This Italian pastina recipe is simple, so delicious, and is the perfect childhood comfort food. Plus, it’s made with pantry staple ingredients and on the table in under 15 minutes.
Pastina Recipe
This pastina recipe makes a soup that is simple, comforting, and delicious. The broth is seasoned with sauteed onions and garlic, and then the tiny star-shaped pasta is cooked directly in the chicken broth so that it absorbs all the flavor.
Mixing in a tempered egg adds a rich and velvety texture that thickens the soup and makes it creamy. Kids love this soup, and think the little star-shaped pasta is so fun.
This simple recipe is sure to become a family favorite in no time. It’s quick, easy, and everyone loves it on busy weeknights.
This recipe does not make a big batch of soup, but it’s great to pair with a sandwich. If you plan to serve more than 4 side servings, I’d double the recipe.
Ingredients
Pastina Pasta: Pastina is a tiny star-shaped pasta that cooks incredibly quickly. If you can’t find pastina, orzo, acini di pepe, ditalini, or any other very small pasta shape works great.
Butter: This is what makes the recipe taste rich and gives it savory depth.
Onion and Garlic: These two aromatics are what give this pastina recipe its delicious flavor. Garlic adds a savory element and onion adds a lightly sweet flavor. You can swap onion for shallot if you like.
Chicken Broth: This is both the cooking liquid for the pastina, which seasons it from the inside out, and the broth base of this dish.
Salt and Pepper: Salt enhances all of the other flavors in this dish, and the slight heat in pepper balances out the richer flavors. Keep in mind that freshly cracked pepper is spicier than ground pepper.
Egg: Adding a tempered egg is what makes this dish taste so creamy without adding any cream. If you skip the egg, it won’t be as creamy or have as much body, so you may want to mix in a splash of heavy cream.
Parmesan Cheese: This adds layers of salty, savory, and umami flavors to the sauce.
Olive Oil: A drizzle of olive oil on top of the bowl of pastina makes it taste rich and luscious.
Parsley: I love including a little fresh parsley as a garnish. It adds a beautiful pop of color and makes the whole bowl taste brighter and fresher. Basil and chives are also great options for garnish.
How To Make Pastina
Saute: Melt butter in a medium pot. Add the diced onion and cook until softened, then stir in the garlic and cook until aromatic. (See the recipe card below for the full printable instructions.)
Add Broth: Pour in the chicken broth, season with salt and pepper, and bring to a boil. Once boiling, reduce the heat a bit, and stir in the pastina. Cook, stirring occasionally, until the pasta is al dente.
Temper the Egg: While the pasta cooks, beat the egg in a small bowl. Ladle out some of the hot broth from the pot and slowly whisk it into the egg to temper it.
Mix: Remove the pot from the heat. Stir in the tempered egg mixture, then add the parmesan cheese and remaining butter, stirring until both are fully melted and the soup is silky and creamy.
Serve: Ladle into bowls and garnish with a drizzle of olive oil, a sprinkle of extra parmesan, and freshly chopped parsley. Enjoy! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Stir Frequently: Because pastina is so small, it has a tendency to clump together and stick to the bottom of the pot. Stirring it frequently stops that from happening.
- Always Temper the Egg: This is the most important step in the entire recipe. If you pour the beaten egg directly into the hot pot, you’ll end up with scrambled egg soup, which is definitely not what we’re going for. Temper the egg by slowly whisking a bit of hot broth into the egg first, and then add that to the pot. That’s how you get the silky, creamy, smooth consistency.
- Use Freshly Grated Parmesan: Pre-shredded cheese is coated in an anti-caking agent that makes it gritty when it’s melted. For the best flavor and texture, use freshly shredded parmesan.
- Double the Recipe if You’re Serving it as a Main Dish: This recipe makes 4 small servings or 2 large servings. If you’re planning to serve it as a main dish for more than 2 people, I’d recommend doubling the recipe.
What Is The Ratio Of Broth To Pasta For Pastina?
For this recipe, the ratio is about 3.25 cups of broth to .75 cups of dry pastina, or slightly more than a 4:1 ratio. That ratio will give you a soupy, brothy consistency that’s not overly thin, but also isn’t thick like porridge.
Should I Add Egg To Pastina?
Yes! The addition of egg is what takes it from brothy to incredibly creamy. It adds richness and body without making it heavy. It’s also a great way to get some protein into little kids who want to eat simpler foods.
What Are The Best Cheeses To Add To Pastina?
My favorite cheese to add to pastina is parmesan because it’s flavorful, salty, and has a delicious umami flavor.
How Do You Keep Pastina From Clumping?
Since the pieces are so small, they can clump together or stick to the bottom of the pot quickly. The key to stop it from clumping is to stir it frequently.
How Long Do You Boil Pastina?
Pastina is very small, so it cooks really quickly. Depending on the brand, it normally cooks in 4-8 minutes, but I’d start checking it around the 4-minute mark. It will continue to cook a little bit in the hot broth, so it’s best to pull it off the stove slightly before it’s done to your liking.
Do You Have To Drain Pastina?
No, you don’t have to drain it. Pastina is cooked directly in the liquid that it will be served with, so the cooking liquid becomes a part of the meal.
Storing And Reheating
Let leftovers cool, then transfer to an airtight container and store in the fridge for up to 3 days. It will thicken as it rests in the fridge, so you’ll need to add a generous splash of broth to loosen it up when you’re ready to reheat it. Reheat it on the stove over low heat until it’s warmed through.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Pasta Recipes
If you like this recipe, be sure to check out all of our other pasta recipes. Some reader favorites are:
- Instant Pot Tomato Sauce
- Crack Chicken Noodle Soup
- Pasta Salad with Italian Dressing
- Pink Sauce Pasta
- Chicken Broccoli Alfredo
- Chicken Mushroom Pasta
- Vegetable Lasagna With White Sauce
- Lemon Ricotta Pasta
- Cream Cheese Pasta
- Pasta with Peas
BEST Pastina Recipe (Italian Comfort Food)
This Italian pastina recipe is simple, so delicious, is the perfect childhood comfort food, and it’s on the table in under 15 minutes.
Ingredients
Pastina:
- 2 1/2 Tablespoons butter, divided
- 1/4 cup finely diced onion
- 2 cloves garlic, pressed
- 3 1/4 cups low sodium chicken broth
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3/4 cup dry pastina pasta (star shaped pasta)
- 1 large egg
- 1/3 cup finely grated fresh parmesan cheese
Garnish:
- Olive oil
- Parmesan cheese
- Freshly chopped parsley (optional)
Instructions
- Heat a medium pot over medium heat, then add 1 Tablespoon of butter. Stir around until melted. Mix in the diced onion and cook for 3-4 minutes to soften. Stir in the garlic and cook for an additional 1 minute, or until aromatic.
- Pour in the chicken broth. Add the salt and pepper, and stir. Turn the heat up to high and bring to a gentle boil. Once at a boil, reduce the heat down to medium-high. Add in the pastina pasta and stir. Cook until the pasta is al dente (about 6-8 minutes), stirring occasionally to prevent it from sticking together while cooking.
- While the pasta is cooking, add the egg to a small bowl and beat. Scoop out 1/2 cup of the hot broth from the pot. Slowly whisk it into the egg to temper it so it doesn't scramble when adding it to the soup.
- Once the pasta is done, remove the pot from the heat. Stir the egg mixture into the pot until evenly mixed through.
- Add the grated parmesan cheese and the remaining 1 1/2 Tablespoons of butter to the pot. Stir until the cheese and butter have melted.
- Ladle the soup into bowls, garnish with a drizzle of olive oil, some extra parmesan cheese, and freshly chopped parsley for a pop of color, and enjoy!
Notes
This recipe does not make a big batch of soup, this amount is great to serve as a side dish to pair with a sandwich. If you want a bigger serving or want to serve more than 4 side servings, I recommend doubling the recipe.
Nutrition Information:
Serving Size:
1/4Amount Per Serving: Calories: 423Total Fat: 16.6gCarbohydrates: 52.3gFiber: 2.5gSugar: 1.8gProtein: 17.4g
Nutrition information isn't always accurate.
This quick traditional pastina recipe is the ultimate Italian comfort food.
