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Italian Pastina Soup Recipe
Ash Tyrrell

Italian Pastina Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • 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.