If you’re seeking a soulful bowl of warmth in under 20 minutes, Pastina Soup is pure comfort in its simplest and most irresistible Italian form. This recipe marries delicate pastina pasta with savory broth, silky egg ribbons, a whisper of cheese, and a pat of butter for richness. It’s the kind of dish you crave when you need cozy nourishment — nourishing, nostalgic, and surprisingly full of flavor for such few ingredients. If you grew up with an Italian nonna, or simply wish you had, Pastina Soup will steal your heart (and probably become your secret weapon for cheering up friends and family).
Ingredients You’ll Need
Pastina Soup is proof that a handful of everyday staples can conjure up something magical. Each ingredient serves a purpose: the broth brings depth, the pasta provides texture, and the finishing touches transform simple comfort into a spoonful of happiness.
- Chicken broth: The savory base that infuses every spoonful with hearty flavor; opt for homemade or your favorite store-bought low-sodium version.
- Pastina pasta (¾ cup): These tiny star or bead-shaped pasta pieces cook up tender and give the soup its signature character—feel free to use Acini di Pepe or Stelline!
- Unsalted butter (1 tablespoon): Just a bit adds a luxurious mouthfeel and rounds out the soup beautifully.
- Large egg (1): Whisked with cheese, the egg creates delicate ribbons that add richness and visual appeal.
- Grated Parmesan cheese (¼ cup): Its nutty, salty bite melds seamlessly into the soup and elevates every bite.
- Salt and pepper to taste: Essential for seasoning; adjust at the end so the flavors are balanced just for you.
- Chopped fresh parsley (optional): A sprinkle on top adds freshness and a pop of color.
How to Make Pastina Soup
Step 1: Simmer the Broth and Cook Pastina
Start by bringing 6 cups of chicken broth to a lively boil in a medium-sized pot. Pour in the pastina and give it a gentle stir so the tiny shapes don’t clump together. Lower the heat to a simmer, and cook for 6 to 7 minutes. Stir occasionally—the goal is tender, plump pastina that holds its shape without turning mushy.
Step 2: Whisk Egg and Cheese
While the pastina is cooking, crack the large egg into a small bowl. Beat it well, then stir in the grated Parmesan cheese. Mixing them together makes it easy to create those lovely cheesy egg ribbons when added to the soup later.
Step 3: Swirl in Egg Mixture
Once the pastina hits its perfect tenderness, reduce the heat to low. Take the egg-Parmesan mixture and, with one hand stirring the soup, slowly drizzle it into the pot. The stirring helps form those signature wisps of egg—think of it as a gentle Italian spin on egg drop soup. In just a moment, you’ll see delicate ribbons swirling through your broth.
Step 4: Add Butter and Season
Drop in the tablespoon of butter and watch it melt into silky richness. Taste the soup, then season with salt and pepper to your liking. It’s amazing how a pinch or two can make all the flavors come alive.
Step 5: Serve and Garnish
Ladle the hot Pastina Soup into bowls. If you’re feeling fancy, shower the top with freshly chopped parsley. Take a deep breath and enjoy—that dreamy aroma means it’s ready to eat!
How to Serve Pastina Soup
Garnishes
A simple bowl of Pastina Soup is already delightful, but a finishing sprinkle of grated Parmesan or a scattering of fresh parsley really brings vibrancy to each serving. For a little heat, try a twist of cracked black pepper or a few red pepper flakes, and for an extra-luxe experience, a drizzle of high-quality olive oil is divine.
Side Dishes
Serve Pastina Soup with crusty Italian bread or garlic toast to soak up every last drop. Hungry for more? A crisp green salad dotted with lemon vinaigrette or a plate of roasted vegetables turns this humble soup into a full, nourishing meal.
Creative Ways to Present
For a fun twist, ladle your Pastina Soup into small teacups or shot glasses as an appetizer at gatherings. For kids, use playful pasta shapes and let them swirl in extra Parmesan themselves. If you’re going full Italian, bring the pot to the table and let everyone garnish their own bowl for an interactive, cozy dinner.
Make Ahead and Storage
Storing Leftovers
If you have leftover Pastina Soup, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. The pastina will continue to absorb broth over time, so you may want to add a splash of water or extra broth when reheating.
Freezing
You can freeze Pastina Soup, but be aware that the pasta will soften further upon thawing. For best results, freeze just the broth and any add-ins, then cook up fresh pastina when you’re ready for a new batch. If you do freeze the whole soup, use within 2 months for optimal texture.
Reheating
To reheat, pour the soup into a saucepan and warm over gentle heat. Stir occasionally and add more broth or water if the mixture looks thick. If microwaving, do so in 30-second bursts, stirring between each, to ensure it heats evenly without overcooking the egg strands or pastina.
FAQs
Can I use a different type Soup
Absolutely! Tiny pasta shapes like orzo, ditalini, or even broken spaghetti work if you’re in a pinch, but those classic stars or beads truly define Pastina Soup’s unique texture.
How can I make Pastina Soup vegetarian?
Simply swap chicken broth for vegetable broth. All the other ingredients are already vegetarian, so you’ll enjoy the same comfort with a plant-friendly twist.
Is it possible to make Pastina Soup gluten-free?
Yes! Look for gluten-free pastina or small-shaped gluten-free pasta at your market. Prepare as directed and you’ll still get all the cozy vibes of the traditional dish.
Can I add meat or vegetables to make it more filling?
Definitely. Shredded cooked chicken, a handful of peas, tiny diced carrots, or spinach stirred in at the end will bulk up your Pastina Soup, making it even heartier and more substantial.
How do I prevent the egg from scrambling in the soup?
The key is to drizzle the egg mixture slowly into hot (but not boiling) soup while stirring constantly. This technique creates those beautiful ribbons instead of clumps or curds.
Final Thoughts
If you’ve never tried Pastina Soup before, now’s your chance to fall for this soothing Italian favorite. It’s easy enough for busy weeknights, yet brings a special kind of homemade comfort that feels like a loving hug. Gather your ingredients and treat yourself—or someone you care about—to a bowlful of pure warmth soon!
Print
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: Non-Vegetarian
Description
A comforting and quick Italian soup recipe, Pastina Soup is a simple yet flavorful dish perfect for any time you need a warm bowl of goodness. This soup features delicate egg ribbons in a savory chicken broth with tiny pastina pasta, finished with a sprinkle of Parmesan and fresh parsley.
Ingredients
For the soup:
- 6 cups chicken broth
- ¾ cup pastina pasta (such as Acini di Pepe or Stelline)
- 1 tablespoon unsalted butter
- 1 large egg
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
For garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- In a medium pot, bring the chicken broth to a boil.
- Meanwhile, in a small bowl, beat the egg and mix in the grated Parmesan cheese.
- Add the butter and stir until melted.
Stir in the pastina and reduce the heat to a simmer. Cook for about 6–7 minutes, or until the pasta is tender, stirring occasionally.
Once the pastina is cooked, reduce the heat to low. Slowly drizzle the egg mixture into the soup, stirring constantly to create delicate egg ribbons.
Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley if desired. Serve warm.
Notes
- You can add cooked shredded chicken or diced vegetables for a heartier version.
- Substitute vegetable broth to make it vegetarian.
- This soup is perfect for kids or anyone feeling under the weather.
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