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Close-up of pastina soup with carrots, parsley, and a generous topping of grated cheese.

5 Delicious Pastina Recipes to Warm Your Soul

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  • Author: Alice
  • Total Time: PT15M
  • Yield: 2 servings

Description

Discover the comforting magic of pastina! These five easy recipes bring together tiny pasta, wholesome ingredients, and cozy flavors—perfect for warming your soul on any day.

Ingredients

For the Base:

  • 1 cup pastina pasta (star-shaped or other tiny pasta variety)
  • 4 cups low-sodium chicken broth (homemade preferred, or vegetable broth for vegetarian option)
  • 1 tablespoon extra virgin olive oil (high-quality for best flavor)
  • 1 small onion, finely diced (about ½ cup)
  • 1 medium carrot, finely diced (about ⅓ cup)
  • 1 celery stalk, finely diced (about ¼ cup)
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ teaspoon sea salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper

For Finishing:

  • 2 tablespoons unsalted butter
  • ⅓ cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh lemon zest (optional)

Substitution Options:

  • Pastina Pasta: If you can’t find traditional star-shaped pastina, substitute with acini di pepe, orzo, or any tiny pasta shape. In a pinch, broken vermicelli or angel hair pasta works too.
  • Broth: Store-bought broth is convenient, but if using, choose low-sodium varieties. For extra richness, use bone broth.
  • Cheese: Pecorino Romano provides a sharper flavor if Parmigiano-Reggiano isn’t available.
  • Dairy-Free Option: Replace butter with additional olive oil and omit cheese or use nutritional yeast for a dairy-free version.
  • Protein Add-ins: Consider adding a beaten egg (for stracciatella style) or shredded rotisserie chicken for extra protein.

Instructions

  1. Bring the broth to a boil. In a medium saucepan, add 4 cups of chicken or vegetable broth and a pinch of salt. Place over medium-high heat and bring to a rolling boil. You’ll know it’s ready when you see consistent bubbles breaking the surface.
  2. Add the pastina to the boiling broth. Once your broth is boiling vigorously, pour in 1 cup of pastina (star-shaped or other tiny pasta variety). Stir immediately to prevent clumping and ensure even cooking.
  3. Reduce heat and simmer. Lower the heat to medium-low and allow the pastina to cook for approximately 5-6 minutes, or according to package directions. Stir occasionally to prevent the tiny pasta from sticking to the bottom of the pot. The pastina will gradually absorb the broth and become plump.
  4. Check for doneness. The pastina is ready when it’s tender but still has a slight firmness (al dente). Most of the liquid should be absorbed, though some should remain to create the signature creamy consistency. You can test a piece between your fingers – it should be soft with no hard center.
  5. Remove from heat. Once the pastina reaches the desired tenderness, immediately remove the pot from the heat source. Timing is crucial here as the tiny pasta can quickly become overcooked and mushy.
  6. Add butter and stir thoroughly. Add 2 tablespoons of unsalted butter to the hot pastina and stir until completely melted and incorporated. The mixture will begin to take on a silky, glossy appearance as the butter melts.
  7. Incorporate the cheese. Add 1/3 cup of freshly grated Parmigiano-Reggiano or Pecorino Romano cheese to the pastina. Stir vigorously until the cheese melts completely and creates a creamy, velvety texture. The pastina should now have a rich, cohesive consistency.
  8. Optional: Add the egg for extra richness. If using, let the pastina cool slightly for 1-2 minutes (to prevent scrambling), then slowly pour in one whisked egg while continuously stirring. The residual heat will cook the egg, creating an even creamier texture. You’ll know it’s properly incorporated when the pastina becomes silky and slightly thicker.
  9. Season to taste. Add freshly ground black pepper and adjust salt if needed. The pastina should have a well-balanced flavor with the savory notes of the broth complemented by the richness of butter and cheese.
  10. Finish with fresh herbs. Sprinkle with 1 tablespoon of freshly chopped parsley and a light drizzle of extra virgin olive oil just before serving. The herbs should remain vibrant green, adding a pop of color and freshness to the dish.

Notes

The finished pastina should have a creamy, slightly thick consistency – not too soupy and not too dry. When you draw a spoon through it, it should slowly flow back together, indicating the perfect texture has been achieved.

  • Prep Time: PT5M
  • Cook Time: PT10M
  • Category: Soup or Side
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://deliciousavors.com/5-delicious-pastina-recipes-to-warm-your-soul/