Pastina literally means “little pasta” in Italian, and it refers to the smallest pasta shapes available. In Italy, pastina holds a special place in culinary tradition as the ultimate comfort food for all ages. It’s what nonnas serve to children learning to eat solid food, what parents make for sick kids home from school, and what adults crave when they need something simple, warming, and nostalgic.
The beauty of pastina lies in its simplicity and versatility. These tiny pasta shapes cook in just a few minutes and create a naturally thick, almost creamy texture when combined with broth. The result is a dish that’s incredibly easy to digest, making it perfect for anyone feeling under the weather—hence the nickname “Italian penicillin.”
The Best Pastina Shapes to Use
While any tiny pasta will work beautifully in these recipes, each shape offers a slightly different texture and experience. Here are the most popular options:
- Stelline: These adorable tiny stars are a childhood favorite and the shape many people associate most strongly with pastina. They’re perfect for creating that nostalgic, comforting experience.
- Acini di Pepe: These small, round “peppercorns” are slightly larger than stelline and hold up exceptionally well in soup without becoming mushy. This is my personal favorite for a heartier texture.
- Orzo: Rice-shaped and a bit more substantial, orzo creates a heartier pastina soup that can easily serve as a complete meal.
- Farfalline: These tiny bow ties add a whimsical touch and are especially popular with children.
Don’t stress too much about finding the “perfect” shape—any pastina you can find at your local grocery store (usually in the pasta aisle) will work wonderfully. The magic is in the preparation, not the shape.
Classic Pastina Recipe (Two Ways)
I’m sharing two versions of this classic recipe to give you options depending on your time, mood, and needs. The first is a simple, streamlined version perfect for busy weeknights or when you’re not feeling well. The second is a more robust, veggie-packed version that brings together the best elements of traditional Italian pastina soup.
Recipe 1: Simple Broth-Based Pastina (The 15-Minute Version)
This is your blank canvas—a quick, fuss-free version that’s perfect for picky eaters, late-night cravings, or when you simply want something comforting without any effort. It takes just 15 minutes from start to finish.
Ingredients
- 1 cup pastina (stelline or acini di pepe recommended)
- 4 cups high-quality chicken or vegetable broth
- 2 tablespoons butter or extra virgin olive oil
- ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Optional: A tiny pinch of freshly grated nutmeg
Instructions
- Bring the broth to a rolling boil in a medium pot over high heat.
- Stir in the pastina and reduce heat to medium. Cook according to package directions (usually 5-7 minutes), stirring occasionally, until the pasta is al dente. Remember, it will continue to soften in the hot broth even after you remove it from heat.
- Remove from heat and immediately stir in the butter or olive oil and a generous handful of Parmesan cheese. Stir vigorously until the butter melts and the cheese is fully incorporated, creating a slightly creamy texture.
- Season with salt, freshly ground black pepper, and a tiny grating of nutmeg if using. The nutmeg is optional but adds a subtle warmth that complements the Parmesan beautifully.
- Ladle into bowls and serve immediately with extra Parmesan on top. The pastina will thicken as it sits, so add a splash of hot broth if needed when reheating.
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 2-3
Recipe 2: Hearty Veggie & Chicken Pastina Soup (Nonna’s “Penicillin”)
This is the “ultimate” version—a complete meal in a bowl that’s loaded with vegetables, tender chicken, and all the comforting warmth you could want. This recipe synthesizes the best techniques from traditional Italian cooking to create a soup that’s truly soul-warming.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 8 cups low-sodium chicken broth
- 1 Parmesan rind (optional but highly recommended for depth)
- 1 cup pastina (stelline or acini di pepe)
- 1½ cups cooked, shredded chicken (rotisserie chicken works perfectly!)
- ½ cup frozen peas
- Salt, freshly ground black pepper, and a pinch of nutmeg to taste
- For serving: Grated Parmesan cheese, fresh parsley or thyme, extra virgin olive oil
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (this trio is called a soffritto in Italian cooking—it’s the flavor foundation of countless dishes). Add a pinch of salt to help the vegetables release their moisture. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes. Add the minced garlic and cook for another minute until it’s aromatic but not browned.
- Toast the Tomato Paste: This is a crucial step that many recipes skip! Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. You’ll see the paste darken slightly and smell it become more fragrant. This process removes the raw, acidic taste and deepens the flavor, adding a beautiful richness to your soup.
- Build the Broth: Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom of the pot—that’s flavor! Add the Parmesan rind (if using) and a small pinch of nutmeg. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20 minutes. This allows all the flavors to meld together beautifully.
- Cook the Pastina: Remove and discard the Parmesan rind (it’s done its job!). Increase the heat to bring the soup back to a boil, then stir in the pastina. Cook according to the package directions until al dente, usually 5-7 minutes. Stir occasionally to prevent sticking.
- Add Final Ingredients: In the last 2-3 minutes of cooking the pastina, stir in the shredded chicken and frozen peas. You just want to warm them through—overcooking will make the chicken dry and the peas mushy.
- Rest and Serve: Remove the pot from heat. Cover it with a lid and let it rest for 5-10 minutes. During this time, the pastina will absorb more broth and the flavors will continue to develop. Ladle into bowls and garnish generously with freshly grated Parmesan, a sprinkle of fresh parsley or thyme, a drizzle of good extra virgin olive oil, and a crack of black pepper.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6-8
Tips for the Perfect Bowl of Pastina
Don’t Overcook the Pasta
Pastina is incredibly tiny and cooks very quickly—usually in just 5-7 minutes. Always cook it al dente (with a slight bite) because it will continue to soften in the hot broth even after you remove the pot from heat. If you’re making this ahead, consider undercooking the pasta slightly, as it will continue to absorb liquid during storage.
The Magic of the Parmesan Rind
Save those Parmesan rinds! Simmering a rind in your broth adds an incredible umami-rich depth and savory complexity that you simply can’t get from grated cheese alone. The rind infuses the soup with concentrated Parmesan flavor without making it thick or heavy. If you don’t have a rind saved, ask at your local cheese counter—many shops sell them separately or will give them to you for free.
Toast Your Tomato Paste
Don’t skip the step of cooking the tomato paste before adding the broth! This technique, called “toasting” or “blooming,” removes the raw, tinny taste of tomato paste and transforms it into something deeply sweet, savory, and complex. You’ll know it’s ready when the paste darkens slightly and starts to stick to the bottom of the pot.
Use High-Quality Ingredients
Because pastina soup has such a simple ingredient list, the quality of each component really shines through. Use the best chicken or vegetable broth you can find (or make your own!), invest in real Parmigiano-Reggiano cheese rather than pre-grated substitutes, and choose a good extra virgin olive oil for finishing. These small upgrades make a tremendous difference in the final flavor.
Variations & Substitutions
The Classic “Pastina with Egg” (Stracciatella Style)
This is arguably the most iconic version of pastina—the one many Italian families swear by when someone is feeling under the weather. It’s sometimes called “stracciatella” or “straceiatella,” which means “little rags” in Italian, referring to the delicate ribbons of egg that form in the soup.
How to make it: Just before serving, beat 1-2 eggs in a small bowl with a fork. While the soup is still simmering gently (not at a rolling boil), slowly drizzle the beaten egg into the pot in a thin stream while stirring gently with a fork or whisk. The egg will cook immediately upon contact with the hot broth, creating delicate, comforting egg “rags” throughout the soup. Stir in some grated Parmesan for extra richness.
Vegetarian/Vegan Version
Making pastina vegetarian is as simple as using vegetable broth instead of chicken broth and omitting the chicken. For a fully vegan version, skip the Parmesan cheese and butter. To replace that savory, “cheesy” flavor, stir in 2-3 tablespoons of nutritional yeast at the end of cooking. You can also add a splash of good quality extra virgin olive oil for richness.
Gluten-Free Pastina
Several brands now make gluten-free tiny pasta shapes that work beautifully in these recipes. Look for gluten-free stelline, acini di pepe, or orzo at specialty stores or online. Just be aware that gluten-free pasta can cook more quickly and become mushy faster, so watch it carefully and adjust the cooking time as needed based on the package directions.
Storage and Reheating Tips
Pastina soup stores well in the refrigerator for 3-4 days, but there’s one important caveat: the tiny pasta will continue to absorb liquid as it sits, which can leave you with a thick, porridge-like consistency.
For best results: Store the soup base (broth and vegetables) separately from the cooked pastina. When you’re ready to eat, reheat the broth, add fresh pastina, and cook it fresh. This gives you the best texture every time.
If already combined: If you’ve already mixed the pastina into the soup, don’t worry! When reheating, add a generous splash of broth or water to loosen it up. Stir well and heat gently on the stovetop until warmed through.
Can you freeze it? You can freeze the broth and vegetable base for up to 3 months, but I don’t recommend freezing the cooked pastina. The pasta becomes very soft and mushy when thawed. Instead, freeze the broth in portions and add fresh pastina when you reheat it.
What to Serve with Pastina (Serving Suggestions)
While pastina is wonderfully comforting on its own, here are some simple sides that pair beautifully with either version:
- Crusty Bread or Garlic Bread: Perfect for dipping into the brothy soup and soaking up every last drop of flavor.
- Simple Green Salad: A fresh salad with a bright lemon vinaigrette provides a nice contrast to the rich, warm soup.
- Roasted Vegetables: If you want to add more veggies to the meal, simple roasted vegetables like broccoli, Brussels sprouts, or zucchini work wonderfully alongside pastina.
Frequently Asked Questions (FAQ)
What is pastina?
Pastina means “little pasta” in Italian and refers to the smallest pasta shapes available, such as stelline (stars), acini di pepe (peppercorns), orzo, and farfalline (tiny bow ties). It’s a staple comfort food in Italian households.
Where can I buy pastina?
You can find pastina in the pasta aisle of most grocery stores, typically near the other specialty pasta shapes. If your local store doesn’t carry it, it’s widely available online from retailers like Amazon, or directly from pasta brands like Barilla and De Cecco.
What is a good substitute for pastina?
If you can’t find traditional pastina shapes, orzo works beautifully as it’s similar in size. Ditalini (small tube pasta) is another good option. In a pinch, you can even break spaghetti or angel hair pasta into very small pieces for a similar effect, though the texture won’t be quite the same.
Can I make pastina with egg?
Yes! The classic “pastina with egg” is a beloved Italian variation. Simply beat 1-2 eggs and slowly drizzle them into the simmering soup while stirring gently. The eggs will cook into delicate ribbons, creating a dish similar to Italian stracciatella soup. See the Variations section above for detailed instructions.
How do you keep pastina from getting mushy?
The key is to cook pastina al dente (with a slight bite) since it continues to soften in the hot broth. For meal prep, store the cooked pastina separately from the broth to prevent it from absorbing all the liquid and becoming porridge-like. If it does get thick, simply add more broth or water when reheating.
Is pastina healthy?
Pastina itself is a simple carbohydrate, but when prepared with nutritious broth, vegetables, and lean protein like chicken, it becomes a well-balanced, nourishing meal. It’s also very easy to digest, which is why it’s traditionally served to children and people who are feeling under the weather.
Can I freeze pastina soup?
You can freeze the broth and vegetable base for up to 3 months, but the cooked pasta will become very soft and mushy upon thawing. For best results, freeze just the broth and add fresh pastina when you’re ready to eat.
What is the difference between pastina and orzo?
Pastina is a general category referring to very small pasta shapes (including stars, peppercorns, and tiny bow ties). Orzo is one specific shape within this category that looks like rice grains. So orzo is a type of pastina, but not all pastina is orzo.
Do you eat pastina with a spoon or fork?
Traditionally, pastina is eaten with a spoon, especially when it’s in a brothy soup. The tiny pasta shapes are too small to effectively eat with a fork, and the spoon allows you to enjoy both the pasta and the flavorful broth together.
Final Thoughts
Pastina is more than just a recipe—it’s a warm hug, a connection to tradition, and a reminder that sometimes the simplest foods bring the most comfort. Whether you’re making the quick 15-minute version on a busy weeknight or the hearty veggie and chicken soup when you need something more substantial, you’re creating something truly special.
Save this recipe, make it your own, and pass it down. And the next time you’re feeling under the weather or just need a bowl of Italian penicillin, you’ll know exactly what to make.
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John Authers is a seasoned and respected writer whose work reflects the tone, clarity, and emotional intelligence that readers value in 2025. His writing blends deep insight with a natural, human voice—making complex ideas feel relatable and engaging. Every piece he crafts feels thoughtful, original, and genuinely worth reading.