Pastina Tomato Soup


Recipe Intro From alexawhatsfordinner

According to many Italians I know, Pastina is the ultimate comfort food and can cure many things. Pastina is Italian for “tiny pasta,” and when it’s cooked in chicken broth and mixed with cheese & egg it becomes absolutely heavenly.

This recipe is made with Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Want more recipes with Tuttorosso tomatoes? Try Ravioli Lasagna and Italian Sausage Pot Pie.

If you can't find pastina, we recommend swapping it with pearl couscous.

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  • Recipe Card

Recipe Card



  • Step 1

    Heat olive oil in a large braising pan or soup pot over medium high heat. Add in onion and sauté, stirring frequently, until onions are soft and translucent, about 5 minutes. Add in minced garlic and sauté until fragrant, about 1 minute.

  • Step 2

    Add in Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt, plus chicken broth, salt, pepper, and red pepper flakes. Add in uncooked Pastina and cook in the simmering liquid for about 7 minutes, until Pastina is Al dente and the soup has thickened.

  • Step 3

    Serve in bowls and top with Parmesan cheese, plus more red pepper flakes if you like. Enjoy!