Description

Italian Pastina Soup is a cozy and comforting classic made with tiny star-shaped pasta, warm broth, and a touch of Parmesan. It’s the ultimate feel-good dish, perfect for chilly days or when you’re feeling under the weather. Simple, nourishing, and ready in minutes!

Ingredients

6 cups chicken broth (low sodium preferred)
3/4 cup pastina (or other small pasta like acini di pepe or orzo)
1 tablespoon unsalted butter
1 egg
2 tablespoons grated Parmesan cheese
Salt, to taste
Black pepper, to taste

Optional: chopped parsley for garnish

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Instructions

In a medium pot, bring the chicken broth to a boil.
Add the pastina and stir occasionally. Cook until tender, about 5-7 minutes (check your pasta’s package for timing).
While the pasta cooks, crack the egg into a bowl and beat it with the Parmesan cheese.
Once the pastina is cooked, reduce the heat to low. Slowly drizzle the egg mixture into the soup, stirring constantly to create little ribbons.
Stir in the butter until melted.
Season with salt and pepper to taste.
Serve warm, garnished with parsley if desired.

Notes

You can use vegetable broth to make this vegetarian.
For a richer flavor, add more Parmesan or a squeeze of lemon juice.

Leftovers can be stored in the fridge for 2-3 days but the pasta may soak up the broth, so add a splash of water or broth when reheating.