Description
Pastina Soup is a comforting Italian classic made with tiny star-shaped pasta, broth, and simple ingredients. Perfect for chilly days or when you need a bowl of warmth, this soup is quick, easy, and loved by all ages.
Ingredients
Units
Scale
- 6 cups chicken broth (homemade or store-bought)
- 1/2 cup uncooked pastina (or other small pasta like orzo or acini di pepe)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 large eggs (optional, for an egg-drop style finish)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper (or to taste)
- Salt to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Sauté the Vegetables:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the onion, carrot, and celery, and sauté for 4-5 minutes until softened and fragrant.
- Cook the Pastina:
- Pour in the chicken broth and bring it to a boil.
- Add the pastina and cook according to the package instructions, stirring occasionally to prevent sticking.
- Prepare the Egg Mixture (Optional):
- In a small bowl, whisk the eggs with the Parmesan cheese.
- Finish the Soup:
- If using the eggs, reduce the heat to low and slowly drizzle the egg mixture into the soup, stirring gently to create ribbons of egg.
- Season the soup with black pepper and salt to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.
- Serve hot with crusty bread or crackers on the side.
Notes
- Substitute vegetable broth for a vegetarian version.
- Add cooked shredded chicken or diced ham for extra protein.
- Pastina absorbs liquid as it sits, so if you have leftovers, add a bit more broth when reheating.