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Italian Classics · Home cooking across Italy

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Pastina in Brodo

Pastina in brodo: tiny star-shaped or seed pasta cooked in clear chicken broth, the simple soup Italian families commonly serve to children and anyone feeling under the weather.

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Pastina in Brodo

Italy's get-well soup

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Pastina in brodo: tiny star-shaped or seed pasta cooked in clear chicken broth, the simple soup Italian families commonly serve to children and anyone feeling under the weather.

Prep
5 min
Cook
15 min
Total
20 min
Serves
4 servings

Ingredients

4 servings
  • 6 cups good chicken broth
  • 1 cup pastina (stelline or acini di pepe)
  • 1 egg, beaten, optional
  • Grated Parmigiano-Reggiano
  • Butter or olive oil
  • Salt
View list

Instructions

  1. 01

    Simmer the broth. Bring the broth to a gentle simmer and taste for salt.

  2. 02

    Cook the pastina. Add the pastina and cook until just tender — it goes fast, so watch the pot.

  3. 03

    Optional egg. For a richer bowl, stir in the beaten egg off the heat so it ribbons.

  4. 04

    Serve hot. Finish with a knob of butter or a thread of oil and plenty of cheese.

Larry’s rule: Pastina keeps drinking the broth as it sits. Serve it right away or it turns into pasta pudding.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Pastina in Brodo

What it is

Pastina in Brodo is a soup recipe rooted in Italian home cooking. This version makes 4 servings in 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: simmer the broth, then cook the pastina, then optional egg. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 6 cups good chicken broth — builds the savory foundation and carries flavor through the dish.
  • 1 cup pastina (stelline or acini di pepe) — supports the dish's balance, texture and regional character.
  • 1 egg, beaten, optional — adds richness and helps bind or set the finished dish.
  • Grated Parmigiano-Reggiano — contributes salt, richness and structure; its moisture and temperature affect the finish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Larry’s why

Why the soffritto is cooked longer than you think

Onion, carrot and celery need 10 to 15 minutes over gentle heat to go soft and sweet. Rush it and the soup tastes sharp and thin no matter how long it simmers afterwards. This is the base of the whole pot; give it the time.

Larry’s rule: Soffritto slow, everything else follows.

More questions Larry gets asked →

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Questions Larry gets asked

How long does pastina in brodo take to make?
About 20 min start to finish — roughly 5 min of prep and 15 min of cooking. That yields 4 servings.
What do you need to make pastina in brodo?
6 ingredients, starting with 6 cups good chicken broth, 1 cup pastina (stelline or acini di pepe), 1 egg, beaten, optional. The full list with quantities is on this page.
How do you start pastina in brodo?
Simmer the broth: Bring the broth to a gentle simmer and taste for salt.
How do you know when pastina in brodo is done?
Serve hot. Finish with a knob of butter or a thread of oil and plenty of cheese.
What is the most common mistake with pastina in brodo?
Pastina keeps drinking the broth as it sits. Serve it right away or it turns into pasta pudding.
Can you make pastina in brodo ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

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