Pastina is a classic Italian comfort food made with tiny pasta cooked in broth and finished with butter and Parmesan cheese for a warm, creamy bowl that’s ready in minutes. It’s simple, comforting, and perfect when you want an easy meal or need a little extra comfort.
astina is often called “Italian penicillin” because it’s the comforting meal so many Italian families make when someone isn’t feeling their best. I love making it on chilly days, when someone in my house has a cold, or anytime I want a simple, cozy meal that’s ready in just a few minutes. 💙🍲
Why I love This Recipe
Ingredient Notes
- Pastina: Tiny pasta is the star of this recipe. If you can’t find traditional pastina, acini di pepe, stelline (little stars), or another small pasta shape will work.
- Chicken Broth: Chicken broth gives the pastina its rich, comforting flavor. I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Butter: Real butter adds richness and gives the pastina its creamy, silky texture.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and gives the best flavor. I always recommend grating your own instead of using the shelf-stable canned Parmesan.
- Salt and Black Pepper: Taste the pastina before seasoning since the broth and Parmesan already add plenty of flavor.
Be sure to check out the full recipe and ingredient list below
How To Make Pastina
- In a medium-sized pot, combine the chicken stock, pastina, and butter. Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and simmer the pastina in the chicken stock, stirring occasionally, until about 80% of the liquid has been absorbed. This will take approximately 15 minutes.
- Remove the pot from the heat and season the pastina with salt to your liking.
- Stir in the grated Parmesan cheese until it melts and incorporates into the pasta.
- To serve, divide the creamy pastina among serving bowls or plates.
- Drizzle each portion with a little olive oil for added flavor.
- Sprinkle freshly grated black pepper over the pastina to taste, adding a touch of spiciness and aroma.
- For an extra indulgence, garnish with additional Parmesan cheese on top. Enjoy!
Tips I Found Helpful
- I cook the pastina just until it’s tender because it continues to absorb the broth as it sits.
- I stir in the butter and Parmesan while the pasta is still hot so everything melts into a creamy, comforting dish.
- If the pastina becomes too thick, I simply stir in a splash of warm chicken broth until it reaches the consistency I like.
- Freshly grated Parmesan melts much smoother than pre-shredded or shelf-stable Parmesan and gives the best flavor.
- I taste it before adding extra salt since the chicken broth and Parmesan already add plenty of seasoning.
- When someone in my house isn’t feeling well, I like serving pastina with a little extra broth to make it even more comforting.
- I always serve it right away because pastina is at its creamiest and most delicious when it’s freshly made. 🍲💙
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Pastina
This Pastina recipe is a simple Italian comfort food made with tiny pasta, chicken broth, butter, and Parmesan cheese for a warm, creamy meal that's ready in minutes. It's the perfect cozy recipe for busy days, chilly evenings, or anytime you're craving a bowl of classic comfort food.
Ingredients
- 4 cups chicken stock
- 1 cup pastina (small pasta)
- 2 tablespoons butter
- Salt, to taste
- 1/2 cup grated Parmesan cheese
- Olive oil, for drizzling
- Freshly grated black pepper, for seasoning
- Additional Parmesan cheese, for serving
Instructions
- In a medium-sized pot, combine the chicken stock, pastina, and butter. Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and simmer the pastina in the chicken stock, stirring occasionally, until about 80% of the liquid has been absorbed. This will take approximately 15 minutes.
- Remove the pot from the heat and season the pastina with salt to your liking.
- Stir in the grated Parmesan cheese until it melts and incorporates into the pasta.
- To serve, divide the creamy pastina among serving bowls or plates.
- Drizzle each portion with a little olive oil for added flavor.
- Sprinkle freshly grated black pepper over the pastina to taste, adding a touch of spiciness and aroma.
- For an extra indulgence, garnish with additional Parmesan cheese on top. Enjoy!
Notes
Cook the pastina just until it's tender, as it will continue to absorb the broth as it sits. Stir in the butter and freshly grated Parmesan while the pasta is still hot for the creamiest texture. If the pastina becomes too thick, simply add a splash of warm chicken broth until it reaches the consistency you like. Taste before adding extra salt since the broth and Parmesan already provide plenty of seasoning. Serve immediately for the best flavor and texture. 🍲💙
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