If you’re searching for a soul-soothing bowl that comes together effortlessly yet delivers comforting warmth and gentle flavor, this Pastina Soup Recipe is your new best friend in the kitchen. Picture tiny star-shaped pasta swimming in a golden broth, enriched with delicate ribbons of egg and a luscious hint of Parmesan cheese—it’s the kind of homemade Italian soup that wraps you in cozy nostalgia with every spoonful. Whether you’re feeling under the weather or craving a simple, elegant meal, this Pastina Soup Recipe offers pure, satisfying comfort that feels like a hug in a bowl.
Ingredients You’ll Need
The magic of this Pastina Soup Recipe lies in its simplicity; each ingredient is thoughtfully chosen to build layers of flavor, texture, and color without any fuss. Let’s break down the essentials that make this soup so special and straightforward.
- 6 cups chicken broth (or vegetable broth): Provides a flavorful and light base that carries all the savory notes perfectly.
- ¾ cup pastina: These tiny star-shaped pasta add a charming texture and quick cooking time.
- 1 tbsp unsalted butter: Brings richness and a silky finish to the broth.
- 1 egg (beaten): Creates delicate, silky ribbons that add protein and visual appeal.
- ¼ cup grated Parmesan cheese (plus more for serving): Adds a sharp, nutty depth that makes the soup irresistible.
- Salt and black pepper to taste: Enhances and balances all the flavors harmoniously.
- Chopped fresh parsley for garnish (optional): Provides a fresh burst of color and mild herbaceous notes.
How to Make Pastina Soup Recipe
Step 1: Bring the Broth to a Boil
Start by heating your chicken or vegetable broth in a medium pot over medium-high heat until it reaches a gentle boil. This bubbling base is where all the flavor begins, so using a good-quality broth makes a big difference in the final taste of your Pastina Soup Recipe.
Step 2: Cook the Pastina
Stir in the pastina and immediately reduce the heat to a simmer. Cooking the tiny pasta for 5 to 7 minutes, stirring occasionally, ensures it becomes wonderfully tender but not mushy. This step is critical so your soup maintains a perfect balance of texture.
Step 3: Enrich with Butter and Season
Once the pastina has softened, stir in the butter for a smooth, rich finish. Season the soup with salt and black pepper to taste—just enough to lift all the gentle flavors without overpowering the subtlety of the broth and pasta.
Step 4: Create the Egg Ribbons
Now for the showstopper—while stirring the soup in a gentle circular motion, slowly drizzle in the beaten egg. This technique forms delicate egg ribbons that enhance the soup’s texture and add a silky, luscious quality. It’s like giving your Pastina Soup Recipe a luxurious little twist.
Step 5: Stir in Parmesan Cheese
Remove the soup from the heat and immediately incorporate the grated Parmesan cheese, stirring until it melts smoothly into the broth. This final touch imparts a wonderful depth and creamy consistency that makes the soup so comforting and cozy.
Step 6: Serve Warm and Garnished
Ladle the finished Pastina Soup Recipe into bowls, sprinkle with extra Parmesan, and add a pinch of fresh parsley if you like. Serving it warm means you’ll enjoy every warming, flavorful spoonful at its best.
How to Serve Pastina Soup Recipe
Garnishes
Adding fresh garnishes elevates your soup visually and flavor-wise. Try a sprinkle of chopped parsley for a pop of vibrant green and a touch of freshness. For an extra indulgent touch, freshly grated Parmesan on top melts beautifully and adds that irresistible savory bite.
Side Dishes
This soup pairs wonderfully with light sides that complement its delicate flavors. Some crusty bread or warm garlic toast makes perfect dippers for soaking up that flavorful broth. A crisp green salad can add a refreshing contrast if you want a fuller meal experience.
Creative Ways to Present
If you’re serving this at a gathering or want to impress, try using mini soup crocks or elegant cups for single servings. Garnish each with a tiny Parmesan crisp or a swirl of heavy cream for an upscale twist on this humble, classic Pastina Soup Recipe.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Pastina Soup Recipe in an airtight container in the refrigerator for up to two days. Keep in mind that the pastina will continue to soak up broth and soften over time, so the texture may become thicker and less tender.
Freezing
Because of the delicate pasta, freezing this soup isn’t ideal as it can drastically change the texture after thawing. If you must freeze, keep it broth-only without the pasta and add fresh cooked pastina when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent sticking. Add a splash of broth or water if the soup has thickened too much. Avoid boiling vigorously to preserve the tender texture and vibrant flavor of your Pastina Soup Recipe.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth to keep the soup vegetarian-friendly without sacrificing any flavor.
What if I don’t have pastina? Can I use another pasta?
While pastina is traditional and cooks quickly, you can substitute with other small pasta shapes like orzo or ditalini. Just adjust cooking times accordingly to avoid overcooking.
Can I add vegetables or protein to the soup?
Yes! Adding shredded rotisserie chicken, chopped cooked vegetables, or even a splash of cream can make the soup more hearty and rich. Just be mindful not to overwhelm the delicate flavors that make this Pastina Soup Recipe so special.
Why do the egg ribbons form that way?
Drizzling the beaten egg slowly while stirring creates thin strands that cook instantly in the hot broth, giving the soup that beautiful silky texture similar to classic egg drop soup.
How do I prevent the pastina from getting mushy?
Cook the pasta just until tender and serve the soup immediately. Leftover soup will continue to absorb broth, so reheating can make the pasta too soft. It’s best enjoyed fresh!
Final Thoughts
I truly hope you give this Pastina Soup Recipe a try—it’s one of those simple dishes that warm your heart and nourish your soul all at once. Whether it’s a quick lunch or a cozy dinner on a chilly day, this soup brings comfort with just a handful of humble ingredients. Once you taste those tender pastina stars mingling with silky egg ribbons and rich Parmesan, you’ll wonder how you ever lived without it.
Print
Pastina Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Pastina Soup is a classic Italian recipe featuring tiny star-shaped pasta cooked in savory chicken or vegetable broth, enriched with butter, Parmesan cheese, and delicate egg ribbons. Perfect for a quick and nourishing meal, it’s easy to prepare on the stovetop and serves as a warm, hearty soup ideal for any day of the year.
Ingredients
Broth and Pasta
- 6 cups chicken broth (or vegetable broth)
- ¾ cup pastina (tiny star-shaped pasta)
Additional Ingredients
- 1 tbsp unsalted butter
- 1 egg (beaten)
- ¼ cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Bring broth to boil: In a medium pot, bring the chicken broth to a boil over medium-high heat.
- Cook pastina: Stir in the pastina and reduce the heat to a simmer. Cook according to package instructions, usually 5–7 minutes, stirring occasionally until tender.
- Add butter and season: Once the pastina is tender, stir in the unsalted butter and season with salt and black pepper to taste.
- Create egg ribbons: While stirring the soup with a gentle circular motion, slowly drizzle in the beaten egg to form delicate egg ribbons throughout the soup.
- Incorporate Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese until melted and smooth.
- Serve: Ladle the soup into bowls, garnish with additional Parmesan cheese and chopped fresh parsley if desired, and serve warm.
Notes
- For extra richness, add a splash of cream or stir in shredded rotisserie chicken or cooked vegetables.
- Best served immediately as the pastina will continue absorbing broth if left to sit, thickening the soup.
