Why I Love Pastina for One, and Hope You Will, Too

As soup fanatics, we know that there are soups we love, and then there are soups we crave. Pastina is definitely one of the latter. For those who love simple pasta dishes, this soup is the kick!

It’s easy enough to make on-demand, especially for single servings, and it doesn’t make you feel like it’s too much effort for just one bowl. Especially when you’re sniffly and achy and want something hot and comforting, without a lot of fuss.

It’s flexible, too— it can be made brothy for a more sippable experience or a little heftier—almost like risotto—for the ultimate carby pasta bowl. I also add loads of Parmigiano Reggiano and black pepper to my Pastina, for a Cacio e Pepe treatment.

What about the egg? Some traditional pastina recipes stir in a whisked egg at the end of cooking. While it’s a lovely technique for adding silkiness, I don’t particularly enjoy the effect here, as much as I do with, say, Avgolemono soup. It’s just a personal preference— the butter and finely grated cheese add plenty of smooth richness to the bowl.

Whatever your preference, Pastina for One deserves a spot on your list of Quick Soup Recipes.

Pastina for One is —

• Incredibly comforting: Perfect for when you’re feeling under the weather or just need a cozy meal after a day out in the cold and snow.
• Quick and easy to make: Ready in about 20 minutes with minimal ingredients.
• Deliciously satisfying: The combination of parmesan cheese and black pepper adds a delicious Cacio e Pepe twist.
• Budget-friendly: Made with simple, affordable ingredients that are probably already in your pantry.

Main Ingredients and Substitutions

Pastina — Pastina is pasta made into a very small shape, often stars or “gears.” It doesn’t cook up much more quickly than other pasta shapes, such as rotini or spaghetti, but it does break down more readily, giving off starches that produce the super comfy soup.

Pastina pasta can be hard to find in the U.S. It was discontinued by a popular manufacturer, and then everyone else followed suit. You can substitute another small pasta, such as pearl couscous, acini di pepe, or alphabet pasta.

Aromatics — For flavor and nutrition, I always add some aromatics; here, shallots and garlic.

Parmigiano Reggiano — This classic parmesan cheese is a must-have for this dish. Buy a wedge and grate it fresh if you can.

Butter — A little knob of butter adds a velvety richness to the Pastina.

Seasonings — Black pepper adds a zippy kick to an otherwise purposely bland dish, while lemon juice provides a nice boost of acid.

Cook’s Notes

• If you’re making pastina for kids, use your judgment on what to leave out. I’d recommend keeping the cheese, butter, and lemon juice.
• The dish you see in my photos leans more towards risotto than outright soup. You can adjust the broth amount for your preference.
• Be sure to finely grate the Parm; it speeds up melting.
• Can you make this soup ahead of time? Not really; the pasta will clump together when refrigerated.

How to Make Pastina for One

Ready to make the recipe? Skip to the recipe card now for the full ingredient list or keep scrolling for a visual walk-through.

Prep notes

• Squeeze the juice from half a lemon into a small bowl.
• Grate the Parmigiano Reggiano very finely.
• Peel and chop the shallot finely.
• Peel the garlic, cut off the root end, and mince.
• Grind peppercorns for the freshest black pepper.
• Slice a tablespoon of butter from the stick.

You can find all ingredients for this recipe on Amazon.

Step 1:

Saute the shallots and garlic in a little oil until fragrant, about one to two minutes. Pour in the broth and bring the soup to a simmer.

Step 2:

When the liquid is bubbling, add the pastina. Stir frequently to prevent sticking. This also helps agitate the pasta, releasing starches that will thicken the soup.

Step 3:

When the pastina is cooked according to the package directions, remove from heat and stir in the butter until glossy.

Step 4:

Stir in the grated cheese, followed by black pepper and lemon juice. Serve immediately.

Pastina for One is best served fresh with extra Parmigiano Reggiano and a sprinkle of chopped parsley for color.