Pastina Soup (a Simple Italian Soup When the Pantry is Bare: Pastina in Brodo)

Pastina soup is a traditional Italian peasant dish (cucina povera) which truly almost makes something out of nothing. The most minimal ingredients come together in this pastina recipe to make a delicious soup both children and adults will love.

Do you ever have “nothing” to eat in your kitchen? Pastina soup is the answer!

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You know, when you have a few ingredients, but it seems as if there’s not enough of anything to make an actual meal? This authentic Italian pastina recipe will be something you’ll use over and over again.

More of us are probably struggling for recipes to make something from “nothing” nowadays, so try this pastina soup recipe that my mother has dubbed, “quick soup”, for lack of another name. In Italian it is called “pastina in brodo”, in English “little pasta in broth”.

The funny part is that it should probably be called “easy soup” as it’s super easy to make, but isn’t the quickest soup we make. It will be ready to eat in 20 to 30 minutes, depending on how you make it, but you honestly won’t need many ingredients.

UPDATED Jan. 8, 2023: regarding the discontinued Ronzoni pastina upheaval all across the internet,
PLEASE DON’T BE UPSET!
I never, ever purchased Ronzoni pasta of any sort because it is an
ENRICHED MACARONI PRODUCT. Whenever you see that, leave it on the shelf.

You see, these pastas are so processed, stripped of their nutrients, and then have vitamins and minerals added back in. This is one of the reasons we have such a problem with gluten in the US: our pasta and bread isn’t made the way it is in Europe! Case in point, this is the organic alphabet pastina I bought in Italy (99 cents), but De Cecco only sells enriched pasta here in the USA (apparently the US gov’t is requiring all pasta to be enriched!)

My goddaughter, Delaney, who some of you will know if you follow me on Instagram or Facebook, absolutely adores this soup (as do most children!) Want to entice them even more? Use alphabet pastina, if you can find it.

What is Pastina?

Pastina, in Italian, simply means “little pasta.” However, most times, it’s given that pastina is referring to the soup with little pasta in it, as well as the little pasta itself. There are lots of pastine (plural of pastina) you can choose from in the US/Canada/UK, such as acini di pepe (peppercorns), orzo, stelline (little star pasta), etc.* (Read more on Pastina-Gate below.) The dish itself is truly Italian comfort food and when made with chicken soup, is consided “Italian penicillin”.

Recipe for Authentic Italian style chicken soup with stracciatella

Is There Another Name for Pastina?

Contrary to misinformation you’ll find online, as noted above, “pastina” simply means “little pasta”. Pastina is NOT the name of one specific pasta. Acini di pepe is considered pastina, but it is not the only pastina there is. It’s like someone telling you an apple is called fruit, a pear is not fruit, only an apple is fruit. You’d be outraged if you understood the category of fruit and all the different fruits there are, right? 

If you crush up angel hair pasta, that could be called pastina, if it’s tiny pieces of pasta. Orzo is definitely pastina, stelline is pastina–essentially, ANY TINY PASTA IS PASTINA.

What is the Difference Between Orzo and Pastina?

As I just explained, ORZO IS A VARIETY OF PASTINA. Please don’t be misinformed by sites telling you otherwise. This is very frustrating to see this blatant sharing of information which is incorrect. :(

Do You Drain Pastina?

There are two ways to cook pastina and so you can drain it, or not drain it. There is no correct or incorrect way to choose to drain pastina (or not). You can cook the pastina directly in the soup or whatever you’re making, in which case you clearly would not drain it. You can also choose to cook the pastina separately, drain it, then add the cooked pastina to your dish. Do the latter if you want a clear, un-cloudy broth. 

Don’t worry if you don’t have any pastina as you can make your own, too! I’ll link to a recipe at the bottom of this post, but here is one my cousin, Ada, taught me how to make: grattini all uovo.

If you have chicken stock on hand, either homemade or in a box, feel free to use this in place of the water, but this is more like a regular Italian chicken soup instead of a pastina soup recipe.

Try this meatball and greens soup often known as “Italian wedding soup” in North America

How to Make Pastina Soup
(Pastina in Brodo)

a family recipe by Christina Conte      serves 4

FULL PRINTABLE RECIPE BELOW

Ingredients

• water
• extra virgin olive oil
• (optional: vegetable or chicken bouillon)
• celery
• carrot
• medium onion
• salt
• pastina of choice 
• egg

Step by Step Directions

Make the broth.

Put the water, oil, bouillon (if using), carrots and celery, shallots or onion, and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too. Lower the heat so that the soup simmers for about 15 to 20 minutes.

Add the pastina.

Next, add the pastina  (the one I linked to is just an example as you can use any small pasta you like. Acini di pepe and stelline are favorites. Cook until the pastina is al dente then remove any of the ingredients you don’t want to serve, for example, stalks of celery and/or celery leaves.

Add the egg.

Break an egg into the pot and swirl with a fork until cooked.

Taste for salt and add if needed. Serve the pastina soup immediately. 

For children, you can always pop an ice cube in their bowl. Not only does it make it safer for them not to get burnt, but they love watching it melt and it teaches them about the reaction of hot with cold.

What to Serve with this Pastina Soup Recipe

Truly, this soup recipe is always served on its own in Italy, but eating something else afterwards is usually always the case. If you are eating this because you feel unwell, that’s also another reason to eat it without a side or something else. However, feel free to have a sandwich, or salad afterwards.

Pastina Soup (Simple Italian Chicken Soup)

Servings: 4 servings

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

A super simple Italian soup made with a minimal of ingredients.

4.8 from 149 votes

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Ingredients

• 32 oz of water
• 2 Tbsp extra virgin olive oil
• 2 stalks of celery see notes
• 1 large carrot cut into pieces as desired
• 2 shallots or 1 medium onion
• ¼ tsp salt to taste
• 2 Tbsp pastina of choice
• 1 egg optional
• 1 tsp vegetable or chicken bouillon optional

Instructions

• Make the broth.
• Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
• Add the pastina.
• Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
• Add the egg.
• Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately. 

Notes

• Leave celery stalks whole to remove later, or chopped into pieces if you want to leave it in the soup.
• Pastina choices: acini di pepe, orzo, alphabet, etc., or you can break spaghetti, linguine, or angel hair pasta into little pieces. If you have no pasta see the recipes below.
• For children, you can always pop an ice cube in their bowl. Not only does it make it safer for them not to get burnt, but they love watching it melt and it teaches them about the reaction of hot with cold.

Nutrition

Serving: 1 | Calories: 132kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 416mg | Fiber: 2g | Sugar: 4g

Did you Make this Recipe?

Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @christinascucina on Instagram! 😍

Author: Christina Conte

Course Soups

Cuisine Italian

Don’t have pastina? Make your own~

Quadrucci (Pasta Squares)

Grattini all Uovo

*There are heated arguments on Facebook and other social media platforms over what pastina actually is. I believe I understand why this is the case.

Barilla (US) and other pasta companies have been marketing stelline (little star) pasta under the name PASTINA in the USA. This is not the case in Italy, as pastina refers to many tiny shapes of pasta.
This is why the confusion has occurred in the USA. I can almost guarantee that now that this “pastina-gate” has made headlines, more pasta companies will be marketing pasta under the name, “pastina”.
Just know that there is NO shape that is called “pastina”. It’s like specifying you want FRUIT when you mean an APPLE. 

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