Pastina soup is one of those recipes that feels like a warm hug in a bowl. It’s the kind of soup your mom or grandmother might have made when you weren’t feeling well or when the weather turned chilly. Tiny pasta, gentle broth, and just a bit of butter and cheese make this simple dish incredibly soothing. I started making it during rainy days when I wanted something cozy but quick, and now it’s one of my go-to comfort meals.

Recipe Details

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 4
Calories: About 250 per serving

Why You’ll Love This Recipe

• Comforting, cozy, and quick to make.
• Perfect for cold days or when you need a simple meal.
• Uses just a handful of pantry ingredients.
• Loved by both kids and adults.

Ingredients You’ll Need

• 4 cups chicken or vegetable broth
• ¾ cup pastina (or any tiny pasta like acini di pepe or orzo)
• 1 tablespoon butter
• 2 tablespoons grated parmesan cheese
• Salt and pepper to taste
• Optional: a handful of chopped parsley or spinach for color
• Optional: squeeze of lemon juice for brightness

How to Make Pastina Soup

1. Boil the Broth
   In a medium pot, bring the broth to a gentle boil over medium heat.
2. Cook the Pastina
   Add the pastina directly into the boiling broth. Stir often so the tiny pasta doesn’t stick to the bottom. Cook according to the package instructions, usually about 5 to 7 minutes, until tender.
3. Add Butter and Cheese
   Once the pasta is cooked, lower the heat and stir in the butter and parmesan cheese. Mix until everything melts together into a slightly creamy texture.
4. Season and Serve
   Taste and add salt, pepper, or a squeeze of lemon juice if desired. Sprinkle with chopped parsley for a fresh finish and serve warm.

Tips for Success

• For a heartier version, stir in cooked shredded chicken or a beaten egg while the soup is hot.
• Use high-quality broth since it’s the main flavor base.
• Pastina thickens as it sits, so add a little extra broth when reheating leftovers.