Name: Italian Pastina Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 6 cups chicken broth (or vegetable broth for vegetarian); 1 cup pastina (tiny star-shaped pasta); 1 tablespoon olive oil; 2 cloves garlic, minced; 1 small onion, finely chopped; 2 large eggs; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley, chopped (optional for garnish); Lemon wedges (optional for serving)

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A cozy bowl of Italian Pastina Soup always brings back memories of warmth, care, and tradition. This simple yet nourishing dish features tiny pasta stars simmered in savory broth with eggs, Parmesan, and aromatic garlic and onion. It’s the kind of meal I turn to when I want something light, healing, and full of home-cooked love.

Italian Pastina Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 cups chicken broth (or vegetable broth for vegetarian)

1 cup pastina (tiny star-shaped pasta)

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, finely chopped

2 large eggs

½ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional for garnish)

Lemon wedges (optional for serving)

Directions

I heat olive oil in a large pot over medium heat.

I add the finely chopped onion and sauté it until it's soft and translucent, about 3–4 minutes. Then I stir in the minced garlic and let it cook for another minute until fragrant.

I pour in the broth and bring it to a boil.

Once boiling, I stir in the pastina and cook it according to package directions—usually around 4–5 minutes until tender.

While the pastina cooks, I whisk the eggs in a small bowl. Then I slowly drizzle them into the soup while stirring continuously, which forms delicate ribbons of egg throughout.

I stir in the Parmesan cheese and season the soup with salt and pepper to taste.

I let the soup simmer for another minute or two, just until everything is well blended and warmed through.

I serve it hot with chopped parsley and a squeeze of lemon if I’m in the mood for a little brightness.

Servings and timing

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Calories per serving: Approximately 220 kcal

Variations

I sometimes use vegetable broth to make it vegetarian.

If I want it creamier, I stir in a splash of milk or a knob of butter at the end.

I add small veggies like peas or diced carrots when I want a little more substance.

For a protein boost, shredded chicken or turkey works really well.

If I don’t have pastina, I use other tiny pasta like orzo or acini di pepe.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat or in the microwave in 30-second intervals, stirring in between. The pasta absorbs broth as it sits, so I usually add a splash of water or broth before reheating to bring back its soupy consistency.

FAQs

What is pastina?

Pastina refers to tiny pasta shapes, most commonly the star-shaped kind used in this soup. It’s a classic ingredient in Italian comfort food, especially popular in meals for kids or when someone’s feeling sick.

Can I use a different type of pasta?

Yes, I’ve used orzo, acini di pepe, and even broken spaghetti in a pinch. Any small pasta works, just adjust the cooking time accordingly.

Is this soup good for when I’m sick?

Absolutely. I find this soup incredibly soothing thanks to the warm broth, gentle flavors, and light texture. It’s my go-to when I’m feeling under the weather.

Can I freeze pastina soup?

I don’t recommend freezing it, as the pastina tends to get mushy once thawed. It’s best eaten fresh or within a few days from the fridge.

What does the egg do in the soup?

The egg adds protein and richness, creating silky ribbons that give the soup more body and nutrition without making it heavy. I always add it slowly while stirring for the best texture.

Conclusion

Italian Pastina Soup is one of those simple, timeless dishes that brings instant comfort. Whether I’m making it for myself or for someone I care about, I know it will always bring warmth to the table. It’s easy, nourishing, and endlessly adaptable—exactly what I want from a comforting homemade meal.

📖 Recipe:

Italian Pastina Soup

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A comforting and nourishing Italian Pastina Soup made with tiny star-shaped pasta, eggs, Parmesan, and a savory broth. Perfect for quick weeknight dinners or when you're feeling under the weather.

Instructions

Heat olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté until soft and translucent, about 3–4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the broth and bring it to a boil.
Stir in the pastina and cook according to package directions, about 4–5 minutes until tender.
While the pastina cooks, whisk the eggs in a small bowl.
Slowly drizzle the eggs into the soup while stirring continuously to create ribbons of egg.
Stir in the Parmesan cheese and season with salt and pepper to taste.
Let the soup simmer for another 1–2 minutes until well blended and heated through.
Serve hot, garnished with chopped parsley and a squeeze of lemon if desired.