If you’re craving a bowl of pure comfort, let me introduce you to Pastina Soup. This beloved Italian classic is everything you want on a chilly evening or whenever you need a gentle hug from your kitchen. With delicate, star-shaped pasta swimming in a golden, cheesy broth, Pastina Soup is as cozy as childhood memories and as simple as it is soul-soothing. Every spoonful delivers warmth, creaminess, and a touch of nostalgia, making it a staple you’ll want to return to again and again.
Ingredients You’ll Need
The beauty of Pastina Soup is in its simplicity. Each ingredient has a job to do, from building a flavorful base to adding those signature creamy and cheesy notes. Here’s what you’ll need and why it matters:
- Chicken broth (6 cups): The heart of the soup, giving it depth and richness; swap for vegetable broth if you want a vegetarian version.
- Pastina pasta (3/4 cup): These tiny stars are the star (pun intended!) attraction, adding soft texture and making each bite delightful.
- Unsalted butter (1 tablespoon): For a silky finish and an extra layer of comforting flavor.
- Egg (1, beaten): Swirled in for lovely ribbons, adding protein and creaminess, reminiscent of Italian egg drop soup.
- Grated Parmesan cheese (1/4 cup): Brings salty, nutty notes and helps thicken the broth to perfection.
- Salt and black pepper: Essential for balancing and enhancing all the flavors in the bowl.
- Chopped fresh parsley (optional): Adds a pop of color and a fresh, herbal finish if you have some on hand.
How to Make Pastina Soup
Step 1: Bring the Broth to a Boil
Pour your chicken (or vegetable) broth into a medium saucepan and set it over medium-high heat. The broth is the foundation of Pastina Soup, so let it come to a lively boil to ensure your pasta cooks evenly and the flavors meld beautifully.
Step 2: Add Pastina and Cook
Once the broth is bubbling, stir in your tiny pastina pasta. Cook according to the package directions, usually around 5 to 6 minutes. Stir occasionally so those little stars don’t stick to the bottom. When they’re tender but not mushy, you’re ready for the next step.
Step 3: Stir in Butter
Lower the heat to a gentle simmer and drop in the butter. Watch as it melts, swirling into the soup, lending a luxurious texture and rounding out the flavors. This step is what transforms a simple broth into something truly special.
Step 4: Add the Egg
With the heat still on low, slowly drizzle the beaten egg into the soup while stirring gently. This creates delicate egg ribbons that float through the broth, making your Pastina Soup just a bit more magical (and a lot more filling).
Step 5: Finish with Parmesan and Seasoning
Now, stir in the grated Parmesan until it melts and melds with the broth. Season with salt and freshly cracked black pepper to taste. The cheese thickens the soup and adds that unmistakable savory depth.
Step 6: Ladle and Garnish
Ladle your finished Pastina Soup into bowls and, if you’d like, sprinkle with fresh parsley for color and brightness. Serve it up warm and watch those smiles appear!
How to Serve Pastina Soup
Garnishes
A finishing touch can make all the difference. A scattering of fresh parsley adds a pop of green and a hint of freshness, while an extra sprinkle of Parmesan never hurt anyone. For a little zest, a twist of cracked black pepper on top is always welcome.
Side Dishes
Pastina Soup shines as a light meal on its own, but it plays well with company too. Pair it with a simple green salad, warm crusty bread, or even some roasted vegetables for a heartier spread. This soup is versatile enough to fit any mood or occasion.
Creative Ways to Present
Serve Pastina Soup in wide, shallow bowls to show off those pretty pasta stars, or try ladling it into mugs for a cozy, hand-warming treat. For kids (or the young at heart), sprinkle fun-shaped croutons or float extra Parmesan on top for an interactive twist.
Make Ahead and Storage
Storing Leftovers
Leftover Pastina Soup keeps beautifully in the fridge. Transfer any cooled soup to an airtight container and refrigerate for up to three days. The pasta will soak up some broth over time, so you may want to add a splash of extra broth when reheating.
Freezing
While you can freeze Pastina Soup, keep in mind that the pasta may become quite soft upon thawing. For best results, freeze the broth separately and cook fresh pastina when you’re ready to serve. If freezing the whole soup, store in freezer-safe containers for up to two months.
Reheating
To reheat, simply warm the soup gently on the stovetop over low heat, stirring occasionally. If the pastina has absorbed too much broth, just add a splash of water or broth to loosen it up. Microwave reheating works too—just use a microwave-safe bowl and heat in short bursts, stirring in between.
FAQs
Can I use a different type of pasta in Pastina Soup?
Absolutely! While tiny stars are classic, you can substitute other small shapes like acini di pepe, orzo, or even broken spaghetti if pastina isn’t available. The soup will still be deliciously comforting.
What can I add for extra nutrition?
Toss in a handful of baby spinach, peas, or even shredded rotisserie chicken to boost the nutrition and add variety. Just stir them in before adding the egg so they have time to heat through.
How do I make this soup vegetarian?
Simply swap the chicken broth for a flavorful vegetable broth, and you’ll have a hearty, meat-free version of Pastina Soup that’s just as satisfying.
Is there a dairy-free option?
Omit the butter and Parmesan, and use a dairy-free Parmesan substitute or a sprinkle of nutritional yeast for a cheesy flavor. The soup will still be comforting and full of flavor.
Can I skip the egg?
Definitely! You can leave out the egg if you prefer a more classic broth-based Pastina Soup, or if you have dietary restrictions. The soup will remain silky and delicious, just a bit lighter.
Final Thoughts
There’s something timeless and heartwarming about a bowl of Pastina Soup. Whether you’re making it for someone under the weather, for a family dinner, or just for yourself on a quiet night in, I can’t recommend it enough. Give this recipe a try and let it become your own go-to comfort food!
Print
Pastina Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and easy-to-make Italian Pastina Soup featuring tender tiny star-shaped pasta in a savory broth enriched with egg ribbons and Parmesan cheese. Perfect for a quick, warm meal that’s both delicious and satisfying.
Ingredients
Soup Base
- 6 cups chicken broth (or vegetable broth)
- 3/4 cup pastina (tiny star-shaped pasta)
- 1 tablespoon unsalted butter
Egg Mixture
- 1 egg (beaten)
Finishing Touches
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Boil Broth and Cook Pasta: In a medium saucepan, bring the chicken broth to a boil. Add the pastina and cook according to the package instructions, about 5–6 minutes, stirring occasionally until the pasta is tender.
- Add Butter: Reduce the heat to low and stir in the unsalted butter until it melts completely, enriching the broth’s flavor and texture.
- Create Egg Ribbons: Slowly drizzle the beaten egg into the soup while stirring gently with a fork or whisk to form thin, silky egg ribbons, similar to those in egg drop soup.
- Incorporate Cheese and Season: Stir in the grated Parmesan cheese until it melts and blends thoroughly. Season the soup with salt and black pepper to your taste.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately while warm.
Notes
- For added nutrition, stir in a handful of baby spinach or peas before adding the egg.
- Omit the egg for a simpler version of the soup.
- Add shredded cooked chicken to boost protein content and make it heartier.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 1g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 55mg
