Description
Italian Pastina Soup is a comforting and nostalgic dish made with tiny star-shaped pasta, rich broth, and a silky egg-and-cheese finish. It’s quick, cozy, and perfect for when you’re feeling under the weather or just need a simple, warm meal.
Ingredients
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 3/4 cup pastina (tiny star pasta or other small pasta shape)
- 1 tablespoon unsalted butter
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Chopped fresh parsley, for garnish
- Optional: Extra Parmesan, for topping
Instructions
- Bring the chicken broth to a gentle boil in a medium saucepan.
- Stir in the pastina and cook according to package instructions, about 5-6 minutes, until tender.
- While the pasta cooks, beat the egg in a small bowl and set aside the Parmesan cheese.
- Reduce the heat to low. Slowly drizzle the beaten egg into the soup while stirring continuously to create egg ribbons.
- Stir in the butter and Parmesan cheese until melted and well combined.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan if desired.
Notes
- Use vegetable broth for a vegetarian version.
- Add a splash of cream for a richer texture.
- Soup thickens as it sits—add extra broth when reheating.
- Store leftovers in the fridge for up to 3 days.
- Skip the egg for a lighter version.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 1g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 100mg
