Description
This classic Pastina Soup is a warm, comforting Italian dish featuring tiny pasta cooked in a savory chicken broth, enriched with a silky egg and Parmesan cheese mixture. Perfect as a light starter or a gentle meal for kids, this quick and easy soup is ready in just 15 minutes and can be customized with shredded chicken or spinach for added heartiness.
Ingredients
Scale
Soup Base
- 6 cups chicken broth (low sodium)
Pasta
- 1/2 cup pastina pasta (or other tiny pasta like acini di pepe or stelline)
Egg Mixture
- 1 large egg
- 2 tablespoons grated Parmesan cheese
Additional Ingredients
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- Chopped fresh parsley (for garnish)
Instructions
- Bring broth to a boil: In a medium saucepan over medium heat, bring the chicken broth to a gentle boil to prepare the base for the soup.
- Cook the pastina: Stir in the pastina pasta and cook according to package instructions, usually about 5–6 minutes, stirring occasionally until the pasta is tender and cooked through.
- Prepare egg and cheese mixture: While the pasta cooks, whisk together the large egg and grated Parmesan cheese in a small bowl until smooth.
- Create egg ribbons: Once the pasta is cooked, reduce the heat to low. Slowly drizzle the egg and cheese mixture into the hot broth while stirring continuously to form silky egg ribbons throughout the soup.
- Add butter and season: Stir in the unsalted butter until melted to add richness. Season the soup with salt and black pepper to taste.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy.
Notes
- For a heartier version, add shredded chicken or a handful of baby spinach to the soup.
- If chicken broth is unavailable, use water with bouillon cubes as a substitute.
- This simple and comforting soup is ideal for children or as a light starter.
