Pastina Recipes
Comforting pastina recipes — Italian childhood classics, brothy preparations, and creamy butter versions for all ages.
★ Fan Favorite
Fan FavoritePastina Soup (Italian Penicillin Soup)
A comforting and easy Italian-style soup made with tiny pasta, vegetables, and broth, perfect for soothing and nourishing.
MelissaN NogicIngredients
- 1 cup pastina (small pasta)
- 5 cups vegetable or chicken broth
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- for garnish fresh parsley, chopped
- to taste salt and pepper
- as desired Grated Parmesan cheese (optional, for serving)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until vegetables soften and onion becomes translucent.
- 3Add minced garlic and cook for an additional minute until fragrant.
- 4Pour in broth and bring to a boil.
- 5Add pastina to boiling broth, reduce heat to low, and simmer for 5-7 minutes or until pastina is al dente.
- 6Season with salt and pepper to taste. Garnish with chopped parsley.
- 7Remove from heat, let cool slightly, then serve in bowls, garnished with parsley and Parmesan cheese if desired.
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Open in Pepper →Why Pastina Is Italian Comfort Food at Its Most Pure
Pastina — tiny star-shaped pasta — is the Italian equivalent of chicken soup for the soul. It's what Italian grandmothers make when you're sick, what children eat as their first pasta, and what home cooks reach for when they need something warm, soothing, and effortless.
The classic preparation is deceptively simple: pastina cooked in chicken broth, finished with butter, Parmesan, and a whisked egg stirred in at the end to create a silky, slightly creamy texture. It takes 10 minutes and feels like a hug.
Home cooks on Pepper keep their favorite pastina recipes close, ensuring a comforting meal is always just a tap away.
Quick Tips
- 1
Cook It Directly in Broth
Pastina soaks up liquid fast. For the creamiest, most comforting result, cook it directly in chicken broth rather than salted water — it absorbs all that flavor and needs no draining.
- 2
Stir Constantly Near the End
As pastina finishes cooking it thickens quickly and can stick to the bottom. Keep stirring in the last couple of minutes to get that silky, porridge-like consistency without any scorching.
- 3
Finish with Butter and Parmesan
The classic Italian way to serve pastina is stirred with a knob of butter and a generous handful of Parmesan. Keep it that simple — the result is more satisfying than it has any right to be.
- 4
It Thickens as It Sits
Pastina continues to absorb liquid even off the heat. If you're not eating it immediately, keep a splash of warm broth nearby to stir in before serving so it stays creamy instead of gluey.
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