When I’m craving something comforting that feels like a warm hug in a bowl, Italian Pastina Soup always hits the spot. Often called “Italian penicillin”, this cozy dish is a go-to when you're feeling under the weather—or just want something warm, creamy, and nourishing on a chilly day.
Made with tiny pasta, broth, blended veggies, and love, this recipe is both simple and soul-soothing. It’s one of my favorite soups when I feel a cold coming on, and it’s a great way to sneak in veggies for picky eaters or anyone needing a little extra goodness.
It’s creamy, cozy, and endlessly adaptable—I love adding extra spices, shredded chicken, or veggies straight from the fridge. Whether you're feeling under the weather or just want an easy comfort meal, this pastina soup always hits the spot.
Want more comfort food? Try my Bone-In Chicken Soup or Stuffed Shells with Ricotta and Beef—they’re both perfect for chilly nights and hearty appetites.
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Ingredients
- Yellow onion. Onion adds a savory depth to the broth.
- Carrots. Carrots add a natural sweetness and color to the soup.
- Celery. Celery brings a freshness to balance out the savory onion and sweet carrots.
- Chicken Stock. I like to use low-sodium chicken broth and add my salt in later. You can use your favorite chicken, vegetable, or homemade bone broth.
- Parmesan on the rind. For this recipe, I use the parmesan rind during cooking and freshly grated parmesan for garnish before serving.
- Pastina pasta. Pastina or small pasta can be found at most grocery stores. Use any small pasta you can find. I used acini di pepe.
Quick Tip: Want to speed things up? Use pre-chopped mirepoix (onion, carrot, celery) and an immersion blender to blend directly in the pot. This shortcut can bring your total cook time down without sacrificing flavor!
See the recipe card below for the remaining ingredients and quantities.
Recipe
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Italian Pastina Soup
See the full post for extra tips and photos
Ingredients
- 1 yellow or white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 6 cups chicken or vegetable broth
- 1 Parmesan rind
- 1 cup pastina pasta, or other small pasta like acini di pepe or stelline
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Chop the vegetables roughly; you don’t need to be precise.1 yellow or white onion, 2 carrots, 2 celery sticks
- Add them to a large pot with the broth and Parmesan rind. Turn the heat to high and bring to a boil.6 cups chicken or vegetable broth, 1 Parmesan rind
- Once boiling, turn down the heat, cover and simmer for 15-18 minutes until the vegetables are tender.
- Remove the vegetables from the pot using a strainer and add to a blender with ½-1 cup of the broth. You can also add to another pot and use an immersion blender. Blend until smooth. Be careful when blending hot liquids.
- Pour the pureed veggies back into the pot and add the pastina. Simmer for 7-9 minutes until the pasta is cooked.1 cup pastina pasta
- Turn off the heat and season with Parmesan cheese, salt and black pepper to taste.½ cup grated Parmesan cheese, Salt and pepper
- Serve topped with some freshly chopped parsley.2 tablespoons fresh parsley
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Sarah's Tips
- If you're making a large pot, wait to add the pastina until the end, or even better, add it directly to each bowl. This prevents the pasta from getting too soft or soaking up all the broth, keeping it the perfect texture. I recommend doing this if you will have leftovers also.
- For a kick, add a dash of red pepper flakes, a sprinkle of Italian seasoning, or a touch of garlic powder. Just a little goes a long way in amping up the flavors.
- Turn your soup into a heartier meal by adding leftover rotisserie chicken, browned Italian sausage, or even a soft-boiled egg on top for extra protein.
- To store Italian pastina soup, let it cool completely, then transfer it to an airtight container. If you anticipate leftovers, it’s best to keep the cooked pastina separate from the broth to avoid it absorbing too much liquid and becoming mushy.
- I leave the parmesan rind in especially if I plan to have leftovers but you can remove it just before serving if you prefer.
KITCHEN TOOLS NEEDED
- 1 Large pot or Dutch oven
- 1 Blender or Immersion Blender
Video
Instructions
Step 1
Roughly chop your yellow onion, carrots, and celery stalks and add them to a large pot with chicken broth and the parmesan rind. Bring the broth to a boil, lower the heat, cover, and simmer for 15 minutes. The veggies should be tender after simmering.
Step 2
Carefully remove the onions, celery, and carrots and add to a blender with ½-1 cup of broth. Blend until you have a smooth vegetable puree.
Step 3
Add the pureed vegetables back into the pot and add in the pastina. Simmer the soup for 7-9 minutes until pasta is cooked. Serve with parmesan cheese, salt and pepper, and a sprinkle of fresh parsley. Enjoy!
Sarah's Top Tips
- If you're making a large pot, wait to add the pastina until the end, or even better, add it directly to each bowl. This prevents the pasta from getting too soft or soaking up all the broth, keeping it the perfect texture. I recommend doing this if you will have leftovers also.
- For a kick, add a dash of red pepper flakes, a sprinkle of Italian seasoning, or a touch of garlic powder. Just a little goes a long way in amping up the flavors.
- Turn your soup into a heartier meal by adding leftover rotisserie chicken, browned Italian sausage, or even a soft-boiled egg on top for extra protein.
Serving
I make this soup without fail every fall (usually a few times) and serve it up with some warm crusty bread or my roasted whole chicken and potatoes for a full cozy dinner. Top each bowl with a sprinkle of freshly grated Parmesan cheese for a creamy, savory boost, and add a touch of fresh parsley or basil for a pop of color and freshness.
Storage & Reheating
To store Italian pastina soup, let it cool completely, then transfer it to an airtight container. If you anticipate leftovers, it’s best to keep the cooked pastina separate from the broth to avoid it absorbing too much liquid and becoming mushy.
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Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Candy says
When it’s 18 degrees outside , this the best comfort soup to make.
Thanks for recipe
Sarah says
Not to be dumb but do you remove the Parmesan rind at some point? I didn’t see that step so want to be sure!
Sarah Hill says
Hi Sarah, not a dumb question at all! Tbh I just leave it in especially if I make enough for leftovers so it continues to add flavor but you can remove it. I'll add a note about this!
Kaitlyn says
Oh my this was divine. I added 1C shredded cooked chicken and 1T bragg’s sprinkle and probably 2t salt — it was perfection.
Jen says
Just used my immersion blender
Rather than moving the veggies out of the pot. Added some
Chopped Garlic with the veggies while simmering. Added 2extra cups of broth.
Tara says
My whole family has been battling colds for a week. I made this tonight and it was so soothing. It was exactly what we all needed. Thank you!
Sarah Hill says
You're welcome, hope everyone feels better soon!