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Rich in nutrients and flavor from colorful vegetables, herbs and chicken broth, Italian Pastina Soup is a Nonna staple. This recipe adds parsley, spinach and sautéed onions for extra flavor and a nutritional punch! Bringing comfort to your body and soul is what this soup is all about.
We are well into winter, and this recipe homemade Italian Pastina soup is calling my name. Often, this soul warming dish is called “Italian Penicillin Soup” since Italian Nonnas serve their loved ones this memorable pasta to heal all manner of ails, from heartbreaks to colds. In about 30 minutes, you can have a nourishing soup ready to serve your loved ones!
Why I Love This Recipe
- It’s healing. Nutrients from the broth and vegetables provide vitamins and minerals your body needs.
- It’s comforting. The warm nature of soup itself is comforting, but let’s not forget the happy feeling pasta brings!
- It’s semplice. Italian for “simple” meaning minimal work for you!
Ingredients For Italian Pastina Soup
- Stelline (Pastina) pasta: Star-shaped pasta, or stelline, is the original type of pasta used, but since pastina is Italian for “small pasta” feel free to substitute any small pasta if needed.
- Sautéed vegetables: Using unsalted butter with carrots, celery, onions and garlic gives this soup major nutrient value.
- Seasoning: Thyme and cayenne provide their own healing properties and when combined with chicken broth make for a powerhouse of nutrition. Salt and pepper are added to taste.
- Spinach and parsley: These finishing touches add vitamin and mineral content as well as color.
How To Make Pastina Soup
Step 1: Melt the butter. Heat a Dutch oven over medium heat; add butter.
Step 2: Sautè the onions and garlic. Once the butter is melted, add the onions and garlic. Cook until the onions turn translucent.
Step 3: Sautè celery and carrots. Add the chopped celery and carrots, and cook for 6-7 minutes.
Step 4: Season and deglaze. Add salt, pepper, thyme, and cayenne pepper. Saute for a minute. Stir in the chicken broth, deglaze the pot, and bring it to a boil.
Step 5: Cook pastina. Add the pasta and cook on low heat for 12-14 minutes until the stelline pasta is cooked perfectly.
Step 6: Toss in spinach. Add chopped spinach and cook for a minute.
Step 7: Garnish and serve. Top with parsley to garnish and serve with lemon slices on the side to enjoy.
Tips To Make This Recipe
- Cook only as much as you or your family will eat. The pastina soaks up broth in the fridge and will cause the soup to be mushy.
- Cook the pastina separately and add it to the soup just before serving to prevent overcooking.
- Use homemade broth for the best flavor, or choose low-sodium store-bought options.
- Customize the seasoning with herbs like thyme or rosemary for extra depth.
- Keep Parmesan and Romano cheese on hand for garnish and flavor.
What to Serve with Pastina Soup
Italian Pastina Soup can speak for itself, and I have added some extra ingredients to make it more filling. But if you want to treat your loved ones (including yourself!), then make some Roasted Garlic Bread for dipping in the broth. Salad and Sandwiches are always a welcome choice to serve with soup! Here are a few we love: Homemade Chicken Salad, Grilled Chicken Strawberry Salad, Grilled Mediterranean Chicken Salad or Greek Salmon Salad.
Storing and Reheating
Storing: This can store in the fridge for 2-3 days after coming to room temperature. Don’t wait room long to eat it or cook too much since it can get mushy.
To reheat: Heat on the stovetop until warmed through or in the microwave.
Freezing: Freeze the broth base if needed, but cook the pastina separately after thawing to avoid texture changes and mushy soup. See FAQs.
Cooking Variations
- Add Veggies: Enhance the nutrition by adding other veggies like mushrooms, zucchini, diced tomatoes or peas.
- Protein Boost: Include cooked chicken, turkey, shredded meat or meatballs for a heartier version.
- Creamy Twist: Stir in a splash of heavy cream for a creamy pastina soup.
Frequently Asked Questions
Pastina refers to the star shapped pasta, also tiny pasta shapes, often used in soups. Acini de Pepe (round), stelline (star), orzo (long, large rice grain shape) are examples of pastina.
Cook the pastina separately then add it to the soup just before serving to keep the perfect texture.
It’s generally recommended to cook the pastina separately then add it to the broth base when serving instead of making it ahead of time. It’s very quick to cook and this method keeps the texture right.
Yes! Feel free to add shredded chicken breast or thighs to make a chicken pastina soup!
Absolutely, but the charm of pastina lies in its small size. Choose your favorite shape if you prefer.
More Soup Recipes
- Homemade Vegetable Soup
- The Best Lemon Chicken Rice Soup
- Chicken Enchilada Soup
- Creamy Homemade Tomato Soup
- Easy Tuscan White Bean Soup
Whether you are looking for a healing soup for your body or soul, this Pastina Soup recipe promises to satisfy your craving for comfort! Its simplicity and versatility make it a go-to choice for both busy weeknights. Make it, grab a spoon, sprinkle some Parmesan cheese on top and feed your soul.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Pastina Soup
Ingredients
- 2 tablespoons unsalted butter
- ½ cup yellow onion, diced
- 2 teaspoons garlic, minced
- 1 cup celery, diced
- 1 cup carrots, diced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 5 cups chicken broth
- 7 ounce stelline pasta
- 2 cups chopped spinach
- 2 tablespoons fresh parsley
- Lemon slices, to garnish
Instructions
- Heat a Dutch oven over medium heat; add butter.
- Once the butter is melted, add the onions and garlic. Cook until the onions turn translucent.
- Add the chopped celery and carrots, and cook for 6-7 minutes.
- Add salt, pepper, thyme, and cayenne pepper. Saute for a minute. Stir in the chicken broth, deglaze the pot, and bring it to a boil.
- Add the pasta and cook on low heat for 12-14 minutes until the stelline pasta is cooked perfectly.
- Add chopped spinach and cook for a minute.
- Top with parsley to garnish and serve with lemon slices on the side to enjoy.
Notes
- Cook only as much as you or your family will eat. The pastina soaks up broth in the fridge and will cause the soup to be mushy.
- Cook the pastina separately and add it to the soup just before serving to prevent overcooking.
- Use homemade broth for the best flavor, or choose low-sodium store-bought options.
- Customize the seasoning with herbs like thyme or rosemary for extra depth.
- Keep Parmesan and Romano cheese on hand for garnish and flavor.
This was by far the best chicken soup I have ever made or tasted! I will be making it regularly.