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Pastina Soup

1/2

Pastina Soup

2/2

By themediterraneandish.com

Pastina Soup

Prep:5minCook:25min

The coziest pastina soup with vegetable-spiked chicken broth and parmesan cheese. This easy weeknight recipe takes one pot and is on your table in just 30 minutes! Serve with crusty bread and a crisp fresh salad.

Updated at: Sat, 30 Aug 2025 04:42:51 GMT

Nutrition balance score

Great

Glycemic Index

47

Low

Glycemic Load

21

High

Nutrition per serving

Calories264 kcal (13%)

Total Fat4.2 g (6%)

Carbs45 g (17%)

Sugars5.2 g (6%)

Protein15 g (30%)

Sodium338.9 mg (17%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 cupslow-sodium chicken broth

medium, sliced into large pieces

peeled and sliced into large pieces

sliced into large pieces

about 2-inches long

1 ½ cuppastina

or any tiny pasta variety, like alphabet, orzo, or acini di pepe

¼ cupparsley leaves

finely chopped, for garnish

Grated parmesan cheese

Instructions

View on themediterraneandish.com

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Notes

12 liked

1 disliked

Easy

Delicious

Go-to

Makes leftovers

One-dish

CW· 3 months ago

Makes leftovers

I'm not sure what happened, but mine looked NOTHING like the picture. It was nearly solid before it started to cool. No matter, it was still delicious. I added some more broth to make it slightly more like soup and slightly less like savory custard.

Radha Patel· 9 months ago

Trish· last year

Under 30 minutes

Excellent flavor; only changes I made was that I used regular bullion instead of low sodium chicken broth.

Jaclyn Mitchell· last year

Added can of San marzano tomatoes

Mike Ysbrand· last year

Makes leftovers

I would make pasta in a separate pot and add to each bowl as needed. Keep pasta separate from from leftovers as well as ours soaked up a bunch of the liquid and became very soggy.