Description
Italian Pastina Soup is a classic, comforting Italian soup featuring tiny pasta cooked in savory chicken broth, enriched with a delicate egg and Parmesan cheese ribbon to create a satisfying and nourishing meal. Perfect for a quick dinner or when feeling under the weather, this soup is simple to prepare and can be easily customized with additions like chicken or spinach.
Ingredients
Scale
Soup Base
- 6 cups low-sodium chicken broth
- 3/4 cup pastina (or other tiny pasta like acini di pepe or stelline)
Egg Mixture
- 1 egg
- 2 tablespoons grated Parmesan cheese (plus more for serving)
Seasoning
- 1 tablespoon unsalted butter
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Bring broth to a boil: In a medium saucepan, heat the chicken broth over medium-high heat until it reaches a rolling boil.
- Cook the pastina: Add the pastina to the boiling broth. Cook according to package directions, typically about 5 to 7 minutes, until the pasta is tender but still holds its shape.
- Prepare egg and cheese mixture: While the pasta is cooking, whisk together the egg and grated Parmesan cheese in a small bowl until well combined.
- Create egg ribbons: When the pasta is cooked, reduce heat to low. Slowly drizzle the egg mixture into the soup while gently stirring in a circular motion to form delicate egg ribbons, similar to egg drop soup texture.
- Finish the soup: Stir in the unsalted butter until fully melted. Season the soup with salt and black pepper to your preference.
- Serve and garnish: Ladle the hot soup into bowls. Top with additional grated Parmesan and chopped fresh parsley if desired, and serve immediately.
Notes
- For added heartiness, stir in shredded cooked chicken or fresh spinach just before serving.
- For a creamier version, add a splash of milk or cream at the end of cooking.
- This soup is a comforting meal especially suitable for kids or anyone feeling under the weather.
