14 Perfect Pastina Recipes with Chicken Broth for Cozy Meals

Just imagine wrapping yourself in a warm blanket on a chilly evening with a bowl of tender pastina swimming in rich chicken broth. These 14 recipes are pure comfort food heaven—quick, soothing, and perfect for cozy nights. Ready to find your new favorite?

Classic Pastina in Chicken Broth

Honestly, when I need a hug in a bowl, this classic pastina in chicken broth is my absolute go-to. I still remember my nonna stirring the tiny stars into simmering broth on chilly afternoons, and now I make it for myself whenever I'm feeling under the weather or just craving something simple and soul-warming.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

• 4 cups of good chicken broth (homemade or store-bought)
• 1 cup of pastina (tiny star-shaped pasta)
• 2 tablespoons of butter (salted or unsalted)
• Salt to taste (go easy if broth is already salty)
• A pinch of black pepper
• A handful of freshly grated Parmesan cheese for topping

Instructions

1. In a medium pot, bring the chicken broth to a rolling boil over high heat.
2. Stir in the pastina, reduce heat to medium, and cook according to package directions (usually 5–7 minutes), stirring occasionally to prevent sticking. Pro tip: cook it just until al dente – you want a little bite, not mushy stars!
3. Once the pastina is tender, remove the pot from the heat and immediately stir in the butter until it's fully melted and the broth looks silky.
4. Taste the broth and adjust seasoning: add salt if needed (remember, Parmesan adds salt later) and a pinch of black pepper for a gentle kick. Another tip: if you used low-sodium broth, you'll likely need a good pinch of salt.
5. Ladle the pastina into warm bowls, top each with a generous sprinkle of grated Parmesan, and serve right away. One more trick: if you want it extra creamy, stir in a beaten egg at the very end – but this version is pure comfort as is.

Carefully scoop up a spoonful – the tiny stars cling to the rich, buttery broth, and each bite is like a cozy blanket from the inside out. I love serving this with a side of crusty bread for dipping, or just eating it as is when I need a quick, nourishing meal.

Creamy Pastina with Parmesan

Creamy pastina is the ultimate comfort food that takes me straight back to my nonna's kitchen. It's one of those simple, soul-warming dishes that feels like a hug in a bowl—perfect for busy weeknights or when you need a little pick-me-up.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Pastina

• 4 cups low-sodium chicken broth
• 1 cup pastina (or any tiny pasta like stelline or acini di pepe)
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 tablespoon unsalted butter (optional, for extra richness)
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium pot, bring the chicken broth to a boil over medium-high heat. Use low-sodium broth so you can control the salt later—trust me, it makes a difference.
2. Once boiling, stir in the pastina. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the pasta is tender and has absorbed most of the broth, about 6–8 minutes. Tip: Stir frequently to prevent sticking—it's a small pasta so it clumps easily.
3. Remove the pot from the heat. Immediately stir in the heavy cream, Parmesan, and butter (if using). Keep stirring until the cheese is melted and the mixture is creamy and smooth. Tip: Add the cream off the heat to avoid curdling.
4. Season with salt and pepper to taste. Remember, the Parmesan is salty, so go easy on the salt at first. Tip: Grind fresh pepper right before serving for the best flavor.
5. Serve immediately in bowls, topped with extra Parmesan and a drizzle of olive oil if you're feeling fancy. This pastina thickens as it sits, so eat it right away for the creamiest texture.

Fresh out of the pot, it's silky, cheesy, and utterly comforting—like a warm cloud. You can also stir in a handful of frozen peas or a pinch of nutmeg for a twist, but honestly, it's perfect just as is.

Pastina with Egg Drop

Gotta say, there's nothing like a bowl of pastina with egg drop to bring you right back to childhood. It's my ultimate comfort meal when I'm feeling under the weather or just need a little warmth.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• 4 cups chicken broth (good quality)
• 1 cup pastina (stelline or acini di pepe)
• 2 large eggs
• a splash of heavy cream (optional, for silky texture)
• 1/4 cup grated Parmesan cheese
• a pinch of salt and a few cracks of black pepper
• a handful of fresh parsley, chopped

Instructions

1. Bring the chicken broth to a gentle boil in a medium pot over medium-high heat.
2. Stir in the pastina and cook according to package directions, about 6–8 minutes, stirring occasionally. (Tip: Don't walk away—pastina loves to clump!)
3. While the pasta cooks, crack the eggs into a small bowl and whisk with the splash of cream until well combined. (Tip: The cream adds richness, but you can skip it for a lighter version.)
4. Once the pastina is tender, reduce the heat to low so the broth is barely simmering.
5. Slowly drizzle the egg mixture into the pot in a thin stream while stirring gently in one direction with a fork to create delicate ribbons. (Tip: Stir slowly for silky strands; fast stirring makes it scrambled.)
6. Remove the pot from heat and stir in the Parmesan cheese until melted.
7. Season with a pinch of salt and a few cracks of black pepper.
8. Ladle into bowls and top with chopped parsley.

The texture is pure silk—each spoonful is velvety with tiny pasta stars and soft egg ribbons. This dish is so versatile; I love it plain, but sometimes I'll add a squeeze of lemon or a dash of nutmeg for a twist. Trust me, it'll become your new cold-weather secret weapon.

Lemony Pastina with Dill

Just when you think you don't have time for a cozy meal, this lemony pastina comes to the rescue. I whipped it up on a busy weeknight and was amazed at how such simple ingredients can create such a bright, comforting bowl. It's become my go-to for those days when I need a little sunshine in my bowl.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup pastina (or any tiny pasta like stelline or acini di pepe)
• 4 cups good chicken broth (homemade is even better if you have it)
• 2 tablespoons unsalted butter
• Juice and zest of 1 large lemon (about 3 tablespoons juice)
• A generous handful of fresh dill, chopped (about ¼ cup)
• Salt and freshly ground black pepper (a pinch or two)

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat.
2. Add the pastina, reduce heat to medium, and cook according to package directions until al dente (about 7–8 minutes), stirring occasionally to prevent sticking.
3. While the pasta cooks, zest and juice the lemon, and chop the dill.
4. When the pastina is tender with a slight bite (don't overcook or it'll get mushy!), remove the pot from the heat.
5. Stir in the butter until melted and fully incorporated—this adds a velvety finish.
6. Add the lemon juice and zest, stirring well to brighten the broth. (Pro tip: add lemon off the heat so its flavor stays vibrant.)
7. Gently fold in the chopped dill, then season with salt and pepper to your liking.
8. Serve immediately in bowls, garnished with extra dill and lemon wedges if desired. For a heartier meal, top with a poached egg.

A bowl of this pastina is like a warm hug on a chilly day—the lemon brightens it, the dill adds freshness, and the broth makes it comforting. I love serving it with a poached egg on top for extra protein, or just as is for a quick lunch. It's the kind of meal that feels both nourishing and simple, perfect for when you need a little comfort.

Pastina with Garlic and Herbs

Pastina has always been my secret weapon for a quick, comforting meal. It's the tiny star-shaped pasta that cooks in minutes and absorbs flavors beautifully. This version, simmered in chicken broth with sautéed garlic and a medley of fresh herbs, is pure magic.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup pastina
• 4 cups low-sodium chicken broth
• 3 cloves garlic, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. In a large pot, melt the butter and olive oil over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant but not browned. Tip: Keep an eye on the garlic – it can burn quickly and turn bitter.
2. Pour in the chicken broth and bring it to a boil. Once boiling, stir in the pastina. Reduce heat to a gentle simmer and cook uncovered, stirring occasionally, for about 8-10 minutes until the pastina is tender and has absorbed most of the liquid. The broth should become slightly creamy. Tip: Stir occasionally to prevent sticking – pastina loves to clump!
3. While the pastina cooks, chop the parsley, chives, and thyme leaves. Set aside.
4. Once the pastina is cooked, remove from heat. Stir in the fresh herbs, and season with salt and black pepper to taste. The herbs will release their aroma into the warm pasta. Tip: Add herbs off the heat to preserve their freshness and color.
5. Serve hot, topped with a generous shower of grated Parmesan cheese if desired. The cheese adds a salty, nutty finish.

Dig into a bowl of this pastina and you'll understand why it's a childhood favorite for so many. The texture is like a warm, savory porridge, and the garlic-herb infusion makes every spoonful sing. Serve it with a crusty bread for dipping – pure bliss.

Pastina with Soft-Boiled Egg

Known for its nostalgic simplicity, this pastina with soft-boiled egg is my go-to when I need a hug in a bowl. It’s the kind of meal that feels like a warm blanket on a rainy day—minimal effort, maximum comfort.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup pastina (like stelline or acini di pepe)
• 2 cups chicken broth (preferably low-sodium)
• 2 large eggs (the fresher, the better!)
• 1 tablespoon unsalted butter
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Bring a small pot of water to a boil—use enough to cover the eggs by at least an inch.
2. Gently lower the eggs into the boiling water using a slotted spoon. Set a timer for exactly 6 minutes 30 seconds for a perfectly runny yolk. Tip: If you prefer a firmer yolk, cook for an extra 30 seconds.
3. In another saucepan, bring 2 cups of chicken broth to a rolling boil. Add the pastina and cook, stirring occasionally, until tender but still al dente—check the package for exact time, usually 4–5 minutes. Tip: Don't overcook; it will continue to soften slightly off heat.
4. While the pastina cooks, prepare an ice bath in a bowl. Once the eggs are done, transfer them to the ice bath and let sit for 2 minutes to stop the cooking. Gently crack and peel under cool running water—this helps remove the shell cleanly.
5. Remove the pastina pot from heat. Stir in 1 tablespoon butter and 1/4 cup freshly grated Parmesan until melted and creamy. Season with salt and pepper to your liking. Tip: Taste before adding salt, as the broth and Parmesan can be salty.
6. Ladle the pastina into two bowls. Halve each soft-boiled egg lengthwise and place on top. Garnish with a sprinkle of parsley if desired.
7. Serve immediately. Break the yolk with your spoon and stir into the pastina for a luscious, velvety finish.

Undeniably comforting, this bowl is pure nostalgia—silky broth, tender pasta, and that golden yolk tying it all together. I love adding a pinch of red pepper flakes for a little heat, or a squeeze of lemon for brightness. It’s the kind of meal that makes even an ordinary Tuesday feel special.

Pastina with Shredded Chicken

Whenever life gets busy and I need a bowl of pure comfort, Pastina with Shredded Chicken is my go-to. It's the kind of recipe that feels like a hug in a bowl—simple, nourishing, and endlessly soothing.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Soup Base

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup pastina (or any tiny pasta like stelline or acini di pepe)
• 2 cups shredded cooked chicken (from a rotisserie chicken works great)
• 1/4 cup finely chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• A squeeze of lemon juice (about 1/2 lemon)
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. (Tip: Don't rush this step—sweating the onion brings out its natural sweetness.)
2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Pour in the chicken broth and bring it to a boil over high heat. (Tip: Use a good-quality broth here—it's the backbone of the flavor. Homemade is best, but a good store-bought works too.)
4. Once boiling, stir in the pastina and reduce the heat to medium. Cook according to package directions until al dente, usually 6–8 minutes. (Tip: Pastina can go from al dente to mushy quickly, so taste it a minute before the package says.)
5. Add the shredded chicken and cook for 1–2 minutes until heated through.
6. Remove the pot from the heat. Stir in the chopped parsley and a squeeze of fresh lemon juice. Season with salt and pepper to your liking. (Tip: The lemon brightens everything up—don't skip it!)
7. Ladle the pastina into bowls and top with grated Parmesan cheese if desired. Serve immediately.

A dusting of Parmesan and a final crack of black pepper make this simple soup feel special. The broth is silky, the pastina tender, and every spoonful is pure comfort—perfect for sick days, cold nights, or any time you need a little extra care.

Pastina Verde with Spinach

Kiddo, this pastina verde is my go-to when I need a hug in a bowl. It's like a cozy green blanket for your soul—tender little stars swimming in savory broth with wilted spinach that practically melts in your mouth.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup pastina (or stelline or any tiny pasta)
• 4 cups low-sodium chicken broth
• 2 cloves garlic, thinly sliced
• 5 ounces fresh baby spinach (about 5 generous handfuls)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice (from about half a lemon)

Instructions

1. In a medium pot, bring 4 cups chicken broth to a boil over high heat. Meanwhile, thinly slice 2 garlic cloves. Tip: Use a sharp knife for even slices—they'll melt into the broth.
2. Add 1 cup pastina to the boiling broth, reduce heat to medium, and cook according to package directions (usually 6–8 minutes) until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Do not let it brown.
4. Add 5 ounces fresh spinach in batches, tossing with tongs, and cook until just wilted, about 2 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Once pasta is done, use a ladle to transfer about 1/2 cup of the starchy cooking liquid to the spinach skillet—this adds flavor and helps meld the sauce.
6. Drain the pastina (or use a slotted spoon) and add it directly to the spinach skillet. Toss to combine. Tip: Reserve a bit of broth to loosen later if needed.
7. Stir in 1/2 cup grated Parmesan and 1 tablespoon lemon juice. Taste and adjust salt and pepper if desired. Serve hot with extra Parmesan on top.

Honestly, the hardest part is not eating the whole pot in one sitting—the spinach adds a velvety texture that makes it feel indulgent yet light. I like to top each bowl with a poached egg for extra creaminess, or just enjoy it as is with a crusty slice of bread.

Pastina with Caramelized Onions

Zipping through my kitchen after a busy day, I often turn to this humble bowl of pastina. It’s the culinary equivalent of a warm hug—simple, nourishing, and deeply satisfying. The sweet caramelized onions elevate the broth to something truly special.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

Caramelized Onions

• 3 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• A big pinch of salt
• A few sprigs of fresh thyme (plus more for garnish)

Pastina and Assembly

• 4 cups low-sodium chicken broth
• 1 cup pastina (or other tiny pasta like stelline)
• Freshly ground black pepper, to taste
• A splash of heavy cream or a pat of butter (optional)

Instructions

1. In a large skillet, melt the butter with olive oil over medium heat. Add the sliced onions and a big pinch of salt. Stir to coat evenly.
2. Cook the onions, stirring occasionally, for 30–35 minutes until deeply golden and caramelized. If they start to dry out, add a splash of water and scrape up any browned bits. Patience here is key for the sweetest flavor!
3. Meanwhile, in a medium saucepan, bring the chicken broth to a boil over high heat.
4. Once boiling, stir in the pastina and a few sprigs of thyme. Reduce heat to a gentle simmer and cook according to package directions, usually 5–7 minutes, until al dente. Reserve a cup of pasta water in case you need to thin the soup later.
5. When the pastina is almost done, remove the thyme sprigs and stir in the caramelized onions. Taste and adjust seasoning with black pepper and more salt if needed.
6. For an extra creamy finish, stir in a splash of heavy cream or a pat of butter just before serving. Ladle into bowls and garnish with fresh thyme leaves.

Reveling in the simplicity of this dish, I’m reminded that comfort food doesn’t need to be complicated. Each spoonful is a symphony of sweet, savory, and silky textures. Serve with crusty bread for dipping—it’s the perfect cozy meal on a chilly evening.

Pastina with Peas and Mint

Picture a bowl of pastina in savory chicken broth, with sweet peas and fresh mint—pure spring comfort. This recipe is my go-to when I need something soothing yet bright, and it comes together in under 20 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pastina

• 6 cups low-sodium chicken broth (a good quality one makes a difference)
• 1 cup pastina (stelline or any tiny pasta—I love the star shapes)
• 1 cup frozen peas, thawed (or fresh if you have them)
• 2 tablespoons unsalted butter
• 1/4 cup freshly grated Parmesan, plus more for serving
• 1/4 cup fresh mint leaves, chopped (reserve a little for garnish)
• Salt and freshly ground black pepper, to taste
• Optional: a squeeze of lemon

Instructions

1. In a large pot, bring the chicken broth to a boil over high heat. Using low-sodium broth lets you control the salt level—a tip I swear by.
2. Add the pastina, reduce heat to medium, and cook according to package directions (usually about 5-6 minutes) until al dente. Stir occasionally to prevent the tiny stars from clumping together.
3. During the last minute of cooking, stir in the thawed peas. They only need that quick heat to turn bright and tender.
4. Remove the pot from the heat. Add the butter and grated Parmesan, stirring until melted and the broth looks creamy. Off-heat is key: the cheese won't get stringy.
5. Stir in the chopped mint, reserving a sprinkle for topping. Mint loses its punch if cooked, so adding it now keeps it fresh and fragrant.
6. Season with salt and pepper to taste. Give it a taste—if it needs a little lift, add a squeeze of lemon. Ladle into bowls, garnish with remaining mint and extra Parmesan.

A really satisfying bowl—the tiny pasta soaks up the broth, the peas pop with sweetness, and mint keeps everything fresh. I love serving it with crusty bread for dipping, or a poached egg on top for extra protein.

Pastina with Roasted Garlic and Kale

You know those days when you need a bowl of pure comfort? This pastina with roasted garlic and kale is my go-to—simple, soothing, and full of flavor. The sweet, mellow roasted garlic blends perfectly with the savory chicken broth, while the kale adds a pop of green. It's like a warm hug in a bowl.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

For the Roasted Garlic

• 2 whole heads of garlic
• a splash of olive oil
• a pinch of salt

For the Soup

• 4 cups chicken broth (or more if you like it brothy)
• 1 cup pastina (stelline or any tiny pasta)
• a bunch of kale (about 4 cups, stems removed, chopped)
• grated Parmesan, for serving
• red pepper flakes (optional, for a little heat)
• salt and black pepper to taste

Instructions

1. Preheat your oven to 400°F.
2. Slice the top off each garlic head to expose the cloves, then drizzle with olive oil and sprinkle with a pinch of salt. Wrap each head tightly in foil and roast for 40 minutes, or until the cloves are soft and golden.
3. While the garlic roasts, wash the kale, remove the tough stems, and chop the leaves into bite-sized pieces. Set aside.
4. In a large pot, bring the chicken broth to a boil over medium-high heat.
5. Add the pastina and cook according to package directions (usually about 8 minutes), stirring occasionally to prevent sticking. Tip: Pastina cooks fast, so keep an eye on it—you want it al dente, not mushy.
6. Once the garlic is done, let it cool slightly, then squeeze the soft cloves into a small bowl. Mash them into a smooth paste with a fork. Tip: If the paste seems thick, stir in a teaspoon of olive oil for easier mixing.
7. Stir the roasted garlic paste into the pot with the cooked pastina and broth. Whisk to combine evenly—this is where the magic happens.
8. Add the chopped kale and cook for 2–3 minutes, just until wilted and tender. Tip: Kale can be bitter if overcooked; stop once it's bright green.
9. Season the soup with salt and pepper to taste. If you like a little kick, add a pinch of red pepper flakes.
10. Ladle into bowls and top with a generous shower of grated Parmesan. Serve hot.

Using the leftover roasted garlic? I like to spread it on crusty bread and dip it right into the soup. The creamy, sweet garlic paste balances the earthy kale and salty broth—pure perfection. This dish is a staple in my kitchen, especially on chilly evenings.

Pastina with Turmeric and Ginger

Here we are on a chilly evening, and nothing says comfort like a warm bowl of pastina. This tiny pasta has been a staple in my kitchen since childhood, but I've given it a grown-up twist with anti-inflammatory turmeric and ginger. It's like a hug in a bowl.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

The Base

• 4 cups chicken broth (low-sodium if you like to control salt)
• 1 cup pastina (or any tiny pasta like orzo or stelline)
• 2 tablespoons olive oil or unsalted butter
• 1/2 teaspoon sea salt

The Anti-Inflammatory Boost

• 1 tablespoon freshly grated ginger (about a 2-inch knob)
• 1 teaspoon ground turmeric
• Freshly ground black pepper, to taste (a few cracks)
• 1 tablespoon lemon juice (optional but brightens the flavor)

Instructions

1. In a medium pot, heat the olive oil over medium heat. Tip: Use a heavy-bottomed pot to prevent scorching.
2. Add the grated ginger and cook for 1 minute, stirring constantly, until fragrant.
3. Add the ground turmeric and stir for 30 seconds. Tip: Turmeric can burn quickly, so keep it moving.
4. Pour in the chicken broth and bring to a boil.
5. Once boiling, add the pastina and salt, and stir immediately to prevent clumping.
6. Reduce heat to low to maintain a gentle simmer.
7. Cook, stirring occasionally, for 8–10 minutes, until pastina is tender but still al dente. If it thickens too much, add a splash of water.
8. Remove from heat and stir in the lemon juice (if using). Tip: A splash of acid brightens the earthy flavors.
9. Taste and adjust salt or pepper. Serve hot.

Zapping in a bit of lemon zest or fresh parsley right before serving takes this bowl to the next level. The turmeric gives it a gorgeous golden hue, and the ginger adds a gentle warmth that lingers. This pastina is my go-to when I need a quick, healing meal that feels like a warm hug.

Pastina with Mushrooms and Thyme

When the weather turns chilly, there's nothing I crave more than a bowl of pastina—those tiny, star-shaped pasta that remind me of childhood. This version with sautéed mushrooms and fresh thyme is earthy, brothy, and deeply satisfying. It's my go-to quick comfort meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pastina

• 1 cup pastina (tiny star-shaped pasta)
• 4 cups chicken broth (low-sodium preferred)
• 8 oz cremini mushrooms, sliced
• 2 tablespoons butter (or olive oil for dairy-free)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat. Tip: Use low-sodium broth so you can control the salt later.
2. Add pastina and cook according to package directions until al dente, about 6–8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the butter in a large skillet over medium-high heat until shimmering.
4. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes to develop a golden-brown crust. Then stir and continue cooking until tender and deeply browned, about 5 more minutes. Tip: Letting the mushrooms sit undisturbed is key for flavor.
5. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
6. Stir in the fresh thyme leaves and cook for 1 minute until aromatic. Tip: Fresh thyme makes a big difference—dried works in a pinch but use half the amount.
7. Once the pastina is cooked, use a slotted spoon to transfer it directly to the skillet with the mushrooms. Alternatively, pour the mushroom mixture into the pot with the broth and pasta—I like doing it this way to keep all the savory goodness in one pot.
8. Stir everything together, adding a splash of the hot broth if the mixture seems too thick. Season generously with salt and freshly ground black pepper to taste.
9. Serve hot in bowls, garnished with a few extra fresh thyme leaves if desired.

A bowl of this pastina is pure comfort: the tiny pasta soaks up the savory broth and mushroom flavor, while thyme adds a subtle woodsy aroma. Serve it with a sprinkle of Parmesan or a poached egg on top for extra richness. It's the kind of meal that feels like a hug in a bowl.

Pastina with Sun-Dried Tomatoes

The first time I made pastina for my toddler, I ended up stealing bites myself. This version with sun-dried tomatoes and basil is my grown-up take—still comforting, but with a savory punch.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

For the pastina

• 2 tablespoons olive oil (or oil from the sun-dried tomato jar)
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup pastina (such as stelline or acini di pepe)
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• A small handful of fresh basil leaves, thinly sliced

Instructions

1. In a medium saucepan over medium heat, warm the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
2. Pour in the chicken broth, increase heat to high, and bring to a rolling boil.
3. Stir in the pastina, reduce heat to medium-low, and cook for 6-8 minutes, stirring occasionally, until the pasta is tender but still has a slight bite (al dente). Tip: Check the package for exact timing, as different shapes vary.
4. Reduce heat to low. Add the chopped sun-dried tomatoes and stir for 1 minute to warm through.
5. Remove the pan from heat. Add the butter and Parmesan, stirring until melted and creamy. Tip: For a smoother finish, add the cheese gradually while stirring.
6. Season with salt and pepper to taste—remember, the broth and cheese already add salt, so go easy. Fold in the fresh basil just before serving. Tip: If the pastina thickens too much as it sits, splash in a little warm broth or water to loosen.

Reminds me of a bowl of sunshine—the tangy tomatoes and fragrant basil lift the soul. I love serving this with a side of crusty bread to soak up every last drop of broth.

Conclusion

Undoubtedly, these 14 pastina recipes are perfect for cozy nights. We hope you’ll whip up a bowl soon and let us know your favorite in the comments. Don’t forget to share this article on Pinterest!

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