Pastina Soup

There’s nothing quite like a warm bowl of pastina soup to bring comfort on a chilly day or when you’re feeling under the weather. This iconic Italian recipe is more than just a soup—it’s a nostalgic, heartwarming dish that many associate with childhood and family dinners. Known for its simple ingredients and soothing flavors, pastina soup is a beloved staple in Italian-American kitchens and a perfect example of how uncomplicated cooking can result in extraordinary taste.

This recipe combines pastina, the tiniest pasta shapes, with hearty chicken broth, tender vegetables, and a sprinkle of fresh herbs and parmesan cheese. Whether you’re cooking for a family meal or simply seeking the ultimate comfort food, this recipe is an ideal choice.

What is Pastina Soup?

Pastina soup gets its name from the star ingredient, pastina—tiny pasta shapes like stelline (stars), acini di pepe, or small orzo. These petite pasta varieties are perfect for absorbing the rich flavors of a homemade broth.

This dish is often referred to as “Italian penicillin” due to its ability to provide warmth and nourishment when you’re feeling sick. The soup is a go-to recipe for Italian families, not only for its comforting properties but also for its versatility. You can adjust the ingredients to suit your preferences or use leftovers to create a satisfying, budget-friendly meal.

Brief History and Cultural Significance

The origins of pastina soup lie in traditional Italian cooking, where meals are centered on simplicity, frugality, and taste. Italian grandmothers, or nonne, have been making variations of this dish for generations, often as a way to use up scraps of vegetables, chicken, and small pasta.

The dish became a household favorite for its easy preparation and the wholesome goodness it delivers. For many, this soup carries sentimental value, evoking memories of family meals around the table. In Italian-American cuisine, it has gained even more popularity as a quick, comforting meal for busy families.

Whether you grew up eating pastina soup or are discovering it for the first time, it remains a timeless recipe that connects us to the comforting traditions of Italian cooking.

Preparation Phase & Tools to Use

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Cool Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Yield: 8 cups of soup

Essential Tools and Equipment

To ensure a smooth cooking process, gather the following tools:

• Large Dutch oven or soup pot: For even cooking of the broth and vegetables.
• Cutting board and sharp knife: Essential for chopping vegetables uniformly.
• Measuring cups and spoons: To ensure accurate proportions of ingredients.
• Wooden spoon or heat-resistant spatula: For stirring the soup.
• Immersion blender or regular blender: To achieve a creamy soup base.
• Ladle: For serving the soup easily.

Importance of Each Tool

Each tool serves a specific purpose in creating the perfect pastina soup:

• The Dutch oven ensures even heat distribution, which is crucial for tenderizing the vegetables and melding the flavors of the broth.
• An immersion blender simplifies the process of pureeing the soup directly in the pot, saving time and reducing cleanup. Alternatively, a regular blender can be used with proper safety precautions to handle hot liquids.
• Measuring tools guarantee that the salt, broth, and other ingredients are added in the right proportions for a balanced flavor.

Preparation Tips

Preparation is key to achieving a flavorful and well-textured soup:

• Chop your vegetables into even, small pieces to ensure consistent cooking.
• Use fresh herbs like rosemary and thyme for added aroma and depth of flavor.
• If you’re using a parmesan rind, make sure to remove it before blending to prevent clumps in the soup.
• Allow the soup to rest for about 20 minutes after cooking. This step lets the flavors meld beautifully for a richer taste.
• If you prefer a chunkier soup, skip the blending step entirely and leave the vegetables whole.

Ingredients List 

Here’s what you’ll need to make a comforting pot of pastina soup:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 large onion, diced small
• 1 large shallot, finely chopped
• 4 stalks celery, diced small
• 1 large yellow bell pepper, diced small
• 4 medium cloves garlic, minced
• 8 cups low-sodium chicken broth (more if needed)
• 1 pound carrots, diced small
• 1 parmesan rind (optional)
• 1½ teaspoons kosher salt (adjust to taste)
• ⅓ cup uncooked pastina pasta (double this for a heartier soup)
• 2½–3 cups rotisserie or leftover chicken, shredded
• Grated parmesan cheese (for serving)
• Fresh rosemary or thyme, finely chopped (for garnish)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and butter.
2. Once the butter melts, add the diced onion, shallot, celery, and yellow bell pepper. Stir to combine.
3. Cook the mixture for 4–5 minutes, stirring occasionally, until the onions become translucent and fragrant.
4. Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent burning.

Step 2: Build the Broth

1. Pour in the chicken broth and add the diced carrots, parmesan rind (if using), and kosher salt. Stir well to combine.
2. Increase the heat to bring the mixture to a boil. Once boiling, reduce to a steady simmer.
3. Let the soup cook uncovered for 20–25 minutes, or until the vegetables become tender.

Step 3: Puree the Soup Base

1. Using a slotted spoon, carefully remove 2 cups of the cooked vegetables and set them aside.
2. Use an immersion blender to puree the remaining broth and vegetables in the pot until smooth.
   • Tip: If using a regular blender, let the mixture cool slightly before blending. Blend in small batches, ensuring the lid’s center cap is removed and covered with a kitchen towel to allow steam to escape.

Step 4: Cook the Pasta

1. Return the pureed soup to the pot and bring it back to a gentle boil.
2. Add the uncooked pastina pasta and cook according to the package instructions. For acini di pepe, this typically takes around 9 minutes.
3. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 5: Add Chicken and Reserved Vegetables

1. Stir in the shredded rotisserie chicken and the reserved vegetables you set aside earlier.
2. Mix well to combine all ingredients evenly.
3. Cover the pot and let the soup rest for about 20 minutes off the heat. This step enhances the flavor and texture of the dish.

Step 6: Final Touches

1. Taste the soup and adjust the seasoning, adding more salt if needed.
2. Ladle the soup into bowls and garnish with grated parmesan cheese, a sprinkle of fresh rosemary or thyme, and freshly ground black pepper.
3. Serve immediately and enjoy the comforting warmth of pastina soup!

Tips for Success

• If you like your soup thicker, increase the amount of pastina pasta.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid over time, so you may need to add extra broth when reheating.
• For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken.