Description
Italian Pastina Soup is a classic, comforting dish often called “Italian penicillin.” Made with tiny star-shaped pasta, a savory broth, and simple ingredients, it’s quick to make and incredibly soothing. Whether you’re under the weather or just want a warm bowl of comfort, this pastina soup hits the spot.
Ingredients
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6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
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3/4 cup pastina pasta (or any tiny pasta like acini di pepe or orzo)
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1 tbsp butter (or olive oil)
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1 egg
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2 tbsp grated parmesan cheese
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Salt and black pepper, to taste
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Optional: chopped parsley, lemon zest, or a drizzle of olive oil for garnish
Instructions
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Bring broth to a simmer:
In a medium pot, heat the broth over medium heat until it starts to simmer. -
Cook the pastina:
Add the pastina and cook according to package instructions (usually 5–6 minutes), stirring occasionally. -
Prepare the egg mixture:
In a small bowl, whisk the egg with the parmesan cheese. -
Temper the egg:
Once the pasta is cooked, reduce heat to low. Slowly pour a ladle of hot broth into the egg mixture while whisking to prevent scrambling. Then slowly pour the tempered egg into the soup, stirring gently. The egg will cook into silky strands (like egg drop soup). -
Add butter and season:
Stir in butter until melted. Taste and season with salt and pepper as needed.
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Serve:
Ladle into bowls and garnish with extra parmesan, parsley, or a drizzle of olive oil. Serve warm with crusty bread if desired.
Notes
For a richer version, stir in a splash of cream or top with shredded chicken.
Make it vegetarian by using veggie broth and skipping the egg if needed.
Perfect for kids, or anyone needing a gentle, soothing meal.