Italian Pastina Soup

Italian Pastina Soup is a classic comfort food made with tiny pasta, tender vegetables, savory chicken broth, and plenty of parmesan cheese.Known as “Italian penicillin,” this simple recipe has been passed down through generations and is often made for sick days, cold nights, or comforting family meals. The best cozy Italian soup recipe!

It is January and bitter cold has been sweeping the nation. With ice storms and frigid temperatures affecting so many, a big bowl of warm, comforting soup is just what the doctor ordered. I hope you are all staying warm and safe out there, my friends!

We have been dealing with some sickness in our home so that is usually when I load the refrigerator with nourishing soups to help warm the body and clear congestion. I love to add garlic and onions for an immune boost and chicken bone broth for extra protein. This Italian Pastina Soup also known as Nonna’s Italian Penicillin, always hits the spot!

Italian pastina soup is one of the most beloved comfort foods in Italian households. Often called, “Italian Penicillin,” this simple soup is made with tiny pasta, warm broth, and minimal ingredients — yet it delivers maximum comfort. Whether you are feeling under the weather, cooking for kids, or craving something cozy and nostalgic, pastina soup is a go-to recipe.

Why is Pastina Soup so popular?

Pastina soup became popular because it is gentle on the stomach, affordable, easy to digest, quick to make, and is perfect if you are under the weather.

In Italian culture, it’s often one of the first solid foods given to babies and toddlers. It’s also commonly made for when you are dealing with a cold or flu, an upset stomach, or cold winter nights.

Many Italian families grew up eating pastina prepared by their parents or grandparents every time they became sick.

Why does pastina soup help when you are sick? Italian stelline soup is considered healing because warm broth helps with hydration and clearing any congestion, simple carbs are easy to digest, and it is made with onions, carrots, and garlic which can help boost the immune system. Adding egg, butter, or cheese helps boost protein and calories.

Ingredients:

• Olive Oil – Adds richness and helps sauté the vegetables.
• Onion, Carrots, Celery – Classic soup base that builds flavor.
• Garlic – I prefer to use fresh garlic cloves but can use powdered in a pinch.
• Chicken Broth – Creates a savory, comforting base.
• Pastina Pasta – Tiny star-shaped or grain-sized pasta that makes the soup hearty.
• Parmesan Cheese – Adds salty, cheesy richness.
• Optional:Fresh Lemon Zest Juice – Brightens the soup and balances richness.
• Salt & Pepper – Enhances all the flavors.
• Parsley (optional) – Adds freshness and brightness.
• Rotisserie Chicken (optional) – Adds protein!

What is Pastina?

Pastina means “little pasta” in Italian. It refers to very small pasta shapes like:

• Stelline (little stars)
• Acini di pepe
• Orzo
• Ditalini piccoli

Stelline pasta is the most popular for classic Italian pastina soup. I buy my stelline pasta from Target.

In my opinion, there is nothing better than no knead homemade bread, and this crusty bread pairs so well with this classic Italian soup or my soft french bread recipe.

Knotted rolls, cheesy garlic bread, and homemade garlic butter rolls are also classic pairings with this soup!

How to make the Best Italian Pastina Soup:

1. Heat a large pot over medium heat. Add extra virgin olive oil, finely diced onion, carrots, and celery, and cook for 8-9 minutes or until the vegetables begin to soften. Stir in garlic and cook for 1 minute.
2. Stir in chicken broth or chicken stock. If you want this to be a soup, add more broth. If you want it to be creamier and less brothy, use less chicken broth. Increase heat to medium-high.
3. Add in pastina (or stelline) pasta. Cook for about 10 minutes, stirring often since the pasta will stick to the bottom of the pot.
4. Once the pasta is done cooking, reduce heat to low and add in salt and pepper. Stir in freshly grated parmesan cheese, a little at a time, to avoid clumping. If you want to brighten the flavors in the soup, add a touch of lemon zest or lemon juice.
5. Optional — top with fresh Italian parsley or basil or stir in shredded rotisserie chicken.

Tip: For extra finely diced vegetables, put the vegetables in a food processor and pulse until desired size.

Frequently Asked Questions (FAQ’s):

1. What is pastina?
   Pastina is very small Italian pasta, often star-shaped or tiny grains, traditionally used in soups. You can find it at most grocery stores or I have also found the pastina pasta on amazon.
2. Can I use another pasta?
   Yes, small shapes like orzo, ditalini, or acini di pepe work well.
3. Will pastina absorb liquid as it sits?
   Yes—add more broth when reheating.
4. Can I add protein?
   Yes! I recommend to add rotisserie chicken but you can also add Italian sausage or chicken sausage.

Substitutions and Variations:

Pasta substitutions

• Acini di pepe
• Orzo
• Small ditalini
• Broken spaghetti (traditional in some regions)

Broth options

• Chicken broth (most common)
• Vegetable broth
• Bone broth (extra nutrients)

Add-ins

• Shredded chicken
• Spinach
• Lemon zest (for brightness)
• Celery, carrots, garlic

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb broth, so add extra chicken broth when reheating. Reheat gently on the stovetop or in the microwave.

Cozy Soup Recipes:

Mama’s Best Chicken Soup

Zuppa Toscana Soup (Olive Garden Copycat Recipe)

Lemon Chicken Orzo Soup

Slow Cooker Creamy Chicken Tortilla Soup

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Italian Pastina Soup

By: Modern Honey® – www.modernhoney.com Italian Pastina Soup is a classic comfort food made with tiny pasta, tender vegetables, savory chicken broth, and plenty of parmesan cheese. Also known as “Italian penicillin. Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 5

Ingredients

• 1 to 2 Tablespoons Extra-Virgin Olive Oil
• 1/2 to 1 Onion (finely diced)
• 2 Carrots (finely diced)
• 2 Celery Stalks (finely diced)
• 4 Garlic Cloves (finely minced)
• 6 cups Chicken Broth (use 8 cups for brothy soup)
• 3/4 cup Pastina Pasta (stelline or stars pasta)
• 1/2 to 1 teaspoon Salt
• 1/2 to 1 teaspoon Pepper
• 1/4 cup Parmesan Cheese (freshly grated, plus more for garnish)

Optional:

• 1 to 2 Tablespoons Fresh Lemon Juice (or zest from 1 lemon)
• Fresh Italian Parsley or Basil
• Shredded Chicken

Instructions

1. Heat a large pot over medium heat. Add extra virgin olive oil, finely diced onion, carrots, and celery, and cook for 8-9 minutes or until the vegetables begin to soften. Stir in garlic and cook for 1 minute.
2. Stir in chicken broth or chicken stock. If you want this to be a soup, add more broth. If you want it to be creamier and less brothy, use less chicken broth. Increase heat to medium-high.
3. Add in pastina (or stelline) pasta. Cook for about 10 minutes, stirring often since the pasta will stick to the bottom of the pot.
4. Once the pasta is done cooking, reduce heat to low and add in salt and pepper. Stir in freshly grated parmesan cheese, a little at a time, to avoid clumping.
5. If you want to brighten the flavors in the soup, add a touch of lemon zest or lemon juice. Optional — top with fresh Italian parsley or basil or stir in shredded rotisserie chicken.

Notes

Tip: For extra finely diced vegetables, put the vegetables in a food processor and pulse until desired size. I found stelline pasta at Target.

Nutrition

Calories: 171kcal
Carbohydrates: 25g
Protein: 7g
Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 2g
Cholesterol: 9mg
Sodium: 1378mg
Potassium: 169mg
Fiber: 2g
Sugar: 4g
Vitamin A: 4130IU
Vitamin C: 4mg
Calcium: 87mg
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch or DinnerCuisine: ItalianServings: 5
Calories: 171Keyword: chicken soup, italian pastina soup, pastina soup