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Classic Italian Pastina Soup (Pastina in Brodo)

A comforting and quick Italian staple, perfect for a light meal or when you need a simple, warming dish. This delicate soup features tiny pastina pasta simmered in savory chicken or vegetable broth, often with a hint of Parmesan and egg ribbons.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp Olive oil
  • 1 clove Garlic minced (optional)
  • 6 cups Chicken or vegetable broth low sodium
  • 1 cup Pastina stelline, acini di pepe, or similar tiny pasta
  • 1 large Egg whisked (optional, for stracciatella style)
  • 1/4 cup Parmesan cheese freshly grated, plus more for serving
  • 2 tbsp Fresh parsley chopped (optional, for garnish)
  • to taste Salt
  • to taste Black pepper

Equipment

  • Large Pot
  • Whisk
  • Measuring cups and spoons

Method
 

Preparation
  1. If using garlic, mince it. If making stracciatella, whisk the egg in a small bowl. Grate the Parmesan cheese.
Cooking the Soup
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. If using, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
  2. Pour in the chicken or vegetable broth and bring it to a rolling boil.
  3. Once boiling, add the pastina. Stir well to prevent sticking. Reduce heat to medium-low and simmer according to package directions, typically 8-10 minutes, or until the pastina is al dente. Stir occasionally.
  4. If making stracciatella: While the pastina simmers, slowly drizzle the whisked egg into the simmering broth in a thin stream, stirring constantly with a whisk to create delicate ribbons of egg. Cook for another minute.
  5. Remove the pot from the heat. Stir in the 1/4 cup of freshly grated Parmesan cheese.
  6. Season with salt and black pepper to taste.
Serving
  1. Ladle the hot soup into bowls. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately.

Notes

For a richer flavor, you can use homemade broth. If you don't have pastina, tiny orzo or acini di pepe can be substituted. This soup is best enjoyed fresh, as the pastina can absorb a lot of liquid and become mushy if stored for too long. If making ahead, cook the pastina separately and add just before serving, or add extra broth when reheating.