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A bowl of Nonna’s pastina soup topped with shredded cheese and herbs.

Nonna's Pastina Soup

Chef Jenn
I love how comforting and nostalgic Nonna’s Pastina Soup is! This simple yet flavorful Italian classic is made with tiny pastina pasta, a rich, nourishing broth, and a touch of love. It’s the perfect bowl of warmth for chilly days or whenever you need a soothing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 servings
Calories 209 kcal

Ingredients
  

  • 6 cups chicken stock or bone broth
  • 2-3 medium carrots
  • 2 ribs celery
  • 1 small yellow onion
  • 2 cloves garlic
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 1 parmesan cheese rind
  • 1 tablespoon lemon juice
  • 6 ounces stellette pasta
  • parmesan cheese grated, optional garnish
  • parsley optional garnish

Instructions
 

  • Combine the chicken stock, carrots, celery, onion, garlic, thyme, bay leaf, parmesan rind, salt, and pepper. Cover and bring to a boil over high heat.
  • Reduce the heat to simmer and cook for 20-30 minutes, until the vegetables are very tender.
  • Discard the thyme, bay leaf, and cheese rind. Blend the softened vegetables with about ⅓ of the broth until smooth. Be careful with hot liquids!
  • Return the pureed mixture to the pot and stir it into the remaining broth. Alternatively, use an immersion blender to blend directly in the pot.
  • Add the lemon juice, and adjust seasoning with salt and pepper to taste.
  • Cook the pasta separately in salted water according to the package instructions. Drain and divide between bowls.
  • Pour the hot soup over the pasta and garnish with grated parmesan and chopped parsley if desired. Serve immediately.

Notes

Chef Jenn's Tips:

  • For the best flavor, use homemade chicken broth or high-quality store-bought broth. For a vegan version, swap in vegetable broth.
  • Don’t skip the parmesan rind—it's key for a rich, savory broth.
  • A splash of lemon juice or a touch of apple cider vinegar balances the flavors.
  • Cook the pasta separately to avoid it becoming too soft in the broth. Store pasta and soup separately if you're saving leftovers.

Nutrition

Serving: 1cupCalories: 209kcalCarbohydrates: 34gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 373mgPotassium: 439mgFiber: 2gSugar: 6gVitamin A: 3468IUVitamin C: 4mgCalcium: 32mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Gluten Free, Italian penicillin soup, Low Fat, Pastina Soup
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