There’s something timeless about a warm bowl of pastina recipe—that tiny star-shaped pasta we all remember from childhood. Growing up in an Italian-American home, this was the first dish my Nonna ever taught me to make. It wasn’t just food—it was a hug in a bowl.
I’m Emma, a chef with a deep love for Italian comfort food, and today, I’m sharing my family’s version of a creamy pastina recipe that’s perfect for chilly winter evenings. Whether you’re under the weather or craving something soothing, this easy pastina soup recipe is the answer.
Table of Contents
What Is Pastina?
Pastina means “little pasta” in Italian. These starry specks of semolina are often one of the first solid foods Italian children eat. But don’t let its simplicity fool you—this dish, often nicknamed “Italian penicillin,” carries deep roots in Italian home-style cooking.
Traditionally cooked in broth or milk, pastina takes on flavors beautifully, making it the perfect base for a cozy, creamy soup or even a quick pantry meal, similar in soul-soothing effect to creamy crab soup or chicken poblano soup.
Why You’ll Love This Recipe
- Perfect for winter: Warm, hearty, and soothing
- Fast and easy: Ready in under 15 minutes
- Kid-friendly: Loved by all ages
- Adaptable: Add eggs, cheese, or even greens
- Nostalgic: A dish full of childhood memories
Ingredients
- 1 cup pastina pasta (or any small pasta like acini di pepe)
- 4 cups chicken or vegetable broth (preferably homemade or low-sodium)
- 1 tablespoon unsalted butter
- 1 large egg
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: ½ cup milk or cream for extra richness
- Optional: fresh parsley or a dash of nutmeg
Instruction
1. Simmer the Broth
Bring the broth to a gentle boil over medium heat in a medium pot. This forms the flavorful base for your creamy pastina recipe.
2. Cook the Pastina
Add the pastina and stir frequently to avoid clumping. Cook for about 5–6 minutes until tender but not mushy. Stir occasionally so the pasta doesn’t stick to the bottom.
3. Enrich with Butter and Cheese
Lower the heat, then stir in the butter and Parmesan cheese until melted and creamy.
4. Add the Egg (Optional for Classic Comfort)
Crack the egg into a small bowl and beat it. Slowly drizzle it into the hot pastina while stirring vigorously to create soft egg threads—similar to stracciatella.
5. Creamy Twist (Optional)
For a richer, creamier texture, stir in milk or cream at the end and warm through gently—do not boil.
6. Season and Serve
Taste and season with salt and black pepper. Garnish with a touch of chopped parsley or a sprinkle of nutmeg for a fragrant touch.
Tips for Beginners and Advanced Home Cooks
For Beginners:
If you’re new to cooking or just dipping into Italian cuisine, pastina recipe is the perfect place to start. Here’s how to get it right from the first try:
- Measure liquids first: Start with 4 cups of broth and adjust later to reach your preferred consistency.
- Keep stirring: Tiny pasta like pastina tends to stick—gentle stirring is your friend.
- Go slowly with the egg: Drizzle it slowly while stirring vigorously to avoid scrambling.
- Taste as you go: Broths vary—always season near the end to avoid over-salting.
- Don’t stress over perfection: Pastina is about comfort, not precision.
For Advanced Cooks:
Already at home in the kitchen? Try these elevated twists on tradition:
- For depth, infuse your broth: Simmer with garlic, bay leaf, or Parmesan rind.
- Add texture: Garnish with crispy pancetta, toasted breadcrumbs, or a soft poached egg.
- Emulsify for richness: Whisk in egg yolk with butter and cheese off heat for a silkier texture (think carbonara-style).
- Play with cheese: Swap in aged Pecorino Romano or a touch of fontina for flavor complexity.
- Layer flavors: Start with a soffritto (finely diced onion, carrot, celery) sautéed in olive oil before adding broth.
Variations on the Classic Pastina Recipe
1. Pastina with Egg and Cheese
Just like my Nonna made: cooked pastina finished with whisked egg and heaps of cheese.
2. Easy Pastina Soup
Skip the egg and add diced carrots and celery to the broth for a light, veggie-forward soup.
3. Creamy Pastina with Milk
Replace half the broth with warm milk, then finish with a dollop of ricotta or a pat of butter for an ultra-creamy base.
Make It a Meal: Serving Suggestion
- Pair with crusty bread or toasted Italian focaccia
- Serve alongside a green salad for contrast
- Add soft-boiled eggs for protein
- Offer with a side of roasted vegetables
FAQS About Pastina Recipe
Can I use another type of pasta?
Yes! Acini di pepe, orzo, or ditalini work well if you can’t find classic pastina recipe.
Is this a good make-ahead dish?
It’s best served fresh, but you can store leftovers in the fridge for up to 3 days. Reheat with a splash of broth or milk.
Is pastina gluten-free?
Traditional pastina recipe is made from wheat, but gluten-free varieties are now widely available.
Can I make this dish gluten-free?
Yes, look for gluten-free pastina recipe or substitute with rice-shaped gluten-free pasta varieties.
What’s the difference between pastina and orzo?
Pastina recipes usually have tiny stars, while orzos are rice-shaped and slightly larger. Both work, but pastina is more traditional.
Final Thoughts from Emma
When I think of pastina recipe, I think of my Nonna standing over the stove with her wooden spoon, gently stirring the pot as the scent of broth filled the kitchen. It wasn’t fancy. It didn’t need to be. It was love—simple, warm, and deeply satisfying.
Cooking this dish brings me back to those winter days when a steaming pastina could cure just about anything—from a cold to a broken heart. Today, I pass that comfort on to you. This recipe isn’t just food. It’s tradition. It’s nourishment. It’s family.
Whether you’re making this creamy pastina recipe for your little one, your partner, or yourself after a long day—know that you’re participating in something bigger than a meal. You’re continuing a beautiful legacy of Italian comfort food that has fed generations.
So ladle it into your favorite bowl, sprinkle on that Parmesan, and let the warmth do its magic. And remember—simple food, made with care, is always the most memorable.
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Creamy Pastina Recipe – A Cozy Italian Comfort Dish
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A warm and creamy pastina soup that feels like a hug in a bowl. Made with tiny star‑shaped pasta, savory broth, and a touch of Parmesan, this cozy Italian comfort dish is perfect for chilly evenings or whenever you need a little soul‑soothing meal.
Ingredients
1 cup pastina (tiny star‑shaped pasta)
4 cups low‑sodium chicken or vegetable broth
1 cup whole milk (or half‑and‑half for extra creaminess)
1 tablespoon unsalted butter
2 tablespoons grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley (optional)
1 small garlic clove, minced (optional)
Pinch of nutmeg (optional)
Instructions
1. Bring the broth to a gentle boil in a medium saucepan over medium heat.
2. Stir in the pastina and cook, stirring occasionally, until al dente (about 5–7 minutes).
3. Lower the heat and stir in the milk, butter, and minced garlic (if using). Simmer gently for 2–3 minutes until heated through.
4. Remove from heat and stir in the Parmesan cheese until melted.
5. Season to taste with salt, pepper, and a pinch of nutmeg (if using).
6. Ladle into bowls, garnish with parsley and extra Parmesan, and serve hot.
Notes
– Use low‑sodium broth to control salt — add extra at the end if needed.
– Swap in vegetable broth to make this fully vegetarian.
– For an ultra‑creamy texture, stir in a splash of heavy cream or half‑and‑half.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 20 mg
Keywords: pastina recipe, creamy pastina soup, Italian comfort food, easy pastina recipe