The coziest pastina soup with vegetables, tiny pasta, chicken broth and parmesan cheese. Italian nonnas call this “Italian penicillin soup,” because not only is this little noodle soup comforting and healing in the best way, but it’s an easy weeknight recipe takes one pot and is on your table in just 30 minutes!
Pastina soup is often called Minestrina, Pastina in Brodo, or, affectionately, “Italian penicillin.” After one spoonful of tiny star-shaped pasta swimming in delicate chicken broth you’ll understand why!
Like Greek Avgolemono soup or Turkish Mercimek Çorbası (lentil soup), pastina soup is a simple pantry dinner used to warm a child’s belly, often to ward off a cold or just create that cozy comfort that only soup can provide.
While pastina is traditionally made with homemade chicken stock or broth, I swap in low sodium store-bought for an easy weeknight version that comes together quickly. And you can use any tiny pasta you have on hand, like acini di pepe or orzo.
Whether you need a soup for cold to get an immunity boost or not, I know you’ll love this nourishing easy soup!
Table of Contents
Ingredients for Pastina Soup
Pastina is meant to be a humble pantry meal. You likely have most everything on hand! Here’s what you need:
- Chicken broth: Use homemade chicken stock or low sodium store-bought chicken broth. That way you can add salt to your liking.
- Fresh Vegetables: Onion, carrot, and celery make the aromatic foundation of the broth. I like the mild sweetness of yellow onion, but you can use white onion or 2-3 shallots in its place.
- Parmesan rind: Spikes the broth with loads of umami flavor. Save your leftover parmesan rinds in the freezer to keep them on-hand. You can also use a large chunk of parmesan, though it’s more expensive than using the rind which would typically end up in your trash can.
- Kosher salt: Enhances the flavor.
- Pasta: I love pastina’s cute star shape for a cozy, nasutalgic quality. But any tiny pasta, like alphabet, orzo, or acini di pepe would also work.
- Parsley: Adds freshness and depth of flavor. You can substitute with dill or basil.
- Parmesan: Freshly grated parmesan cheese adds a perfectly salty umami-rich finish.
How to Make Pastina Soup
Pastina soup is an easy weeknight recipe you can memorize and make on repeat. Here are the four easy steps:
- Simmer the broth. Peel and chop 1 onion and 2 carrots into large pieces. Chop 2 celery ribs into large pieces. Add to a large pot with a lid, along with 6 cups low-sodium chicken broth, a parmesan rind, and a pinch of salt. Turn the heat to high to bring to a boil, then lower the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
- Puree the vegetables. Discard the parmesan rind, then use a slotted spoon to transfer the vegetables to a food processor. Add a couple ladles of the broth and blend until the vegetables are fully smooth. Scrape the pureed vegetables back into the pot.
- Boil the pasta. Turn the heat to high to bring the broth to a boil. Once boiling, stir in 1 1/2 cups pastina. Cook until the pasta is tender, about 3 minutes or so. Remove the soup from the heat.
- Serve. Taste the soup and adjust seasoning, adding more salt if it tastes flat. Ladle the pastina into serving bowls. Finish each bowl with a sprinkle of parsley and grated parmesan cheese and serve hot.
Getting Ahead and Storage
For this pastina soup recipe you can make the broth ahead of time, cover, and store in your refrigerator for up to 5 days. The tricky part is that the pasta will soak up the broth and get rather floppy. To prevent this, I like to cook my pasta separately then add it to my soup as needed. If you’d like to get ahead:
- Wait to add the pasta. Make the broth and allow to cool fully. Store, covered in your refrigerator for up to 5 days or your freezer for up to 3 months.
- Boil the pasta. When you’re ready to serve, heat the broth over high until. Cook the pasta in the boiling broth.
- If you don’t plan to eat the whole pot. Cook your desired amount of pasta in boiling salted water, then drain and divide among your serving bowls. Top with the hot broth and serve.
Or, if you’re looking for a proper “meal prep” chicken soup you can freeze and easily reheat in one step, try our Soupe Jo (Persian Chicken Barley Soup) or Chicken Stew.
What to Serve with Pastina Soup
Pastina soup is a one pot meal–it’s satisfying enough to go without sides. If you’d like to up your fresh greens, though go for a crisp and effortless lemon parmesan lettuce salad or a simple green salad dressed with balsamic vinaigrette.
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Pastina Soup
Ingredients
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, sliced into large pieces
- 2 carrots, peeled and sliced into large pieces
- 2 celery ribs, sliced into large pieces
- 1 parmesan rind (about 2-inches long)
- Kosher salt
- 1 1/2 cup pastina or any tiny pasta variety, like alphabet, orzo, or acini di pepe
- 1/4 cup finely chopped parsley leaves, for garnish
- Grated parmesan cheese, for serving
Instructions
- Simmer the broth. In a large pot with a lid, stir together the broth, onion, carrots, celery, parmesan rind, and a pinch of salt. Turn the heat to high to bring to a boil, then lower the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
- Puree the vegetables. Discard the parmesan rind, then use a slotted spoon to transfer the vegetables to a food processor. Add a couple ladles of the broth and blend until the vegetables are fully smooth. Scrape the purreed vegetables back into the pot.
- Boil the pasta. Turn the heat to high to bring the broth to a boil. Once boiling, stir in the pastina. Cook until the pasta is tender, about 3 minutes or so. Remove the soup from the heat.
- Serve. Taste the soup and adjust seasoning, adding more salt if it tastes flat. Ladle the pastina into serving bowls. Finish each bowl with a sprinkle of parsley and grated parmesan cheese and serve hot.
Video
Notes
- Parmesan rind: Save your leftover parmesan rinds in the freezer to keep them on-hand (you can add them to the soup straight from frozen). You can also use a large chunk of parmesan, though it’s more expensive than using the rind which would typically end up in your trash can.
- Getting ahead & storage: The broth will keep, covered in your refrigerator, for up to 5 days, but leftover pasta will soak up the broth and get soggy. If you don’t think you’ll finish the entire pot, cook your desired amount of pasta separately in boiling salted water. Drain, add to your serving bowls, then ladle hot broth over top before finishing with parmesan and parsley.
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Love this soup! So simple yet so delicious. I brown the vegetables a little before adding the broth. I think it adds another layer of flavor.This soup is to my weekly rotation. Thank you Suzy!
4 stars. I love pastina and Mediterranean foods
Hi! Looking forward to making this tonight, but we are wanting to add chicken. What is the best way to do this / when should it be added? Thanks in advance!
Hi, Michelle. We would recommend cooking and shredding the chicken separately first, and then adding it to the soup in the last few steps. Enjoy!
This is just so good, so stinking good. Perfectly lovely, and warm, comforting, and familiar. It wraps you in a hug of warmth, and memory, even though it’s not the “traditional” chicken noodle soup. The Parmesan rind/s add the depth, and umami – don’t skip them. You’ll be hunting for that, “je’ne se quoi?” but won’t find it.
1. I use an immersion blender to puree the veggies. I have every confidence that I’ll burn myself, otherwise.
2. I actually cook the pasta separately, and then add 1/4 cup of cooked pasta to a LARGE bowl of soup (maybe 1T to a regular-sized bowl of soup…). If you leave the pasta in the broth, the pasta swells, and then the balance of the soup is off if you try to create more broth. This ALSO means I can freeze the soup without issue… If the pasta is already in the soup, it’ll disintegrate and will NOT be wonderful. The recipe, however, is… Thanks much for posting – and SAVE. THOSE. PARM. RINDS!!!
Thanks so much for the amazing review, Chrissie!
We have a number of meat eaters in our family, that I think would love this soup (particularily because it is low lactose),
What meat would you suggest to serve as a side dish to this meal?
(or add to it)?
Hi, Charlie! I’m Summer and I work here at The Mediterranean Dish with Suzy. You could easily add shredded chicken to the soup or serve the soup as a first course to whole roasted chicken or Lobster Tails if your’re having a special occassion or these pan seared pork chops which are also Italian if you wanted to stick with a theme! Enjoy!
I used the magic bullet to puree the veg’s, work well.
I plan on canning this soup up to the vegetables being pureed. Wish me luck!
Hi, Phyllis! I’m Summer and I work here at The Mediterranean Dish! Glad you love the soup! Good luck!
Hey, Phyllis!!! You absolutely are able to can this recipe – even with the pureed vegetables (don’t attempt with pasta; it’ll disintegrate!). But USE A PRESSURE CANNER!!! With the chicken stock, the parm rind, etc., the pH is off in this enough that pressure canning is the only safe way to preserve this! I work with the local Extension office, and I have to err on the side of safety.
Could you use an immersion blender instead of the food processor?
Hi, Liesse! I’m Summer and I work here at The Mediterranean Dish. I have made this soup using an immersion blender so it can be done, but I would cut the vegetables smaller at the start and just know it doesn’t get quite as pureed so you might have a few vegetable bits that you miss, but it didn’t bother me at all. Also, make sure you remove the cheese rind.
This soup is amazing. I didn’t have a Parmesan rind, but I added shredded Parmesan at the end. It tasted so comforting. I love that this recipe uses common ingredients combined to create a spectacular flavor.
Thanks, Christine! So glad you enjoyed the soup!
Can’t wait to try this one. It looks like polenta. I’m tempted to have some of the veggies left out of the puree and left for some extra texture
I love this soup and am making it as we speak for a Sunday health meal. The only change is that we cook pasta separately and just add it to the plate – this way we can cook a large batch and reheat, and just make fresh pasta – otherwise it blows up and gets mushy. Today made with homemade broth, which we cooked a gigantic pot of and froze in jars – on chicken feet, super collagen boost. Can’t wait till it finishes simmering 🙂
Great advice on the pasta! Thanks for sharing that tip!
We really enjoyed this soup. Made a half batch, but with the full amount of vegetables (so, double) and homemade turkey broth. It was perfect for a light cold-weather dinner. The parmesan rind really makes it (a splash of white wine might be nice as well). Thanks for all your great recipes!
Love the idea of adding a slash of white wine here! Thanks for sharing!
tasty soup
Tried this soup tonight for dinner – absolutely delicious! I added a sprinkle of Aleppo pepper in the second bowl and Wow! Keep the soups coming!
Will do, Steve! 🙂
Simple, nutritious and delicious!
100%! Thanks, Debra!
Where can goy buy pastina anymore. Its not sold in Ohio!!!
Hi, Kayla! You usually can find pastina online, if it’s not available in a store near you. Really, any small pasta will work with this recipe, though. Some other options are orzo, or acini di pepe, or even alphabet pasta :).
Kayla, I get it at Target, the Good and Gather brand. Theirs is called Stelline and they are little stars.
I just found the little star Pastina at Target last night. It was their generic store Good and Gather brand. Making the soup with it right now! Good luck I hope you find some. Orzo would work too. I can usually find that easier than the stars or alphabet.
I have to say, I receive about 10 emails from cooking sights and your recipes are always fantastic. I am so looking forward to making this one. Thank you for making dinner time a fun and enjoyable time!
Thanks so much for the sweet note, Christine! It really made our day over here :). Can’t wait to hear what you think of the pastina!
I made this for lunch today. My spouse LOVED it. I can’t believe how something so simple and basic came out so wonderful. (As a wanna be Mediterranean I had to add about a tablespoon of fresh lemon juice!) Thanks again.
Thanks, Christine!