Name: Italian Pastina Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons unsalted butter; 1/2 cup celery, finely diced; 1/2 cup carrot, finely diced; 1 cup onion, finely diced; 3 cloves garlic, minced; 3-4 sprigs fresh thyme, stripped; 1 quart chicken bone broth; 1/8 teaspoon turmeric; 1 cup pastina; 1/2 cup parmesan cheese, grated; 1 egg, beaten; 2 tablespoons fresh parsley, minced; 1/2 lemon, juiced; Kosher salt, to taste; Freshly cracked black pepper, to taste

Jump to Recipe· 4.9 from 11 reviews

If you’ve never tried it, this Italian Pastina Soup Recipe is a cozy, soul-soothing bowl of comfort that’s surprisingly easy to make. It’s perfect when you want something warm and nourishing but don’t have hours to spend in the kitchen. I first discovered pastina thanks to my grandma’s simple dinners, and I’m telling you, this soup never disappoints — it’s creamy, flavorful, and just a little nostalgic. Stick with me here, because I’m about to walk you through every step, with tips to make sure your soup comes out perfect every time.

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Why This Recipe Works

Simple, Pure Flavors: Using bone broth and fresh ingredients creates a rich, comforting base without needing any complicated steps.
Pastina Pasta’s Unique Texture: These tiny pasta shapes cook quickly and make the soup feel light yet satisfying.
Creamy Texture From an Egg Tempering: Adding the beaten egg slowly lets you create a silky finish without scrambling.
Balanced Brightness: A splash of fresh lemon juice brightens all the savory flavors perfectly.

Italian Pastina Soup, Italian Pastina Soup Recipe, comfort soups, easy Italian soup, quick pasta soup - The image shows a silver pot filled with a thick, yellow soup that has a grainy texture and small green herbs scattered throughout. The soup looks warm and creamy with visible small bits of vegetables or grains. A silver ladle rests inside the pot, partially submerged in the soup and lifting some of it up. The pot is placed on a white marbled surface, and to the side, there is a white cloth with a red checkered pattern. The colors are warm and vibrant, with a clean and simple presentation. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Italian Pastina Soup Recipe plays a key role, combining to make a broth that’s rich, silky, and full of fresh flavor. I always recommend using fresh vegetables and real parmesan if you can — it makes a world of difference here.

Italian Pastina Soup, Italian Pastina Soup Recipe, comfort soups, easy Italian soup, quick pasta soup - Flat lay of finely diced celery, carrot, and onion, whole garlic cloves, fresh thyme sprigs, uncooked pastina pasta, fresh parsley leaves, a halved lemon, and a wedge of parmesan cheese, all beautifully arranged with vibrant colors and natural textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted butter: Adds creaminess and a subtle nuttiness; unsalted lets you control salt levels better.
Celery: Provides that classic aromatic base with a touch of crunch before cooking down.
Carrot: Adds natural sweetness and lovely color.
Onion: A foundation for flavor; diced finely for even cooking.
Garlic: Gives warmth and depth without overpowering.
Fresh thyme: Earthy herbaceousness that pairs beautifully with chicken broth.
Pastina: Tiny pasta that cooks quickly, perfect for this delicate soup.
Chicken bone broth: Adds savory richness and nutrients, way better than plain water.
Turmeric: Just a hint for color and subtle earthiness.
Parmesan cheese: Parmesan isn’t just garnish here — it melts in and boosts umami.
Egg: Used to thicken and add creaminess without dairy.
Fresh parsley: Bright, fresh herbal finish.
Fresh lemon juice: Cuts through richness and punches up flavor.
Kosher salt & black pepper: Season to taste, and season well—it makes all the difference.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Italian Pastina Soup Recipe my own by tweaking a couple things here and there depending on the season and my mood. Don’t be shy about making it yours — it’s very forgiving.

Vegetarian twist: Swap bone broth for a hearty vegetable broth and add mushrooms for extra umami; I’ve tried this for friends and it was a hit!
Spicy kick: Adding a pinch of red pepper flakes while sautéing the veggies gives it a nice subtle warmth.
Herbs mixing: Sometimes I swap thyme for rosemary or add a bay leaf for a slightly different aroma.
Cheese options: Romano or aged Asiago can replace parmesan if you want to experiment with different flavors.

Step-by-Step: How I Make Italian Pastina Soup Recipe

Step 1: Soften Your Veggies Slowly but Surely

Start by melting the butter in your soup pot over medium-high heat. Once it’s shimmering, toss in the finely diced celery, carrot, onion, and minced garlic. Stir occasionally and let these soften over 8 to 12 minutes. The goal here is to bring out the sweetness and develop flavor – don’t rush or brown the veggies too much. Patience pays off with extra depth in your broth.

Step 2: Build the Broth with Herbs and Spices

Once your veggies are soft, add the sprigs of fresh thyme, bone broth, and just a tiny pinch of turmeric for color. Bring everything up to a simmer, then lower the heat to let it gently bubble away for 20 to 30 minutes. This slow simmer lets the flavors marry and the turmeric add a gorgeous golden tone without being overpowering.

Step 3: Blend Until Silky Smooth

Grab your immersion blender and puree the soup right in the pot until it’s smooth and all those veggies have melded perfectly into the broth. Taste now and add salt and pepper as needed — this step is key, because it’s before adding pasta and cheese that the seasoning’s locked in.

Step 4: Cook Your Pastina to Perfect Tenderness

Stir in your pastina and bring the soup back to a rolling simmer. Cover the pot and let it cook just until the pasta is tender — this usually takes only a few minutes. This step needs close attention because pastina cooks fast and you want it tender but not mushy.

Step 5: Add Brightness and Creaminess

Once the pasta is ready, squeeze in fresh lemon juice and sprinkle chopped parsley and parmesan cheese. Then, here’s a little technique I swear by — temper the beaten egg. Slowly ladle a bit of hot broth into the egg while stirring constantly, then stir that mixture back into the soup. This prevents the egg from scrambling and gives the soup a lovely, creamy texture. Let it cool a few minutes before serving up.

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Tips from My Kitchen

Fine Dice Veggies: I always dice my veggies as finely as possible; it helps them cook evenly and blend smoother.
Don’t Skip the Tempering: Adding the egg straight in will scramble it—take your time tempering and you’ll have silky soup every time.
Fresh Lemon Juice: Wait until the end to add lemon — it keeps the brightness fresh and avoids curdling the soup.
Watch the Pastina: Pastina cooks quickly; don’t walk away or it’ll get mushy fast.

How to Serve Italian Pastina Soup Recipe

Italian Pastina Soup, Italian Pastina Soup Recipe, comfort soups, easy Italian soup, quick pasta soup - A close-up view of a shiny silver ladle holding a thick, yellow-orange soup with small bits of green herbs and a slightly grainy texture, shimmering with a light oily layer on top and tiny specks of black pepper sprinkled evenly. The ladle is held above a large pot filled with the same soup, which has a smooth but slightly chunky consistency with steam rising gently. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to garnish mine with just a little extra grated parmesan and a sprinkle of freshly cracked black pepper. Sometimes I throw on a few fresh parsley leaves to keep things bright and colorful. It adds a little flair and fresh notes right at the end.

Side Dishes

This soup is lovely with some crusty bread or garlic focaccia to sop up every last drop. A simple mixed green salad on the side works too, especially with a light vinaigrette that balances the richness.

Creative Ways to Present

For a special occasion, I like to serve the soup in small, pretty appetizer cups as a starter. You can also drizzle a little herb-infused olive oil on top for an elegant touch — it always impresses guests without extra effort.

Make Ahead and Storage

Storing Leftovers

Store leftover Italian Pastina Soup in an airtight container in the fridge for up to 3 days. I usually leave the pasta separate if possible since pastina can soak up broth and get mushy, but if you’ve combined them, just know the texture will be a bit softer the next day.

Freezing

I’ve frozen this soup both with and without the pasta. For best results, freeze the broth and vegetables without the pastina, then cook fresh pastina when reheating. This way, you avoid that gummy texture that often happens after freezing pasta.

Reheating

Reheat gently on the stove over medium-low heat, stirring often to prevent sticking. If the soup is too thick, add a splash of water or broth to loosen it up. When reheating frozen soup, defrost overnight in the fridge for best texture.

FAQs

What is pastina, and where can I find it?

Pastina is a tiny Italian pasta, often star-shaped or round, perfect for soups because it cooks quickly and creates a smooth texture. You can find it at most Italian specialty stores, well-stocked supermarkets, or online. If you can’t find pastina, orzo or small acini di pepe pasta work as good substitutes.
Can I make this soup vegetarian?

Absolutely! Just swap the chicken bone broth for a rich vegetable broth. I sometimes add sautéed mushrooms or a splash of white wine for extra depth, and it turns out beautifully flavorful.
How do I prevent the egg from scrambling when added to the soup?

Tempering the egg is key. Slowly add hot soup broth to the beaten egg while stirring continuously, then pour the tempered egg mixture back into the pot while stirring. This gentle process prevents the egg from clumping or scrambling.
Can I prepare this soup in advance?

You can prepare the base soup ahead and reheat it later, but I suggest cooking the pastina fresh right before serving for the best texture. The pasta tends to soak up liquid and become too soft if cooked too early.

Final Thoughts

This Italian Pastina Soup Recipe is one of those special dishes that feels like a warm hug on chilly days or when you need a little culinary comfort. I cherish the memories it brings back and love how easy it is to whip up anytime. Trust me, once you try making it yourself, you’ll get why it holds a place in my heart — and soon, maybe yours too. So grab those tiny pastina noodles and fresh ingredients, and get ready for one of the most cozy soup experiences you’ve had in a while.