Pastina Soup

By Lidey Heuck

Published Feb. 27, 2025

Pastina Soup
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(203)
Comments
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Often referred to simply as pastina, which means “little pasta” in Italian, this is Italy’s answer to the comforting cure-all chicken soup. Variations of pastina soup abound, but most include chicken broth, vegetables (in the form of sautéed onions, carrots and celery) and tiny pasta. The miniature star-shaped pasta most commonly used in this dish is sold as “stelline” — or “tiny stars” — in Italy, and simply as “pastina” in the United States. Acini de pepe works well, too, if pastina is unavailable. A tiny shape is key here, as the pasta continues to absorb broth after it cooks, giving the soup an almost creamy, porridge-like consistency. Some versions even call for puréeing the cooked vegetables and stirring them back into the soup to further thicken the broth. Homemade chicken broth would be an excellent choice here, but for those who need comfort in a hurry, this recipe uses the handy shortcut of reducing store-bought chicken broth and adding a Parmesan rind to the pot, to enrich and maximize the soup’s flavor.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons unsalted butter or extra-virgin olive oil
  • 1medium onion, finely chopped (1½ cups)
  • 1cup finely chopped carrot (from 1 medium-large carrot)
  • 1cup finely chopped celery (from about 3 stalks) 
  • 2quarts (8 cups) low-sodium chicken broth, plus more as needed
  • 1(2-to-3-inch) Parmesan rind
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 1cup pastina or acini de pepe
  • 2tablespoons minced fresh parsley, plus more for serving
  • Grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

201 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 994 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 10-inch Dutch oven or other heavy-bottomed pot, melt the butter over medium-low heat. Add the onion, carrot and celery and cook, stirring occasionally, until softened but not browned, about 6 minutes.

  2. Step 2

    Add the chicken broth, Parmesan rind and 1 teaspoon salt and bring to a boil. Adjust heat to medium-low and simmer for 25 minutes, until slightly reduced.

  3. Step 3

    Add the pastina and simmer vigorously, stirring occasionally, until the pasta is tender, 6 to 8 minutes. Add the parsley and more salt and pepper to taste. Discard the Parmesan rind. The broth may seem thin but will thicken considerably as the soup sits.

  4. Step 4

    Serve in shallow bowls topped with grated Parmesan and parsley. If reheating, add more broth as needed.

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Ratings

5 out of 5
203 user ratings
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Comments

Emily

My Italian grandmother made this, as does my mom. Now my kids expect it when they are sick. My grandmother and mom always whisked a couple of eggs into the soup just before stirring to give it a rich creaminess (egg allergy kids so I can’t do that). Also best topped it with butter.

Maryann

My Italian relatives served pastina cooked in chicken broth as baby food with a bit of parmesan on top - better than that stuff in the jar!

Michele

Pastina was the epitome of comfort food growing up. My grandmother always added an egg at the end, a dollop of butter and grated cheese.

Sarah K.

So simple and so delicious, honestly I think any adaptations other than maybe some other veggies takes away from the balance of the recipe.

Mimi2DC

I was surprised to find Pastina at Wegman’s recently. It is their store brand. I haven’t tried it yet so I don’t know if it is as good as my beloved Ronzoni but I will try it soon in this recipe.

Karolina

I love this recipe! One of my favorite comfort recipes! I double the veggies and add a several tablespoons of lemon juice for a little tang.

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