionally so it doesn’t stick. Most pastina cooks in about 5–7 minutes—check the box for the exact timing.

Season the Soup & Serve

Taste the broth and decide how much salt and pepper it needs. If you’re using Parmesan, remember that it adds saltiness too. I usually add just a little pepper at this stage. Turn off the heat and stir in the grated Parmesan and chopped parsley. It smells incredible at this point. I like to add a little extra cheese on top when serving for that cozy, melty finish.

Optional: Add the Egg

If you’re using the egg, beat it in a small bowl. Then slowly drizzle it into the soup while stirring gently. It’ll cook instantly into soft ribbons and give the soup an extra-rich texture. Totally optional, but I love it!

Additional Tips for Making This Recipe Better

Here are a few things I’ve learned after making this soup a few times:

Use fresh Parmesan—pre-shredded doesn’t melt the same way and can taste waxy.
Don’t overcook the pasta or it’ll soak up too much broth and get soggy.
I like to store the soup and pasta separately if I’m making it ahead—this keeps the texture just right.
If you’re feeling under the weather, add lemon zest or juice for a soothing, fresh twist.
Make a double batch and freeze half—it reheats beautifully when you need a quick meal.

How to Serve Italian Pastina Soup?

This soup is beautiful in a wide, shallow bowl with a sprinkle of fresh parsley and a little extra Parmesan on top. I like to serve it with warm crusty bread or a side salad for a fuller meal. If you’re serving it for kids, a few fun pasta shapes can make it more exciting too!

Nutritional Information

Here’s an estimate based on one serving of the soup:

Calories: 210
Protein: 8g
Carbohydrates: 26g
Fat: 8g

This makes a light but satisfying meal, especially with a side of bread or some extra add-ins.

Make Ahead and Storage

Storing: You can refrigerate leftovers in an airtight container for up to 4 days. The pasta will continue to absorb broth, so you may want to add a splash of water or broth when reheating.
Freezing: If freezing, store the broth and pasta separately. The soup base freezes well for up to 3 months.
Reheating: Gently reheat in a saucepan over low heat, stirring often. Add extra broth if needed to restore the soup’s texture

Why You’ll Love This Recipe?

This classic dish is more than just soup—it’s a warm, easy-to-make comfort food with loads of flexibility. Here’s why I think you’ll fall in love with it too:

Simple ingredients, big flavor – You don’t need fancy stuff to make it taste amazing.
Quick weeknight option – It comes together in just 30 minutes, start to finish.
Kid-friendly and adult-approved – Everyone at the table will love it, guaranteed.
Endlessly customizable – You can change the broth, add-ins, or even the type of pasta.
Budget-friendly comfort – Makes a hearty, delicious meal without spending much.

Ash Tyrrell