With just a handful of simple ingredients, you can make this cozy Pastina Soup to share with the kids in under 30 minutes. This is a perfect fast meal for any night of the week—or one that’s extra nourishing for anyone dealing with a cold or illness.

Pastina Soup

Tiny star pasta soup was one of the staples of my Italian-American childhood, and it’s something my kids adore eating now. The shape of the tiny pasta, or pastina, is so fun, and the rest of the ingredients add plenty of cozy flavor. I love how fast this soup for kids cooks up, how easy it is to adjust (sometimes I omit the onion and use more carrot, for example), and how much it helps us all feel satisfied and nourished.

We usually have this soup with cheese and crackers, but even just a side of Applesauce would do it, too. Whatever works!

(It ranks right up with Alphabet Soup and Chicken Soup as one of my kids very favorite soups.)

What is Pastina?

Pastina is a very small star-shape pasta that cooks incredibly fast. Pastina pasta is often served to babies and children, as it is easy to eat and swallow. Italian pastina soup is also incredibly comforting when made and paired with butter, egg, or broth, like we do here.

Many pasta brands make it, including Barilla, Anna, and Colavita. You may have more success finding it in supermarkets with larger Italian sections. Target’s store brand also makes little pasta in the shape of stars that is a little big larger but very similar.

You can also use acini di peppe, which is a small couscous-like pasta shape.

Ingredients You Need

Here’s a look at what you need to make this Italian soup recipe so you know what to have on hand:

• Minced celery, carrot, and onion: You can mince this yourself or look for pre-chopped mirepoix in the produce or freezer aisle of your store.
• Low-sodium chicken broth: I like to use broth with less salt so I can control that flavor myself. Feel free to use vegetable broth or beef broth if you prefer. You can use store-bought or homemade chicken broth or chicken stock.
• Star pastina: Look for this in the pasta aisle of your store.
• Frozen petite peas: We stir these in at the end for a bright color and a little more protein.
• Parmesan cheese: This adds flavor to the easy soup.
• Fresh lemon zest (optional): You can top the soup with fresh lemon juice and zest for additional bright flavor.

Step-by-Step Instructions

Here’s an overview of the method of making this soup for kids. Scroll down to the end of the post for the full information on amounts and times.

1. Add the celery, carrot, and onion to a pot over medium heat. Cook.
2. Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to simmer.
3. Add the pasta. Cook.
4. Stir in the peas, Parmesan, and lemon zest, if using. Season to taste with salt and pepper. Serve warm.

How to Store

Store leftovers in an airtight container for up to 5 days in the refrigerator. Warm in a heat-safe bowl in the microwave, adding additional broth if desired.

This Italian comfort food is delicious as reheated leftovers sent in a thermos for school lunch, too.

Best Tips for Success

• Use vegetable broth to make this kids soup vegetarian.
• Add cooked and diced or shredded skinless chicken breasts or chicken meatballs for a variation on the idea. Or serve with a side salad if you’d like.
• Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket.
• Simmer Parmesan rind in the broth for extra flavor.
• Add shredded fresh herbs to top, such as basil or parsley, or cracked black pepper.
• If you can’t find tiny star pasta, try another small shape such as ditalini, ABC pasta, wagon wheels, acini di peppe, or orzo.
• When reheating, add more broth as desired if the pasta absorbs it all.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the olive oil to a medium pot over medium heat. When warm, add the celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.

• Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.

• Add the pasta. Cook for about 8 minutes, stirring occasionally.

• Stir in the peas, Parmesan, and lemon zest, if using.

• Season to taste with salt and pepper. Serve warm.

• Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
• Use vegetable broth to make this vegetarian.
• Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket.
• Simmer Parmesan rind in the broth for extra flavor.

Calories: 289kcal, Carbohydrates: 42g, Protein: 13g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 11mg, Sodium: 1210mg, Potassium: 296mg, Fiber: 5g, Sugar: 6g, Vitamin A: 3115IU, Vitamin C: 17mg, Calcium: 144mg, Iron: 2mg