Children’s Pasta Soup

Minestrina per i Bambini

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

I still remember How good this soup tasted when I was little and feeling under the weather. It felt so comforting and restorative. If your tummy isn’t hurting, a little bit of butter mixed in gives the soup a richer flavor. Of course, a good homemade meat broth will make all the difference, but if you are fresh out, even made with a bouillon cube this soup will make you feel better. Use a combination of chicken and beef cubes to approximate the flavor of an Italian meat broth. See the previous recipe for a description of how to make Italian meat broth.


  • 5 cups Italian meat broth or ½ large beef bouillon cube and ½ large chicken bouillon cube dissolved in 5 cups water
  • 6 ounces pastina (stars, alphabet pasta, or other small soup pasta shapes)
  • 2 tablespoons butter (optional)
  • ¼ cup freshly grated Parmigiano-Reggiano


  1. Put the broth in a 3- to 4-quart soup pot, cover, and place over high heat. Once the broth is boiling, add the pasta. When the broth comes back to a boil, lower the heat and cook, covered, until the pasta is al dente. Remove from the heat, mix in the butter and grated Parmigiano-Reggiano, and serve at once.