With just a handful of simple ingredients, you can make this cozy Pastina Soup to share with the kids in under 30 minutes. This is a perfect fast meal for any night of the week—or one that’s extra nourishing for anyone dealing with a cold or illness.
Pastina Soup
Tiny star pasta soup was one of the staples of my Italian-American childhood, and it’s something my kids adore eating now. The shape of the tiny pasta, or pastina, is so fun, and the rest of the ingredients add plenty of cozy flavor. I love how fast this soup for kids cooks up, how easy it is to adjust (sometimes I omit the onion and use more carrot, for example), and how much it helps us all feel satisfied and nourished.
We usually have this soup with cheese and crackers, but even just a side of Homemade Applesauce would do it, too. Whatever works!
(It ranks right up with Alphabet Soup and Chicken Soup as one of my kids very favorite soups. And classic Pastina Pasta, which is thicker.)
Table of Contents
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What is Pastina?
Pastina is a very small star-shape pasta that cooks incredibly fast. Pastina pasta is often served to babies and children, as it is easy to eat and swallow. Italian pastina soup is also incredibly comforting when made and paired with butter, egg, or broth, like we do here.
Many pasta brands make it, including Barilla, Anna, and Colavita. You may have more success finding it in supermarkets with larger Italian sections. Target’s store brand also makes little pasta in the shape of stars that is a little big larger but very similar.
You can also use acini di peppe, which is a small couscous-like pasta shape.
Ingredients You Need
Here’s a look at what you need to make this Italian soup recipe so you know what to have on hand:
- Minced celery, carrot, and onion: You can mince this yourself in homemade mirepoix or look for pre-chopped mirepoix in the produce or freezer aisle of your store.
- Low-sodium chicken broth: I like to use broth with less salt so I can control that flavor myself. Feel free to use vegetable broth or beef broth if you prefer. You can use store-bought or homemade chicken broth or chicken stock. Or my Vegetable Broth.
- Star pastina: Look for this in the pasta aisle of your store.
- Frozen petite peas: We stir these in at the end for a bright color and a little more protein.
- Parmesan cheese: This adds flavor to the easy soup.
- Fresh lemon zest (optional): You can top the soup with fresh lemon juice and zest for additional bright flavor.
Step-by-Step Instructions
Here’s an overview of the method of making this soup for kids. Scroll down to the end of the post for the full information on amounts and times.
- Add the celery, carrot, and onion to a pot over medium heat. Cook.
- Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to simmer.
- Add the pasta. Cook.
- Stir in the peas, Parmesan, and lemon zest, if using. Season to taste with salt and pepper. Serve warm.
How to Store
Store leftovers in an airtight container for up to 5 days in the refrigerator. Warm in a heat-safe bowl in the microwave, adding additional broth if desired.
This Italian comfort food is delicious as reheated leftovers sent in a kids thermos for school lunch for kindergarten, too.
Best Tips for Success
- Use vegetable broth to make this kids soup vegetarian.
- Add cooked and diced or shredded skinless chicken breasts or chicken meatballs for a variation on the idea. Or serve with a side salad if you’d like.
- Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket.
- Simmer Parmesan rind in the broth for extra flavor.
- Add shredded fresh herbs to top, such as basil or parsley, or cracked black pepper.
- If you can’t find tiny star pasta, try another small shape such as ditalini, ABC pasta, wagon wheels, acini di peppe, or orzo.
- When reheating, add more broth as desired if the pasta absorbs it all.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Quick Pastina Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup minced celery (about 1 stalk, ends discarded)
- ½ cup minced carrot (about 1 carrot, ends discarded)
- ½ cup minced onion (about 1 small onion peeled and ends discarded)
- 1 quart reduced-sodium chicken broth
- 1 cup star pastina
- 1 cup frozen petite peas
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh lemon zest (optional)
- salt and pepper to taste (optional)
Instructions
- Add the olive oil to a medium pot over medium heat. When warm, add the celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.
- Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
- Add the pasta. Cook for about 8 minutes, stirring occasionally.
- Stir in the peas, Parmesan, and lemon zest, if using.
- Season to taste with salt and pepper. Serve warm.
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
- Use vegetable broth to make this vegetarian.
- Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket.
- Simmer Parmesan rind in the broth for extra flavor.
If you have trouble finding small pasta, check the ethnic foods aisle. I found the pasta with the Hispanic foods.
This has become one of my favorite soups! I typically add the Parmesan rind while cooking and leave out the lemon and it turns out perfectly every time. Personal preference – I love the texture of this for leftovers after all the broth is absorbed as well!
I want to love this so much – the flavor is definitely there, but my little stars always suck up all of the broth and it turns to mush. (Even when using extra broth) any tips to keep it soupy?
Thank you! ❤️
You can simply add a little broth to each bowl as you serve it. That shouldn’t be absorbed between the time you add it and the time you eat it.
My whole family loves this, even my very picky toddler! Thanks for the recipe!
Love it! Great recipe. Whole fam likes it!
Just made this for my family- my husband is not feeling well and it was the first thing he ate in three days- he had two bowls! I have searched out local grocery stores but only found the star shaped pasta at Target as mentioned in the post. I added in turmeric and ginger for immune boosting. I do have one question! My Parmesan clumped together in the soup- I used Whole Foods pre-grated. How can I avoid the clumping?
This recipe is amazing! Delicious and comes together quickly. We have made it a weekly staple in our house! I tweaked it a bit. I do half an onion in the olive oil. I used bone broth this most recent time. Then I do half cup of pastina and add rotisserie chicken. I cook it halfway and then add frozen peas and carrots as my veggies. Absolutely delicious!!! 5 stars from myself, my husband, and our 2 and 1 year old boys 🙂
This has become THE MOST REQUESTED food in our house, even above fruit and muffins. So simple to make, stores and freezes well, so do yourself a favour and make a double batch!!
It’s so easy and yummy! Can this be made in a slow cooker?
Our family has loved trying your recipes, thank you!
This was a hit with my 5 and 3 year olds! We didn’t even need to add additional salt, the cheese salted the soup just fine.
This was so easy to put together and it turned out so good! The lemon and parm at the end are *chef’s kiss.* We’ll see if the little guy approves but if not, more for me! Thank you for another great and EASY recipe!
Loved this! Super quick and simple to make. Definitely 3 year old approved. Couldn’t find the right pasta so used mini bow ties – she still thought they were super fun.
Tasty soup! Instead of lemon zest I just mixed in a bit of lemon juice, and it turned out great. Thanks for this recipe.
Hi Amy
Can you freeze the soup? If so, how long?
Thank you!
Sure, it would be fine for up to about 6 months. When thawed, add a little more broth to reheat and serve.
When using parmesan, is the parmesan supposed to clump up? The melted parmesan wraps around the serving spoon when stirring the soup and hardens in clumps when cooling off.
The Parmesan does melt in the soup. You can add it to each bowl individually if that helps.
If you’re getting clumping you may not be using fresh grated parmesan. Parmesan in containers often has an additive to it to keep it from sticking… might be why it’s clumping?