Our 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.
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.
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Jump To
- What is Italian pastina soup AKA pastina in brodo?
- Why you'll love this recipe
- Ingredients for this Pastina Soup
- How to make Pastina soup (STEP BY STEP)
- ☑️ Our Top Tips
- What kind of chicken is used to make pastina soup?
- How to store and heat this Italian Pastina Soup
- Substitutions & Variations
- What to serve with Italian Pastina Soup?
- FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Easy Italian Pastina Soup (Italian Penicillin Soup)
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 an Italian American house, you maybe pronounced it "pasteen". And that just referred to chicken soup with tiny pasta.
This pastina 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).
What is Italian pastina soup AKA pastina in brodo?
Pastina in brodo in Italian translates literally to tiny pasta in broth (usually, a chicken broth). Pastina soup is a soup made with a comforting broth full of chicken, onions, carrots, celery and fresh herbs. 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).
The best thing about chicken pastina soup is that it can be put together in no time. You probably have some sort of small or tiny pasta in your pantry and some chicken broth in your freezer (or store-bought in your pantry).
Why you'll love this recipe
- Quick and easy: You need just 10 minutes to prep. This Italian pastina soup cooks fast on the stove, so you have a cozy weeknight dinner without fuss.
- Healthy: Light broth, olive oil, and tiny pasta make a nourishing bowl. Add blended carrots/celery/onion for extra nutrients without changing the classic flavor.
- Simple pantry ingredients: Chicken (or vegetable) broth, pastina (stelline, acini di pepe, or orzo), a little aromatics, and grated Parmesan. You likely have everything on hand.
- Kid-friendly: The tiny shapes are fun to eat, and blended veggies stay hidden, clean bowls, no battles.
- One-pot + make-ahead: It reheats well for lunch. Tip: pasta keeps absorbing broth, so add a splash when warming it up.
THANK YOU for posting a recipe from my childhood! It was delicious! (so easy to make!)
Julia
Ingredients for this Pastina Soup
- Pastina Pasta: Tha main ingredient! The actual pastina is the the stelline (the little start pasta) that gets cooked up with the soup (or aside from the 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: Nonna always taught us to add Bay Leaves, it gives more flavor!!
- 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.
How to 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!
☑️ Our Top Tips
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.
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.
- Freeze (for meal prep): Freeze in single portions. For best texture, freeze broth and pasta separately.
- 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.
FAQ'S
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.
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.
Some other recipes you'll love:
Published 2022 and republished 2024
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📖 Recipe
Easy Italian Pastina Soup (Italian Penicillin 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.
Video
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.
This pastina soup has become one of my favorites! So easy and delicious.
This Italian pastina soup is delicious my family enjoyed with homemade sourdough bread.
The perfect comfort food soup! So delicious and easy.
I followed the recipe with chicken wings and dill, and the broth came out rich and soothing. It’s simple, but there’s something deeply comforting about it. This is perfect for chilly evenings or when you’re feeling under the weather.
So glad to have found this post as I grew up eating this but had no idea how to make it. A perfect recreation and comfort food at its finest
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!
My favorite childhood soup! I used your crockpot chicken soup recipe to make the broth for this. DELICIOUS DELICIOUS!!!!
can i use chicken le breast to make broth , would it have same flavors
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!
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.
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!
We could also eat a bowl every day! So happy you enjoy this, Jennifer!
Hi. Can you make this recipe in the crock pot and if so would you change anything
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!
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
Ciao Daria ...per 2 adulti misura 112 grammi. Per 4 misura 224 grammi. E per 6 adulti 336 grammi. BUON NATALE!
Love this soup ! Reminds me of my grandmother and the delicious soups she would make .
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
Really loved this easy pastina soup! Just so delicious
THANK YOU for posting a recipe from my childhood! It was delicious! (so easy to make!)
Hi Julia-SO happy you enjoyed a childhood recipe...it's a simple, yet special one! XX
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.
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!
Do you just put the butter on top of the bowl of soup & let it melt?
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!
Love your recipes, thank you for all your efforts.
Thank you, Sel!
Wonderful pastina soup recipe. Really easy to follow and brings back childhood memories.
Hi, silly question from an Australian how many kilograms or peices In 3 1/2 pounds of chicken wings? Kristal
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!
Love this flavorful and light soup! Was very easy to make.
So happy you liked the pastina recipe!! XX Thank you