Pastina soup is a light yet satisfying Italian broth made with star-shaped pasta, sautéed vegetables, chicken stock, and fresh peas. It comes together in under 30 minutes and requires only basic pantry ingredients, making it ideal for weeknight dinners or when you need something warm and nourishing.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat, adding a splash of water if needed to restore broth consistency.
Yes, prepare the broth and vegetable base up to step 2, then refrigerate. Add pasta and peas just before serving to prevent sogginess.
Substitute with orzo, ditalini, or small elbow pasta. Cook times may vary slightly depending on size.
Freeze the broth and vegetables without pasta. Thaw and reheat, then cook fresh pastina in the warm broth when ready to serve.
The starch released from the pastina as it cooks naturally thickens the broth, creating a heartier consistency than plain chicken stock.
Yes, parmesan rinds are commonly sold in grocery stores and add deep umami flavor. Homemade rinds from blocks you've already grated also work well.
