Description
Pastina soup is a comforting Italian classic made with tiny pasta, simple broth, and a touch of butter or cheese. It’s often one of the first warm meals Italian children grow up with, but its simplicity, warmth, and nostalgia make it a favorite for all ages. Quick to prepare and incredibly soothing, this dish is perfect when you need something cozy and gentle.
Ingredients
Scale
Broth and Pasta
- 6 cups chicken broth (or vegetable broth)
- 3/4 cup pastina pasta (such as stelline or acini di pepe)
Additional Ingredients
- 1 tablespoon unsalted butter
- 1 large egg (optional)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Optional Garnish
- Chopped fresh parsley
- Extra Parmesan cheese
Instructions
- Bring broth to a boil: In a medium saucepan, bring the chicken broth to a boil over medium-high heat to prepare for cooking the pasta.
- Cook pastina: Add the pastina pasta to the boiling broth and cook according to the package instructions, usually about 5–7 minutes, stirring occasionally to prevent sticking.
- Prepare egg (optional): If using the egg, beat it in a small bowl to prepare for incorporation into the soup.
- Create egg ribbons: When the pasta is nearly done, reduce the heat to low and slowly drizzle the beaten egg into the soup while stirring gently, forming delicate egg ribbons reminiscent of egg drop soup.
- Add butter and cheese: Stir in the unsalted butter and grated Parmesan cheese until both are melted and fully incorporated, enriching the soup’s flavor and texture.
- Season to taste: Add salt and black pepper according to your preference, adjusting for seasoning.
- Serve and garnish: Serve the soup warm, garnished with optional chopped fresh parsley and extra Parmesan cheese for an added touch of flavor and presentation.
Notes
- For a creamier version, add a splash of milk or more cheese.
- You can skip the egg for a simpler soup or use just the yolk for added richness.
- Pastina can be replaced with other small pasta like orzo or ditalini.
