Florencia Baldini Last Updated on April 26, 2026Today’s recipe comes straight from Italy — the kind of simple, comforting meal I grew up eating and one that still feels like a hug in a bowl. Pastina, which means “little pasta” in Italian, is a childhood classic and loved by kids for its tiny, cute shape… without them realising it’s absolutely packed with vegetables.
This is one of those clever recipes that parents adore too. A handful of everyday vegetables are simmered to create a quick homemade stock, then blended into a smooth, creamy purée and mixed back in with the pastina. It’s an easy way to sneak in plenty of nutrition while keeping the flavour soft, comforting and totally delicious.
Finished with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, this dish is ready in minutes and perfect for busy days, little ones, or whenever you’re craving something warm, nourishing and nostalgic. A true taste of Italian childhood, made simple.
What is ‘Pastina’?
Pastina is a type of tiny pasta, often used in Italian home cooking. The name literally means “little pasta” in Italian. Pastina is usually made with homemade vegetable stock—especially when served to children or as a nourishing, light meal.
In many Italian households, pastina in brodo (pastina in broth) is the first “solid” food for toddlers and a go-to meal when someone is sick—usually with a bit of butter and grated parmesan stirred in at the end. It’s warm, gentle, and nostalgic.
How to Make a Quick and Easy Vegetable Stock
- Peel the carrots, potatoes and onions and roughly chop them into cubes.
- Add to a large saucepan, add water (800ml-1l but you can always add more if needed) and bring to boil. Add the tomato paste and season to taste with salt and pepper.
- One the vegetables are soft remove them from the water with a colander or spoon, but keep the water! It has now become a delicious homemade vegetable stock.
- Transfer the vegetables to a bowl and blend with hand blender.
Tips
- The stock quality is essential: whether it’s homemade or a good-quality cube, the flavour of the broth really matters—it’s the heart of the dish.
- Cook the pastina directly in the broth: this lets it absorb flavour as it softens, and saves you washing up.
- Don’t overcook: these tiny shapes cook fast—check after 4–5 minutes so they stay tender, not mushy.
- A little grated parmesan, a drizzle of olive oil, or a small knob of butter at the end gives richness and that comforting, silky texture, it’s a must!
Swaps
Pastina: Can’t find pastina? Use orzo, quinoa, millet,
Broth: traditionally this recipe uses vegetable broth but you could swap for chicken broth, bone broth, or a miso broth for a deeper umami note.
Parmesan cheese (optional for the topping): use nutritional yeast (for dairy-free)
Storage
Fridge:
Let the broth cool completely, then store it in a sealed container for up to 4 days. Reheat gently on the hob when needed.
Freezer:
It freezes beautifully (but the ‘pastina’ might overcook slightly when re-heated). Pour into containers or ice cube trays for portioning, and freeze for up to 3 months (label with the date and leave room at the top of the container for expansion)
More Soups When You Are Feeling Under the Weather
- Gut Health Soup
- Ribollita (Italian Vegetable & Bread Soup)
- Pasta e Fagioli (Italian Pasta & Bean Soup)
Easy Italian Pastina Soup
Video
Ingredients
- ~100g pastina
- 1 small carrot
- ½ celery stick
- ½ small onion
- ½ small potato
- 1 tbsp tomato paste
- salt & pepper to taste
Instructions
- Peel the carrots, potatoes and onion, then roughly chop into chunky cubes. Add them to a large saucepan, cover with about 800 ml–1 litre of water, and bring to the boil. Stir in the tomato paste and season with salt and pepper.
- Once the vegetables are soft, scoop them out of the pot using a slotted spoon or colander, keeping the cooking water in the saucepan. This liquid is now a simple homemade vegetable stock — set the pot aside for a moment.
- Transfer the vegetables to a bowl and blend with a hand blender until smooth and creamy.
- Bring the reserved stock back to a gentle boil, add the pastina, and cook for 5–6 minutes, or until tender.
- Finally, pour the blended vegetables back into the same pot, stir well, and cook for another minute until everything is beautifully creamy and combined.
- Serve warm with grated Parmesan and a drizzle of good-quality extra virgin olive oil.