About this recipe
Pastina soup is one of those recipes that every culture has a version of. Tiny pasta in warm broth, simple and comforting. As a Mexican, I compare it to our sopita de pasta or a good caldo de pollo. The kind of soup you make when someone is sick, when it’s cold, or when you just want something warm and easy.
This version is quick. Good broth, pastina, and whatever you want to add. I sometimes crack an egg in at the end, sometimes I keep it as is. Either way it takes about 15 minutes and it always hits.
What is pastina?
Pastina means “little pasta” in Italian. It comes in tiny shapes like stars, grains, or little rounds. It cooks in a few minutes and is perfect for soups and broths. It’s one of the first solid foods Italian families give to babies because it’s mild and easy to digest.
Why this soup works
- Fast: pastina cooks in 4 to 5 minutes. The whole soup is done in 15.
- Flexible: keep it simple with just broth and pasta, or add an egg, tofu, beans, or shredded chicken.
- Comforting: there’s a reason every culture has a version of this. Warm broth and tiny pasta just make you feel better. I add a teaspoon of turmeric sometimes for extra warmth.
- Kid approved: kids love the tiny shapes and it’s easy for them to eat.
Tips
- Use good broth: the soup is mostly broth, so use homemade if you can. Store bought works but homemade makes a big difference here.
- Do not overcook the pastina: it keeps absorbing liquid as it sits. Cook it al dente and serve right away, or cook it separately and add to bowls.
- Add an egg: beat an egg and drizzle it into the hot broth while stirring. It creates little ribbons like egg drop soup.
- Make it a meal: add white beans, shredded chicken, or tofu to make it more filling.
- Storage: store broth and pasta separately if you have leftovers. The pastina will absorb all the broth overnight.
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Pastina Soup
Equipment
- 2 Soup pot
Ingredients
- 4 cups water or vegetable broth
- 1 cup pastina or any other small pasta
- 1 small onion diced
- 2 carrots peeled and chopped
- 2 celery sticks chopped
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 cube vegetable bouillon
For Serving:
- Grated Parmesan cheese (optional)
- Salt and pepper to taste
- Olive oil
- Fresh parsley chopped (optional)
Instructions
- Dice the onion, chop the carrots and celery, and mince the garlic cloves.
- In a large pot, bring the 4 cups of water or vegetable broth to a boil.
- Add the diced onion, chopped carrots, celery, minced garlic, salt, and vegetable bouillon cube to the pot.
- Reduce the heat to medium and let the vegetables simmer for about 15-20 minutes, or until they are tender.
- While the vegetables are simmering, cook the pastina according to the package instructions in a separate pot. Drain and set aside once done.
- Once the vegetables are cooked, use an immersion blender to blend the vegetable mixture until smooth. If you don’t have an immersion blender, transfer the vegetables and broth to a regular blender and blend until smooth, then return the mixture to the pot.
- To serve, place about half a cup of cooked pastina in each bowl.
- Ladle the blended vegetable broth over the pastina.
Garnish:
- Drizzle each bowl with a bit of olive oil.
- Season with additional salt and pepper to taste.
- Sprinkle grated Parmesan cheese on top.
- Garnish with fresh parsley if desired.
Notes
- Use homemade broth if you can. The soup is mostly broth, so quality matters here.
- Do not overcook the pastina. It keeps absorbing liquid as it sits.
- Add a beaten egg, drizzled into the hot broth, for egg ribbons.
- Make it a meal with white beans, shredded chicken, or tofu.
- Store broth and pasta separately if saving leftovers.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.