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Italian Pastina Soup: The Ultimate Comfort Food Recipe

Close-up of a white bowl filled with hot pastina soup, featuring tiny star and tube pasta, sliced carrots, and fresh parsley.
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Make this classic Italian Pastina Soup, often called ‘Italian Penicillin,’ for a quick, nourishing meal that feels like a warm hug. It is ready in under 30 minutes.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups high-quality chicken broth (or vegetable broth for vegetarian option)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1 cup pastina pasta (small stars or other tiny shapes)
  • 1/2 cup shredded cooked chicken (optional)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until the vegetables soften.
  3. Add the minced garlic, oregano, and basil. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Stir in the pastina pasta. Cook according to package directions, usually 7 to 10 minutes, until the pasta is tender.
  6. If using, stir in the shredded cooked chicken during the last 2 minutes of cooking.
  7. Remove the pot from the heat. Discard the bay leaf. Stir in the butter and grated Parmesan cheese until melted and combined.
  8. Taste the soup and adjust seasoning with salt and black pepper as needed.
  9. Ladle the Italian Pastina Soup into bowls. Garnish with fresh parsley and extra Parmesan cheese before serving.

Notes

  • For a richer broth flavor, use a Parmesan rind while the soup simmers, removing it before serving.
  • If you prefer a slightly thicker soup, blend about 1 cup of the soup (vegetables and broth) in a blender and stir it back into the pot before adding the pasta.
  • This soup is best eaten the day it is made, as the tiny pasta can absorb too much liquid upon standing.

Nutrition

Find it online: https://pureplatepath.com/pastina-soup-ultimate-comfort-food-recipe/