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
Scale
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.
