Description
Italian Pastina Soup is a comforting, traditional dish made with tiny pasta, broth, and simple seasonings—perfect for cold days or when you’re feeling under the weather.
Ingredients
Units
Scale
- 6 cups chicken broth
- 3/4 cup pastina pasta (such as stelline or acini di pepe)
- 1 tablespoon butter
- 1 egg
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a medium saucepan, bring the chicken broth to a boil.
- Add the pastina and cook according to package instructions, usually about 5-6 minutes, until tender.
- In a small bowl, beat the egg and mix in the grated Parmesan cheese.
- Once the pastina is cooked, reduce the heat to low and stir in the butter.
- Slowly drizzle the egg and cheese mixture into the hot soup, stirring constantly to create egg ribbons.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley if desired.
Notes
- You can use vegetable broth for a vegetarian version.
- Adjust the consistency by adding more or less broth depending on preference.
- This soup is best served fresh, as the pasta will absorb the broth over time.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg