Easy Italian Pastina Soup is made with homemade chicken broth and tiny pasta stars. Just one bite of this cozy Italian chicken noodle soup that warms the soul will bring you right back to nonna’s kitchen. A rich chicken broth made with carrots, onions, and celery. This comforting Italian soup is ready in an hour.
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This pastina soup recipe is straight from my childhood. Nonna would make this soup all winter long or whenever anyone was under the weather which is why it is also known as Italian Penicillin Soup. If you grew up in Italian-American home, you are probably being taken back to your childhood. Nonna made this for my kids and their favorite part was my favorite part from my childhood: formaggino melted right in it.
This Italian chicken noodle soup is gluten-free, paleo, and keto-friendly (without the pastina). If you happen to find a tiny gluten-free pasta, add that in the soup (for gluten-free).
Formaggino is a soft cheese (they have the Laughing Cow brand in the States)or even cream cheese was melted in it. So you had this creamy and dreamy homemade chicken broth with the melted soft cheese, and tiny little star pasta, and soft bites of carrots. What kid could resist it?
Some other soups that I love making for my family are my Pasta e Ceci soup, Immune boosting turmeric chicken soup, and my Italian lentil soup.
Jump To
- What is Pastina Soup?
- 💖 Why you'll love this homemade Italian soup?
- What is pastina in brodo?
- 🛒 Ingredients for this Pastina Soup
- Equipment you need to make this Italian Penicillin Soup
- 🍽️ How do I make Pastina soup (STEP BY STEP)?
- ☑️ Lora's Tips to make the best pastina soup
- What kind of chicken is used to make pastina soup?
- ❓FAQ'S
- Can I Make This Soup Vegetarian
- 🫙 How to store and heat this Italian Pastina Soup
- 📃 Substitutions & Variations
- What to serve with Italian Pastina Soup?
- Some other recipes you'll love:
- 📖 Recipe
- Easy Italian Pastina Soup
What is Pastina Soup?
Pastina soup is a cozy, comforting Italian classic soup that stars tiny pasta shapes, known as "pastina," swimming in a flavorful broth. I like to use fresh dill and fresh Italian parsley. This soup recipe is made with chicken wings, so it cooks up pretty fast. The actual pastina is the the stelline (the little start pasta) that gets cooked up with the soup (or aside from the soup). Often hailed as "Italian penicillin," it's the kind of warm, soothing meal that's perfect for lifting spirits and providing comfort, especially on sick days or chilly evenings.
💖 Why you'll love this homemade Italian soup?
- Ultimate Comfort Food: Embrace the cozy warmth of classic Italian pastina soup, often hailed as the "Italian Penicillin" for its soothing and healing qualities, making it the perfect dish for when you're seeking comfort or feeling under the weather.
- Versatile Recipe: Whether you're in the mood for a hearty chicken noodle soup or a delicate Italian wedding soup, this pastina soup recipe can be easily adapted to fit your taste. Add veggies, chicken, or switch to a tiny pasta shape for a new twist every time.
- Quick and Easy Preparation: With just a few simple ingredients, including tiny pasta shapes and chicken broth, you can whip up this delightful soup in no time, making it an ideal choice for busy weeknights or when you need a nourishing meal without the fuss.
- Elevated with Parmesan: Sprinkling grated Parmesan cheese over the top before serving adds a savory, cheesy goodness that transforms the soup into an irresistibly delicious meal.
- Nutritious and Wholesome: Made with wholesome ingredients like chicken broth, pastina, and olive oil, this soup is not only comforting but also packed with nutrients, making it a healthy option for any meal.
- A Taste of Italy: Each spoonful of this Italian pastina soup brings a taste of Italy right to your kitchen, offering a comforting, delicious, and easy-to-make option that's steeped in Italian culinary tradition.
THANK YOU for posting a recipe from my childhood! It was delicious! (so easy to make!)
Julia
What is pastina in brodo?
Pastina in brodo in Italian translates literally to tiny pasta in broth (usually, a chicken broth).
If you grew up in an Italian American house, you maybe pronounced it "pasteen". And that just referred to chicken soup with tiny pasta.
🛒 Ingredients for this Pastina Soup
- Water: The base for the broth, it becomes flavorful as it absorbs the essences of the chicken and vegetables during cooking.
- Chicken Wings: Rich in collagen, chicken wings give the soup its body and depth of flavor, contributing to a rich, meaty broth.
- Yellow Onion: Adds a base flavor to the soup, imparting a subtle sweetness and complexity when simmered with the other ingredients.
- Carrots: Provide sweetness and color to the soup, as well as essential nutrients.
- Celery Stalks: Add a mild, earthy flavor and aromatic quality to the broth, contributing to the soup's overall depth of flavor.
- Salt: Enhances the flavor of all the ingredients, making the soup more vibrant and palatable.
- Ground Pepper: Adds a slight heat and complexity, enhancing the overall flavor profile of the soup.
- Bay Leaves: Impart a unique floral and slightly peppery flavor, adding another layer of depth to the broth.
- Fresh Parsley: Offers a fresh, herby note that brightens the soup's flavors.
- Fresh Dill: Adds a distinct, slightly tangy and sweet flavor, complementing the other herbs and ingredients.
- Pastina Pasta: Tiny pasta shapes that absorb the soup's flavors and add texture and heartiness, making the soup more satisfying.
Equipment you need to make this Italian Penicillin Soup
- Large Pot: Essential for boiling the water or broth and cooking the soup. A pot with a capacity of at least 4 quarts is ideal to accommodate all ingredients comfortably.
- Knife: A sharp chef's knife will make prepping your vegetables (like carrots, celery, and onions) much easier and safer.
- Cutting Board: A sturdy cutting board provides a safe surface for chopping your ingredients.
- Measuring Cups and Spoons: These are necessary for measuring out your ingredients accurately, such as the pastina, broth, and seasonings.
- Wooden Spoon or Heat-Resistant Spatula: Useful for stirring the soup as it cooks to prevent sticking and ensure even cooking.
- Ladle: For serving the soup into bowls.
🍽️ How do I make Pastina soup (STEP BY STEP)?
- Place chicken in large soup pot with cover (I used my 7 quart nonstick Dutch oven). Add enough water to cover the chicken (about 8 cups).
- Add in the onion, carrots, celery, and bay leaves. Bring to a boil and then lower heat to a low boil and begin to skim the fat (some foam should be floating to the top) off. Do this until most of the foam has been removed (could take 20 minutes more or less). Add in the salt and pepper (if using).
- Add in the fresh dill and parsley (if you’re using). Continue to simmer gently for about one hour.
- Taste soup and add additional salt, pepper.
- Strain the broth through a fine-mesh sieve or strainer into a large bowl. Reserve the carrots. Reserve the chicken (take off the bones) if you're serving the broth with chicken.
- If you’re cooking the pastina in the broth:
- Strain the broth (reserve the carrots and take the chicken off the bone, if you’ll be serving it with the pastina). Bring 6 cups of chicken broth to a boil.
- Add the pastina and reduce heat to a simmer for 3-4 minutes, or until al dente. Ladle into bowls and serve with pieces of the carrots. Add on some grated cheese if you like.
- The other option is to cook the pastina in a pot of boiling water. Reduce heat to a simmer for 3-4 minutes, or until al dente. Strain the pastina and portion directly to bowls and ladle the broth on top.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
☑️ Lora's Tips to make the best pastina soup
1. Use high-quality broth or stock: Homemade chicken broth is the most nutritious and wholesome, but you can use a store-bought version too. Just make sure to choose the highest quality available.
2. Use cooked, leftover chicken: When following my recipe for homemade chicken broth make sure to use cooked, leftover chicken. This will give the best flavor and texture to your soup.
3. Use small-sized pastina: For this soup, look for tiny shapes made specifically for soups and stews, as they cook quickly and won’t turn mushy when reheated.
4. Cook only what you are going to eat right away: Pasta soup doesn’t store well because the pasta swells and turns mushy. Only cook enough pasta that you’re going to eat immediately.
5. Store chicken broth or stock correctly: You can store chicken broth or stock in the fridge for 3-4 days or freeze it for months. Be sure to label your containers so you know what’s inside.
6. Add your favorite vegetables: Feel free to add in some of your favorite vegetables, such as carrots, celery and onion, for extra flavor and texture.
7. Adjust the seasoning: Taste your soup before serving and adjust the seasoning if necessary, adding more salt and pepper or other seasonings as desired.
8. Add a few herbs: A sprinkle of fresh parsley, oregano or basil gives the soup bright flavor and color.
9. Garnish with Parmesan cheese: Top off each bowl with freshly grated Parmesan cheese for extra richness and flavor.
I could eat a bowl of pastina soup every day. But I mostly remember my nana making it for me when I was sick. I made a pot of this soup yesterday and it was delicious!
Jennifer
What kind of chicken is used to make pastina soup?
So for this recipe, I used what I had on hand, and it was chicken wings. As soon as the temperature cools down, I am making this chicken soup once a week. I used up all the broth I had on hand so I had to make something fast and the chicken wings worked perfectly.
If you use rotisserie chicken, an option is to use store bought chicken broth or you could make a broth with a good quality bouillon. Once the broth is cooked up with the vegetables, add the chicken shredded up at the end. If you bought a seasoned chicken, be sure to check the seasoning and not over salt the broth.
Basically, any parts of chicken will work. You could use a whole chicken, chicken legs, or even chicken breasts. Rotisserie chicken can also work. But it’s really easy to make this broth with the wings and cooks up so fast.
❓FAQ'S
Any tiny pasta could be used in place of the actual pastina (AKA stelline tiny star pasta). You can use acini di peppe, alphabet pasta (the kids love that!), orzo or the anellini.
Yes! But I suggest finding the most natural and better quality broth. Low sodium and without any thing added is best.
Yes! Make a homemade vegetable broth (or use a nice store-bought one).
Yes! If you are not cooking this for the kids, go ahead and spice it up with your favorite hot pepper or hot pepper flakes.
You can make the broth even a couple days ahead of time. Or even earlier in the day, put the broth together. When you’re ready to serve, the pastina cooks up in just minutes (less than 10 minutes). Heat up the soup and add in the pastina. You could serve the soup with or without chicken. My kids used to love it without the chicken and with the melted soft cheese (like I was talking about above).
Sure thing! To make your pastina soup gluten-free or grain-free, simply swap out the traditional pastina pasta for a gluten-free pasta option, like rice pasta, quinoa pasta, or even legume-based pastas such as chickpea or lentil pasta. For a grain-free version, you could opt for zucchini noodles or cauliflower rice as a substitute.
Revamp It: Give your leftover soup a new life by adding fresh ingredients when reheating. Consider stirring in some fresh spinach, kale, or other greens for added nutrition, or throw in some additional protein like canned beans or cooked chicken.
Transform It: Use the soup as a base for a new dish. If it's thick enough, you might use it as a sauce over cooked pasta or rice. Alternatively, add some cream, milk, or coconut milk to change its flavor profile and texture.
Italian pastina soup, affectionately known as "Italian penicillin," earns its nickname for its comforting and healing qualities, much like the actual antibiotic penicillin. This soup is a staple in Italian households, especially when someone is feeling under the weather.
Yes, you can use rice as a substitute for pastina in soup recipes. Rice is a great alternative for those looking for a gluten-free option or simply a different texture in their soup.
Orzo and pastina are both small-shaped pastas made from semolina, but they differ significantly in size and shape. Orzo is rice-shaped and larger, offering a chewier texture, while pastina comes in various tiny shapes like stars, alphabets, or tubes, and is often used in soups or broths for its ability to absorb flavors well.
You can cook the pastina in a pot of boiling water. Reduce heat to a simmer for 3-4 minutes, or until al dente. Strain the pastina and portion directly to bowls and ladle the broth on top.
Yes, you can freeze the soup. But be sure to freeze the broth separately from the pastina. Once the soup has completely cooled down, store it in airtight container (totally freezer safe)for up to 3 months. When ready to enjoy, thaw out overnight in the fridge before you reheat. I do not recommend freezing the pasta.
Can I Make This Soup Vegetarian
Absolutely, you can easily transform this pastina soup into a vegetarian delight with a few simple swaps. Here's how:
- Broth: Use vegetable broth instead of water or chicken broth to maintain the depth of flavor while keeping it plant-based.
- Protein: To replace the chicken wings, consider adding legumes such as chickpeas, white beans, or lentils for protein. These will not only add nutritional value but also a pleasant texture and substance to the soup.
- Umami Boost: For that umami depth you might miss from the chicken, try incorporating a piece of kombu (dried seaweed) while cooking the broth, or add a dash of soy sauce or miso paste. Just remember to remove the kombu after cooking.
- Additional Vegetables: Boost the variety and volume of vegetables in your soup. You might add zucchini, spinach, kale, or mushrooms, which will enrich the soup with flavors and textures.
- Herbs and Spices: Maintain the use of fresh parsley and dill for their vibrant flavors. You might also consider adding more herbs and spices according to your taste preferences to make the soup even more aromatic.
🫙 How to store and heat this Italian Pastina Soup
- Store-Once the soup has cooled down ladle it into your storage container that is totally airtight. Stays fresh in the refrigerator for up to 3 days. If you cooked up the pastina separate from the broth, store the broth and any leftover pastina in a separate container. If you store the pastina in the broth, it will get extremely soft and mushy.
- Reheat- Place the soup in a sauce pan and heat the soup gently on medium-low heat until hot (I don’t own a microwave, but if you do, heat the soup as you would normally).
📃 Substitutions & Variations
- For the water: Consider using chicken or vegetable broth for an extra flavor boost. This small change can add depth and richness to your soup.
- Chicken wings: If you're out of chicken wings or prefer something different, boneless chicken thighs or breast cut into small pieces make a great alternative, adding lean protein to your soup.
- Yellow onion: Leeks or shallots can be used as a substitute for yellow onion, offering a milder and slightly sweeter flavor profile.
- Carrots and celery: To vary your veggies, try adding chopped parsnips, turnips, or even sweet potatoes for a sweet and earthy twist.
- Salt and ground pepper: Seasoning is key, so feel free to adjust these to taste. For a little variety, add a pinch of smoked paprika or a squeeze of lemon juice for an extra layer of flavor.
- Bay leaves: If bay leaves aren't your thing or you simply don't have them on hand, a sprig of rosemary or a few thyme sprigs can also infuse your soup with a lovely aroma and taste.
- Fresh parsley and dill: Fresh herbs are wonderful, but if you're looking to experiment, try basil or cilantro for a different fresh touch.
- Pastina pasta: While pastina is the star of this dish, other small pasta shapes like orzo, acini di pepe, or even broken pieces of spaghetti can work well as substitutes, offering a new texture and appearance to your soup.
What to serve with Italian Pastina Soup?
- Garlic Bread: An easy and delicious choice, garlic bread offers a crispy, flavorful complement to the soup's warmth and comfort. It's perfect for soaking up the broth and adding a bit of garlicky richness to your meal.
- Crusty No-Knead Italian Bread: This bread is all about simplicity and incredible crust, making it another excellent option for dipping into the soup. Its rustic texture and taste elevate the meal, providing a satisfying crunch.
- Sicilian Fennel and Orange Salad: For a refreshing contrast to the warm soup, this salad is a vibrant choice. The crispness of fennel combined with the sweetness of orange creates a refreshing side that cleanses the palate and adds a light, flavorful element to your meal.
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Published 2022 and republished 2024
Did you make this? Please RATE THE RECIPE below:)
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📖 Recipe
Easy Italian Pastina Soup
Ingredients
- 2 to 3 quarts water (about 8 cups water, or as needed)
- 3 ½ pounds chicken wings chopped at the joints
- 1 small yellow onion peeled and left whole
- 4 medium carrots peeled and cut in half
- 4 medium celery stalks cleaned and cut in half
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 bay leaves
- fresh parsley
- fresh dill
- 1½ cups pastina pasta
Instructions
- Place chicken in large soup pot with cover (I used my 7 quart nonstick Dutch oven). Add enough water to cover the chicken (about 8 cups).
- Add in the onion, carrots, celery, and bay leaves. Bring to a boil and then lower heat to a low boil and begin to skim the fat (some foam should be floating to the top) off. Do this until most of the foam has been removed (could take 20 minutes more or less). Add in the salt and pepper (if using).
- Add in the fresh dill and parsley (if you’re using). Continue to simmer gently for about one hour.
- Taste soup and add additional salt, pepper.
- Strain the broth through a fine-mesh sieve or strainer into a large bowl. Reserve the carrots. Reserve the chicken (take off the bones) if you're serving the broth with chicken.
- If you’re cooking the pastina in the broth:
- Strain the broth (reserve the carrots and take the chicken off the bone, if you’ll be serving it with the pastina). Bring 6 cups of chicken broth to a boil.
- Add the pastina and reduce heat to a simmer for 3-4 minutes, or until al dente. Ladle into bowls and serve with pieces of the carrots. Add on some grated cheese if you like.
- The other option is to cook the pastina in a pot of boiling water. Reduce heat to a simmer for 3-4 minutes, or until al dente. Strain the pastina and portion directly to bowls and ladle the broth on top.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Homemade chicken broth with wings is super easy to make. If you prefer to use store bought broth, choose a low sodium and a nicer quality brand so that it will have the best flavor. You could even use rotisserie chicken, for convenience.
- Pastina cooked in the soup will continue to soak up the broth when it is stored in the refrigerator. The pastina will be mushy the next day. If you cook extra pastina, store it separately from the broth.
- You could use whatever small shape you happen to have on hand. But the kids love the tiny stars! Look for tiny shapes made for soups and stews.
- You can store chicken broth or stock in the fridge for 3-4 days or freeze for 2-3 months.
Nutrition
THIS POST MAY CONTAIN AFFILIATE SALES LINKS.
Cara P says
Love this flavorful and light soup! Was very easy to make.
Lora says
So happy you liked the pastina recipe!! XX Thank you
Kristal says
Hi, silly question from an Australian how many kilograms or peices In 3 1/2 pounds of chicken wings? Kristal
Lora says
Hi Kristal, if you convert to kilos, it's about 1.58 kilos. If you weigh an average whole chicken wing weighs, it comes to about 3.5 ounces. Also, depending on their size, but it should be 3-4 chicken wings x pound (I used about 9 wings). Hope that helps!
Anne says
Wonderful pastina soup recipe. Really easy to follow and brings back childhood memories.
Sel Runn says
Love your recipes, thank you for all your efforts.
Lora says
Thank you, Sel!
Peter Verrechio says
Grew up eating this with lots of butter and pecorino romano. Pastina is a staple in my kitchen. As a matter of fact you’ve given me my lunch idea. But today is my meatless Monday, so I’ll substitute low sodium vegetable broth for chicken broth.
Lora says
Hi Peter-Thanks for taking the time to let me know how you enjoy the pastina. Absolutely delicious with lots of butter and Pecorino Romano! Yes, it is also lovely with low-sodium vegetable broth! Buon Appetito!
Traci says
Do you just put the butter on top of the bowl of soup & let it melt?
Lora says
Hi Traci-I don't add butter to my pastina. In step 8 I do mention: Add on some grated cheese if you like.
If you want to add butter on top while it's steaming hot so it melts, go ahead! Enjoy!
Julia says
THANK YOU for posting a recipe from my childhood! It was delicious! (so easy to make!)
Lora says
Hi Julia-SO happy you enjoyed a childhood recipe...it's a simple, yet special one! XX
Lisa says
Really loved this easy pastina soup! Just so delicious
Maryann says
Love this soup ! Reminds me of my grandmother and the delicious soups she would make .
Lora says
Hi Maryann-So happy you love this soup and that it reminds you of soups your grandmother made. THANK YOU for taking the time to let us know!! Happy Holidays to you! XX
Daria says
ciao mi piacerebbe cucinarla ma essendo italiana abbiamo dei pesi e misure diversi ...
mi piacerebbe sapete quanti grammi sono una Tazza e mezza di pastina .
grazie
Lora says
Ciao Daria ...per 2 adulti misura 112 grammi. Per 4 misura 224 grammi. E per 6 adulti 336 grammi. BUON NATALE!
Stacy says
Hi. Can you make this recipe in the crock pot and if so would you change anything
Lora says
Hi Stacy-You could follow the instructions on this recipe here: https://www.savoringitaly.com/slow-cooker-whole-chicken-soup/#recipe
You could cook the pastina separately and then add to the soup when ready to serve. ENJOY!
Jennifer says
I could eat a bowl of pastina soup every day. But I mostly remember my nana making it for me when I was sick. I made a pot of this soup yesterday and it was delicious!
Lora says
We could also eat a bowl every day! So happy you enjoy this, Jennifer!
Janice says
So many great memories of this soup. My mom still makes it for all of us when we are sick or just when we crave it. Sometimes she puts cream cheese in it and it melts and is all creamy.
susan clements says
can i use chicken le breast to make broth , would it have same flavors
Lora says
Hi Susan, If possible, use bone-in chicken breasts for added flavor and richness, as the bones contribute to a better broth.It may not be as rich as broth made with a whole chicken or other cuts, it's still a good option, especially if you prefer a lighter flavor.Hope that helps!
Kalysa says
My favorite childhood soup! I used your crockpot chicken soup recipe to make the broth for this. DELICIOUS DELICIOUS!!!!
Antonella says
I make this all winter long and I sometimes add a dollop of cream cheese! Yes, the cream cheese melts and makes a creamy broth. It's wonderful!