Pastina Soup Recipe
Pastina Soup is pure comfort in a bowl, a beloved Italian classic that instantly brings back memories of cozy kitchens and loving hands. This soul-warming dish features tiny pasta swimming in flavorful chicken broth, with delicate ribbons of egg and a finish of grated Parmesan. Whether you’re under the weather or just craving something wholesome and nostalgic, Pastina Soup is the ultimate go-to for quick, satisfying, and heartwarming meals.
Ingredients You’ll Need
The beauty of Pastina Soup lies in its simplicity. Each ingredient plays a special role, from building a rich, savory base to adding a touch of creaminess and that signature Italian flair. Here’s what you’ll need:
- Chicken broth: The foundation of the soup—use homemade for extra depth, or a good-quality low-sodium store-bought version for convenience.
- Pastina: These tiny pasta shapes (or acini di pepe or stelline) give the soup its comforting texture and classic look.
- Unsalted butter: Adds a silky finish and richer flavor to the broth.
- Egg: When whisked with Parmesan and drizzled in, it creates lovely egg ribbons for protein and heartiness.
- Grated Parmesan cheese: Brings a nutty, salty bite that melds beautifully with the broth and egg.
- Salt and pepper: Essential for seasoning and bringing all the flavors together—taste as you go!
- Chopped fresh parsley (optional): For a pop of color and fresh, herby aroma right before serving.
How to Make Pastina Soup
Step 1: Bring the Broth to a Boil
Start by pouring your chicken broth into a medium pot and bringing it to a gentle boil over medium-high heat. This bubbling bath sets the stage for the pastina to cook perfectly and soak up all that savory flavor.
Step 2: Cook the Pastina
Add the pastina (or your choice of tiny pasta shapes) to the boiling broth. Stir occasionally and cook for 5 to 7 minutes, or until the pasta is tender but not mushy. Keep an eye on it—tiny pasta cooks fast!
Step 3: Stir in the Butter
Once the pastina is just right, lower the heat to a gentle simmer and stir in the butter. This simple step adds a luscious silkiness that makes each spoonful extra comforting.
Step 4: Add the Egg and Parmesan Mixture
In a small bowl, whisk together the egg and grated Parmesan cheese. With the soup still gently simmering, slowly drizzle the egg mixture into the pot, stirring constantly and gently. This creates those wonderful egg ribbons you see in classic Pastina Soup—delicate, satisfying, and so beautiful.
Step 5: Season and Serve
Taste your soup and add salt and pepper as needed. Ladle the Pastina Soup into warm bowls, sprinkle with chopped fresh parsley if you like, and serve immediately. It’s especially delicious with a hunk of crusty bread or a little extra Parmesan on top!
How to Serve Pastina Soup
Garnishes
A sprinkle of fresh parsley brightens up the bowl and adds a fragrant finish, while a dusting of extra Parmesan is always welcome for cheese lovers. For a little zing, try a squeeze of lemon or a crack of black pepper right before serving.
Side Dishes
Pastina Soup pairs beautifully with simple sides like toasted ciabatta, garlic bread, or a crisp green salad. If you want something heartier, serve it alongside a classic Italian sandwich or some roasted vegetables for a truly comforting meal.
Creative Ways to Present
For a fun twist, serve Pastina Soup in small mugs for a cozy appetizer at a dinner party, or pack it in a thermos for a warm lunch on the go. You can also dress it up with a swirl of olive oil, a handful of baby spinach, or shredded rotisserie chicken for extra protein and flavor.
Make Ahead and Storage
Storing Leftovers
Let any leftover Pastina Soup cool to room temperature before transferring it to an airtight container. It’ll keep well in the refrigerator for up to 3 days, making it perfect for quick lunches or easy weeknight dinners.
Freezing
For best results, freeze the soup without the pastina, as the tiny pasta can become mushy after thawing. Simply prepare the broth and egg mixture, freeze, and cook fresh pastina when you’re ready to enjoy. Store in freezer-safe containers for up to 2 months.
Reheating
Gently reheat Pastina Soup on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened overnight, just add a splash of broth or water to loosen it up. Microwave reheating works well too—just go slow and stir halfway through.
FAQs
Can I use vegetable broth to make Pastina Soup vegetarian?
Absolutely! Just swap in your favorite vegetable broth for the chicken broth, and you’ll have a delicious vegetarian version. It’s every bit as comforting and flavorful.
What type Soup
Classic pastina is tiny star-shaped pasta, but any small pasta like acini di pepe or stelline works beautifully. The key is using something small enough to create that signature texture.
Can I add other veggies or proteins?
Definitely! Feel free to stir in baby spinach, peas, or even shredded chicken for a heartier meal. Pastina Soup is wonderfully adaptable—use whatever you have on hand.
Is it okay to omit the egg?
If you prefer, you can skip the egg and Parmesan mixture, but you’ll miss those lovely egg ribbons and added richness. The soup will still be tasty, just a bit lighter.
How do I keep the egg from clumping in the soup?
The trick is to drizzle the egg mixture slowly into the hot soup while stirring constantly. This helps create those delicate ribbons instead of big clumps, resulting in a silky, beautiful Pastina Soup.
Final Thoughts
I can’t recommend Pastina Soup enough for those times when you crave something warm, nourishing, and uncomplicated. It’s a family favorite that comes together in minutes and fills your kitchen with the most inviting aroma. Give it a try—you might just find yourself making it on repeat!
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Pastina Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Pastina Soup is a comforting Italian classic featuring tiny pasta simmered in chicken broth and enriched with tender egg ribbons and Parmesan cheese. This quick and easy soup is perfect for chilly days or when you need a soothing, nourishing meal. With simple ingredients and just 15 minutes of total cooking time, it makes an ideal light lunch or starter.
Ingredients
Soup Base
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 3/4 cup pastina (or other tiny pasta like acini di pepe or stelline)
- 1 tablespoon unsalted butter
Egg Mixture
- 1 egg
- 1/4 cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Boil the Broth and Cook Pastina: In a medium pot, bring the chicken broth to a boil over medium-high heat. Add the pastina and cook according to package instructions, usually 5–7 minutes, until the pasta is tender but still holds its shape. Stir occasionally to prevent sticking.
- Incorporate Butter and Reduce Heat: Stir in the tablespoon of unsalted butter to enrich the broth. Then reduce the heat to low to prepare for adding the egg mixture slowly.
- Prepare Egg-Parmesan Mixture: In a small bowl, beat the egg and grated Parmesan cheese together until fully combined. This mixture will create delicate egg ribbons when added to the hot soup.
- Drizzle Egg Mixture into Soup: Slowly drizzle the egg and Parmesan mixture into the hot soup in a thin stream, while stirring gently and continuously. This technique will form thin, silky ribbons of cooked egg throughout the soup.
- Season and Serve: Once the egg is fully cooked and incorporated, season the soup with salt and freshly ground pepper to taste. Ladle the soup into bowls and garnish with chopped parsley if desired. Serve warm with crusty bread or extra grated Parmesan cheese on the side.
Notes
- For a richer version, stir in a splash of cream or add shredded rotisserie chicken for extra protein.
- This soup is excellent comfort food, especially on cold days or when you’re feeling under the weather.
- Vegetarian option: Substitute chicken broth with vegetable broth for a vegetarian-friendly soup.
- Be careful when adding the egg mixture to prevent large clumps by stirring gently and steadily.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 80 mg
