Italian Pastina Soup Recipe
If you’re craving the ultimate comfort food that feels like a hug in a bowl, Italian Pastina Soup absolutely delivers. This beloved classic brings together a handful of wholesome, familiar ingredients—fluffy egg ribbons, tiny star-shaped pasta, and a golden, savory broth—in a way that warms both the body and the spirit. Whether you’re under the weather, need something quick, or simply want to taste a little Italian nostalgia, Italian Pastina Soup is destined to become your go-to recipe for feel-good meals any day of the week.
Ingredients You’ll Need
The charm of Italian Pastina Soup lies in its beautiful simplicity—each ingredient shines and contributes to its homey, soothing flavor. Let’s take a look at what you’ll need and why each element matters in crafting this bowl of comfort.
- Chicken broth (6 cups): This forms the flavorful backbone of your soup—choose a rich, high-quality broth for the best result, or swap in vegetable broth for a vegetarian-friendly pot.
- Pastina (3/4 cup): Tiny pasta shapes like acini di pepe or stelline add delightful texture; they cook quickly and are perfect for soaking up the broth’s flavor.
- Unsalted butter (1 tablespoon): A pat of butter stirs in luxurious smoothness and ties together the flavors with a gentle richness.
- Egg (1): When whisked with cheese and drizzled in, the egg creates silky ribbons that add body, protein, and a touch of magic to your soup.
- Grated Parmesan cheese (1/4 cup): For deep, nutty umami that elevates the broth—the better the Parmesan, the more irresistible your soup.
- Salt and pepper to taste: The seasoning essentials—add just enough to highlight all the savory goodness.
- Chopped fresh parsley (optional): A sprinkle of green for a burst of color and freshness right at the end—totally optional, but highly recommended.
How to Make Italian Pastina Soup
Step 1: Boil the Broth
Begin by pouring the chicken broth into a medium saucepan and setting it over medium-high heat. Bring it to a lively boil. This step is essential: starting with hot, bubbling broth helps your pastina cook evenly and ensures the soup comes together quickly, locking in all those savory aromas from the get-go.
Step 2: Cook the Pastina
Once your broth is merrily boiling, add in the pastina. Give it a gentle stir to make sure the tiny pasta doesn’t stick together at the bottom. Allow the pastina to cook according to the package directions, which is usually about 5 to 7 minutes, until beautifully tender and just a bit plump. Stir now and then—the little shapes love to settle!
Step 3: Add the Butter
Lower the heat to a gentle simmer. Now, drop in that tablespoon of unsalted butter and let it melt right into the broth. Stir softly. The butter lends the soup its luscious, almost creamy mouthfeel, and infuses each spoonful with comforting, round notes of flavor.
Step 4: Whisk the Egg and Parmesan
In a small bowl, whisk together the egg and grated Parmesan cheese until thoroughly blended. This is your secret ingredient for the signature egg drop effect—those tender, cheesy ribbons that swirl gently through the broth and make Italian Pastina Soup so cozy.
Step 5: Create Egg Ribbons
With the heat on low and the broth just barely simmering, slowly drizzle the egg and cheese mixture into the soup while stirring the pot in a gentle, steady motion. Watch as delicate egg ribbons form right before your eyes! Keep stirring for another minute until everything is well incorporated and silky.
Step 6: Season to Taste
Time to taste and adjust. Add salt and pepper a little at a time, sampling as you go. Depending on your broth and cheese, you might need just a pinch or a more robust sprinkle. This step ensures every bite of your Italian Pastina Soup tastes perfectly balanced and homemade.
Step 7: Serve and Garnish
Ladle the hot, fragrant soup into individual bowls, taking care to scoop up plenty of pastina and egg ribbons with each serving. If you’re feeling fancy—or just love extra freshness—sprinkle on a bit of chopped fresh parsley for a beautiful finish. Now, it’s ready to savor!
How to Serve Italian Pastina Soup
Garnishes
To amp up the soup’s appeal, garnish each bowl with a flurry of freshly grated Parmesan cheese or a scatter of chopped fresh parsley. A drizzle of good olive oil or even a grind of black pepper can add an extra layer of flavor and elegance.
Side Dishes
Italian Pastina Soup pairs wonderfully with crusty bread—think warm ciabatta, focaccia, or even a simple garlic toast. For a heartier meal, add a crisp green salad with a tangy vinaigrette, or serve alongside roasted or steamed vegetables to round things out.
Creative Ways to Present
Make the meal special by serving the soup in colorful bowls, or top with fun pasta shapes for a playful twist (kids especially love this). For gatherings, try setting up a “toppings bar” with bowls of extra cheese, herbs, or softly sautéed veggies so everyone can personalize their bowl of Italian Pastina Soup.
Make Ahead and Storage
Storing Leftovers
If you have leftover soup, let it cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days. The pastina will continue to absorb some of the broth as it sits, so you may notice the soup thickens slightly overtime—just add a splash more broth when reheating if needed.
Freezing
While you can freeze Italian Pastina Soup, the texture of the delicate pasta may soften even more upon thawing. If you’d like to freeze it, do so in portioned containers, leaving some headspace for expansion. For best quality, it’s great to enjoy within 1 month.
Reheating
To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally. If the soup has thickened in the fridge or freezer, add extra broth until it reaches your preferred consistency. Warm just until hot—avoid boiling, as this can toughen the egg ribbons.
FAQs
Can I use a different type Soup
Absolutely! If you can’t find classic pastina shapes like stelline or acini di pepe, you can use orzo, tiny shells, or even broken-up thin spaghetti. The soup will still capture that comforting Italian Pastina Soup vibe.
Is there a vegetarian version of Italian Pastina Soup?
Yes, and it’s just as satisfying! Simply use your favorite vegetable broth in place of chicken broth, and make sure your Parmesan is vegetarian-friendly. You’ll get all the cozy flavors without any meat.
What’s the best way to add more protein?
If you’d like to boost the protein count, stir in some leftover shredded rotisserie chicken or even a handful of cooked beans right before serving. Both additions pair beautifully with the gentle flavors of Italian Pastina Soup.
Can this soup be made gluten-free?
Yes, just swap the traditional pastina for your favorite gluten-free tiny pasta or a gluten-free orzo. Be sure to check that your broth and cheese are certified gluten-free as well.
How do I prevent the egg from curdling in the soup?
The trick is to keep the broth at a gentle simmer (not boiling) before you add the egg mixture, and to pour it in slowly while stirring constantly. This creates beautiful ribbons rather than clumps, making your Italian Pastina Soup silky and luscious.
Final Thoughts
Trust me, once you try this beautiful bowl of Italian Pastina Soup, it’ll earn a permanent place in your home-cooking rotation. From its golden broth to those cozy egg and Parmesan threads, every spoonful is pure, soothing joy. Whether you’re feeling nostalgic or just want a quick, wholesome meal, give this recipe a try—and let your kitchen fill with the magic of Italian comfort food.
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Italian Pastina Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Italian Pastina Soup recipe that is simple to make and perfect for any occasion. This soup features tiny pasta in a rich chicken broth base, with a creamy egg and Parmesan mixture stirred in for added richness.
Ingredients
Ingredients:
- 6 cups chicken broth
- 3/4 cup pastina (such as acini di pepe or stelline)
- 1 tablespoon unsalted butter
- 1 egg
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Bring Broth to Boil: In a medium saucepan, bring the chicken broth to a boil.
- Cook Pastina: Add the pastina to the boiling broth and cook for 5-7 minutes until tender.
- Add Butter: Reduce heat to low and stir in the unsalted butter.
- Prepare Egg Mixture: In a small bowl, whisk the egg and Parmesan cheese together.
- Combine Egg Mixture: Slowly drizzle the egg mixture into the soup while stirring continuously to create ribbons.
- Season and Garnish: Season with salt and pepper, then ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- This soup is a comforting dish, perfect for cold days or when feeling under the weather.
- For a heartier version, consider adding shredded chicken or cooked vegetables like carrots or spinach.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 85 mg
