Description
Italian Pastina Soup is a comforting and easy-to-make classic Italian soup featuring tiny pastina pasta cooked in flavorful chicken broth, enriched with egg ribbons and Parmesan cheese for a creamy texture. This light soup is perfect as a gentle meal for kids or anyone seeking a warm, nourishing dish.
Ingredients
Scale
Soup Ingredients
- 6 cups chicken broth
- 3/4 cup pastina pasta (such as acini di pepe or stelline)
- 1 tablespoon unsalted butter
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- Additional Parmesan for serving
Instructions
- Boil the broth and cook pasta: In a medium saucepan, bring the chicken broth to a boil. Add the pastina pasta, then reduce the heat to a simmer. Cook for about 6–8 minutes, stirring occasionally, until the pasta is tender.
- Prepare the egg mixture: While the pasta cooks, whisk together the egg and grated Parmesan cheese in a small bowl until well combined.
- Create egg ribbons: Once the pastina is cooked, reduce the heat to low. Slowly drizzle the egg and cheese mixture into the soup while gently stirring to create thin ribbons of egg, similar to egg drop soup.
- Add butter and season: Stir in the unsalted butter until melted. Season the soup with salt and black pepper according to your taste.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- Use homemade chicken stock for a richer broth flavor.
- Add small vegetables such as peas or carrots for extra texture and nutrition.
- This soup is gentle and perfect for children or as a light meal option.
