Description
This comforting Italian Pastina Soup is a simple and nourishing dish perfect for a quick meal or a soothing remedy for cold days. Featuring tiny pastina pasta cooked in flavorful chicken broth, enriched with Parmesan cheese and delicate egg strands, it’s a warm, satisfying bowl of goodness that’s quick and easy to prepare.
Ingredients
Scale
Soup Base
- 6 cups chicken broth (preferably low sodium)
- 3/4 cup pastina pasta (or any tiny pasta like acini di pepe or stelline)
Enrichment
- 1 tablespoon unsalted butter
- 1 large egg
- 2 tablespoons grated Parmesan cheese (plus more for serving)
Seasoning & Garnish
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the broth and cook pasta: In a medium saucepan, bring the chicken broth to a gentle boil over medium heat. Stir in the pastina and cook according to package directions, usually 5–7 minutes, until the pasta becomes tender but not mushy.
- Prepare egg mixture: Reduce the heat to low to keep the soup warm. In a small bowl, whisk together the egg and grated Parmesan cheese until fully combined and smooth.
- Incorporate the egg strands: Slowly drizzle the egg mixture into the hot soup while stirring continuously to create delicate egg ribbons similar to traditional egg drop soup.
- Add butter and season: Stir in the unsalted butter until melted to enrich the soup. Season with salt and freshly ground black pepper according to your taste preferences.
- Serve and garnish: Ladle the soup into bowls and garnish with additional grated Parmesan cheese and chopped fresh parsley if desired. Serve immediately while warm.
Notes
- For a richer flavor, use homemade chicken broth if possible.
- Add a handful of cooked shredded chicken or sautéed vegetables to make the soup more filling.
- Ideal as a light meal or a comforting remedy for colds and chills.
- To make vegetarian, substitute chicken broth with vegetable broth and omit the egg.
