Pastina Soup

This pastina soup recipe is filled with tiny pasta and tender vegetables that get blended into the flavorful broth. Inspired by Italian penicillin soup, it’s soothing, nourishing, and delicious.

JeanineDonofrio PhoebeMoorePublished: Oct 20, 2026

This pastina soup recipe is the best kind of comfort food. Filled with tiny pasta (pastina, in Italian) and tender vegetables, it’s cozy and flavorful, but nourishing too. Some of the vegetables stay whole for texture, while the rest get blended into the broth, thickening it slightly and giving it a stunning golden color. On a chilly fall or winter day, it’s a delicious way to warm up.

Pastina soup is sometimes called Italian penicillin. You can think of it like chicken noodle soup’s Italian cousin, a perfect soothing meal for days when you’re under the weather. Most versions call for chicken or at least chicken broth, but I wanted to develop a vegetarian take to have in my back pocket during cold season.

After three rounds of testing to get the ratio of noodles to veggies and broth just right, I couldn’t be happier with this pastina soup. It’s simple to make, bright with lemon, and filled with aromatic flavor from bay leaves, parsley, and thyme. I hope you love it as much as I do!

Pastina means “little pasta” in Italian. It doesn’t refer to one specific pasta shape, but rather any very small pasta (less than 1/4 inch in size is a good rule of thumb). Some common types of pastina are stelline (tiny star-shaped pasta), acini di pepe (little pearls), and ditalini (small tubes). Any of these shapes will work nicely in this soup!

Here’s what you’ll need to make this pastina soup recipe:

Find the complete recipe with measurements below.

This pastina soup recipe has four main steps:

1. Sauté the onions, carrots, and celery until they soften, 8 to 10 minutes. Stir in the garlic, then add the thyme, parsley stems, bay leaves, Parmesan rind, and broth.

2. Bring the soup to a boil, then simmer until the vegetables are tender, 25 to 30 minutes. Remove the Parmesan rind, bay leaves, thyme, and parsley.

3. Blend some of the vegetables. Use a slotted spoon to scoop out two cups of the tender veggies. Transfer them to a blender with 1 cup of the broth and blend until smooth. Stir the puree back into the pot.

4. Cook the pastina in the soup. Bring the soup back to a vigorous simmer, add the pastina, and cook until al dente. Stir in the lemon juice and taste and adjust as needed.

Finally, enjoy! I love my bowl topped with fresh parsley and freshly grated Parmesan cheese.

Store leftover pastina soup in an airtight container in the refrigerator for up to 3 days. The pasta absorbs the broth as it sits, so you may want to thin the soup with a little water when you reheat it. It reheats nicely on the stovetop or in the microwave.

If you want to freeze this soup, I recommend preparing it without the pasta (if you freeze it with the pasta already in it, the pasta can disintegrate). Freeze the soup base on its own for up to 3 months, then add the pasta when you reheat.

If you love this pastina soup, try one of these nourishing soup recipes next:

5 from 1 votePrep Time: 20 minutes minsCook Time: 45 minutes minsTotal Time: 1 hour hr 5 minutes minsServes 6Save Recipe Print RecipeThis pastina soup recipe is filled with tiny pasta and tender vegetables. With its golden, flavorful broth, it’s soothing, nourishing, and comforting. I love it when I’m under the weather or on any chilly day!Ingredients▢ 2 tablespoons extra-virgin olive oil▢ 1 medium yellow onion, chopped▢ 4 medium carrots, chopped into small pieces (2½ cups)▢ 3 celery ribs, chopped into small pieces (1 cup)▢ 1¼ teaspoons sea salt▢ ¼ teaspoon freshly ground black pepper, plus more to taste▢ 4 garlic cloves, chopped▢ 6 fresh thyme sprigs, bundled, or 1 teaspoon dried thyme▢ 1 bunch fresh parsley, stems bundled, leaves chopped and reserved for garnish▢ 2 bay leaves▢ 1 Parmesan rind, plus freshly grated Parmesan for serving▢ 8 cups vegetable broth▢ 8 ounces pastina, about 1 cup▢ 2 tablespoons fresh lemon juiceCook ModePrevent your screen from going darkInstructionsHeat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, ½ teaspoon of the salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until softened.Stir in the garlic, then add the thyme and parsley bundles, bay leaves, Parmesan rind, broth, and the remaining ¾ teaspoon salt. Stir, then bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, for 25 to 30 minutes, or until the vegetables are tender. Remove and discard the Parmesan rind, bay leaves, and thyme and parsley bundles.Use a slotted spoon to scoop 2 cups of the vegetables out of the pot. Transfer to a blender and add 1 cup of the broth. Allow to cool slightly, then blend until completely smooth. Stir the puree back into the pot.Bring the soup to a vigorous simmer. Add the pastina and cook until tender, about 9 to 15 minutes depending on the type of pasta you’re using. Stir in the lemon juice and season to taste.Serve topped with freshly grated Parmesan and chopped fresh parsley leaves. Show Nutrition Facts Hide Nutrition FactsNutrition FactsPastina Soup Amount Per Serving Calories 220 Calories from Fat 54 % Daily Value*Fat 6g9%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 3gSodium 1769mg77%Potassium 183mg5�rbohydrates 39g13%Fiber 3g13%Sugar 7g8%Protein 5g10%Vitamin A 7521IU150%Vitamin C 8mg10�lcium 27mg3%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet. 5 Fast Fall DinnersGet my best 30-minute recipes for fall weeknights in your inbox!

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Fresh, easyrecipes forevery day. I’m Jeanine, a New York Times bestselling cookbook author, recipe developer, and founder of Love & Lemons, a trusted recipe resource for millions of home cooks. I create fresh, easy, and delicious vegetarian recipes that celebrate seasonal ingredients and flavors.

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