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

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)

Cook Mode Prevent your screen from going dark

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.