Pastina has been a staple in Italian kitchens for generations. It’s often one of the first solid foods served to children and a go-to for anyone feeling under the weather. Some people call it “Italian Penicillin” because of this!
I first made pastina on a cold day when I needed something quick, warm, and satisfying. The smell of broth simmering with tiny pasta instantly felt cozy. Now it’s my go-to for busy days or when someone in the house needs a little comfort food, or we just need a quick dinner that doesn’t take an hour!
Try my chicken noodle soup, or my Italian Meatball Soup too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
Why you’ll love this recipe
This pastina is quick, cozy, and endlessly adaptable. You can enjoy it plain or dress it up with vegetables, herbs, or even an egg for extra protein.
- Ready in 15 minutes.
- Comfort food in a bowl.
- Simple everyday ingredients, big flavor.
What is pastina?
Pastina is a very small Italian pasta, often star-shaped, perfect for soups or creamy dishes. Also known as “little stars” or stelline. Orzo or acini di pepe are good substitutes if you can’t find pastina.
Can I add vegetables?
Absolutely. Sauté some carrots, onion and celery before adding broth and cooking the pasta.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken stock. Forms the flavorful base. For the best flavor, use homemade chicken stock. Otherwise grab a good quality brand from the store.
- Pastina pasta. Tiny star-shaped pasta that cooks quickly and absorbs the broth for a creamy texture. Also called “stelline“. You can get it at many grocery stores or on Amazon (I use the Barilla brand), but if you can’t find it, use Orzo or acini di pepe as a substitute.
- Butter. Adds richness and a silky finish.
- Parmesan cheese. Melts into the pasta for salty, nutty flavor. Freshly grated is best.
- Salt and pepper. Adjust to taste at the end so you don’t oversalt if your broth is already seasoned.
How to make Pastina
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cook the pasta: In a large saucepan, bring chicken broth to a boil. Add pastina and cook according to package directions, stirring frequently so it doesn’t stick.
Add the butter and cheese: Once pasta is tender, reduce heat to a low simmer. Stir in butter and parmesan until melted and creamy.
Season: Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle into bowls and enjoy immediately while warm.
Troubleshooting Guide – Common Problems and Solutions
- Too thick. Add a splash of broth to loosen it before serving.
- Too salty. Use low-sodium broth and taste before adding additional salt.
- Pasta stuck to the pot. Stir often while cooking to prevent sticking.
- Cheese clumped. Stir cheese in gradually off the heat for even melting.
- Lacks flavor. Add extra parmesan, a pinch of garlic powder, or fresh herbs.
Kylee’s Notes
- Stir frequently to prevent the pastina from sticking to the bottom of the pot.
- Taste the broth before adding salt; some store-bought broths are already salty.
- Use freshly grated parmesan for the best flavor and melting quality.
- If you like a looser texture, add more broth just before serving.
- For extra protein, whisk a beaten egg into the hot pasta at the end.
How to store leftovers
Refrigerator
Store in an airtight container in the fridge for up to 3 days. Add more broth or water when reheating as the pasta will absorb liquid.
Reheating tips
Reheat gently on the stovetop over low heat, adding broth as needed to loosen the pasta.
More recipes to love:
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Chickarina Soup. This homemade Chickarina soup is so much better than the canned version! Loads of fresh veggies, cute little mini meatballs, and a flavorful broth come together in a bowl full of deliciousness!
- Lemon Chicken Orzo Soup. Light but hearty, with juicy chicken, tender orzo, and a lemony kick that makes it taste fresh and cozy at the same time.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Easy Pastina Recipe (Italian Comfort in a Bowl)
Ingredients
- 4 cups chicken stock (or broth)
- 1 cup pastina pasta (tiny star shaped pasta)
- 2 tablespoons butter
- 1/2 cup parmesan cheese (grated)
- salt and pepper (to taste)
Directions
- Cook the pasta: In a large saucepan, bring 4 cups chicken stock to a boil. Add 1 cup pastina pastaand cook according to package directions, stirring frequently so it doesn’t stick.4 cups chicken stock, 1 cup pastina pasta
- Add the butter and cheese: Once pasta is tender, reduce heat to low. Stir in 2 tablespoons butter and 1/2 cup parmesan cheese until melted and creamy.2 tablespoons butter, 1/2 cup parmesan cheese
- Season: Taste and adjust seasoning with salt and pepper as needed.salt and pepper
- Serve: Ladle into bowls and enjoy immediately while warm.
Would you like to save this recipe?
Notes
- Add a little extra parmesan to the top as a garnish.
- Stir frequently to prevent the pastina from sticking to the bottom of the pot.
- Taste the broth before adding salt; some store-bought broths are already salty.
- Use freshly grated parmesan for the best flavor and melting quality.
- If you like a looser texture, add more broth just before serving
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply