Pastina Soup

Pastina literally means "little pasta." It's a staple in Italian broth soups and comes in all kinds of fun shapes. The stars are Jade's favorite, but feel free to experiment with other shapes; they're equally tasty!

Pastina Soup



Cook Time

30 minutes




Giada De Laurentiis

Image of Pastina Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 celery stalk (finely chopped fine)
  • 1 carrot (peeled and finely chopped)
  • 2 shallots (minced)
  • 3 sprigs of thyme
  • 3/4 teaspoon kosher salt
  • 1 2-inch piece of Parmesan rind
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 1/2 cups little star pasta (stelline)
  • 1 cup frozen peas (thawed)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon lemon zest (from one large lemon (optional))


  1. Heat a medium-sized saucepan over medium heat. Add the olive oil, celery, carrot, and shallots and cook, stirring often for about 5 minutes, or until softened.
  2. Add the sprigs of thyme, salt, Parmesan rind, chicken broth, and water. Bring to a simmer and cook for 10 minutes.
  3. Add the pasta and stir with a wooden spoon to prevent sticking to the pan. Return to a simmer and continue to cook for 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
  4. Remove the thyme sprigs and Parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated cheese and lemon zest, if desired.
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2 reviews & comments

  • Author's avatar image
    carolyn silar

    This woman is the best chef ever. Love everr recipe of hers I have tried!!!!

  • Author's avatar image
    Samantha Kollar

    Reminds me of a grown-up version of my favorite childhood soup…

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