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; Kosher salt, to taste; Freshly cracked black pepper, to taste; 1 cup pastina; 1/2 cup Parmesan cheese, grated; 1 egg, beaten; 2 tablespoons fresh parsley, minced; 1/2 lemon, juiced

Jump to Recipe· 4.8 from 21 reviews

If you’re craving a cozy, comforting soup that’s quick to whip up yet packed with flavor, you’ve got to try this Italian Pastina Soup Recipe. It’s one of those dishes that feels like a warm hug in a bowl, perfect for any day of the year – whether you’re under the weather, in need of something soothing, or just hungry for a taste of simple Italian comfort. Stick around, and I’ll share with you all the little tips and tricks I use to make it absolutely fan-freaking-tastic every single time.

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Why This Recipe Works

Simple, Fresh Ingredients: You don’t need fancy stuff here – just basics that blend into a rich, tasty experience.
Creamy Texture Without Cream: Pureeing the vegetables creates a naturally velvety base that’s both light and satisfying.
Perfect Pastina Cooking: Adding the tiny pasta last ensures it’s tender but not mushy – an easy step that lifts the whole dish.
Bright Finishing Touches: Lemon and parmesan round out the soup with fresh, savory notes that keep you coming back for more.

Italian Pastina Soup, Italian Pastina Soup Recipe, comforting Italian soups, easy Italian pasta soup, quick homemade Italian 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 special role, coming together for a nourishing meal that’s both hearty and light. Plus, I always recommend picking fresh veggies and good-quality broth to boost your flavor from the start.

Italian Pastina Soup, Italian Pastina Soup Recipe, comforting Italian soups, easy Italian pasta soup, quick homemade Italian 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: It’s the base flavor layer here without overpowering the fresh veggies’ taste.
Celery: Adds subtle crunch and a hint of earthiness when cooked down.
Carrot: Sweetness that balances the savoriness.
Onion: Classic soup aromatics providing depth and warmth.
Garlic: Just enough to give that comforting, aromatic punch.
Fresh Thyme: Adds an herbal note that feels authentically Italian.
Pastina: Tiny pasta that cooks quickly and soaks up all the flavors perfectly.
Chicken Bone Broth: Rich and nourishing – but feel free to use veggie broth for a vegetarian version.
Turmeric: Adds a warm color and subtle health perks without a strong flavor.
Parmesan Cheese: Sharp, salty, and melty – a final flavor boost that’s just heavenly.
Egg: Tempered into the soup for extra creaminess without the heaviness of cream.
Fresh Parsley: Brightens everything up with a fresh, herbal finish.
Lemon Juice: A zesty pop to cut through the richness and bring balance.
Kosher Salt and Black Pepper: Essential for perfect seasoning – don’t skimp here!

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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 love how flexible this Italian Pastina Soup Recipe is — honestly, I’ve tried adding a few twists here and there to suit the occasion or what I have on hand. Don’t be afraid to play around a bit and make it your own.

Vegetarian Variation: Swap chicken bone broth for a rich vegetable broth and skip the egg or use a plant-based substitute; still delicious and comforting.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes with the garlic – I do this when I want a bit of warmth on chilly evenings.
Seasonal Veggies: Feel free to add finely diced zucchini or spinach in the last few minutes for some extra greens.
Make It Heartier: Stir in shredded cooked chicken or beans to turn this into a meal-perfect option.

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

Step 1: Sauté the Veggies Until They’re Soft and Glowing

Start by melting your butter in a good-sized soup pot over medium-high heat. The butter brings a gentle richness, so I don’t skip this step. Toss in the finely diced celery, carrot, onion, and minced garlic and cook until everything softens and smells amazing — about 8 to 12 minutes. You want the veggies tender but not browned, so keep an eye on the heat and stir now and then. This is where the flavor foundation builds, so be patient here.

Step 2: Add Herbs, Broth, and a Hint of Turmeric for Color

Once your veggies are beautifully softened, add the fresh thyme sprigs, chicken bone broth, and a pinch of turmeric. That little turmeric bit brightens the soup’s color without overpowering the subtle flavors. Bring the mixture to a simmer, then lower the heat so everything can mingle gently for 20 to 30 minutes. This slow simmer is like letting the soup tell its story; the flavors deepen and cozy up.

Step 3: Puree and Season

After simmering, I use an immersion blender right in the pot to puree the soup until it’s lush and smooth, with all the vegetable goodness fully blended into the broth. Don’t stress if you don’t have one – a regular blender works fine; just be cautious with the hot liquid. Taste here and adjust your salt and pepper—you want it well-seasoned because that’s what makes all the difference.

Step 4: Cook the Pastina to Perfection

Once your soup is silky, stir in the pastina and raise the heat to reach a gentle rolling simmer. Keep the pot covered and let the pasta cook according to package instructions, usually a few minutes, until tender but still holding its shape. This step needs attention because pastina cooks fast and can turn mushy if left too long.

Step 5: Brighten and Enrich with Lemon, Parsley, Parmesan, and Egg

Here’s my favorite finishing touch: squeeze in fresh lemon juice and sprinkle in minced parsley and parmesan cheese. Then, let your soup cool slightly (about 5 minutes) before tempering the beaten egg. I do this by ladling a little hot broth into the egg while stirring briskly, then slowly whisk the egg mixture back into the pot. This technique gives the soup a silky richness without curdling—trust me, it feels fancy but is super easy once you’ve done it a couple of times!

💡 Pro Tips for Making Italian Pastina Soup Recipe

Mind Your Heat: Simmer gently rather than boil vigorously after adding broth to keep that velvety texture.
Thin Veggie Dice: Finely chopped veggies cook evenly and blend better, giving a smoother final soup.
Don’t Skip Tempering the Egg: It’s key for creamy soup without scrambled egg mishaps—slow and steady wins here!
Use Fresh Cheese: Freshly grated parmesan melts beautifully, enhancing flavor and texture far better than pre-grated.

How to Serve Italian Pastina Soup Recipe

Italian Pastina Soup, Italian Pastina Soup Recipe, comforting Italian soups, easy Italian pasta soup, quick homemade Italian 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

When I serve this soup, I always add an extra sprinkle of parmesan and a crack of fresh black pepper on top—just because it looks inviting and ups the flavor. Sometimes I toss a few extra parsley leaves on, too, for a little fresh pop. If you want a cozy touch, a drizzle of good olive oil or a pinch of chili flakes works wonders.

Side Dishes

This Italian Pastina Soup pairs perfectly with crusty Italian bread or a simple green salad with a tangy vinaigrette. I especially love a side of garlic breadsticks when I’m hosting—easy to dunk and delicious!

Creative Ways to Present

For special occasions, I’ve served this soup in charming mini soup crocks or small ceramic bowls to make it feel like a fancy starter. Adding a parmesan crisp on top adds a fun crunch that guests love. You can also swirl in a little pesto for a bright green contrast as a garnish.

Make Ahead and Storage

Storing Leftovers

I store leftover Italian Pastina Soup in airtight glass containers in the fridge for up to 3 days. Because pastina swells, I prefer to slightly undercook the pasta the first time so leftovers don’t get mushy when reheated.

Freezing

Freezing works fine, but I recommend freezing the soup before adding the pasta and egg. Freeze in portions, then when thawing, add fresh pastina and temper in an egg during reheating for best texture and flavor.

Reheating

Reheat gently on the stove over medium-low heat, stirring often to prevent sticking. If it thickens too much, add a splash of broth or water to loosen it up. If you froze it without pastina and egg, add those fresh now to keep the soup light and silky.

FAQs

Can I make Italian Pastina Soup Recipe vegetarian?

Absolutely! Just swap the chicken bone broth for a flavorful vegetable broth and omit the egg or use a plant-based alternative to keep it vegetarian-friendly without losing that comforting richness.
How long does pastina take to cook in this soup?

Pastina cooks super fast—usually 3 to 5 minutes at a gentle simmer. Watch it carefully to avoid it turning mushy; it should be tender but still hold its shape.
What if I don’t have an immersion blender?

No worries! Just carefully transfer your soup in batches to a regular blender to puree until smooth. Just be cautious with hot liquid—blend in small batches and vent the lid slightly to avoid steam buildup.
Can this soup be made ahead for meal prep?

Yes, but I recommend cooking pastina fresh when reheating leftovers to keep the texture just right. You can prepare and freeze the soup base ahead and add the pasta and egg at serving time.

Final Thoughts

This Italian Pastina Soup Recipe is truly a staple in my kitchen — it’s that comforting, tasty go-to that feels special but is super simple to make. I hope you enjoy whipping it up as much as I do, and that it finds a place on your favorites list too. Give it a try on your next cozy night in, and trust me, it’ll warm you from the inside out.