This easy Italian pastina is a creamy, comforting soup made by simmering tiny star pasta in chicken broth with butter and freshly grated Parmigiano Reggiano. It comes together in just 30 minutes for a simple yet deeply satisfying meal.
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Bring 2 cups of chicken broth to a simmer in a medium saucepan over medium heat to start the base of a comforting chicken pastina soup.
Stir in the ¾ cup pastina until the pasta is cooked for 10 minutes.
As the tiny stars become tender, stir in the butter, a pinch of salt, and freshly grated parmesan cheese for that perfect creamy texture. Once the pastina is cooked, season with salt and pepper to taste. Add more broth to achieve the desired consistency if the mixture is too thick.
Serve the creamy pastina hot, garnished with more cheese if desired. This dish is a simple yet satisfying meal ready in just 30 minutes.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop, adding extra broth to restore desired consistency.
Pastina cooks for about 10 minutes in simmering broth until the tiny stars are tender.
Yes, store-bought parmesan works as a substitute, though freshly grated Parmigiano Reggiano delivers better flavor and creamier texture.
Add more chicken broth gradually while stirring until you reach your desired consistency.
Yes, vegetable broth is a good substitute for a vegetarian version, though chicken broth provides more depth of flavor.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding extra broth if needed to restore consistency.
