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· 4.7 from 6 reviews

If you’re after something cozy, comforting, and downright delicious, you’re going to love this Italian Pastina Soup Recipe. It’s the kind of soup that feels like a warm hug on a chilly day, yet it’s light enough for anytime you want a nourishing, simple meal. I’ve made this soup countless times—family dinners, quick weekday lunches, or whenever I just crave that gentle, soothing flavor. Stick around, and I’ll share tips to make sure your Italian Pastina Soup turns out just right every single time.

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Why This Recipe Works

Rich, savory base: The bone broth combined with sautéed aromatic veggies creates a deeply flavorful foundation.
Creamy texture without cream: Using an immersion blender gives you that smooth, velvety mouthfeel naturally.
Perfectly tender pastina: This tiny pasta cooks quickly and soaks up the broth like a charm.
Bright finishing touches: Lemon juice and fresh parsley add a fresh zing that balances the soup beautifully.

Italian Pastina Soup, Comforting Italian soup recipe, Easy pastina soup, Nourishing Italian broth soup, Simple pasta soup recipe - 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 component in this Italian Pastina Soup Recipe plays a key role, from building layers of flavor to balancing texture. I love how simple, fresh ingredients come together with just a few pantry staples. Here’s a little insight so you can pick the best each time you shop.

Italian Pastina Soup, Comforting Italian soup recipe, Easy pastina soup, Nourishing Italian broth soup, Simple pasta soup recipe - 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 a silky richness and carries the flavors of the garlic and veggies beautifully.
Celery: Provides a subtle crunch and earthy depth; make sure it’s finely diced for even cooking.
Carrot: Brings a natural sweetness that balances the savory broth.
Onion: The backbone flavor that softens and sweetens as it cooks.
Garlic: Fresh garlic infuses the soup with aromatic warmth—don’t skimp here!
Fresh thyme: Stripped sprigs gently perfume the broth for that authentic Italian touch.
Pastina: The tiny pasta that soaks up all those delicious flavors; avoid overcooking to prevent mushiness.
Chicken bone broth: Use high-quality or homemade for the richest taste—it’s the heart of the soup.
Turmeric: Adds a subtle earthy note and a beautiful golden color without overpowering.
Parmesan cheese: Grated fresh to melt into the soup for creamy umami goodness.
Egg: Beaten and tempered into the broth for a delicate silky texture.
Fresh parsley: Chopped and added at the end to brighten and freshen up the flavors.
Lemon juice: A splash right before serving to lift the entire soup with a fresh citrus punch.
Kosher salt and black pepper: Essential seasonings—adjust to taste to keep everything balanced.

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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.

Tweak to Your Taste

I’ve experimented with a few twists on this Italian Pastina Soup Recipe, and the great news is you can easily customize it to suit what you love or what’s in your fridge. So don’t hesitate to play around!

Vegetarian version: Swap chicken bone broth for a rich vegetable broth, and it’s just as comforting and flavorful.
Herbs: Try adding a bit of rosemary or basil depending on your mood; they add lovely herbal notes.
Veggie additions: I’ve tossed in peas or spinach for extra greens, especially when I want a heartier soup.
Spice it up: A pinch of crushed red pepper flakes gave the soup a subtle kick I really enjoyed on cooler nights.

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

Step 1: Sauté the Aromatics

Start by melting your unsalted butter over medium-high heat in a soup pot. When it’s shimmering, toss in the diced celery, carrot, onion, and minced garlic. Stir occasionally and cook gently for about 8 to 12 minutes until the veggies soften and the kitchen smells incredible. Avoid browning the garlic, as it can turn bitter—low and slow is the key here.

Step 2: Build the Broth

Add your fresh thyme sprigs, bone broth, and that pinch of turmeric to the pot. Bring everything up to a gentle simmer, then reduce heat to low and let it gently bubble for 20 to 30 minutes. This slow simmer lets all those flavors mingle and deepen together, creating the heart of your soup.

Step 3: Puree the Soup

Grab your immersion blender and carefully puree the soup until it’s smooth and velvety—no big chunks hanging around. This step is what gives the Italian Pastina Soup Recipe that comforting creaminess without needing cream. Taste it now and adjust salt and pepper as you like.

Step 4: Cook the Pastina

Stir the pastina into the hot broth and crank up the heat just enough to get the broth at a rolling simmer. Cover and cook according to the package directions until the pasta is tender but not mushy—usually just a few minutes. Stay close here because pastina cooks fast and can easily overdo it.

Step 5: Finish with Freshness & Egg

Squeeze in the lemon juice, add the minced parsley and parmesan cheese, then let the soup cool for about 5 minutes. Meanwhile, temper your beaten egg by slowly whisking in a few ladles of the warm broth—this keeps the egg from curdling. Stir the tempered egg mixture back into the soup gently but quickly. This technique gives the soup a silky finish that’s truly next level.

Pro Tips for Making Italian Pastina Soup Recipe

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Use quality broth: A rich chicken bone broth really transforms this soup from good to irresistible.
Mind your pastina cook time: It’s tiny but delicate—overcooking turns it gummy, so keep an eye on it.
Temper the egg carefully: Adding hot broth slowly to the egg prevents scrambling, so don’t rush this step.
Blend fully for smoothness: Pureeing the soup ensures a luxurious texture that feels like a gentle comfort in every spoonful.

How to Serve Italian Pastina Soup Recipe

Italian Pastina Soup, Comforting Italian soup recipe, Easy pastina soup, Nourishing Italian broth soup, Simple pasta soup recipe - 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 always finish this soup with a little extra grated parmesan and a few good twists of freshly cracked black pepper. Sometimes, if I have them on hand, a few toasted pine nuts or a drizzle of extra virgin olive oil on top add a nice touch of richness and texture that I adore.

Side Dishes

This soup pairs perfectly with a crusty slice of garlic bread or a simple green salad tossed in lemon vinaigrette. One of my favorites is serving it alongside roasted vegetables for a wholesome, balanced meal that feels special but still easy.

Creative Ways to Present

For a dinner party, try serving the soup in small espresso cups as elegant amuse-bouches, garnished with a tiny herb leaf or a delicate parmesan crisp on the rim. It’s a great way to wow guests with that cozy, homemade feeling served up with a bit of flair.

Make Ahead and Storage

Storing Leftovers

I like to keep leftovers covered in an airtight container in the fridge for up to 3 days. The soup thickens as the pastina absorbs more liquid, so before serving again, I add a splash of broth or water to loosen it back up.

Freezing

Freezing pastina soup can be tricky because the pasta tends to get mushy after thawing. I personally prefer to freeze just the broth base without the pastina and cook fresh pasta when reheating. If you must freeze with pasta, use it within a month and reheat gently.

Reheating

To reheat, warm the soup slowly over medium-low heat, stirring frequently. Add a little broth or water as needed to restore the original consistency. Avoid boiling once the egg has been added, as it can curdle and change texture.

FAQs

Can I make Italian Pastina Soup Recipe vegan?

Absolutely! Swap out the chicken bone broth for a rich vegetable broth, skip the egg, and use a vegan parmesan alternative or nutritional yeast for that cheesy note. It won’t be traditional but still wonderfully comforting.
What is pastina, and can I substitute another pasta?

Pastina is a tiny star-shaped pasta that cooks quickly and soaks up broth beautifully. If you can’t find it, small pasta like orzo or tiny ditalini are good substitutes, but adjust cooking times accordingly.
Why do you blend the soup before adding pastina?

Blending creates a smooth, creamy texture without using cream. It melds the vegetables into the broth, making each spoonful luscious and comforting — perfect for a soothing experience.
How do I temper the egg without scrambling it?

Slowly whisk a few spoonfuls of the hot soup broth into the beaten egg to warm it gently, then stir this mixture back into the pot. This gradual warming keeps the egg silky and prevents it from turning into scrambled bits.
Can I use pre-minced garlic or frozen vegetables?

You can, but fresh ingredients always deliver the best flavor and texture, especially with delicate soups like this. If you’re pressed for time, make sure frozen veggies are thawed and drained to avoid watering down the broth.

Final Thoughts

This Italian Pastina Soup Recipe holds a special corner in my recipe box for its simplicity and soul-warming flavors that everyone seems to crave. It’s a tiny reminder that the best dishes often come from the simplest ingredients, cooked with care. I truly hope you give it a try and that it becomes your go-to comfort soup, whether it’s for a busy weeknight or a slow Sunday afternoon. Trust me, a bowl of this is like a little bit of Italy right in your kitchen.