Name: Pastina Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup pastina (star-shaped pasta).; 1 medium yellow onion, chopped.; 2 carrots, peeled and chopped.; 2 celery stalks, chopped.; 4 garlic cloves, minced.; 6 cups low-sodium chicken or vegetable broth.; 1 Parmesan rind (optional).; Salt and black pepper to taste.; Fresh parsley, chopped.; Grated Parmesan cheese.; Extra virgin olive oil.

A bowl of soup with small pasta, carrots, and herbs, garnished with black pepper. | kitchenscroll.com

My grandma always said a bowl of Pastina Soup could cure anything. This tiny star pasta swimming in golden broth brings back memories of her kitchen on cold winter days. I've spent years perfecting this family recipe and now my own kids light up when they smell it bubbling on the stove. The magic lies in those adorable star-shaped bits of pasta dancing in a rich broth with sweet carrots and fragrant herbs.

The Simple Joy of Pastina Soup

You won't believe how something so simple can taste this good. I make this soup at least twice a month because it's quick, budget-friendly and my whole family devours it. The best part? You probably have most ingredients sitting in your pantry right now. My daughter calls it "star soup" and honestly that name just stuck in our house.

What You'll Need

Pastina: These tiny pasta stars are pure comfort. Find them in the pasta aisle next to the small shapes.
Chicken Broth: The soul of this soup. I always keep extra cartons in my pantry.
Carrots and Celery: Fresh vegetables that make the soup sing.
Onion and Garlic: The foundation of any good soup.
Herbs: Fresh thyme and bay leaves from my garden.
Olive Oil: Just a good glug to start things off.

Ready in No Time

Between soccer practice and piano lessons I need quick dinner solutions. This soup saves me time and again. In just 30 minutes flat the whole thing comes together and dinner is served. Sometimes I chop the vegetables the night before to make it even speedier.

Start With the Veggies

Pour a good splash of olive oil in your biggest soup pot. Once it starts shimmering add your diced onions carrots and celery. Let them soften and get friendly with each other for about 5 minutes. When you can smell that gorgeous aroma toss in the garlic and give it another minute. Your kitchen will smell amazing.

A bowl of soup containing small pasta, sliced carrots, and herbs, accompanied by garlic, salt, and pepper on a tabletop. | kitchenscroll.com

Time for the Broth

Now comes the good stuff. Pour in your broth and drop in those herbs. I love watching it come to a gentle bubble. Turn down the heat and let it simmer away for 15 minutes. This is when the magic happens and all those flavors start getting cozy together.

Adding Our Star Ingredient

This is my favorite part. Sprinkle in the pastina and watch those little stars dance around in the broth. Give it a gentle stir now and then so they don't stick together. In about 5 to 7 minutes they'll be perfectly tender and full of all that wonderful flavor.

Making It Perfect

Take a little taste and add salt and pepper until it sings to you. Sometimes I add an extra pinch of thyme or drizzle of olive oil right at the end. Trust your taste buds they'll know exactly what it needs.

Time to Eat

Grab your favorite bowls and fill them up with this liquid gold. A shower of fresh parmesan on top makes everything better. I always serve it with crusty bread for soaking up every last drop. Want to make it extra special? Squeeze a bit of fresh lemon over the top.

Make It Your Own

Green it Up: My kids actually eat spinach when I sneak it into this soup.
Spice Lovers: My husband adds red pepper flakes to his bowl every time.
Extra Hungry: Leftover rotisserie chicken or white beans make it more filling.
Meatless Monday: Switch to vegetable broth its just as delicious.

A close-up of a bowl of broth with small pasta, sliced carrots, and herbs, accompanied by garlic, a dish of salt, and a spoonful of pepper on a neutral background. | kitchenscroll.com

Perfect Pairings

On busy weeknights we eat this soup with thick slices of garlic bread. When I have more time I throw together a quick green salad. My kids favorite combo? A grilled cheese sandwich for dunking. There's no wrong way to serve this comfort in a bowl.

Storing Your Soup

Pop any leftovers in a container and they'll stay good in the fridge for 3 days. The pasta soaks up more broth as it sits so add a splash more when you warm it up. Though honestly leftovers are rare in my house.

Make It Ahead

Want to meal prep? Make the soup base without the pasta and freeze it. It keeps beautifully for 3 months. When you're ready to eat just heat it up and cook fresh pastina right in the hot broth. Dinner solved.

A Money Saving Meal

This soup proves you don't need fancy ingredients to make something spectacular. I keep these basics on hand and can whip up dinner for the whole family for less than takeout would cost. Plus it tastes like a warm hug.

My Kitchen Secrets

Let those little stars cook right in the soup they soak up all the goodness.
Watch your timing with the pasta nobody likes mushy stars.
Fresh herbs make everything better especially right before serving.

A bowl of soup containing small pasta, sliced carrots, and herbs, surrounded by garlic, parsley, and salt. | kitchenscroll.com

Good For You Too

While this soup feels like comfort food it's actually full of good things. The vegetables pack in vitamins and the broth is soothing and nourishing. I often add extra veggies when I'm feeling under the weather. It's like a delicious multivitamin.

When to Serve It

This soup works for any occasion. It's my go to for busy weeknights comfort food when someone has the sniffles and casual dinner parties. Adults love it just as much as kids and it never fails to bring smiles to the table.

Easy Swaps

Broth: Vegetable broth works perfectly for my vegetarian friends.
Pasta: Tiny alphabets or little shells work if you can't find pastina.
Herbs: Switch up the herbs based on what's in your garden.

Quick Fixes

Too Thick: A splash of hot broth thins it out perfectly.
Pasta Problems: Cook it separately if you're planning lots of leftovers.
Needs More Flavor: A dash of soy sauce works wonders trust me.

From My Kitchen to Yours

This soup has been my kitchen companion through countless family dinners sick days and cozy moments. It's simple but special the kind of recipe that becomes part of your family story. I hope it brings as much warmth and joy to your table as it has to mine.

Frequently Asked Questions

→ What if I can't find pastina pasta?: Any small pasta shape works well in this soup. Try orzo, alphabet pasta, or small shells. Just adjust cooking time according to the package instructions.
→ Why add a Parmesan rind?: The Parmesan rind adds rich, savory depth to the broth as it simmers. While optional, it significantly enhances the soup's flavor.
→ Can I make this soup ahead?: Yes, but the pasta will continue to absorb liquid as it sits. When reheating, you may need to add more broth to reach desired consistency.
→ How do I make this soup vegetarian?: Simply use vegetable broth instead of chicken broth. Make sure your Parmesan is vegetarian if using, as traditional Parmesan contains animal rennet.
→ Can I add protein to this soup?: Yes, you can add cooked shredded chicken, small meatballs, or white beans for extra protein. Add them near the end of cooking to heat through.

Pastina Soup