Description
Italian Pastina Soup is a comforting and simple soup made with tiny pasta, broth, and often egg or cheese. It’s a classic Italian home remedy for cold days or when you’re feeling under the weather.
Ingredients
Units
Scale
- 6 cups chicken broth
- 3/4 cup pastina (tiny pasta like acini di pepe or stelline)
- 1 tablespoon unsalted butter
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- In a medium pot, bring the chicken broth to a boil over medium-high heat.
- Add the pastina and reduce the heat to medium. Cook according to package instructions, usually 6-8 minutes, until tender.
- Meanwhile, in a small bowl, beat the egg with the Parmesan cheese.
- Once the pasta is cooked, stir in the butter until melted.
- Slowly drizzle the egg and cheese mixture into the hot soup while stirring constantly to create egg ribbons.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Add cooked shredded chicken for extra protein.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg