22+ Delicious Pastina Soup Recipes to Warm Your Soul

If you’re a fan of comforting, soul-warming soups, then pastina should be on your radar.

This tiny pasta, often enjoyed by kids and adults alike, is the perfect addition to a bowl of hearty soup.

Whether you’re craving something light and simple or rich and indulgent, pastina soups are a versatile option for any meal.

In this blog post, we’ve curated a collection of 22+ Pastina Soup Recipes, each offering a unique combination of ingredients that will satisfy your cravings for comfort and flavor.

From classic chicken pastina soup to creative variations like roasted tomato and basil pastina soup, this collection will inspire you to bring the warmth and heartiness of pastina into your kitchen.

Whether you’re making soup for a family dinner, meal prepping for the week, or seeking the perfect dish to serve on a chilly evening, these recipes will become your go-to comfort food.

Let’s dive into these delicious pastina soup recipes, each one designed to be easy to make, full of flavor, and, most importantly, comforting.

22+ Delicious Pastina Soup Recipes to Warm Your Soul

Pastina soup is one of those dishes that transcends generations—its simplicity, warmth, and versatility make it a go-to for so many.

Whether you prefer it with vegetables, meat, or a creamy base, there’s a pastina soup recipe for every taste and occasion.

The 22+ pastina soup recipes we’ve shared will not only keep you full and satisfied but also introduce you to new flavor combinations that will make your soups exciting and fresh.

The best part? Pastina soup is incredibly easy to make, using ingredients you probably already have in your pantry or fridge.

So, next time you’re in the mood for something comforting, nutritious, and satisfying, look no further than pastina soup.

Enjoy experimenting with these recipes, and remember, the perfect bowl of soup is just a spoonful away.

Feel free to let me know if you’d like any additional sections or edits for your blog article!

Classic Italian Pastina Soup with Egg (Stracciatella Style)

This classic Italian Pastina Soup with Egg is the ultimate comfort food, often served to children, the sick, or anyone needing a cozy culinary hug. It’s simple yet deeply nourishing, combining tiny pasta, a rich chicken broth, and a silky egg mixture that gently cooks in the hot soup to form delicate ribbons. This dish is also known as “stracciatella” in some Italian households.

Ingredients:

• 6 cups chicken broth (homemade or low-sodium)
• ¾ cup pastina (stelline or acini di pepe work well)
• 2 eggs
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped fresh parsley (optional)

Instructions:

1. Bring the chicken broth to a boil in a medium pot.
2. Add the pastina and cook according to the package instructions (usually 5–7 minutes), stirring occasionally.
3. In a separate bowl, beat the eggs with Parmesan, salt, and pepper.
4. Once the pastina is tender, reduce the heat to low and slowly drizzle the egg mixture into the soup, stirring gently to create thin ribbons.
5. Let it simmer for 1–2 more minutes until the egg is fully cooked.
6. Serve hot, topped with more Parmesan and fresh parsley if desired.

This pastina soup with egg is a timeless dish, perfect for cold days or when you need something soothing and simple. Its creamy texture and rich flavors make it a favorite across generations. Best of all, it requires minimal ingredients and effort, proving that elegance often lies in simplicity.

Creamy Chicken Pastina Soup

For those looking for a more filling and hearty version of pastina soup, this creamy chicken variation is the answer. With tender chicken, vegetables, and a touch of cream, it’s like a cozy chicken pot pie in soup form. It’s satisfying enough to serve as a full meal and perfect for using up leftover roasted chicken.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup cooked, shredded chicken (rotisserie works well)
• ¾ cup pastina
• ½ cup heavy cream or half-and-half
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until softened (about 5 minutes).
2. Add chicken broth and bring to a boil.
3. Stir in pastina and let cook until tender, about 5–7 minutes.
4. Reduce heat to low and add the shredded chicken and cream. Simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Garnish with fresh herbs and serve warm.

Creamy Chicken Pastina Soup is pure comfort in a bowl, ideal for busy weeknights or chilly evenings. The cream adds a luxurious touch while the chicken and vegetables provide heartiness. It’s an easy, family-friendly recipe that turns simple ingredients into a soul-warming meal.

Lemon & Spinach Pastina Soup

This bright and zesty version of pastina soup brings a Mediterranean flair to the table. Fresh lemon juice and baby spinach add a refreshing contrast to the cozy texture of the tiny pasta. It’s a great vegetarian option that’s light yet flavorful—perfect as a starter or a light lunch.

Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 6 cups vegetable broth
• ¾ cup pastina
• 2 cups fresh baby spinach
• Juice of 1 lemon (plus zest if desired)
• Salt and pepper to taste
• Grated Parmesan for serving (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Add garlic and sauté until fragrant (1–2 minutes).
2. Pour in vegetable broth and bring to a gentle boil.
3. Add pastina and cook until tender, about 5–6 minutes.
4. Stir in spinach and let wilt for about 1–2 minutes.
5. Add lemon juice, and season with salt and pepper.
6. Serve hot, with optional Parmesan and lemon zest for extra flavor.

Lemon & Spinach Pastina Soup is a vibrant twist on tradition, marrying comfort with freshness. The lemon brings a brightness that makes this dish feel energizing and clean, while the spinach adds a nutritious touch. It’s a perfect choice when you want something both healthy and satisfying without sacrificing warmth or taste.

Let me know if you’d like these turned into printable recipe cards or formatted for a blog!

Tomato Basil Pastina Soup

Tomato Basil Pastina Soup brings a tangy, herbaceous spin to the traditional pastina bowl. Inspired by classic tomato basil soup, this version adds tiny pasta stars for texture and heartiness. The soup is vibrant, fragrant, and comes together quickly—perfect for busy days when you want something comforting yet bright.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable or chicken broth
• ¾ cup pastina
• ½ cup whole milk or cream (optional for creaminess)
• ½ teaspoon sugar (to balance acidity)
• Salt and pepper to taste
• Handful of fresh basil leaves, chopped
• Grated Parmesan for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant (about 3–4 minutes).
2. Add crushed tomatoes, broth, sugar, salt, and pepper. Bring to a gentle boil.
3. Stir in pastina and cook until al dente, about 6–7 minutes.
4. Lower the heat, stir in milk or cream if using, and let it simmer for 2–3 more minutes.
5. Add fresh basil just before serving and stir gently.
6. Serve hot, topped with grated Parmesan.

This Tomato Basil Pastina Soup is perfect when you’re craving something both nostalgic and a little elevated. The acidity of the tomatoes is mellowed by the basil and creamy touch, while the pastina adds the comfort factor. It’s a modern take on two Italian classics in one warming bowl.

Mushroom and Thyme Pastina Soup

Earthy mushrooms and aromatic thyme give this pastina soup a deep, savory flavor profile that feels gourmet but is surprisingly easy to make. It’s a vegetarian delight that’s perfect for fall or winter, and pairs wonderfully with a slice of crusty bread.

Ingredients:

• 1 tablespoon butter or olive oil
• 1 small shallot or onion, diced
• 2 cups mushrooms, sliced (cremini, shiitake, or a mix)
• 2 garlic cloves, minced
• 5 cups vegetable or mushroom broth
• ¾ cup pastina
• 1 teaspoon fresh thyme (or ½ tsp dried)
• Salt and black pepper to taste
• Optional: splash of cream or a sprinkle of truffle oil

Instructions:

1. In a soup pot, heat butter over medium heat. Add shallot and garlic and cook until softened.
2. Add sliced mushrooms and thyme. Cook until mushrooms release their moisture and begin to brown (5–6 minutes).
3. Pour in the broth and bring to a boil.
4. Add pastina and cook until tender, about 6–8 minutes.
5. Season with salt, pepper, and add cream or truffle oil if desired.
6. Serve hot, optionally garnished with herbs or Parmesan.

Mushroom and Thyme Pastina Soup offers cozy, woodland flavors that feel both rustic and refined. It’s hearty enough for a main course yet light enough for a starter. The mushrooms and herbs bring a beautiful depth that enhances the tiny pasta perfectly—ideal for slow, cozy evenings.

Butternut Squash Pastina Soup

Creamy, slightly sweet butternut squash pairs beautifully with pastina in this autumn-inspired soup. With warm spices like nutmeg and a dash of cream, this dish feels festive and filling. It’s a great way to sneak in some extra veggies while still serving up something irresistibly creamy and satisfying.

Ingredients:

• 1 tablespoon olive oil or butter
• 1 small onion, chopped
• 3 cups peeled and cubed butternut squash
• 4 cups vegetable broth
• ¾ cup pastina
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon (optional)
• Salt and pepper to taste
• ½ cup cream or milk
• Optional: sage leaves for garnish

Instructions:

1. Heat olive oil in a pot and sauté onion until soft.
2. Add cubed butternut squash and cook for a few minutes, stirring.
3. Pour in the broth, bring to a boil, then reduce to a simmer for 15–20 minutes until squash is soft.
4. Use an immersion blender to purée the soup until smooth (or transfer to a blender carefully).
5. Stir in pastina and simmer for another 6–7 minutes until the pasta is tender.
6. Add cream, nutmeg, and cinnamon. Season to taste.
7. Serve warm, garnished with fried sage or a swirl of cream.

Butternut Squash Pastina Soup is a rich and velvety bowl of seasonal bliss. It’s a cozy and elegant way to enjoy fall and winter produce, with flavors that are comforting and gently spiced. The pastina adds that nostalgic texture we all love, making this a go-to for holiday meals or everyday indulgence.

Let me know if you’d like vegan versions or ideas for add-ins like beans, sausage, or greens!

Spicy Sausage and Spinach Pastina Soup

For those who love a little kick, this Spicy Sausage and Spinach Pastina Soup brings heat and savory richness in a single bowl. With the spicy sausage blending perfectly with the tender spinach and tiny pasta, it’s a meal that’s both filling and flavorful. This is a great option for those who crave hearty and bold flavors with a bit of spice.

Ingredients:

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage (casings removed)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• ¾ cup pastina
• 2 cups fresh spinach, chopped
• ½ teaspoon red pepper flakes (optional, for extra heat)
• Salt and black pepper to taste
• Grated Parmesan for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add sausage, breaking it apart with a wooden spoon, and cook until browned (about 5–7 minutes).
2. Add onion and garlic to the pot and sauté until softened.
3. Pour in the chicken broth and bring to a boil.
4. Add pastina and cook for 6–8 minutes until tender.
5. Stir in the spinach and cook for an additional 2 minutes, until wilted.
6. Season with red pepper flakes (if desired), salt, and pepper.
7. Serve hot, topped with Parmesan.

Spicy Sausage and Spinach Pastina Soup is a robust and satisfying dish that will warm you up from the inside out. The sausage offers a savory richness that pairs beautifully with the greens and tiny pasta, while the subtle heat gives it a nice kick. This hearty soup is perfect for a cozy dinner or to impress guests with bold flavors.

Sweet Potato and Carrot Pastina Soup

Sweet potatoes and carrots create a naturally sweet, vibrant base for this comforting pastina soup. The earthy flavors of the vegetables are balanced by a hint of ginger and cinnamon, making it a cozy choice for autumn or winter. It’s light but filling, perfect for those looking for a healthy, flavorful option that also incorporates a little sweetness.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 medium sweet potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 4 cups vegetable broth
• ¾ cup pastina
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and sauté until soft (about 3–4 minutes).
2. Add cubed sweet potatoes and carrots to the pot, and cook for another 5 minutes.
3. Pour in vegetable broth, bring to a boil, and then reduce heat to simmer for 20–25 minutes, or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
5. Stir in pastina and cook until tender, about 6–7 minutes.
6. Season with ginger, cinnamon, salt, and pepper.
7. Serve hot, garnished with fresh herbs.

Sweet Potato and Carrot Pastina Soup offers a delightful combination of earthy sweetness and warming spices. The creamy texture of the puréed vegetables makes the soup velvety, while the tiny pasta adds the perfect bite. It’s a wonderful dish for colder months and an excellent way to get a nutritious, comforting meal on the table.

Pesto and Tomato Pastina Soup

Pesto and Tomato Pastina Soup is a vibrant and herbaceous take on classic pastina. The richness of basil pesto is infused into the broth, complementing the acidity of ripe tomatoes and the tender pastina. This soup is a perfect balance of fresh and savory, with the pesto adding a luxurious depth that elevates the entire dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable or chicken broth
• ¾ cup pastina
• ¼ cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft (about 4–5 minutes).
2. Add the diced tomatoes, including their juice, and bring to a simmer.
3. Pour in the broth, bringing the soup to a boil.
4. Stir in the pastina and cook until tender, about 6–7 minutes.
5. Reduce heat and stir in the pesto, adjusting seasoning with salt and pepper to taste.
6. Serve hot, topped with fresh basil and Parmesan.

Pesto and Tomato Pastina Soup combines the freshness of basil with the brightness of tomatoes, creating a beautifully balanced, savory bowl. The pesto adds a lush herbal richness that pairs perfectly with the tiny pasta, making this soup a delightful and satisfying dish. It’s a quick and flavorful meal that brings the essence of Italian flavors to your table.

I hope these three pastina soup recipes inspire your next cozy meal! Let me know if you need more ideas or tips on adjusting these dishes!

Mediterranean Lemon Chicken Pastina Soup

This Mediterranean-inspired pastina soup is light yet full of bold flavors. The zesty lemon and aromatic herbs like oregano and thyme create a refreshing, tangy base, while the tender chicken and tiny pasta provide substance. Perfect for a sunny day or a fresh change from heavier soups, this dish is easy to make and offers a delightful burst of flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• ¾ cup pastina
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts (whole) and cook until browned on both sides, about 5–7 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic until softened, about 3 minutes.
3. Add the chicken broth, dried oregano, thyme, and a pinch of salt and pepper. Bring to a boil.
4. While the soup comes to a boil, shred the chicken with two forks and return it to the pot.
5. Add pastina and cook for 6–8 minutes, until the pasta is tender.
6. Stir in the lemon juice and zest, and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

Mediterranean Lemon Chicken Pastina Soup is a bright, fresh, and light option that still feels nourishing. The lemon adds a lovely tang that balances the savory chicken and herbs. The small pasta soaks up all the flavors, making this soup a refreshing yet hearty meal for any time of year.

Roasted Garlic and Cauliflower Pastina Soup

Roasted garlic and cauliflower create a rich, velvety base for this creamy pastina soup. The roasting brings out the natural sweetness of the cauliflower, while the garlic adds depth and warmth. Combined with pastina and a touch of cream, this soup is wonderfully smooth and comforting, perfect for a chilly evening.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 bulb garlic, top sliced off
• 1 small onion, chopped
• 4 cups vegetable broth
• ¾ cup pastina
• ½ cup heavy cream
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, then place them on a baking sheet along with the garlic bulb (wrapped in foil). Roast for 25–30 minutes until golden and tender.
2. Remove from the oven and squeeze the roasted garlic out of the cloves.
3. In a large pot, sauté the onion until softened, about 4 minutes.
4. Add the roasted cauliflower and garlic to the pot with the vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to purée the soup until smooth, or transfer to a blender and blend in batches.
6. Stir in the pastina and cook for 6–8 minutes until the pasta is tender.
7. Add the heavy cream and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh thyme or parsley.

Roasted Garlic and Cauliflower Pastina Soup is a rich, creamy, and comforting dish. The roasting of the cauliflower and garlic brings out a deep, mellow sweetness, while the cream adds smoothness and luxury. The tiny pasta provides the perfect texture, making it a hearty yet light soup for cooler days.

Autumn Apple and Squash Pastina Soup

This Autumn Apple and Squash Pastina Soup captures the essence of fall with its sweet, earthy flavors. The combination of butternut squash, apples, and cinnamon creates a warm, slightly sweet base, while the pastina adds substance. This soup is perfect for the harvest season and makes for a cozy, aromatic meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)
• 4 cups vegetable broth
• ¾ cup pastina
• ½ teaspoon cinnamon
• Salt and pepper to taste
• A dash of nutmeg (optional)
• Fresh sage leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 4–5 minutes.
2. Add the butternut squash and apples, and cook for another 5 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce to a simmer for 20 minutes, until the squash and apples are soft.
4. Use an immersion blender to purée the soup until smooth (or transfer to a blender in batches).
5. Stir in the pastina and cook for 6–8 minutes, until the pasta is tender.
6. Season with cinnamon, nutmeg, salt, and pepper.
7. Serve hot, garnished with fresh sage leaves.

Autumn Apple and Squash Pastina Soup is a wonderfully seasonal dish, combining the sweet flavors of apples and squash with the warmth of cinnamon and nutmeg. It’s a perfect balance of sweet and savory, and the pastina adds the ideal bite to this creamy, hearty soup. This dish is a cozy celebration of fall and the perfect way to enjoy seasonal produce.

I hope these new pastina soup recipes give you even more ideas for your next cozy meal. If you have any specific ingredients you’d like to use, feel free to ask for more tailored recipes!

Spicy Black Bean and Corn Pastina Soup

This vibrant and hearty Spicy Black Bean and Corn Pastina Soup is perfect for those who enjoy a little heat and a lot of flavor. With a blend of black beans, corn, and southwestern spices, it’s a filling, nutritious soup that’s both satisfying and comforting. The addition of pastina creates the perfect texture to balance the beans and corn, making it a complete meal in one bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 4 cups vegetable broth
• ¾ cup pastina
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in black beans, corn, cumin, chili powder, and cayenne pepper (if using). Cook for another 2 minutes.
3. Pour in vegetable broth, bring to a boil, then reduce the heat to simmer.
4. Add pastina and cook for 6–7 minutes, or until the pasta is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime.

Spicy Black Bean and Corn Pastina Soup brings bold and exciting flavors to the table, perfect for those who enjoy southwestern cuisine with a bit of spice. The combination of beans, corn, and pastina creates a hearty, satisfying soup, while the cilantro and lime provide a refreshing contrast. It’s a flavorful, vibrant dish that’s great for lunch or dinner.

Caramelized Onion and Bacon Pastina Soup

This Caramelized Onion and Bacon Pastina Soup is a rich, indulgent treat. The sweetness of caramelized onions combined with the smoky, savory flavor of bacon makes for a deeply satisfying and comforting soup. The pastina adds the perfect bite, while the richness of the soup is balanced by a touch of cream. This is the kind of soup that’s perfect for special occasions or when you’re craving something a little more luxurious.

Ingredients:

• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 2 garlic cloves, minced
• 4 cups chicken broth
• ¾ cup pastina
• ½ cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving a little bacon fat in the pot.
2. Add olive oil to the pot and sauté onions over low heat for 30–40 minutes, stirring frequently, until they are deeply caramelized and golden brown.
3. Add garlic and cook for another 1–2 minutes until fragrant.
4. Pour in the chicken broth and bring the soup to a boil.
5. Stir in pastina and cook for 6–7 minutes until tender.
6. Reduce heat and stir in the heavy cream. Season with salt and pepper.
7. Serve hot, topped with crispy bacon and fresh thyme.

Caramelized Onion and Bacon Pastina Soup is the definition of comfort. The caramelized onions provide a deep sweetness that’s balanced by the savory, smoky bacon. The creaminess adds richness, and the pastina adds the perfect texture. It’s a luxurious soup that’s sure to satisfy even the most discerning palate.

Sweet Corn and Zucchini Pastina Soup

Sweet Corn and Zucchini Pastina Soup is a light, summery dish that’s perfect for a warm day or when you’re craving something fresh and healthy. The sweet corn pairs beautifully with the mild zucchini, and the addition of pastina makes this a filling yet light soup. It’s an ideal dish when you want something easy, nutritious, and bursting with flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 zucchinis, diced
• 2 cups fresh or frozen corn kernels
• 4 cups vegetable broth
• ¾ cup pastina
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 3 minutes.
2. Add zucchini and corn, cooking for an additional 5 minutes until they begin to soften.
3. Pour in vegetable broth, bring to a boil, then reduce to a simmer for 10–15 minutes until vegetables are tender.
4. Stir in pastina and cook for 6–7 minutes, or until pasta is al dente.
5. Season with oregano, salt, and pepper to taste.
6. Serve hot, garnished with fresh basil or parsley.

Sweet Corn and Zucchini Pastina Soup is a simple yet satisfying dish that highlights the freshness of summer produce. The corn adds sweetness, while the zucchini brings a subtle earthiness. The pastina ties it all together, creating a light but filling soup that’s perfect for any occasion. This is a healthy, vibrant option for anyone looking to enjoy seasonal vegetables in a cozy bowl.

Let me know if you need more inspiration or any tweaks to these recipes! Enjoy your cooking!

Chicken and Vegetable Pastina Soup

A classic comfort food, Chicken and Vegetable Pastina Soup combines tender chicken, a variety of fresh vegetables, and the familiar tiny pasta for a wholesome, nourishing meal. This soup is both light and hearty, making it perfect for a family dinner or as a make-ahead meal to enjoy throughout the week. Packed with vitamins and protein, it’s a well-balanced option for any occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts or thighs
• 1 small onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 4 cups chicken broth
• ¾ cup pastina
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then add to the pot. Cook for 5–7 minutes on each side until browned. Remove chicken and set aside.
2. In the same pot, add onion, carrots, celery, and zucchini. Cook for 5–6 minutes until the vegetables soften.
3. Add chicken broth and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes.
4. Shred the chicken using two forks and add it back to the pot. Stir in the pastina and cook for an additional 6–7 minutes until the pasta is tender.
5. Season with thyme, salt, and pepper.
6. Serve hot, garnished with fresh parsley.

Chicken and Vegetable Pastina Soup is the epitome of comforting simplicity. The tender chicken and fresh vegetables create a heartwarming base, while the pastina adds a light, comforting texture. It’s a great family-friendly meal that’s easy to make, nutritious, and satisfying—a true crowd-pleaser.

Roasted Tomato and Basil Pastina Soup

Roasted Tomato and Basil Pastina Soup is a rich and flavorful dish that brings out the natural sweetness of tomatoes, enhanced by the fresh flavor of basil. Roasting the tomatoes adds depth, and the addition of pastina makes the soup hearty yet light. This comforting soup is perfect for any season, and the basil brings a refreshing aromatic touch to every spoonful.

Ingredients:

• 6 ripe tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• ¾ cup pastina
• 1 teaspoon dried oregano
• Fresh basil leaves, chopped
• Crumbled feta or Parmesan for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until softened and slightly caramelized.
2. While the tomatoes roast, heat olive oil in a pot over medium heat. Add onion and garlic and sauté until soft and fragrant, about 4–5 minutes.
3. Once the tomatoes are roasted, remove them from the oven and add them to the pot with the onions and garlic. Stir to combine and cook for 5 minutes.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 10 minutes.
5. Use an immersion blender to purée the soup until smooth (or transfer to a blender carefully).
6. Stir in the pastina and cook for 6–7 minutes until the pasta is tender.
7. Season with oregano and stir in fresh basil.
8. Serve hot, topped with crumbled feta or Parmesan, if desired.

Roasted Tomato and Basil Pastina Soup is a flavorful and comforting dish that’s perfect for any time of year. The roasting process enhances the sweetness of the tomatoes, while the fresh basil adds brightness. The pastina contributes a light, satisfying texture, and the optional cheese topping provides an indulgent touch. It’s a timeless recipe with a burst of flavor in every spoonful.

Lemon and Dill Fish Pastina Soup

This light and refreshing Lemon and Dill Fish Pastina Soup is a perfect option for seafood lovers. The delicate flavors of fish, brightened with lemon and fresh dill, combine beautifully with pastina for a well-balanced, satisfying meal. It’s fresh, healthy, and packed with protein, making it an ideal choice for a light yet filling dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups fish stock or vegetable broth
• 1 lb white fish fillets (such as cod, haddock, or tilapia), cut into pieces
• ¾ cup pastina
• 1 lemon, juiced and zested
• 1 teaspoon dried dill (or 2 teaspoons fresh dill)
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 3–4 minutes.
2. Pour in the fish stock (or vegetable broth) and bring to a simmer.
3. Add the fish pieces and cook for about 5–7 minutes, or until they are cooked through and flaky.
4. Stir in the pastina and cook for 6–7 minutes, until the pasta is tender.
5. Add the lemon juice and zest, and stir in the dried dill. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill.

Lemon and Dill Fish Pastina Soup is a fresh, light, and flavorful dish that’s both nourishing and satisfying. The lemon adds brightness and balance to the rich fish, while the dill provides a refreshing herbal note. The pastina ties everything together, creating a perfect texture that complements the delicate fish. This soup is an excellent choice for a healthy and refreshing meal.

These three recipes offer a mix of fresh and comforting flavors, each with its own unique twist. I hope they inspire your next cooking adventure! Let me know if you’d like more ideas or modifications!

Creamy Spinach and Mushroom Pastina Soup

This creamy spinach and mushroom pastina soup is a rich, comforting dish that combines earthy mushrooms, tender spinach, and the smoothness of cream. The tiny pasta adds the perfect bite to this velvety, soul-warming soup. It’s a perfect choice for those who want a hearty, vegetarian meal full of flavor and texture.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups mushrooms, sliced (cremini or white button mushrooms work well)
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup fresh spinach, roughly chopped
• ¾ cup pastina
• ½ cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Grated Parmesan for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and mushrooms, cooking for 5–7 minutes until the mushrooms release their moisture and begin to brown.
2. Add garlic and cook for 1 more minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes.
4. Stir in the spinach and pastina, cooking for an additional 6–7 minutes until the pasta is tender and the spinach wilts.
5. Lower the heat and stir in the heavy cream. Season with thyme, salt, and pepper.
6. Serve hot, garnished with grated Parmesan, if desired.

Creamy Spinach and Mushroom Pastina Soup is a luxurious, comforting dish that’s perfect for any time of year. The mushrooms bring a savory depth, while the spinach adds freshness. The creamy base enriches the flavors and the pastina provides just the right amount of texture, making it a perfect soup for cozying up with on a chilly day.

Sweet Potato and Kale Pastina Soup

This Sweet Potato and Kale Pastina Soup is a nourishing and vibrant dish that brings together the sweetness of roasted sweet potatoes and the earthiness of kale. With the added texture of pastina, this soup is filling and hearty, while still light enough for a satisfying lunch or dinner. It’s an excellent choice for a healthy, vegetarian meal.

Ingredients:

• 1 tablespoon olive oil
• 1 large sweet potato, peeled and cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup kale, chopped
• ¾ cup pastina
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with a little olive oil, salt, and pepper, then roast for 25–30 minutes until soft and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant, about 4 minutes.
3. Add the vegetable broth to the pot and bring to a simmer.
4. Stir in the roasted sweet potatoes and kale, cooking for 5 minutes until the kale begins to wilt.
5. Add the pastina and cook for 6–7 minutes, until the pasta is tender.
6. Season with cumin, salt, and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Sweet Potato and Kale Pastina Soup is a flavorful and nourishing dish that balances sweetness and earthiness. The roasted sweet potatoes provide a rich, caramelized flavor, while the kale adds a hearty green element. The pastina adds a satisfying texture, making this a wholesome and comforting meal that’s perfect for cooler months or any time you need a hearty boost.

Pumpkin and Sage Pastina Soup

Pumpkin and Sage Pastina Soup brings together the natural sweetness of pumpkin with the earthy, fragrant flavor of sage. The creamy texture of the pumpkin creates a velvety base, while the pastina adds a comforting bite. It’s a perfect autumn soup, full of flavor and warmth, making it an ideal dish for cooler days.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups pumpkin puree (canned or fresh)
• 4 cups vegetable broth
• ¾ cup pastina
• 1 teaspoon dried sage (or 2 teaspoons fresh sage, chopped)
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 4 minutes.
2. Stir in the pumpkin puree, vegetable broth, and ground cinnamon. Bring the soup to a simmer and cook for 10 minutes.
3. Add the pastina and cook for 6–7 minutes, until the pasta is tender.
4. Stir in the sage and season with salt and pepper to taste.
5. Serve hot, garnished with fresh sage leaves.

Pumpkin and Sage Pastina Soup is a delightful fall dish that combines the natural sweetness of pumpkin with the savory depth of sage. The cinnamon adds warmth, and the pastina provides the perfect texture. This comforting soup is a great way to enjoy the flavors of the season and is perfect for a cozy meal at home.

I hope these new recipes bring even more variety to your pastina soup repertoire! Let me know if you’d like more ideas or if you want to tweak any ingredients!

Turkey and Cranberry Pastina Soup

This Turkey and Cranberry Pastina Soup is a delightful twist on traditional holiday flavors, with tender turkey, the tang of cranberries, and the comfort of tiny pasta. It’s perfect for using up leftover turkey after a holiday meal or just for enjoying a light yet hearty soup with a festive flavor. The addition of cranberries adds a touch of sweetness that pairs beautifully with the savory turkey and vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, chopped
• 4 cups turkey or chicken broth
• 1 cup cooked turkey, shredded
• ½ cup fresh or dried cranberries
• ¾ cup pastina
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes, until the vegetables soften.
2. Pour in the turkey or chicken broth and bring to a boil.
3. Once boiling, reduce the heat and simmer for 10 minutes.
4. Add the shredded turkey, cranberries, and pastina, cooking for another 6–7 minutes until the pasta is tender.
5. Season with thyme, salt, and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Turkey and Cranberry Pastina Soup is a unique and flavorful way to enjoy the cozy comfort of pastina with a festive touch. The turkey adds protein and heartiness, while the cranberries bring a slight sweetness that balances the savory flavors. This soup is ideal for a light, warming meal that’s perfect for the fall or winter months.