Cozy, comforting Italian pastina soup made with homemade chicken broth and tiny pasta—perfect for winter. This simple recipe uses wholesome ingredients and is lovely served with a cheesy Parmesan crouton.
When a winter cold hits, a big bowl of chicken noodle soup is one of the best ways to nourish your body and help recovery. This pastina version is warm, soothing and full of healthy ingredients—plus it’s delicious.
If you enjoy comforting soups, consider trying Pasta e Fagioli, Tuscan farro soup, or a creamy mushroom soup for variety. The blog has many cozy winter soup recipes so you won’t run out of options.
What Is Pastina Soup?
Pastina soup is Italy’s simple take on chicken noodle soup. It’s built on a nourishing homemade chicken broth and tiny pasta—often star-shaped—called pastina. The soup comes together quickly if you have pasta on hand and a pantry stocked with good chicken broth or some frozen homemade stock.
You can easily adjust the amount of pasta to your liking. Making the chicken broth from scratch takes longer, but it adds depth of flavor and nutrition and is an excellent way to use leftover chicken. Homemade broth freezes well and can be stored for months.
How to Make Chicken Broth for a Nourishing Soup
Remove as much cooked meat and skin from the carcass as you can. Add the carcass and any other chicken bones to a large, deep pot along with roughly chopped vegetables and herbs—you don’t need to peel them.
Fill the pot with water until the chicken is covered. Cover and bring to a boil, then uncover and reduce to a gentle simmer. Skim any scum from the surface.
Simmer the stock uncovered for 2–3 hours or longer; the longer it simmers the more concentrated the flavor, but the volume will reduce. When it’s done, strain the stock through a sieve or colander and discard the solids.
How to Make Pastina Soup – Step by Step
Bring the chicken broth to a boil, then add the pastina pasta.
Cook the tiny pasta for 3–4 minutes or until al dente; small shapes cook faster than standard pasta. Serve in bowls with crusty bread or Parmesan croutons.
How to Make a Cheesy Parmesan Crouton
A cheesy Parmesan crouton is a lovely accompaniment, though a hunk of crusty bread works just as well. Slice crusty bread, drizzle with olive oil and toast in a hot griddle pan or under a broiler until lightly charred.
Top each slice with about 1 tablespoon grated Parmesan and broil briefly until the cheese melts. Serve immediately.
Making Pastina Soup in Advance
Pasta soups don’t store well because the pasta absorbs liquid and becomes mushy. It’s best to cook only the amount of pasta you plan to eat right away.
However, you can—and should—make the chicken stock in advance. Homemade stock freezes well and can be thawed when you’re ready to prepare the soup.
Top Tips for Making Pastina Soup
- Homemade chicken broth is more nutritious and flavorful, but good-quality store-bought broth works in a pinch. Choose container or pouch stocks over bouillon cubes when possible.
- Use a cooked leftover chicken when making the homemade broth—leftover carcasses are perfect.
- Any small soup-shaped pasta works for pastina soup; it doesn’t have to be star-shaped. Look for tiny shapes made for soups and stews.
- Only cook enough pasta for immediate serving to avoid a mushy texture.
- Store chicken broth in the fridge for 3–4 days or freeze for several months.
More Italian Soup Recipes You Might Like;
- Pasta Fagioli Soup – Pasta & Beans
- Tuscan Minestrone Soup
- Roasted Red Pepper Soup – Creamy, Healthy and Delicious
- Tuscan Farro Soup with Beans
- Ribollita – Tuscan Vegetable Soup
- Tuscan Chickpea Soup
If you try this Pastina Soup or any other recipe, please rate it and share your experience in the comments—I love hearing from readers!
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips.
Pastina Soup
By Emily
Ingredients
- 1.5 cups pastina pasta (210g)
- 6 cups chicken broth or stock (1.5 litres)
Homemade chicken broth
- 1 cooked leftover chicken carcass (meat and skin removed)
- 1 carrot (whole or halved)
- 1 celery stalk (cut into 2–3 pieces)
- 1 onion (halved)
- 2 cloves garlic
- 1 bay leaf
- 1-2 rosemary sprigs or other herbs
Instructions
To Make Homemade Chicken Broth
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Remove as much cooked meat and skin from the carcass as possible. Place the carcass and any additional bones in a large pot with the vegetables and herbs (no need to peel the vegetables).
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Cover with water, bring to a boil, then uncover and reduce to a simmer. Skim any scum from the surface.
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Simmer uncovered for 2–3 hours or longer for a richer flavor. Strain through a sieve and discard solids.
To Make Pastina Soup
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Bring 6 cups of chicken broth to a boil.
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Add the pastina and cook 3–4 minutes until al dente. Ladle into bowls and serve with crusty bread or Parmesan croutons.
Notes
- Homemade broth is more nutritious and flavorful, but quality store-bought stock is a good alternative—choose container or pouch stocks over bouillon cubes where possible.
- Use a cooked leftover chicken when making the broth.
- Any small pastina shape works; it doesn’t need to be star-shaped.
- Pasta soups don’t store well because the pasta will absorb liquid and become soft—cook only what you will eat immediately.
- Store broth in the fridge for 3–4 days or freeze for months.
Helpful Info for All Recipes
- Extra virgin olive oil is used in recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an approximation.