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
Scale
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.
