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
Scale
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
