Pastina soup is a simple, hearty dinner made with Italian sausage, mixed vegetables, tomatoes, and tiny pasta. Using canned tomatoes and frozen vegetables keeps prep easy, making it a great recipe for busy weeknights.
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Pastina means "little pasta." There are several small shapes that fall into that category, including stelline, orzo, and alphabet pasta. You can usually find it in the pasta aisle of larger supermarkets or online, packaged in a small box or bag.
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Ingredients you'll need
Oil - We used extra virgin olive oil because it's what we had on hand, but regular or extra light olive oil will work too.
Vegetables - Onion, garlic, and frozen mixed vegetables add flavor and make this soup easy to prepare.
Spices - The sausage has plenty of flavor, so we keep the seasoning simple with dried oregano and a little black pepper. Salt may be needed at the end (not pictured).
Italian sausage - We use mild Italian sausage links with the casings removed and torn into pieces, but bulk sausage will also work. If you like it spicy, use hot Italian sausage.
Tomatoes - Use canned diced tomatoes, regular or fire-roasted. If all you have is canned whole tomatoes, place them in a bowl with their juices and cut them with kitchen shears.
Pasta - Any tiny pasta shape will work well in this soup.
Broth - Use your favorite chicken broth.
📖 See the recipe card for quantities and preparation.
How to make pastina soup
Heat the olive oil in a large pot over medium heat. Cook the sausage for 5 minutes to brown, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
If you want to remove the excess oil, take the pot off the heat and move the sausage to one side. Tilt the pot slightly so the oil pools on the other side, then use a ladle or large spoon to scoop it out before returning the pot to the heat.
Place the pot back over medium heat. Add the onion and cook for 2-3 minutes, stirring frequently.
Add the garlic, oregano, and black pepper and cook for 1-2 minutes, stirring frequently.
Add the tomatoes and chicken broth. Stir well, gently scraping any bits off the bottom of the pot.
Raise the heat to high and bring the broth to a boil. Lower the heat to medium-low, cover, and cook for 15-20 minutes. The extra simmering time gives the soup a more homemade taste.
In the meantime, cook the frozen vegetables just enough to defrost them. About half of the recommended cooking time on the package should do it. Drain well.
Add the vegetables and pastina to the pot. Stir occasionally so the pasta does not stick to the bottom.
Raise the heat and bring to a boil. Lower the heat to medium-low, cover and cook 10 minutes or until the pasta is tender. Taste the soup and add salt if need. As a reference we did not add extra to ours.
Recipe tips and notes
- Go easy on the salt with this recipe because the Italian sausage, diced tomatoes, and chicken broth already contain a good amount. You can always add more at the end if needed.
- If you're sensitive to salt, use reduced-sodium chicken broth and diced tomatoes, then adjust at the end.
- Things move quickly at the beginning, so it's best to have everything prepped and ready before you start cooking. Keep the prepared ingredients in small bowls so everything is within reach when you need it.
- If using sausage links instead of bulk, tear them into pieces first. They will be much easier to break apart once they hit the hot pot.
Storing and reheating
Let the soup cool. Store leftovers in an airtight container in the refrigerator for 3-4 days. Keep in mind the pasta will continue to absorb the broth, so the soup is best enjoyed within 1-2 days for the best texture.
Freezing is not recommended for this soup because the pasta will continue to absorb the broth and can turn too soft after thawing and reheating.
Reheat leftovers in a saucepan over medium-low heat until hot, adding a splash of chicken broth if needed to loosen the soup. You can also reheat it in the microwave in 30-second intervals, stirring in between, until hot all the way through.
Food safety: According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you liked this recipe, try our Italian sausage lentil soup for a hearty, budget-friendly dinner. Sausage potato soup and family-favorite lasagna soup are also great options when you want another filling meal.
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📖 Recipe
Pastina Soup
Ingredients
- 1 teaspoon Olive Oil
- 1 pound Mild Italian Sausage casing removed and torn into pieces (or use bulk sausage)
- 1 Medium Onion diced
- 2-3 Garlic Cloves minced
- 1 teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- 1 (14.5 ounce) can Diced Tomatoes
- 6 cups Chicken Broth
- 10 ounce Frozen Mixed Vegetables cooked just enough to defrost
- ½ cup Pastina we used a star shape pastina
- Salt if needed at the end
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook for 5 minutes to brown, stir frequently and break up large pieces with a wooden spoon or spatula.
- Take the pot off the heat and remove most (or all) of the excess oil rendered by the sausage before continuing with the next steps. (See notes below)
- Place the pot back over medium heat.
- Add the diced onions to the sausage and cook for 2-3 minutes, stirring frequently.
- Add the garlic, oregano and black pepper, cook 1-2 minutes, stir frequently.
- Add the chopped tomatoes and chicken broth, stir while gently scraping any bits off the bottom of the pot.
- Raise the heat to high and bring the broth to a boil (it will take about 4-5 minutes to boil). Next, lower the heat to medium-low and cover the pot. Cook the soup, for 15-20 minutes. Keep it at a simmer, adjust the heat as necessary and stir occasionally.
- In the meantime, cook the frozen vegetables just enough to defrost them. About half of the recommended cooking time on the package should do it. Drain well.
- Add the pastina and the mixed vegetables to the pot and stir well. Raise the heat and bring the liquid to a boil (will take about 1-2 minutes).
- Lower the heat to medium-low, cover and cook 10 minutes or until the pasta is tender. Stir the soup occasionally to make sure the pastina is not sticking to the bottom of the pot.
- Taste the soup and add salt if need. As a reference we did not add extra to ours.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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