Pastina is one of Italy’s most beloved comfort dishes, known for its simplicity and gentle, nurturing flavor. Tiny star-shaped pasta is simmered directly in broth until creamy and spoonable, then enriched with butter, Parmigiano Reggiano, and egg yolk for a velvety finish. There are countless variations depending on region, season, and household, but the foundation remains beautifully uncomplicated: warm broth, tiny pasta, and a few well-chosen ingredients.

Unlike chicken noodle soup or risotto, pastina sits in its own category. Italians often serve it during winter, on sick days, as a light meal, or as a cozy reset when something simple is exactly what’s needed.

When To Make Pastina

Sick days
Cozy winter nights
After-travel reset meals
Feeding toddlers
Light lunches
Emotional support dinners

It’s simple, digestible, and surprisingly satisfying.

Tips for Serving

Texture is personal with pastina. Some prefer it more brothy, others thicker and creamier. To adjust, thin with broth or water, or simmer briefly to thicken.

For variation:

For garlic lovers, grate an extra clove with finished pastina
Stir in shredded chicken or tiny meatballs for protein
Add peas for color
Add a Parmesan rind during simmering for extra depth
Use bone broth for a more restorative version
Finish with olive oil for aroma

Serve with simple sides like roasted vegetables, a green salad, bread and butter, or soft eggs.

My Favorite Tools & Ingredients

High-quality chicken broth
Parmigiano Reggiano wedge
Stelline (or Acini de pepe)
High Speed Blender or Immersion blender
Dutch oven
Wooden spatula
Pasta bowls

Pastina might be humble, but there’s a reason it has remained a staple in Italian kitchens for generations. It’s comforting without being heavy, flavorful without being complicated, and endlessly adaptable depending on how you’re feeling and what you have on hand. It’s the kind of cooking that proves the simplest dishes are often the most satisfying.

Gina

Ingredients

1 cup pastina stelline or similar
4 cups chicken broth
1 small carrot halved
1 celery rib halved
1 small onion halved
3 cloves garlic
1 egg yolk beaten
2 tablespoons grated Parmigiano Reggiano plus more for serving
1-2 tablespoon butter
Salt and black pepper to taste
1/2 lemon juice

Instructions

Add broth, carrot, celery, onion, and garlic to a medium pot. Bring to a simmer and cook for 12 to 15 minutes to infuse flavor. Remove the vegetables with some broth and blend until smooth and add back into the pot.
Return the broth to a gentle boil. Add the pastina and cook according to package directions (about 8 minutes) stirring often so it doesn’t stick.
Turn heat to low. Stir in the butter and Parmigiano until melted.
Remove the pot from heat. Slowly drizzle in the beaten egg yolk while stirring to create a creamy, velvety texture.
Taste and adjust salt if needed, then serve in warm bowls with more Parmigiano and black pepper and a drizzle of high quality olive oil.