Description
Pastina Soup is a cozy, comforting Italian classic that’s simple to prepare and soothing in every spoonful. Made with tiny pasta stars, savory broth, and optionally enriched with egg and cheese, this soup is a warm hug in a bowl. It’s perfect for chilly days, easy lunches, or whenever you need a quick, nourishing meal.
Ingredients
1 cup pastina pasta (tiny star-shaped pasta or any small variety)
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 tablespoon olive oil (or butter)
1 small onion, finely chopped
1 garlic clove, minced
1 large egg, lightly beaten (optional)
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
1️⃣ In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until soft and translucent.
2️⃣ Stir in the minced garlic and cook for another minute until fragrant, being careful not to brown the garlic.
3️⃣ Pour in the chicken broth and bring to a gentle boil.
4️⃣ Add the pastina pasta and cook according to the package directions, usually about 5–7 minutes, stirring occasionally to keep it from sticking.
5️⃣ If using the egg, reduce the heat to low. Slowly drizzle the beaten egg into the soup, stirring gently to form delicate ribbons as it cooks.
6️⃣ Stir in the grated Parmesan cheese and let it melt into the broth. Season the soup with salt and freshly ground black pepper to taste.
7️⃣ Ladle the soup into bowls. Garnish with chopped fresh parsley and a little extra Parmesan if desired.
Notes
This soup can be easily customized—add spinach or peas for extra vegetables, or use butter for a richer flavor. The egg adds a silky texture but can be omitted for a simpler version. Serve it hot with a slice of crusty bread or a handful of crackers for a satisfying meal.