Pasta in broth

Name: Pasta in broth
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Ditalini 2 ½ cups; Potatoes 0.75 lb; Carrots 1 ¼ cup; Onions 5.6 oz; Celery 1.4 cups; Parmigiano Reggiano PDO cheese 2.8 oz; Tomato paste 1 &frac13; tbsp; Water 4 ¼ glasses; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it es fr de br

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Pastina in broth feels like a warm, cozy hug on a cold night. Across Italy, especially in winter, families gather around bowls of this Italian pastina recipe. You know, letting the steam warm their faces before that first tender spoonful. What makes it really special is how pastina soup gets its flavor from a homemade vegetable broth—think carrots, celery, onion, and maybe a tomato simmered until everything tastes just right. Seriously good stuff. The tiny ditalini pasta shapes soak up all that broth, so every bite is soft and comforting. Folks usually finish it off with a splash of extra virgin olive oil and a sprinkle of grated cheese, giving it a bit of a creamy kick. And you know what, for a twist, some people crack an egg right into the soup for a version called pastina with egg. Adds more richness—which is great on chilly days.

Over the years, dishes like pastina in brodo have become a staple for anyone who loves simple, Italian comfort food. Unlike heavier pasta meals or more complicated recipes, this dish is about bringing everyone together over something soothing and warm. Pretty much. In places like Emilia-Romagna, you’ll also find other brothy pasta dishes like Passatelli in brodo or Tortellini in brodo. But pastina keeps things really simple, focusing on that mild, delicate taste and moist texture. The best part? This easy pastina soup recipe can be changed up depending on what’s around—some swap in chicken broth or toss in a handful of greens right at the end. However it’s made, pastina in broth has a way of making you feel at home. For real. It’s a dish that feels nostalgic and special, even though it’s incredibly easy to make. Grab a bowl, drizzle on the olive oil, add that cheese, and you’re all set for a golden, soothing dinner that’s been loved in Italian kitchens for generations. A meal that not only satisfies the stomach but also warms the heart, bringing together the core of Italian hospitality and tradition. Really really good.

How to prepare Pasta in broth

To prepare small pasta in broth, start by cleaning the carrot 1, potato 2, onion 3, and celery.

Rinse the vegetables under running water and cut the onion 4, celery 5, and carrot 6 into coarse pieces.

Also chop the potatoes into large cubes 7. Transfer the vegetables to a large pot with about 4 cups of water, then add the tomato paste 9.

Season with salt 10, then turn on the heat to medium, cover with a lid 11, and let it gently boil for about 30 minutes, until the vegetables are soft 12.

Once the cooking time is over, add a drizzle of oil 13, then drain the vegetables 14 and transfer them to a tall container. Blend with an immersion blender 15.

Pour the vegetable cream back into the broth 16 and heat it until it comes to a boil again. Then add the small pasta 18.

Cook the small pasta for the time indicated on the package, stirring occasionally to prevent sticking to the bottom 19. If necessary, you can add a little hot water to adjust the density. Once ready, serve the small pasta in broth hot 20, completing each dish with a drizzle of extra virgin olive oil, grated Parmigiano Reggiano, and a pinch of black pepper to taste 21!