Description
This pastina soup is a quick, creamy, and comforting Italian dish made with tiny pasta, rich broth, butter, and Parmesan cheese. Perfect for cozy nights, sick days, or an easy meal.
Ingredients
Scale
- ½ cup pastina pasta (or acini di pepe, orzo, stelline)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon butter
- 1 large egg, whisked
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: 1 clove garlic (minced), 1 teaspoon lemon juice, fresh parsley for garnish
Instructions
- In a medium saucepan, bring chicken broth to a gentle boil over medium heat.
- Add pastina pasta and stir occasionally to prevent clumping. Cook for 5–7 minutes until tender.
- Reduce the heat to low and stir in butter, salt, and black pepper.
- Slowly drizzle the whisked egg into the soup while stirring continuously to create egg ribbons.
- Mix in the Parmesan cheese until fully melted and incorporated.
- Taste and adjust seasoning. Add a splash of lemon juice if desired.
- Garnish with fresh parsley and serve warm.
Notes
- If the soup thickens too much, add extra warm broth to loosen it.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Add extra broth when reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: DINNER
- Method: Soup
- Cuisine: Stovetop
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 1g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg