Name: Italian Pastina Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons unsalted butter; 1/2 cup celery, finely diced; 1/2 cup carrot, finely diced; 1 cup onion, finely diced; 3 cloves garlic, minced; 3-4 sprigs fresh thyme, stripped; 1 quart chicken bone broth; 1/8 teaspoon turmeric; 1 cup pastina; 1/2 cup parmesan cheese, grated; 1 egg, beaten; 2 tablespoons fresh parsley, minced; 1/2 lemon, juiced; Kosher salt and freshly cracked black pepper, to taste

Jump to Recipe· 4.6 from 5 reviews

If you’re searching for a cozy and comforting meal that feels like a warm hug in a bowl, you’re going to love this Italian Pastina Soup Recipe. It’s the kind of dish I turn to when I want something nourishing, simple, and totally satisfying — but with that little twist of elegance that fresh herbs and parmesan bring. Ready to dive into a soup that’s both humble and fan-freaking-tastic? Let’s get cooking!

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Why This Recipe Works

Nostalgic yet refined: This soup takes the humble pastina and elevates it with fresh herbs and parmesan for a grown-up flavor.
Smooth texture: Pureeing the vegetables creates a luscious base that hugs every tiny pasta shape perfectly.
Balanced brightness: A splash of lemon juice cuts through the richness, adding a surprising and refreshing zing.
Versatile and quick: Ready in under an hour, it’s a perfect weeknight meal that feels special without fuss.

Italian Pastina Soup, comfort food recipes, easy Italian soups, cozy pasta soup, nourishing soup recipes - The image shows a silver pot filled with a thick, yellow soup that has a grainy texture and small green herbs scattered throughout. The soup looks warm and creamy with visible small bits of vegetables or grains. A silver ladle rests inside the pot, partially submerged in the soup and lifting some of it up. The pot is placed on a white marbled surface, and to the side, there is a white cloth with a red checkered pattern. The colors are warm and vibrant, with a clean and simple presentation. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Italian Pastina Soup Recipe has a job to do — from building a savory base with the mirepoix vegetables to the nutty parmesan that pulls it all together. Shopping tips? Choose fresh herbs when you can, and if you spot chicken bone broth, grab it — it adds a deep, satisfying flavor you won’t get from plain stock.

Italian Pastina Soup, comfort food recipes, easy Italian soups, cozy pasta soup, nourishing soup recipes - Flat lay of finely diced celery, carrot, and onion, whole garlic cloves, fresh thyme sprigs, uncooked pastina pasta, fresh parsley leaves, a halved lemon, and a wedge of parmesan cheese, all beautifully arranged with vibrant colors and natural textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted butter: Adds a gentle richness without overpowering, allowing you to control the salt level better.
Celery: Provides a subtle aromatic base; finely dicing helps it soften quickly and evenly.
Carrot: Brings slight sweetness and body to the broth once pureed.
Onion: Essential for depth of flavor; I like yellow onions here for their balance of sweetness and savoriness.
Garlic: A punch of classic Italian flavor that feels cozy and inviting.
Fresh thyme: Its woodsy notes elevate the soup subtly without overwhelming the delicate pasta.
Pastina: Tiny star-shaped pasta that cooks quickly and nestles into the velvety broth perfectly.
Chicken bone broth: The soul of this soup — richer and more complex than regular stock.
Turmeric: Just a pinch for color and a whisper of earthiness.
Parmesan cheese: Freshly grated for salty, umami goodness that melts into the soup beautifully.
Egg: Used to thicken the soup gently and add silkiness when tempered in.
Fresh parsley: Bright, herbaceous finish that lifts the whole bowl.
Lemon juice: Adds brightness and cuts through the richness, a final flourish that wakes up every flavor.
Kosher salt & cracked black pepper: Season to taste, but remember it’s best to salt gradually as you cook.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Italian Pastina Soup Recipe is like a blank canvas. I love trying it with a few tweaks depending on what’s in my fridge or mood — maybe swapping parsley for fresh basil in warmer months or adding a pinch of red pepper flakes if I want a little heat. Don’t hesitate to make this your own; it’s forgiving and flexible.

Variation: Sometimes I stir in diced cooked chicken or shredded rotisserie meat for a heartier meal. It’s a favorite when I’m craving protein but want to keep it easy.
Vegetarian option: Use vegetable broth and add more savory umami boosters like a splash of soy sauce or miso paste to replace the depth of chicken broth.
Seasonal twists: In spring, I toss in some fresh peas just before serving. In autumn, roasted squash cubes have been delicious additions.
Texture preference: If you prefer a chunkier soup, try blending only half the broth; the rest can stay chunky with bits of veggies and pasta.

Step-by-Step: How I Make Italian Pastina Soup Recipe

Step 1: Soften the Veggies Just Right

Start by melting the butter in your soup pot over medium-high heat until it’s bubbly but not browned. Add the finely diced celery, carrot, onion, and minced garlic, then cook, stirring occasionally, until the vegetables are just soft and fragrant — this usually takes about 8 to 12 minutes. This is where your soup’s flavor gets its foundation, so don’t rush: patience here pays off.

Step 2: Infuse Broth and Simmer

Next, toss in the fresh thyme sprigs, chicken bone broth, and a pinch of turmeric. Bring everything to a gentle simmer, then lower the heat and cover to let the flavors mingle for 20 to 30 minutes. I like to peek a couple times to taste — you’ll start to notice the broth’s becoming richer and more flavorful.

Step 3: Puree to Creamy Perfection

Once the veggies are tender and the flavors melded, it’s time to grab your immersion blender. Puree the soup until smooth, making sure no chunks remain — this silky texture is key because pastina is tiny, and the smooth soup coats it beautifully. Give it a taste now and season with salt and pepper according to your preference.

Step 4: Cook Pastina Gently

Stir the pastina into the hot soup and bring it back up to a rolling simmer. Cover the pot and let the pasta cook until tender, about 5 minutes depending on your pastina package instructions. Keep an eye on it—it cooks quickly! Avoid overcooking to prevent mushiness.

Step 5: Finish with Lemon, Parsley, Parmesan & Tempered Egg

Once the pasta is cooked, squeeze in the juice of half a lemon and add minced fresh parsley along with the grated parmesan. Let the soup cool slightly for about 5 minutes — this is important because you’re about to temper the beaten egg to create a velvety finish without scrambling it. Slowly ladle a bit of warm broth into the egg while whisking constantly, then stir this mixture back into the soup. This step is like magic—it thickens and enriches the broth beautifully.

Step 6: Garnish & Enjoy!

Serve your Italian Pastina Soup hot, garnished with extra parmesan and a crack of fresh black pepper. The aroma alone will pull everyone to the table faster than you can say “buon appetito.”

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Tips from My Kitchen

Mind your pasta timing: Pastina cooks super fast — don’t walk away! It goes from perfect to overcooked quickly.
Tempering the egg: Whisking warm broth into the beaten egg slowly keeps your soup creamy and lump-free.
Fresh herbs matter: Thyme and parsley bring lightness and freshness; dried herbs just don’t deliver the same vibrant flavor here.
Salt gradually: Bone broth can be salty, so add salt little by little and taste as you go to avoid oversalting.

How to Serve Italian Pastina Soup Recipe

Italian Pastina Soup, comfort food recipes, easy Italian soups, cozy pasta soup, nourishing soup recipes - A close-up view of a shiny silver ladle holding a thick, yellow-orange soup with small bits of green herbs and a slightly grainy texture, shimmering with a light oily layer on top and tiny specks of black pepper sprinkled evenly. The ladle is held above a large pot filled with the same soup, which has a smooth but slightly chunky consistency with steam rising gently. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my pastina soup with extra freshly grated parmesan because that melty, salty hit is unbeatable. Fresh cracked black pepper adds a subtle spice, and if I’m feeling fancy, a few fresh parsley leaves or a tiny drizzle of good olive oil makes it restaurant-worthy. Sometimes I even add a little lemon zest for a citrus aroma boost.

Side Dishes

This soup pairs so well with crusty bread — especially a warm baguette or some garlicky focaccia — perfect for dipping. A crisp green salad with a lemon vinaigrette balances the richness if you want a light but complete meal. Or try serving alongside some roasted vegetables for extra comfort food vibes.

Creative Ways to Present

For special occasions, I’ve served Italian Pastina Soup in mini bread bowls, which looks adorable and adds an interactive element. Another fun idea is swirling in a basil pesto before serving to add color and punch. If you want to impress, a sprinkle of toasted pine nuts adds unexpected texture and richness.

Make Ahead and Storage

Storing Leftovers

I store leftover pastina soup in airtight containers in the fridge for up to 3 days. Because the pasta absorbs broth as it sits, the soup thickens quite a bit — which I actually love! It makes the next-day lunch even better with a quick splash of broth or water to loosen it back up.

Freezing

Freezing pastina soup is a bit tricky since the pasta can get mushy. My tip is to freeze the soup broth separately without the pasta, then cook fresh pastina when you’re ready to eat. This helps keep the texture bright and fresh.

Reheating

When reheating, do so gently over low heat with a splash of broth or water to loosen the soup. Stir frequently to prevent sticking and maintain creaminess. If you notice the soup is too thick, a little extra lemon juice added at the end will brighten it up nicely.

FAQs

What is pastina and where can I find it?

Pastina is a tiny, star-shaped pasta commonly used in Italian cooking, especially for soups and feeding little ones. You can find it in most grocery stores in the pasta aisle or at specialty Italian markets. Look for brands that label it as “pastina” or “stelline.”
Can I make this Italian Pastina Soup Recipe vegetarian?

Absolutely! Simply swap the chicken bone broth for a good quality vegetable broth. To deepen the flavor, consider adding ingredients like sautéed mushrooms or a splash of soy sauce to add umami.
Why do I need to temper the egg in the soup?

Tempering the egg means slowly warming it up by adding hot broth while whisking, so it doesn’t scramble when added to the hot soup. This step gives the soup a silky texture and slight thickness without lumps.
How long does pastina take to cook?

Pastina is very quick-cooking pasta, usually done in about 5 minutes when simmered in soup. Keep an eye on it because it can become mushy quickly if overcooked.

Final Thoughts

I have to say, this Italian Pastina Soup Recipe holds a special place in my heart — it’s the soup I make when I want to feel cozy and cared for, and it always delivers that warm, comforting vibe. Whether you’re battling a chill, nursing a cold, or just craving simple Italian flavors, this soup will not disappoint. Give it a try, tweak it to your taste, and share it with the people you love. Trust me, it’s one of those recipes you’ll come back to again and again!