Soft, cozy, and ready fast, this pastina recipe is pure comfort food.
Simple ingredients, timeless warmth
Why This Pastina Recipe Is So Loved
Why This Pastina Recipe Is Loved
• Ready in 15 minutes
• Uses simple pantry ingredients
• Creamy, cozy, and easy to customize
• Comfort food for all ages
A warm, no-stress meal that always delivers comfort.
Table of Contents
Essential Ingredients for the Best Pastina Recipe
No fancy equipment. No need to scroll for a recipe card. Just these basics:
- 1 cup of miniature pasta — tiny stars, dots, or grain-like shapes such as stelline or acini di pepe
- 2 cups of broth — chicken or vegetable
- 1 tablespoon butter
- 1 large egg (optional but adds richness)
- 2 tablespoons Parmesan cheese
- Salt and pepper, to taste
Optional Add-Ins:
- A splash of milk or cream
- Peas, spinach, or finely diced carrots
- A pinch of garlic powder or fresh herbs
How to Make Pastina Recipe – Step by Step
Let’s walk through this comfort bowl together — you only need 10 minutes and a single pot.
1. Bring the Broth to a Simmer
Pour your broth into a small saucepan and heat gently over medium. Broth adds richness — use homemade if you have it, or choose a low-sodium store-bought option.
2. Add the Pastina
Stir in the pasta and let it simmer, uncovered. Stay close — it cooks quickly (about 5–6 minutes). Stir occasionally to keep it from sticking to the bottom.
3. Stir in Butter & Cheese
Once the liquid is mostly absorbed and the pasta is tender, reduce heat. Add the butter and Parmesan and stir until creamy and melted.
4. Optional Egg Step
Whisk the egg in a small bowl. Then, slowly drizzle it into the hot pastina while stirring constantly. The egg cooks instantly and creates soft, silky ribbons — adding protein and creaminess without needing cream.
5. Season and Serve
Taste and season with salt and pepper as needed. Serve immediately with more cheese on top if you like.
Pastina Recipe with Egg
This is the version most nonnas make — a little more filling, a little more nurturing. The egg adds both protein and a velvety texture, turning the pastina into something like Italian-style porridge.
Want to make it extra rich? Stir in a splash of cream or top with a second pat of butter before serving.
Healthy Pastina Recipe with Vegetables
Want a more balanced bowl? Add finely diced carrots, zucchini, peas, or baby spinach directly into the broth at the start. As the pastina cooks, the vegetables soften and blend in beautifully.
This version is great for kids and adults alike — a subtle way to pack more nutrients into each bite without losing that classic comforting flavor.
When to Eat Pastina?
That’s the beauty of it — pastina fits into every part of the day:
- Breakfast: Creamy and light with a splash of warm milk
- Lunch: Hearty with egg and vegetables
- Dinner: Cozy and quick when you’re low on energy
- Late Night: Better than instant noodles
- Sick Days: Gentle and easy to digest
- First Baby Food: Omit salt and egg — stir in breastmilk or formula if needed
This dish isn’t just a recipe — it’s a lifestyle fallback. The ultimate anytime meal.
Nutritional Value (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 250–300 kcal |
| Carbohydrates | 35g |
| Protein | 10–12g (with egg) |
| Fat | 7–10g |
| Fiber | 1–2g |
| Sodium | Varies by broth |
If you’re watching your intake, go light on the cheese and use a low-sodium broth. If you want more protein, try pairing it with shredded chicken — or even something bold like this Copycat Chipotle Chicken.
Pastina Recipe
Ingredients
- 1 cup miniature pasta stelline, acini di pepe, or pastina
- 2 cups chicken or vegetable broth
- 1 tbsp unsalted butter
- 1 large egg optional for richness
- 2 tbsp grated Parmesan cheese
- Salt and pepper to taste
optional
- 1 –2 tbsp milk or cream
- Handful of baby spinach peas, or diced carrots
- Pinch of garlic powder or fresh herbs
Instructions
- In a saucepan, bring the broth to a gentle simmer over medium heat.
- Add the miniature pasta and stir. Let it cook uncovered for 5–6 minutes until soft and creamy.
- Stir in the butter and grated Parmesan until fully melted and incorporated.
- If using egg, beat it separately and drizzle it slowly into the pot while stirring constantly to avoid scrambling.
- Season with salt and pepper to taste. Serve hot with extra Parmesan or herbs on top if desired.
Notes
nutrition information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 250–300 kcal |
| Carbohydrates | 35 g |
| Protein | 10–12 g (with egg) |
| Fat | 7–10 g |
| Fiber | 1–2 g |
| Sugar | 1 g |
| Sodium | Depends on broth |
| Cholesterol | ~95 mg (with egg) |
Note: Nutrition values may vary based on ingredients use
FAQ – Pastina Recipe Basics
How do you make pastina soup?
Use 3–4 cups of broth instead of 2 and don’t let it cook down too much. Add egg, cheese, or soft vegetables.
Can you substitute orzo for pastina?
Yes, orzo works in a pinch. It’s slightly larger, so just add 1–2 minutes of cook time.
How do you strain pastina?
Use a fine-mesh strainer. Standard colanders have holes that are too big and will let the pasta slip through.
Can pastina be meal-prepped?
Yes, but it thickens as it cools. To reheat, add warm broth or milk and stir over low heat.
Is pastina healthy?
In moderation, yes! It’s low in fat, easy to digest, and flexible. Want to compare it with fast food? Check out Is Chipotle Healthy? for an eye-opening comparison.
