Warm your heart and soul with Italian Pastina Soup, a cozy, flavorful dish that’s a staple in Italian homes. This comforting soup combines tiny pastina, tender vegetables, and aromatic herbs in a rich broth, perfect for chilly days or when you need a nourishing meal. Ready in under 40 minutes, this Italian pastina soup recipe is simple, family-friendly, and brings the essence of home-cooked comfort to your table.
Why You’ll Love Italian Pastina Soup
- Soul-Warming Comfort: Perfect for cold evenings or when feeling under the weather.
- Kid-Friendly: Tiny pasta shapes make it a hit with children.
- Quick and Easy: Ready in under 40 minutes with minimal prep.
- Customizable: Adapt with your favorite veggies or herbs.
- Flavorful: Aromatic herbs and broth create a rich, inviting taste.
Ingredients for Italian Pastina Soup
Here’s what you need for this Italian pastina soup recipe (serves 4):
Main Ingredients:
- 4 cups (960ml) chicken broth
- 1 cup (240ml) water
- 1 cup (180g) pastina (tiny pasta, like stelline or acini di pepe)
- 1 medium onion (about 100g), finely chopped
- 2–3 cloves garlic, minced
- 2 medium carrots (about 150g), diced
- 1 medium celery stalk (about 50g), diced
- 1 cup (30g) chopped spinach or kale
- 1 tsp (2g) dried oregano
- 1 tsp (2g) dried basil
- 2 tbsp (30ml) olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped (optional, for garnish)
Equipment
- Large stockpot
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Ingredient Tips
- Use low-sodium chicken broth to control salt levels.
- Fresh spinach or kale adds vibrancy; frozen works but thaw and drain first.
- Substitute pastina with small pasta like orzo or ditalini if needed.
- Fresh herbs can replace dried; use 1 tbsp each of fresh oregano and basil.
- Opt for high-quality olive oil for sautéing and drizzling.
Directions for Italian Pastina Soup
Let’s make this Italian pastina soup recipe—simple, comforting, and delicious!
Heat the Oil
In a large stockpot, I heat 2 tbsp olive oil over medium heat.
Sauté the Vegetables
I add 1 chopped onion, 2 diced carrots, and 1 diced celery stalk to the pot. I sauté for 5–6 minutes until softened and fragrant.
Add Garlic
I stir in 2–3 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn the garlic.
Add Broth and Water
I pour in 4 cups chicken broth and 1 cup water, then increase the heat to bring the mixture to a gentle boil.
Incorporate Herbs and Pastina
I stir in 1 tsp dried oregano, 1 tsp dried basil, and 1 cup pastina. I cook according to the pastina package instructions, usually 6–8 minutes, stirring occasionally.
Add Greens and Season
In the last 2 minutes of cooking, I add 1 cup chopped spinach or kale. I season with salt and pepper to taste, then remove from heat.
Serve
I ladle the soup into warm bowls, topping each with grated Parmesan and a sprinkle of fresh parsley (if using). I serve immediately for the best flavor.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 4
- Calories: ~250 kcal per serving
- Macros per Serving: 30g carbs, 8g protein, 10g fat, 3g fiber
Variations
Try these twists on this recipe:
- Vegetarian: Swap chicken broth for vegetable broth, inspired by LaylaCooks’ Creamy Miso Butter Beans with Spinach.
- Protein Boost: Add 1 cup shredded cooked chicken or white beans.
- Spicy Kick: Stir in ¼ tsp red pepper flakes with the garlic.
- Veggie Mix: Include diced zucchini or peas for extra color and nutrition.
- Different Pasta: Use orzo or ditalini instead of pastina for variety.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently on the stovetop over low heat, adding a splash of broth if needed. For freezing, I cool the soup completely, store in freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge before reheating.
Serving Tips
- Presentation: Serve in warm bowls to keep the soup hot.
- Garnish: Top with Parmesan and a drizzle of olive oil for richness.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or crusty Italian bread.
- Portion Size: About 1½ cups per serving for a main dish.
- Occasions: Perfect for cozy dinners, sick days, or family gatherings.
FAQs
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works great for a vegetarian version; ensure it’s gluten-free if needed.
How do I make this gluten-free?
Use gluten-free pastina or small pasta and confirm the broth is gluten-free.
Can I add protein to the soup?
Yes, shredded chicken or canned beans like cannellini add heartiness.
Can I make this soup ahead?
Yes, prepare up to 3 days ahead, store in the fridge, and reheat gently.
Can I skip the greens?
Yes, omit spinach or kale for a simpler soup without affecting flavor.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Italian Pastina Soup is a warm, comforting dish that’s perfect for cozy nights or family meals. This Italian pastina soup recipe delivers rich flavors and nostalgic charm with minimal effort. Try this recipe and bring a taste of Italian tradition to your kitchen!

Italian Pastina Soup
Ingredients
Main Ingredients:
- 4 cups 960ml chicken broth
- 1 cup 240ml water
- 1 cup 180g pastina (tiny pasta, like stelline or acini di pepe)
- 1 medium onion about 100g, finely chopped
- 2 –3 cloves garlic minced
- 2 medium carrots about 150g, diced
- 1 medium celery stalk about 50g, diced
- 1 cup 30g chopped spinach or kale
- 1 tsp 2g dried oregano
- 1 tsp 2g dried basil
- 2 tbsp 30ml olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley chopped (optional, for garnish)
Instructions
Heat the Oil
- In a large stockpot, I heat 2 tbsp olive oil over medium heat.
Sauté the Vegetables
- I add 1 chopped onion, 2 diced carrots, and 1 diced celery stalk to the pot. I sauté for 5–6 minutes until softened and fragrant.
Add Garlic
- I stir in 2–3 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn the garlic.
Add Broth and Water
- I pour in 4 cups chicken broth and 1 cup water, then increase the heat to bring the mixture to a gentle boil.
Incorporate Herbs and Pastina
- I stir in 1 tsp dried oregano, 1 tsp dried basil, and 1 cup pastina. I cook according to the pastina package instructions, usually 6–8 minutes, stirring occasionally.
Add Greens and Season
- In the last 2 minutes of cooking, I add 1 cup chopped spinach or kale. I season with salt and pepper to taste, then remove from heat.
Serve
- I ladle the soup into warm bowls, topping each with grated Parmesan and a sprinkle of fresh parsley (if using). I serve immediately for the best flavor.
Notes
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