Cozy Italian Pastina Soup

There are few dishes that feel like a warm hug quite like Italian Pastina Soup. It’s the kind of meal that instantly transports you back to childhood kitchens, where a pot of gently simmering broth filled the whole house with mouthwatering aromas. In many Italian families, Pastina Soup is more than just food; it’s a remedy for everything from a sniffle to a bad day. Often lovingly referred to as “Italian penicillin,” this simple, nurturing soup is a traditional comfort food that has been passed down through generations.

In my own home, this soup was a staple whenever the weather turned chilly or someone needed a little extra care. My nonna would stir the tiniest pasta stars into a bubbling broth with a practiced hand, the steam curling around her and carrying the scent of love through the kitchen. She taught me that the simplest meals often have the deepest roots, tied to memories, traditions, and the comforting rhythm of family life.

Italian Pastina Soup isn’t fancy, and that’s exactly what makes it so special. It’s about slowing down, savoring simplicity, and nourishing both body and spirit. Whether you’re craving a nostalgic taste of your childhood or just looking for an easy, soul-warming meal, this Pastina Soup will welcome you with open arms.

Why You’ll Love This Recipe:

• Quick and easy: Perfect for busy weeknights or when you need something soothing in a hurry.
• Comforting: Each spoonful feels like a cozy embrace.
• Minimal ingredients: Made with pantry staples you probably already have.
• Family-friendly: Loved by kids and adults alike.
• Customizable: Easy to adapt with veggies, protein, or your favorite add-ins.

INGREDIENTS YOU’LL NEED:

• 4 cups chicken broth (or vegetable broth)
• ¾ cup pastina (tiny pasta, like stars or dots)
• 1 egg
• 2 tablespoons grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon butter
• 1 tablespoon fresh parsley, chopped (optional)

HOW TO MAKE Italian Pastina Soup:

STEP-BY-STEP INSTRUCTIONS:

Step 1:
Start by pouring your chicken or vegetable broth into a medium saucepan. Bring it to a gentle boil over medium heat. There’s something magical about the moment when the first wisps of steam start rising—it’s like a sign that comfort is on its way.

Step 2:
Once the broth is bubbling, add the pastina. Stir gently to prevent the tiny pasta from sticking together. Cook according to the package instructions, usually around 5-7 minutes, stirring occasionally. You’ll notice the pasta plumping up, soaking in the savory broth like little sponges of deliciousness.

Step 3:
While the pastina cooks, crack the egg into a small bowl and beat it lightly. This step reminds me of my nonna’s careful touch—simple movements that brought so much love to the dish.

Step 4:
When the pastina is tender, reduce the heat to low. Slowly drizzle the beaten egg into the hot broth, stirring constantly. The egg will cook almost instantly, creating silky ribbons throughout the soup. It’s like a little moment of kitchen magic.

Step 5:
Stir in the Parmesan cheese and butter until melted and well combined. The butter adds a luscious richness that makes the soup even more comforting.

Step 6:
Season with salt and pepper to taste. If you like, sprinkle in some chopped fresh parsley for a pop of color and a fresh, herby flavor.

Step 7:
Serve immediately while it’s piping hot, and enjoy the soothing, creamy broth and tender pasta with every spoonful.

HELPFUL TIPS:

• Choose your broth wisely: A good quality broth makes a big difference here since it’s the backbone of the soup’s flavor.
• Don’t overcook the pastina: It cooks quickly and can become mushy if left too long, so keep an eye on it.
• Egg swirl magic: Stirring as you add the egg helps create those lovely, delicate strands.
• Make it heartier: Stir in some cooked shredded chicken or a handful of fresh spinach for a fuller meal.

DETAILS:

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian (if using vegetable broth)

NOTES:

• If you don’t have pastina, any tiny pasta like orzo, acini di pepe, or even broken-up spaghetti will work in a pinch.
• Adjust the thickness by adding more broth if you prefer a soupier consistency.
• For extra richness, you can stir in a splash of cream along with the Parmesan and butter.

NUTRITIONAL INFORMATION:

(Approximate per serving)

• Calories: 230
• Protein: 9g
• Fat: 9g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 1g
• Sodium: 800mg

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
You can, but keep in mind that the pasta will continue to absorb the broth as it sits. You may need to add extra broth when reheating.

Can I use a different pasta?
Absolutely! Tiny shapes like acini di pepe, orzo, or even small broken bits of angel hair pasta work beautifully.

Is it possible to make it dairy-free?
Yes! Simply leave out the Parmesan and butter, and add a little extra seasoning to taste.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen it up, as the pasta tends to soak up the liquid.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy delights:

• Italian Penicillin Soup: A Hug in a Bowl
• Lemon Chicken Orzo Soup: A Bowl of Sunshine and Comfort
• Italian Pastina Soup: A Bowl of Comfort and Tradition
• Italian Penicillin: Comforting Pastina Soup

CONCLUSION

Italian Pastina Soup is proof that the most comforting dishes often come from the simplest ingredients. Whether you’re under the weather, missing home, or just craving something warm and nurturing, this soup is ready to wrap you up in cozy, old-world comfort. It’s a tradition worth keeping and sharing, a small but meaningful way to bring a little more love into your kitchen.

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