Welcome to Pastina....the ultimate Italian comfort food. Whether you need a cozy meal or feeling under the weather, this recipe takes 8 minutes to make and always hits the spot!
If you haven't had Pastina before, you're in for a treat! It's the ultimate Italian comfort food especially if you are sick or feeling under the weather. Pastina translates in Italian to “little pasta”. They are quite tiny pasta pieces ranging from all different shapes. It's usually cooked in a simple broth (brodo) which takes less than 10 minutes to make.
I first had Pastina when my Italian mother in law made it for me when I was terribly sick. I instantly felt better, it was a magic soup! My husband grew up eating Pastina throughout his childhood from his Nonna and mother, so it has now become a tradition in our home too.
You can also use it to make pastina soup (pastina in brodo), Italian minestrone soup or pasta e fagioli, baby food and sometimes in salads and desserts.
Kids from all regions of Italy have eaten this growing up, making it one of the most nostalgic dishes. It's known to soothe all illnesses which is why it has a nickname of Italian medicine or Italian penicillin.
It recently became so popular after going viral across social media and Tikok making supermarkets sell out of pastina! Thankfully, there is a huge selection of pastina in the supermarkets here in Italy, I love it here 🙂
Some more easy soups you must try my Lemon orzo soup, and dumpling soup.
Table of Contents
Why you'll love this recipe
- Quick and Easy. This pastina recipe is a lifesaver for busy days as its effortless taking less than 10 minutes to make
- Nourishing. With wholesome ingredients like pasta, vegetables, broth, and a sprinkle of parmesan cheese, this dish is hearty, healthy and full of flavor
- Versatile. Whether you need a cozy pick-me-up when you’re feeling sick or a soothing dinner, pastina is a versatile dish that always hits the spot like a warm hug
- Kid-Friendly. Kids absolutely adore the pastina pasta shapes as they’re cute and fun making kids want to eat it
What is Pastina?
Pastina translates in Italian to “little pasta”. They are very tiny pasta pieces that range in many different cute shapes. Some of the most popular types of pastina are Stelline (little stars), Ditalini, Annellini, Fregola Sarda, Acini de Pepe and Orzo or Risoni. The list goes on, especially here in Italy where we are spoiled for choice 🙂
Pastina is a symbol of comfort food in Italy, especially served when someone is unwell. It's used to make cozy simple dishes such as being cooked in a light broth called “brodo” in Italian, along with being added to soups, baby food and salads. Children grow up eating pastina because of its simplicity and cute shapes making it fun to eat.
Ingredients to make Pastina Italian Comfort Food
- Pastina is the star of the show of course! It translates to small pasta which come in various different shapes. The pastina is cooked in a simple broth (brodo) and usually takes between 5-8 minutes to cook. In this recipe I’ve used stelline pastina which are tiny star-shaped pasta
- Vegetable broth is my preferred broth to use. You can either use a homemade broth or store bought. I always ensure to use a good-quality organic vegetable broth. You can also substitute with chicken broth to make an Italian version of chicken noodle soup. Beef or other broths can also be used
- Parmigiano reggiano (parmesan cheese) adds a cheesy richness which also gives the broth a slightly creamy texture. Pecorino Romano can also be used. To make it a vegan pastina, substitute with a plant based parmesan or also nutritional yeast
- Extra virgin olive oil. I love to add a drizzle of olive oil right before serving which enhances the taste and rich goodness. In some regions, usually northern Italy, butter can also be added whilst cooking the pastina. I personally don't like to add butter and always opt for olive oil
- Black pepper. I love adding freshly cracked black pepper to my pastina. It's totally optional but the flavor works so well with the cheesiness. You can leave this out if serving to kids
- * Optional additions. You can of course add extra ingredients to this pastina recipe. This ranges from other spices, tiny diced vegetables such as carrots, celery, broccoli and even onions or garlic. Its also very common to add an egg to pastina right at the end of the cooking process before serving
How to make Pastina
Learn how to make Pastina in just 10 minutes, this classic Italian comfort food never fails. Follow my simple steps below (note quantities are listed in the recipe card below)
In a small pot, add vegetable broth and season with salt and pepper. Bring to a boil over a medium-high heat with the lid on
Add the pastina and stir through. Cook until al dente (refer package instructions) and stir occasionally to prevent clumps
Once pasta is cooked, turn off the heat and add finely grated parmesan cheese and a drizzle of olive oil. Continuously stir for 1-2 minutes to thicken the broth and create a creamy consistency
Serve in bowls and garnish with a light drizzle of extra virgin olive oil. Enjoy!
Tips and Tricks
- Ensure to stir the Pastina while simmering as it can stick to the bottom of the pot
- Keep a close eye and don't overcook the Pastina, as it cooks very quickly and can get mushy
- I always prefer to buy a block of parmesan cheese and grate it myself. Trust me it tastes so much better than pre-grated cheese! Ensure to finely grate the parmesan cheese. This way it wont get clumpy
- If using store bought broth, make sure to buy a good quality brand. As there are minimal ingredients, the better the quality of them, the better the taste of the final pastina dish
- If you prefer to make it into a soup, check out my pastina soup
- Optionally you can add some veggies such as carrots, celery or broccoli for added nutrition
Storage, Reheating and Freezing
- Store any leftover pastina in an airtight container in the fridge for up to three days
- Reheat pastina in a small saucepan with a good splash of water or broth. This will ensure it doesn't become clumpy and will keep its creamy consistency. Place on medium heat for a few minutes with the lid on.
- To reheat the pastina in the microwave. Add a splash of liquid (water/broth) to the bowl and reheat for a few minutes until heated through
- I wouldn't recommend freezing this pastina recipe. Whilst technically you can freeze it, the texture won't be as yummy when thawed and heated
FAQs
Yes indeed! Made with wholesome ingredients like pasta, vegetables, broth, and a sprinkle of parmesan cheese, this dish is both hearty, healthy and soothing
Yes! Orzo also known as Risoni, is a small rice shaped type of pasta which is considered pastina. With lots of supermarkets selling out of the more popular shapes such as stelline which is the tiny star shaped pasta, orzo is a great choice
Ensure to continuously stir the pastina every now and then while it's being boiled in the broth. The drizzle of olive oil upon serving will also give it the extra luscious consistency and prevent sticking
Most supermarkets sell pastina in the pasta aisle. You can also usually find a large range of pastina products and shapes in Italian supermakets and grocers
More Italian Soups
More Italian Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Pastina - Italian Comfort Food photo on Instagram so I can share the love!
Recipe
Pastina - Italian Comfort Food (Ready in 8 minutes)
Video
Ingredients
- ¾ cup (4oz / 120g) pastina - I’ve used stelline pastina
- 3 cups vegetable broth - I've used low sodium
- 4 tablespoons freshly grated parmesan cheese (ensure it's finely grated)
- Drizzle of extra virgin olive oil
- Salt and black pepper to taste
Garnish (optional)
- Extra grated parmesan cheese
- Black pepper
Instructions
- In a small pot, pour in the vegetable broth and season with a pinch of salt and pepper. Cook over a medium-high heat with the lid on and bring to a boil
- Once boiling, add the pastina and stir through the broth. Continue to stir it every now and then so it doesn’t clump or stick to the bottom. Cook until al dente (according to package instructions)Pastina typically takes between 5-8 minutes to cook
- Once cooked, turn off the heat and add in the finely grated parmesan cheese with a drizzle of olive oil. Continuously stir the pastina for 1-2 minutes to thicken the broth and create a creamy consistency
- Serve in bowls and garnish with a light drizzle of extra virgin olive oil, extra parmesan cheese and black pepper and enjoy your yummy bowl of Italian Pastina!
Notes
- Pastina - ensure to stir while simmering the pastina as it can stick to the bottom of the pot. Keep a close eye as it cooks very quickly and can get mushy if overcooked
- Parmesan cheese - as there are minimal ingredients, quality is always best. I recommend to buy a fresh block of parmesan cheese and grate it yourself. Finely grate the parmesan cheese, this way it wont get clumpy
- Broth - if using store bought, make sure to buy a good quality brand. Just like the parmesan cheese, the better the quality, the better it will taste
- Add veggies - optionally you can add some veggies such as carrots, celery or broccoli for added nutrition
Cindy Ponziano-Olen says
Growing up my mom, an Italian immigrant, added a scrambled egg at the end
until cooked. something simple with a few ingredients that was warming, comforting and a good pasta to eat when not feeling well. As always, anything simple and inexpensive she called 'depression food'. This dish is delightful and I have made it for my son for many years when he was young. I hope people try it. Thanks, Ayeh, for bringing back a heartfelt memory.
Ayeh Manfre says
Oh yes I've tried that too! So true and they always hit the spot 🙂
Brigette says
I grew up on pastina! Great recipe. Warms you up. Excellent comfort food. Thanks Ayeh
Ayeh Manfre says
The ultimate comfort food right!! 🙂
Tiffany says
I make this with sauteed onion and garlic and use orzo. It is soooooo good.
Ayeh Manfre says
Oh yum sounds delish!
Lynn Fagerstrom says
I’ve been eating this since childhood, my Sicilian Noni (as we called her) would give this to us for lunch or when we were very ill.
I still eat it today at 65…
Ayeh Manfre says
Oh love this!! I learnt this from my Sicilian family too 🙂
Mya says
Turned out amazing! I added garlic and red pepper flakes
Ayeh Manfre says
Thrilled to hear! Love those additions xx
Tracy L says
Amazing and so easy. Thank you!
Ayeh Manfre says
You are so welcome Tracy, happy you loved it xx
Tamara says
Do you ever have food so good you want to cry? This was one of them. I feel so warm inside!
Ayeh Manfre says
This comment makes my heart so happy! I totally feel the same, thrilled you loved the recipe xx
Thomas White says
Simply delicious.
Ayeh Manfre says
Thrilled to hear you loved it Thomas 🙂
molly says
i always come back to this recipe whenever i’m sick or just need a good comfort meal. i swear it’s a cure-all!
Ayeh Manfre says
Ditto!! so happy you love it so much too 🙂
Jill says
I just made this for my granddaughter , who has a cold. I used chicken broth instead of vegetable broth. I added only a small sprinkling of salt. Next time, I will use low sodium chicken broth, since it turned out a little salty. I will make this again, it’s easy, comforting, and delicious.
Ayeh Manfre says
Wonderful to hear Jill! Yes I always prefer low sodium broth too 🙂
Bonnie says
Made some today with your recipe, and my husband loved it!! Will definitely be pining this and making it again soon.
Ayeh Manfre says
Wonderful to hear Bonnie!
Krista says
Sounds delicious! I bought some Stelline at the airport leaving Italy. We are going to make it tomorrow.
Ayeh Manfre says
Oh love this!! Great idea to buy the pastina at the airport before you left 🙂
Doug says
Wow! Easy and great tasting!
Ayeh Manfre says
So happy you loved it 🙂
Guy M. says
Going to make some this week. I llove to stir in an egg or 2 once it comes off of the stove. Being a tradional Italian, my family has always kept the recipe simple, without adding any veggies. I'm going to try making 2 or 3 smaller batches this time, with some diced boiled carrots, and another batch using some roasted frozen peppers and oinions that I bought from Aldi.
Ayeh Manfre says
Sounds great!! Yes adding an egg in right at the end is also very popular too 🙂
Cathy says
Simple, good, comforting. I did add a tablespoon of butter at the end for a little richness.
I will be making this often!
Ayeh Manfre says
Thrilled to hear you loved it Cathy! The best comfort food 🙂
Tracy Douglas says
I followed your recipe exactly and this is delicious, so thank you! First time I've ever made Pastina, and I'm curious. Most recipes I've seen call for chicken broth, so what made you decide to use vegetable broth?
Thank you
Ayeh Manfre says
Thrilled you loved it Tracy! I personally don't eat chicken so have used vegetable broth, but you can substitute with your preferred broth 🙂
DONNA RUPPERT says
Perfect directions mine came out fabulous I haven’t had it since I’ve been a kid. Thank you very much.
Ayeh Manfre says
So happy to hear Donna! It's such a nostalgic dish isn't it 🙂
Diane says
I wasn’t feeling well and this was perfect. A delicious light meal.
Ayeh Manfre says
The perfect comfort food when sick , Hope you are feeling better 🙂