If you’re craving something that feels like a gentle, warm hug from the inside out, this Italian Pastina Soup Recipe is exactly what you need. It’s a delightful little bowl of comfort featuring tiny, tender pastina pasta swimming in a savory broth, enriched with creamy Parmesan and delicate egg ribbons. Known as “Italian penicillin,” this soup brings together simple ingredients in a way that seems magical—quick to make yet deeply satisfying, loved across generations, and perfect for any time you want a nourishing, heartwarming meal.
Ingredients You’ll Need
Every ingredient in this Italian Pastina Soup Recipe plays a starring role in creating its cozy, inviting flavor and texture. You’ll find that each component is wonderfully simple yet essential, coming together to make something truly special in just minutes.
- 6 cups chicken broth (or vegetable broth): Provides a rich, savory base that’s the soul of the soup.
- 3/4 cup pastina pasta (such as stelline or acini di pepe): Tiny shapes that cook quickly and add delightful texture.
- 1 tablespoon unsalted butter: Adds silkiness and a subtle richness.
- 1 large egg: Whisked in to create delicate, comforting egg ribbons.
- 1/4 cup grated Parmesan cheese: Brings a nutty, salty depth.
- Salt and black pepper to taste: Balances and enhances all the flavors perfectly.
- Fresh parsley (chopped, for garnish): A bright, herbal finish that’s both pretty and flavorful.
How to Make Italian Pastina Soup Recipe
Step 1: Prepare the Broth and Cook the Pastina
Begin by bringing your chicken or vegetable broth to a lively boil in a medium saucepan. Once it’s hot and bubbly, stir in the pastina pasta. This tiny pasta cooks super fast—usually in about 5 to 7 minutes—so keep an eye out for that perfect tender texture that isn’t mushy but melts easily in your mouth.
Step 2: Whisk the Egg and Parmesan
While your pasta is cooking, take a moment to whisk together the large egg and grated Parmesan cheese in a small bowl. This mixture is what will add those gorgeous creamy ribbons to your soup, elevating the broth from simple to spectacular.
Step 3: Create the Egg Ribbons
When the pastina has softened just right, lower the heat to a gentle simmer. Slowly pour in your egg and Parmesan mixture while whisking constantly. The motion helps the egg cook in delicate ribbons, giving the soup its signature silky texture and rich flavor that’s utterly comforting.
Step 4: Finish with Butter and Seasoning
Stir in the unsalted butter until it melts away beautifully, enriching the broth even more. Then, season your soup with salt and freshly ground black pepper to taste, adjusting as you go so every spoonful bursts with balanced flavor.
Step 5: Garnish and Serve
Ladle the steaming soup into bowls and sprinkle generously with freshly chopped parsley. This fresh, green finish not only looks inviting but adds a lively burst to each comforting bite.
How to Serve Italian Pastina Soup Recipe
Garnishes
Fresh parsley is classic and fantastic, but you can also add a light drizzle of extra virgin olive oil or a few shavings of Parmesan for an even more decadent touch. A squeeze of lemon juice can brighten the flavors if you want a little zing.
Side Dishes
This soup shines as a light meal on its own, yet pairing it with a warm, crusty bread or a crisp green salad makes for a delightful lunch or dinner. For something heartier, try it alongside roasted vegetables or a simple grilled chicken breast.
Creative Ways to Present
Serving this soup in small cups or espresso-sized bowls makes for a charming appetizer. For family dinners, adding some shredded cooked chicken or sautéed veggies like carrots and celery can transform it into a more substantial meal without losing that beloved cozy feel.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pastina Soup Recipe keeps well refrigerated in an airtight container for up to 3 days. The pasta will absorb some broth, so you may want to add a splash of fresh broth or water when reheating to maintain the perfect consistency.
Freezing
Because the tiny pastina can become too soft after freezing and thawing, it’s best to freeze this soup without the pasta if you plan ahead—then cook the pastina fresh when ready to serve. Freeze the broth and egg mixture separately for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Adding a bit of broth will revive the soup’s silky texture, and a quick fresh sprinkle of Parmesan and parsley will bring it back to life wonderfully.
FAQs
Can I use other types of pasta in the Italian Pastina Soup Recipe?
Absolutely! While pastina is traditional and cooks quickly, small pasta shapes like orzo, tiny shells, or acini di pepe work well as substitutes without changing the comfort-level of the soup.
Is Italian Pastina Soup Recipe suitable for vegetarians?
Yes, simply use vegetable broth instead of chicken broth to keep it vegetarian while maintaining deep flavor and heartiness.
Can I add vegetables or protein to this soup?
Definitely! Adding shredded chicken, sautéed carrots, celery, or spinach can make the soup more filling and add great nutritional variety without overpowering the delicate flavors.
How long does it take to make this soup?
This recipe comes together in about 15 minutes total, making it a perfect option for busy days or when you want something warm and nourishing quickly.
What makes the egg ribbons in the soup?
Whisking the egg and Parmesan mixture into the hot broth slowly while stirring creates thin egg ribbons that give the soup its signature silky texture—a delightful twist on a classic egg drop style.
Final Thoughts
There is something truly magical about the comforting simplicity of an Italian Pastina Soup Recipe. It’s the kind of dish that feels like home, nourishment, and love all wrapped into one. Whether you’re fighting a cold, warming up on a chilly evening, or simply craving a cozy meal, this soup delivers every time. Give it a try—you’ll soon see why it’s a family favorite that many hold close to their hearts.
Print
Italian Pastina Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Pastina Soup is a cozy, comforting classic made with tiny pasta, savory broth, and simple seasonings. Often referred to as “Italian penicillin,” this light yet nourishing soup is perfect for chilly days, sick days, or whenever you need a warm hug in a bowl. Quick to make and loved by both kids and adults, it’s a timeless family favorite.
Ingredients
Soup
- 6 cups chicken broth (or vegetable broth)
- 3/4 cup pastina pasta (such as stelline or acini di pepe)
- 1 tablespoon unsalted butter
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- Fresh parsley (chopped, for garnish)
Instructions
- Boil Broth and Cook Pasta: In a medium saucepan, bring the chicken broth to a boil. Stir in the pastina and cook according to package directions, usually 5–7 minutes, until tender.
- Prepare Egg Mixture: While the pasta cooks, in a small bowl, whisk the egg and Parmesan cheese together until fully combined.
- Incorporate Egg Mixture: Once the pastina is cooked, reduce the heat to low and slowly stir in the egg mixture, whisking constantly so it forms delicate egg ribbons in the hot broth.
- Add Butter and Season: Add the butter and stir until melted. Season with salt and black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- You can add cooked shredded chicken or sautéed vegetables like carrots and celery for a heartier version.
- If you don’t have pastina, orzo or other small pasta shapes can be used as substitutes.
