Classic Pastina Recipe

A ladle holds pastina soup over a pot. The soup contains small pasta, peas, and carrots in a clear broth. In the background, there is a box of Barilla Pastina on a kitchen counter.

5 from 2 votes

Discover the ultimate comfort food with this classic Pastina recipe. Made with a flavorful broth, tender pastina, and hearty vegetables, it’s the Italian hug you didn’t know you needed.

Prep Time15

Cook Time35

Course: dinner, lunch

Cuisine: Italian

Keyword: italian classic, italian food, pastina, soup

Servings:

Ingredients

½ large onion finely chopped (about 1 cup)
2 –3 carrots finely chopped (about 1 cup)
1 tbsp olive oil
2 tbsp tomato paste
8 cups water
1 Parmigiano rind cut into cubes (optional, but highly recommended)
2 tbsp chicken or vegetable bouillon paste or cubes
1 tsp grated nutmeg
1 cup frozen sweet peas
4 espresso cups of Barilla Pastina about ½ a box
Salt and pepper to taste
Extra virgin olive oil and grated Parmigiano for serving

Instructions

Step 1: Sauté the Vegetables

Heat olive oil in a large pot over medium heat.
Add the chopped onion and carrots with a pinch of salt, cooking for 2–3 minutes until softened.

Step 2: Toast the Tomato Paste

Stir in the tomato paste, ensuring it’s well combined.
Cook for 2–3 minutes to toast and deepen the flavor.

Step 3: Simmer the Broth

Pour in the water and add the parmigiano rind, bouillon, and grated nutmeg.
Bring to a gentle simmer and cook for 20–30 minutes to build the broth’s flavor.

Step 4: Cook the Pastina and Peas

Taste the broth and adjust seasoning as needed.
Bring the broth to a boil, then add the frozen peas and pastina.
Stir and cook until the pastina is al dente. Turn off the heat immediately to avoid overcooking.

Step 5: Serve and Garnish

Ladle the soup into bowls.
Drizzle with extra virgin olive oil, sprinkle with freshly cracked pepper, and top with grated Parmigiano.

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