Pastina Soup is a simple, comforting broth-based soup with tiny pasta, tender veggies, and a drizzle of olive oil that brings it all together beautifully!
Author’s Notes
The Secret to Making It Taste Rich
I’m so excited about this one! I’ve shared so many creamy soups this fall, so I wanted to switch things up with a few lighter, broth-based ones. My Mediterranean Lentil Soup was a big hit on social media, and the Greek Lemon Soup? Still one of my personal favorites (you know how I feel about lemon!).
Now joining the lineup is Pastina Soup, and I’ll be honest—it took me quite a few tries to get just right. It’s easy to lean on cheese or cream for flavor, but with a veggie and broth-based soup like this, you need another way to get that same richness. The secret is really good extra virgin olive oil. I use a generous amount to sauté the veggies, then finish with a drizzle at the end. It adds the best flavor and makes the soup feel so satisfying.
Make sure to use good chicken stock (I love Swanson) and take your time sautéing the veggies until they’re golden and soft, not crunchy. It makes all the difference. Enjoy!
Pastina Soup Ingredients
| Ingredient | Tip |
|---|---|
| Olive Oil | Use good-quality extra virgin olive oil for the best flavor. A drizzle at the end adds the perfect finishing richness. |
| Veggies (onion, carrot, celery, garlic) | Dice everything small so it cooks evenly and softens fully. Take your time sautéing until golden for the best flavor. No one wants crunchy veggies in their soup! |
| Chicken Stock | Choose a flavorful stock like Swanson for the richest broth. Vegetable stock works too. |
| Pastina (acini di pepe, stelline, or other tiny pasta) | Add directly to the soup and stir often so it doesn’t stick. Check the package for cook time. |
| Extras (rotisserie chicken, lemon juice, Parmesan, herbs) | Add chicken for protein, lemon for brightness, and Parmesan or herbs to finish for extra flavor. |
How To Make The Perfect Pastina Soup
- Sauté veggies: Heat olive oil in a large pot, then cook the diced veggies until golden.
- Add seasonings and broth: Stir in garlic & herbs then pour in the stock and simmer.
- Cook pasta: Add pastina directly to the pot and cook until tender, stirring occasionally.
- Finish soup: Stir in shredded chicken and lemon juice, then drizzle with olive oil.
- Serve: Top with Parm, herbs, and serve warm with crusty bread.
Storage
Pastina Soup is best enjoyed right after making it since the pasta continues to soak up liquid and can become bloated. If you have leftovers, strain out the pasta with a sieve and store the pasta and broth separately in airtight containers in the fridge for up to 3 days. Combine and reheat together when ready to eat.
More Amazing Broth-Based Soup Recipes:
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Vegetable Soup Recipe
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Chicken Noodle Soup Recipe
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Olive Garden Minestrone Soup Recipe
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Chicken and Rice Soup Recipe
Pastina Soup
Equipment
Ingredients
- 6 tablespoons olive oil divided (extra virgin; good quality)
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced carrots 2 carrots
- 1 cup finely diced celery 2-3 ribs
- 1 tablespoon minced garlic
- 5 cups chicken stock good-quality (I like Swanson)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried crushed rosemary
- Salt and pepper to taste (I add 1/2 tsp each)
- 3/4 cup pastina acini di pepe, stelline, or other tiny pasta
- 2 cups shredded rotisserie chicken optional, for a heartier soup
- 2-4 tablespoons freshly squeezed lemon juice optional, but so good
- Parmesan cheese optional, for topping
- Crusty buttered bread optional, for serving
- Freeze-dried parsley or fresh, added to taste
- Freeze-dried dill or fresh, added to taste
Instructions
- Heat 1/4 cup olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Season with salt and pepper (I add 1/2 tsp each). Sauté for 8–10 minutes, stirring occasionally, until very golden and starting to brown at the edges. Lower the heat if anything begins to burn. Don't rush this step
- Pour in the chicken stock, Italian seasoning, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
- Add the pastina directly to the pot and simmer until tender, about 5–7 minutes (check your pasta package for exact timing). Stir occasionally so the pasta doesn’t stick to the bottom.
- Stir in the shredded rotisserie chicken and cook until warmed through. Add lemon juice (if using) and taste for seasoning. Drizzle in the remaining 2 tablespoons of olive oil.
- Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty buttered bread. Garnish each bowl with parsley and dill—I love adding plenty of both!
Recipe Notes
What To Serve With Pastina Soup:
- Crusty bread: Warm, buttered bread or garlic bread for dipping.
- Simple salad: A crisp salad with a lemon dressing balances the richness.
- Grilled cheese: Try my fave mini grilled cheese bites or a full sandwich.
- Roasted veggies: Roasted carrots, broccoli, or green beans pair perfectly.
Variations
Change Things Up!
- Pastina Soup with Turkey: Stir in leftover shredded turkey at the end for extra protein.
- Add Some Greens: Stir in some baby spinach or kale during the last minute to wilt.
- Creamy Version: Add a splash of cream right before serving.
- Vegetarian Pastina Soup: Use vegetable stock instead of chicken & skip the chicken.
