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
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6 cups chicken broth (low sodium preferred)
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3/4 cup pastina (or other small pasta like acini di pepe or orzo)
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1 tablespoon unsalted butter
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1 egg
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2 tablespoons grated Parmesan cheese
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Salt, to taste
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Black pepper, to taste
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Optional: chopped parsley for garnish
Instructions
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In a medium pot, bring the chicken broth to a boil.
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Add the pastina and stir occasionally. Cook until tender, about 5-7 minutes (check your pasta’s package for timing).
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While the pasta cooks, crack the egg into a bowl and beat it with the Parmesan cheese.
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Once the pastina is cooked, reduce the heat to low. Slowly drizzle the egg mixture into the soup, stirring constantly to create little ribbons.
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Stir in the butter until melted.
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Season with salt and pepper to taste.
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Serve warm, garnished with parsley if desired.
Notes
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You can use vegetable broth to make this vegetarian.
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For a richer flavor, add more Parmesan or a squeeze of lemon juice.
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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.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 65mg