Description
Italian Pastina Soup is a comforting and simple dish made with tiny pasta and a flavorful broth. Perfect for cold days or when you need a gentle, nourishing meal.
Ingredients
Units
Scale
- 6 cups chicken broth
- 3/4 cup pastina pasta (like stelline or acini di pepe)
- 1 tablespoon unsalted butter
- 1 egg
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a medium saucepan, bring the chicken broth to a boil.
- Add the pastina pasta and cook according to package instructions, usually about 5-6 minutes.
- While the pasta is cooking, whisk the egg in a small bowl and stir in the Parmesan cheese.
- Once the pastina is cooked, reduce the heat to low. Stir in the butter until melted.
- Slowly drizzle the egg and cheese mixture into the hot soup, stirring constantly to create ribbons.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped parsley if desired. Serve warm.
Notes
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- Adjust the amount of pastina depending on how thick you like the soup.
- Add a squeeze of lemon for brightness if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 85mg