My neighbor is Italian, and the first time I got sick after moving in, she showed up with a pot of this soup instead of saying much of anything.
She called it Italian penicillin. I didn’t ask questions, I just ate it.
It’s tiny star pasta swimming in a rich, blended vegetable broth, and it somehow manages to feel like a hug and an actual meal at the same time.
I’ve made it every time I’ve been sick since. Sometimes even when I’m not.
Why This Soup Works
The secret isn’t some hidden ingredient. It’s the technique.
Carrots, celery, and onion simmer in the broth until soft, then get blended right into it. That’s what gives you a creamy, velvety texture without a drop of actual cream. 🥕
The tiny star-shaped pasta, called pastina, cooks directly in that broth. As it cooks, it releases a little starch that thickens everything even further. No cream, no flour, just vegetables and pasta doing all the work.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Chicken broth (or bone broth) | 8 cups |
| Carrots, roughly chopped | 3 medium |
| Celery stalks, roughly chopped | 2 |
| Yellow onion, roughly chopped | 1 medium |
| Garlic cloves | 3 |
| Parmesan rind (optional) | 1 piece |
| Olive oil | 1 tbsp |
| Salt | 1 tsp, plus more to taste |
| Black pepper | 1/2 tsp |
| Pastina (or stelline pasta) | 1 cup |
| Fresh parsley, chopped | for garnish |
| Grated Parmesan cheese | for serving |
Any small star-shaped pasta works here. If your store doesn’t carry pastina, orzo or acini di pepe are easy swaps.
Tools You’ll Need
- Large pot or Dutch oven
- Blender or immersion blender
- Ladle
- Cutting board and knife
- Wooden spoon
Pro Tips
1. Don’t skip the Parmesan rind if you can get one. It adds a subtle savory depth to the broth that’s hard to replicate with anything else. Most grocery stores sell them near the cheese counter.
2. Blend the vegetables in batches if using a regular blender. Hot liquid expands, so filling the blender too full can cause it to overflow or worse. Leave the lid slightly vented and cover with a towel.
3. Add the pastina directly into the hot broth, never cook it separately. This is what gives the soup its signature thick, comforting texture.
4. Stir often once the pasta goes in. Pastina is small and sinks quickly, so it sticks to the bottom of the pot if you walk away for too long.
5. Add the Parmesan cheese off the heat. Stirring cheese into a boiling pot can make it stringy and clumpy instead of smooth.
Substitutions and Variations
- Vegetarian version: Use vegetable broth instead of chicken broth. Everything else stays the same.
- Add shredded chicken: Stir in 1 to 2 cups of shredded rotisserie chicken for a heartier, more filling version.
- Gluten-free: Use a gluten-free star pasta, like a rice-based stelline.
- Add greens: Stir in a handful of baby spinach or chopped kale right before serving.
- Give it a kick: Add up to 1/2 teaspoon of red pepper flakes for a little heat.
- Egg drop style: Whisk in a beaten egg at the end while stirring, similar to a stracciatella soup.
Make Ahead Tips
The broth base (before adding pasta) can be made up to 3 days ahead and stored in the fridge, or frozen for up to 3 months.
I’d recommend cooking the pastina fresh each time you serve it, since it absorbs liquid and gets soft the longer it sits in the broth.
How to Make It
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, until slightly softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Pour in the chicken broth. Add the Parmesan rind, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Cook for 20 minutes, until the vegetables are very soft.
- Remove the Parmesan rind and discard.
- Carefully blend the soup until smooth, either with an immersion blender directly in the pot or in batches using a regular blender.
- Return the blended soup to the pot and bring back to a gentle boil.
- Add the pastina and cook according to the package instructions, stirring often, about 8 to 10 minutes.
- Taste and adjust the seasoning with more salt and pepper as needed.
- Ladle into bowls and top with fresh parsley and grated Parmesan before serving.
Nutrition and Diet Notes
Here’s roughly what you’re working with per serving (recipe serves 4):
- Calories: about 210
- Protein: about 9g
- Carbohydrates: about 32g
For a lower carb version, cut the pastina in half and add extra vegetables in its place.
What to Serve It With
- Warm, crusty bread for dipping
- A simple side salad if you’re serving it as a full dinner
- A cup of hot tea alongside it if you’re actually under the weather
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
The pasta will keep absorbing broth as it sits, so the soup thickens quite a bit overnight. Add a splash of broth or water when reheating to loosen it back up.
To freeze, store the soup without the pasta. Freeze the broth base for up to 3 months, then cook fresh pastina directly in it when you’re ready to serve.
FAQ
Does this soup actually cure a cold?
Not literally, no soup can cure a virus. But the warm broth, hydration, and simple, easy-to-digest ingredients make it genuinely comforting when you’re feeling under the weather.
What is pastina exactly?
It’s a very small pasta shape, often star-shaped, commonly used in Italian cooking for soups and as a first pasta for young kids.
Can I use a regular blender instead of an immersion blender?
Yes, just work in batches and be careful with the hot liquid. Leave the lid slightly vented to let steam escape.
Why did my soup get so thick overnight?
Pastina continues to absorb liquid as it sits, even in the fridge. This is normal, just add extra broth or water when reheating.
Can I make this without a Parmesan rind?
Yes, it’ll still taste great. The rind adds extra depth, but it’s not required for the recipe to work.
Wrapping Up
This soup has become the thing I reach for anytime life feels like a little too much, sick or not.
It’s simple, it’s warm, and there’s something genuinely comforting about a bowl of tiny star pasta showing up right when you need it.
If you make this, come back and tell me if you added the chicken, tried the egg drop version, or kept it classic. 🍜
I always love hearing how yours turns out.
