18 Cozy Pastina Bowls That Taste Like a Hug From an Italian Grandma
Ask almost any Italian American family and they will tell you about a little bowl of pastina. It is the first thing Nonna made when you stayed home from school, the bowl that showed up when you were tired, cold or just needed some love. Those tiny stars and dots of pasta cook in minutes and soak up broth, butter and cheese like nothing else. This fall, pastina bowls are all over Instagram, with new twists like pastina alla vodka and chicken pot pie pastina. Here is the classic, plus the cozy versions everyone is making now..
Classic Italian Penicillin Pastina in Broth
This is the one many families call Italian penicillin. It is not medicine, of course, but it is the ultimate sick day comfort food. Carrots, celery and onion simmer in chicken broth, then get blended right back in for a silky, golden base. Tiny star pasta cooks in that broth, and a big knob of butter, a handful of Parmesan and a squeeze of lemon finish it. Who made you pastina when you were little?
You will need: 6 cups chicken broth, 1 carrot, 1 celery rib, 1/2 onion, 1 clove garlic, 1 cup pastina (stelline or acini di pepe), 2 tbsp butter, 1/2 cup grated Parmesan, juice of 1/2 lemon, salt and pepper.
How to make it: 1. Simmer the carrot, celery, onion and garlic in the broth 20 minutes until very soft. 2. Blend the broth and vegetables until smooth and return to the pot. 3. Add the pastina and cook 5 to 7 minutes, stirring, until tender. 4. Off the heat, stir in the butter, Parmesan and lemon. 5. Season and serve with more cheese.
Childhood Pastina With Butter, Egg and Parmesan
This is the version so many of us grew up on, and it takes about 10 minutes. The pasta cooks in a little broth until almost all of it is absorbed, then a beaten egg and Parmesan are stirred in off the heat. The egg turns the whole thing silky and creamy, almost like a tiny risotto. One spoonful and you are seven years old again. Did you eat yours with a big spoon or a little one?
You will need: 2 cups chicken broth, 3/4 cup pastina, 1 egg, 1/3 cup grated Parmesan, 1 tbsp butter, salt and pepper.
How to make it: 1. Bring the broth to a boil and add the pastina. 2. Cook 5 to 6 minutes, stirring, until most of the broth is absorbed. 3. Remove from the heat and quickly stir in the beaten egg so it turns creamy, not scrambled. 4. Stir in the butter and Parmesan and season to taste.
Pastina Alla Vodka With Crispy Chicken Cutlets
This is the twist that took over social feeds this month. Tiny pasta cooks right in a creamy pink tomato sauce, so everything happens in one pan, and it gets topped with golden, crunchy chicken cutlets. It feels like a restaurant dinner but uses pantry staples. No vodka at home? Leave it out and add a splash of lemon. Would you try this one first?
You will need: 2 chicken breasts (sliced thin), 1 cup panko, 1/2 cup Parmesan, 2 eggs, oil for frying, 2 tbsp butter, 1 shallot, 2 cloves garlic, 3 tbsp tomato paste, 2 tbsp vodka (optional), 3 cups chicken broth, 1 1/4 cups pastina, 1/2 cup cream, basil.
How to make it: 1. Dip the chicken in egg, then panko mixed with Parmesan, and fry 3 minutes per side until 165 F. 2. In a pot, cook the shallot and garlic in butter, then the tomato paste 2 minutes. 3. Add the vodka, then the broth and pastina and simmer 8 minutes, stirring. 4. Stir in the cream. 5. Top with sliced cutlets and basil.
Chicken Pot Pie Pastina With Puff Pastry Croutons
All the cozy flavors of chicken pot pie in a spoonable bowl. Tender chicken, peas and carrots in a creamy, thyme scented sauce with tiny pasta, topped with crunchy squares of baked puff pastry. It is the kind of dinner you want on the first really cold night of the year. Croutons on top or on the side? Tell us how you would serve it.
You will need: 1 sheet puff pastry (cut in small squares), 2 tbsp butter, 1 onion, 2 carrots, 1 celery rib, 2 tbsp flour, 4 cups chicken broth, 1 cup pastina, 2 cups shredded cooked chicken, 1 cup frozen peas, 1/2 cup cream, 1 tsp thyme, salt and pepper.
How to make it: 1. Bake the pastry squares at 400 F for 12 minutes until puffed. 2. Cook the onion, carrots and celery in butter 6 minutes. 3. Stir in the flour, then the broth, and bring to a simmer. 4. Add the pastina and cook 6 minutes, then the chicken, peas, cream and thyme. 5. Serve topped with the pastry croutons.
Broccoli Cheddar Orzo
Everything we love about broccoli cheddar soup turned into a creamy, cheesy side or meatless dinner. Orzo is a slightly bigger cousin of pastina, and it cooks right in the broth with tiny broccoli florets, then gets a big handful of sharp cheddar. It is a sneaky way to get kids to eat their greens. Would your picky eaters go for it?
You will need: 2 tbsp butter, 1 small onion, 2 cloves garlic, 1 1/2 cups orzo, 3 1/2 cups chicken or vegetable broth, 3 cups small broccoli florets, 1/2 cup milk, 1 1/2 cups shredded sharp cheddar, salt and pepper.
How to make it: 1. Cook the onion and garlic in butter 3 minutes. 2. Add the orzo and toast 1 minute. 3. Add the broth, bring to a boil and simmer 6 minutes, stirring. 4. Add the broccoli and cook 4 minutes more. 5. Stir in the milk and cheddar until creamy and season.
Lemon Chicken Orzo Soup
Bright, lemony and full of tender chicken, this soup is light but still deeply comforting. A little spinach at the end adds color, and fresh dill makes it taste like spring even in November. It is a great pick when you want something cozy that does not feel heavy. Lemon in soup: yes or no? People feel strongly about this one.
You will need: 1 tbsp olive oil, 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 8 cups chicken broth, 1 lb chicken breast, 3/4 cup orzo, 2 cups spinach, juice of 1 lemon, 2 tbsp fresh dill, salt and pepper.
How to make it: 1. Cook the onion, carrots and celery in oil 6 minutes, then the garlic. 2. Add the broth and whole chicken breasts and simmer 20 minutes until 165 F. 3. Remove and shred the chicken. 4. Add the orzo and cook 8 minutes. 5. Return the chicken, add the spinach, lemon and dill, and season.
Pastina With Peas and Ham
A classic Italian home cook trick: a handful of peas and some diced ham turn plain pastina into a full meal. The sweet peas and salty ham are a perfect match, and a little butter and cheese bring it all together. It is one of the best ways to use leftover holiday ham. What would you add: more cheese, more peas or a cracked egg?
You will need: 1 tbsp butter, 1/2 small onion (minced), 1 cup diced cooked ham, 4 cups chicken broth, 1 cup pastina, 1 cup frozen peas, 1/3 cup grated Parmesan, black pepper.
How to make it: 1. Cook the onion and ham in butter 4 minutes. 2. Add the broth and bring to a boil. 3. Stir in the pastina and cook 5 minutes. 4. Add the peas and cook 2 minutes more. 5. Stir in the Parmesan and pepper and serve.
Creamy Tomato Pastina
Think tomato soup and a grilled cheese, but in one bowl. Tiny pasta simmers in a creamy tomato broth with garlic and basil, then gets a swirl of mozzarella that turns into cheesy strings. It is a perfect rainy day lunch or easy dinner for kids. Serve with crusty bread for dipping. Are you a tomato soup person?
You will need: 1 tbsp olive oil, 2 cloves garlic, 1 can (15 oz) crushed tomatoes, 3 cups chicken or vegetable broth, 1 cup pastina, 1/3 cup cream, 1/2 cup shredded mozzarella, 2 tbsp Parmesan, fresh basil, salt and pepper.
How to make it: 1. Warm the garlic in oil 1 minute. 2. Add the tomatoes and broth and simmer 5 minutes. 3. Add the pastina and cook 6 to 7 minutes, stirring. 4. Stir in the cream, mozzarella and Parmesan. 5. Top with basil and season.
Italian Wedding Soup With Acini di Pepe
Italian wedding soup is not really served at weddings. The name comes from the idea that the greens and meat are “married” in the broth. Tiny meatballs, escarole or spinach and little acini di pepe pasta make a soup that is simple but special. Make the meatballs small, about the size of a marble. Have you ever made it from scratch?
You will need: Meatballs: 1/2 lb ground beef, 1/2 lb ground pork, 1/3 cup breadcrumbs, 1 egg, 1/4 cup Parmesan, 1 clove garlic. Soup: 1 tbsp olive oil, 1 onion, 2 carrots, 10 cups chicken broth, 3/4 cup acini di pepe, 4 cups chopped escarole or spinach.
How to make it: 1. Mix the meatball ingredients and roll into tiny balls. 2. Cook the onion and carrots in oil 5 minutes. 3. Add the broth, bring to a simmer and drop in the meatballs; cook 8 minutes. 4. Add the pasta and cook 7 minutes. 5. Stir in the greens until wilted.
Cheesy Pumpkin Pastina
Here is a fall twist that feels just right for late October. A few spoonfuls of pumpkin puree melt into the pastina and make it extra creamy and a little sweet, while sage and Parmesan keep it savory. It is a lovely, cozy bowl for a chilly evening and a great way to use the rest of a can of pumpkin. Pumpkin in pasta: genius or too much?
You will need: 3 cups chicken broth, 1 cup pastina, 1/2 cup pumpkin puree, 2 tbsp butter, 4 fresh sage leaves, 1/2 cup grated Parmesan, pinch of nutmeg, salt and pepper.
How to make it: 1. Brown the butter with the sage leaves in a small pan and set aside. 2. Bring the broth to a boil and add the pastina. 3. Cook 5 minutes, then stir in the pumpkin. 4. Cook 2 minutes more until creamy. 5. Stir in the Parmesan and nutmeg and drizzle with the sage butter.
Stelline in Brodo With Tiny Meatballs
In many Italian homes, a clear broth with little stars and tiny meatballs is the go to bowl on a cold night. It is lighter than wedding soup, with no greens, so kids love it. Let the stars cook right in the broth so they soak up all that flavor. Fun fact: stelline means “little stars” in Italian. Did you know that one?
You will need: Meatballs: 1/2 lb ground chicken or beef, 1/4 cup breadcrumbs, 1 egg, 2 tbsp Parmesan, 1 tbsp parsley. Broth: 8 cups chicken broth, 1 carrot (diced), 3/4 cup stelline pastina, Parmesan to serve.
How to make it: 1. Mix the meatball ingredients and roll into very small balls. 2. Bring the broth and carrot to a simmer. 3. Add the meatballs and cook 6 minutes. 4. Add the stelline and cook 5 to 6 minutes. 5. Serve with grated Parmesan.
Garlic Parmesan Baked Orzo
This is a set it and forget it dish: orzo, garlic, broth and cheese bake in the oven until creamy inside and golden on top. No stirring, no standing at the stove. Serve it as a side for roast chicken or add some shredded chicken right in to make it dinner. The crispy cheese edges are the best part. Who gets the corner piece at your house? For more easy comfort food, try our Tuscan dinners that taste like the Italian countryside.
You will need: 2 tbsp butter, 4 cloves garlic, 1 1/2 cups orzo, 3 1/2 cups chicken broth, 1/2 cup cream, 1 cup grated Parmesan, 1/2 cup shredded mozzarella, salt and pepper, parsley.
How to make it: 1. Heat the oven to 375 F. 2. Melt the butter in an oven safe pan and cook the garlic 1 minute, then toast the orzo 2 minutes. 3. Add the broth and cream, bring to a simmer and stir in half the Parmesan. 4. Top with the rest of the cheeses and bake 25 minutes until golden. 5. Rest 5 minutes and add parsley.
Tortellini en Brodo
Tortellini en brodo, little stuffed pasta in rich broth, is a holiday tradition in northern Italy and a big part of the cozy pasta in broth trend this season. It is simple: good broth and good tortellini. Store bought cheese tortellini works great, so it is ready in 15 minutes. Add a little Parmesan on top and you have one of the easiest elegant dinners there is.
You will need: 8 cups good chicken broth, 1 Parmesan rind (optional), 1 lb fresh or frozen cheese tortellini, 2 cups baby spinach (optional), grated Parmesan, black pepper.
How to make it: 1. Simmer the broth with the Parmesan rind 10 minutes. 2. Remove the rind and add the tortellini. 3. Cook according to the package, usually 3 to 5 minutes. 4. Stir in the spinach if using. 5. Ladle into bowls and top with Parmesan and pepper.
Pasta e Fagioli With Ditalini
This classic Italian pasta and bean soup is thick, hearty and very cheap to make. Little tube shaped ditalini and creamy cannellini beans simmer in a tomato broth with a bit of pancetta or bacon. Many Italian grandmothers made it at the end of the week from whatever was left in the pantry. It might be the coziest bowl in this list. Do you like it brothy or thick enough to stand a spoon in?
You will need: 2 tbsp olive oil, 3 oz pancetta or bacon (diced), 1 onion, 1 carrot, 1 celery rib, 3 cloves garlic, 1 can (15 oz) crushed tomatoes, 2 cans cannellini beans, 6 cups chicken broth, 1 cup ditalini, 1 tsp rosemary, Parmesan.
How to make it: 1. Cook the pancetta in oil, then add the onion, carrot and celery for 6 minutes. 2. Add the garlic, tomatoes, beans, broth and rosemary and simmer 15 minutes. 3. Mash some of the beans to thicken. 4. Add the ditalini and cook 9 minutes. 5. Serve with Parmesan and a drizzle of oil.
Cacio e Pepe Pastina
Just three main ingredients, pasta, cheese and black pepper, turn into something special. Using pastina makes this Roman favorite extra creamy and almost foolproof, because the tiny pasta releases lots of starch to help the cheese melt smoothly. It is a grown up version of childhood pastina. Are you a little pepper or lots of pepper person?
You will need: 2 1/2 cups water or light broth, 1 cup pastina, 1 tbsp butter, 1/2 cup finely grated Pecorino Romano, 1/4 cup finely grated Parmesan, 1 tsp freshly cracked black pepper, salt.
How to make it: 1. Toast the pepper in the butter in a small pot for 30 seconds. 2. Add the water and a pinch of salt and bring to a boil. 3. Add the pastina and cook 5 to 6 minutes, stirring, until most of the liquid is absorbed. 4. Off the heat, stir in the cheeses a little at a time until creamy.
Creamy Mushroom Orzotto
Orzotto is orzo cooked the risotto way, and it is so much faster and easier than real risotto. Mushrooms, garlic and thyme cook until golden, then the orzo simmers in broth until creamy. A little Parmesan and butter at the end make it rich and glossy. It is a cozy meatless dinner that even meat lovers enjoy. Would you serve it with chicken or on its own?
You will need: 2 tbsp olive oil, 1 lb mushrooms (sliced), 1 shallot, 2 cloves garlic, 1 tsp thyme, 1 1/2 cups orzo, 4 cups warm broth, 2 tbsp butter, 1/2 cup grated Parmesan, salt and pepper, parsley.
How to make it: 1. Brown the mushrooms in the oil, then add the shallot, garlic and thyme. 2. Stir in the orzo and toast 1 minute. 3. Add the broth a cup at a time, stirring, until absorbed and the orzo is tender, about 12 minutes. 4. Stir in the butter and Parmesan. 5. Season and top with parsley.
Mac and Cheese Pastina for Little Ones
Tiny pasta plus a quick cheese sauce makes the cutest mini mac and cheese, perfect for toddlers and anyone who loves a creamy, spoonable bowl. It cooks in one pot in about 10 minutes. Stir in some peas or finely chopped broccoli to sneak in a vegetable. Is mac and cheese the ultimate comfort food? Many readers would say yes.
You will need: 2 cups milk, 1 cup water, 1 cup pastina, 1 tbsp butter, 1 cup shredded mild cheddar, 2 tbsp cream cheese, pinch of salt, 1/2 cup frozen peas (optional).
How to make it: 1. Bring the milk and water to a gentle simmer. 2. Add the pastina and cook 6 to 7 minutes, stirring often so it does not stick. 3. Add the peas for the last 2 minutes. 4. Off the heat, stir in the butter, cheddar and cream cheese until smooth.
Minestrone With Tiny Pasta
Minestrone is the Italian kitchen sink soup, packed with beans, vegetables and a little pasta. Using small pasta like ditalini or pastina means every spoonful has a bit of everything. Make a big pot on Sunday and enjoy it all week. Add a spoonful of pesto on top for a fresh finish. What vegetables would make it into your minestrone?
You will need: 2 tbsp olive oil, 1 onion, 2 carrots, 2 celery ribs, 1 zucchini, 3 cloves garlic, 1 can diced tomatoes, 8 cups vegetable broth, 1 can kidney or cannellini beans, 1 cup green beans (cut), 3/4 cup small pasta, 2 cups chopped kale, Parmesan, pesto (optional).
How to make it: 1. Cook the onion, carrots and celery in oil 6 minutes. 2. Add the zucchini, garlic, tomatoes, broth, beans and green beans and simmer 20 minutes. 3. Add the pasta and cook 8 minutes. 4. Stir in the kale until tender. 5. Serve with Parmesan and pesto.
