Cozy, comforting Italian pastina soup made with homemade chicken broth and tiny pasta stars. This simple soup soothes the soul on cold days and is made from wholesome ingredients, often served with a cheesy Parmesan crouton.
When a winter cold hits, a warm bowl of chicken noodle-style soup is one of the best remedies. Pastina soup is mild, nourishing and easy to digest, packed with flavor when built on a rich chicken broth.
It’s comforting, quick to prepare when you have stock on hand, and delicious with crisp bread or a Parmesan-topped crouton.
Many of my favorite winter soups take a similar approach: build depth with homemade stock, keep the ingredient list simple, and finish with a bright garnish or crisp bread. Pastina works especially well when you want something light but satisfying.
So what is pastina soup?
Pastina soup is the Italian take on chicken noodle soup. It uses a nourishing chicken broth and very small pasta shapes—often tiny stars—called pastina. Because the pasta is so small, it cooks quickly and is perfect for soothing meals and for feeding children.
This soup is extremely flexible. If you have a pot of chicken broth ready in the fridge or freezer and a box of pastina in the pantry, you can have comforting soup on the table in under 15 minutes. If you make chicken broth from scratch, it takes longer but rewards you with deeper flavor and extra nutrition. Leftover chicken works perfectly for the broth, and homemade stock freezes well for months.
How to make chicken broth for a nourishing soup
Start by removing as much cooked meat and skin from a leftover chicken carcass as possible. Place the carcass and any additional bones into a large, deep pot. Add roughly chopped vegetables and a few herbs—there’s no need to peel the vegetables.
Cover the bones and vegetables with cold water, put a lid on the pot, and bring it to a boil. Once boiling, uncover and reduce the heat to a gentle simmer. Skim away any foam or scum that rises to the surface to keep the broth clear.
Allow the stock to simmer (uncovered) for at least 2–3 hours; the longer it cooks, the more concentrated the flavor, though the volume will reduce as it simmers. When the stock tastes rich and fragrant, strain it through a sieve or colander and discard the solids. Chill and refrigerate for up to 3–4 days, or freeze for several months.
How to make pastina soup – step by step
Bring 6 cups of chicken broth to a boil in a medium pot. Stir in about 1.5 cups (210 g) pastina pasta and boil for 3–4 minutes, or until the tiny pasta is al dente. Pastina cooks much faster than regular pasta, so watch it closely to avoid overcooking.
Once the pasta is cooked, taste the broth for seasoning and adjust with a pinch of salt or a grinding of black pepper if needed. Ladle the soup into bowls and serve immediately with crusty bread or Parmesan croutons.
How to make a cheesy Parmesan crouton
A cheesy Parmesan crouton is a lovely accompaniment to pastina soup, though a chunk of crusty bread is equally satisfying. To make croutons, slice crusty bread, drizzle lightly with olive oil, and toast each side on a hot griddle pan until slightly charred. Top each toast with about 1 tablespoon grated Parmesan and finish under a broiler until the cheese melts and bubbles. Serve warm atop or alongside the soup.
Making pastina soup in advance
Pasta soups do not store well because pasta absorbs liquid and becomes mushy with time. For best results, prepare the chicken broth in advance and freeze or refrigerate it, but cook the pastina only when you are ready to eat. If you must save leftovers, store the broth separately from the pasta and reheat them together briefly just before serving.
Top tips for making pastina soup
- Homemade chicken broth will always be the most wholesome and flavorful option. If using store-bought, choose a high-quality prepared stock rather than powdered cubes.
- Use a cooked leftover chicken carcass for homemade broth to extract the best flavor without extra work.
- Any small pasta shape labeled for soups works well; it does not have to be star-shaped pastina specifically.
- Only cook enough pastina for the meal you plan to eat right away to avoid a soggy texture later.
- Store homemade broth in the refrigerator for 3–4 days or freeze in portions for months for fast, comforting meals any time.
Recipe: Pastina Soup
Serves: 4 (up to 6 small portions)
Prep: 5 mins | Cook: 10 mins | If making homemade broth: about 3 hrs
Ingredients
- 1.5 cups (210 g) pastina pasta
- 6 cups (1.5 liters) chicken broth or stock
For homemade chicken broth
- 1 cooked leftover chicken carcass (skin and meat removed)
- 1 carrot, whole or halved
- 1 celery stalk, cut into pieces
- 1 onion, halved
- 2 garlic cloves
- 1 bay leaf
- 1–2 sprigs rosemary or other herbs of choice
Instructions
To make homemade chicken broth
- Remove any excess meat from the chicken carcass and place the carcass and any extra bones into a large pot. Add the vegetables and herbs—no need to peel the vegetables.
- Fill the pot with cold water until the bones are covered, bring to a boil, then reduce to a simmer.
- Skim any scum that rises to the surface and simmer gently, uncovered, for 2–3 hours or longer for more concentrated flavor.
- Strain the broth through a sieve or colander, discard the solids, and cool before storing or using.
To make the soup
- Bring 6 cups of chicken broth to a boil in a medium pot.
- Add the pastina and cook for 3–4 minutes, until al dente. Taste and season if necessary. Serve immediately with bread or Parmesan croutons.
Notes
- High-quality prepared stock is preferable to stock cubes when time is short.
- Use any small soup pasta; the shape does not affect the outcome much—just the cook time.
- Store broth separately from cooked pasta to preserve texture if saving leftovers.
- Keep homemade broth refrigerated for 3–4 days or frozen for longer storage.
Nutrition (approx.)
Calories: 286 kcal | Carbohydrates: 51 g | Protein: 15 g | Fat: 3 g | Fiber: 3 g
Nutrition information is approximate and provided for guidance only.
Did you try this recipe? Leave a comment below and share how it turned out.