Pastina Soup is made with tiny, tender pasta in a rich, flavorful broth of blended veggies, good olive oil, and herbs, all finished with fresh lemon and Parmesan.
Author’s Notes
The Secrets To A Really Great Broth-Based Soup!
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 my 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 quite a few tries to get just right. It’s easy to rely on cheese or cream for richness, but with a veggie and broth-based soup like this, you have to build that flavor another way.
The secret? Really good extra virgin olive oil! I use a generous amount to sauté the veggies, then finish with another drizzle at the end. It adds so much flavor and gives the soup the best richness without any cream.
A few more things that make a big difference: use a good-quality chicken broth (I love Swanson!), take your time sautéing the veggies until they’re golden, and let them simmer until they’re super tender before blending. These little steps make the broth SO much more flavorful! I can’t wait for you to try this one!
Quick Tip
If you aren’t familiar with pastina soup, it’s a simple Italian soup made with tiny pasta in a flavorful broth. It’s often called “Italian penicillin” because it’s the kind of comforting soup Italian families have traditionally made when someone is feeling sick.
Pastina Soup Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| 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) | Take your time sautéing the veggies until golden for the best flavor. No need to stir constantly; a little color on the veggies is a good thing! |
| Chicken Broth | Use a good-quality chicken broth (I love Swanson!) for the best flavor. |
| Pastina (acini di pepe, stelline, or other tiny pasta) | Use whatever tiny pasta you can find! Just be sure to cook it in well-salted water so it’s nicely seasoned. |
| Really Delicious “Extras” (chicken, lemon juice, Parmesan, herbs) | Add chicken for protein, lemon for brightness, and Parmesan or herbs to finish for extra flavor. |
Featured Comment
“This is an excellent soup! Very easy to prepare, and delicious.”
– Bruce
How To Make The Perfect Pastina Soup
- Sauté: Cook veggies until golden, then add garlic & seasonings.
- Simmer: Add broth and cook until veggies are tender.
- Blend: Blend until smooth, then add olive oil & lemon.
- Cook pasta: Boil in salted water, then drain.
- Serve: Divide pasta into bowls, add broth & finish with toppings.
chelsea’s recipe tip
What To Serve With Pastina Soup:
- Roasted veggies: Roasted carrots, broccoli, or green beans pair perfectly.
- 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.
- Focaccia: Soft, fluffy focaccia is perfect for soaking up every last bit of broth!
Storage
Store the pasta & broth separately in airtight containers in the fridge for up to 4 days. This keeps the pasta from soaking up all the broth and getting mushy! Reheat separately, then combine just before serving.
More Amazing Broth-Based Soup Recipes:
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Vegetable Broth Soup
Soups And Stews
Chicken Noodle Soup Recipe
Soups And Stews
Olive Garden Minestrone Soup Recipe
Soups And Stews
Chicken and Rice Soup Recipe
Pastina Soup
Video
Equipment
- 2 Large pots
Ingredients
- 5 tablespoons olive oil divided (extra virgin; good quality)
- 1 packed cup coarsely chopped yellow onion 1 onion
- 1 packed cup coarsely chopped carrots 2 carrots
- 1 packed cup coarsely chopped celery 2-3 ribs
- 1 tablespoon minced garlic
- 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)
- 5 cups chicken broth or stock; good-quality (I like Swanson)
- 3/4 cup uncooked 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
- Sauté veggies: Heat 1/4 cup olive oil in a large pot over medium-high heat. Add onion, carrots, and celery. Season with salt & pepper (I add 1/2 tsp each). Sauté for 8–10 minutes, stirring occasionally, until deeply golden and beginning to brown around the edges. Lower the heat if anything starts to burn. Don't rush this step; it adds so much flavor!
- Add seasonings: Stir in garlic, Italian seasoning, thyme, and rosemary. Cook for 1 minute, stirring constantly, until fragrant.
- Simmer: Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 25–30 minutes, or until veggies are very soft and tender.
- Blend: Let soup cool slightly, then carefully transfer to a high-powered blender. Blend until completely smooth, about 2 minutes. (Work in batches if needed, never filling past the blender's maximum fill line. Hot liquids release steam and can build pressure, so follow your blender's instructions for blending hot soup to prevent splatters and burns!)
- Finish broth: Return blended broth to the pot. Stir in the remaining 1 tablespoon olive oil and add lemon zest and juice to taste (I start with 1/2 tsp zest and 2 tablespoons juice). Taste and adjust seasonings as needed. Keep warm over low heat.
- Cook pasta: Meanwhile, bring a separate pot of well-salted water to a boil (I use 12 cups water and 1 tablespoon salt). Add pastina and cook according to package directions, stirring occasionally to prevent sticking. Drain well. If the broth isn't ready yet, toss the pasta occasionally to keep it from clumping together.
- Serve: Divide pastina evenly among 4 bowls. Add shredded chicken, if using, then ladle hot broth over top. Finish with plenty of freshly grated Parmesan, parsley, and dill. I love being generous with both herbs! Serve immediately with warm, crusty buttered bread.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 broth instead of chicken & skip the chicken.
So good!! Was dying to try ever since I saw it posted! Will be making again!
I’m so thrilled to hear this! Thanks Araya!
Where do you find Pastina?
I get mine at Walmart but if you can’t find it you can use acini di pepe, stelline, or other tiny pasta!
Thank you for beautiful recipe.
You’re so welcome! Thanks Tina!
This soup was absolutely delicious. Nice to serve with fresh dinner rolls.
Yay! I’m so thrilled to hear this! Thanks Shirley!
This soup is so delicious. I just made it for the 5th time. After bragging to my siblings,
they all wanted the recipe and made it the next day!
Yay! I’m so thrilled to hear this! Thanks so much for sharing and for your comment!
It was so yummy! However, both sick people were feeling better within 24 hours of having this. I did not have any pasta so it was left out.. I added 1 cup of diced mushrooms the last two minutes of sauteing… so yummy!
Yay! I’m so happy to hear this! Thanks for sharing, Grace!
This was so delicious! We all went back for seconds!
Yay! Thank Coreen!
This is the first time I made this recipe and it was delicious! My family loved it I will definitely be saving this.
Yay! I’m so happy to hear this! Thanks Bonnie!
This is an excellent soup! Very easy to prepare, and delicious.
Yay! I’m so happy to hear this! Thanks Bruce!
I’m going to try thus recipie. I’m curious about a couple things, what do you consider to be a good quality olive oil? And, I like a lot of broth, I’m picturing most of the broth in this soup being soaked up by the pasta, do you think I’d need to add extra broth?
An extra virgin olive oil! The best are in smaller bottle. (I like California Olive Ranch or Filippo Berio or Bertolli EVOO). And yes, if you like a lot of broth, you’ll want to add more to this soup. Possibly increase seasonings as well. Hope you love it Paul!