Italian Pastina Soup Recipe
Nothing feels quite as cozy as a bowl of homemade Italian Pastina Soup Recipe, a delightful blend of tiny pastina pasta, savory broth, and delicate egg ribbons. This classic Italian comfort food brings warmth and simplicity to the table while delivering a soul-soothing flavor that’s perfect for chilly evenings or when you need a little pick-me-up. With minimal ingredients and a quick cooking time, it’s a bowl of pure comfort that’s both nourishing and irresistibly tasty.
Ingredients You’ll Need
The beauty of this Italian Pastina Soup Recipe lies in its simplicity. Each ingredient plays a crucial role, bringing together texture, flavor, and a gorgeous golden hue to the final dish.
- 6 cups low-sodium chicken broth: The delicious flavorful base that gives the soup its rich and comforting taste.
- 3/4 cup pastina: Tiny pasta pearls that cook quickly and provide that signature delicate bite.
- 1 tablespoon unsalted butter: Adds a silky richness that rounds out the flavors perfectly.
- 1 large egg: Creates beautiful egg ribbons that give the soup an elegant texture.
- 2 tablespoons grated Parmesan cheese: Offers a sharp, nutty flavor that melts into the broth.
- Salt and black pepper to taste: Essential seasonings that enhance every element.
- Chopped fresh parsley (optional): Adds a fresh, vibrant touch for garnish and color contrast.
How to Make Italian Pastina Soup Recipe
Step 1: Bring the Broth to a Gentle Boil
Start by pouring the chicken broth into a large saucepan and heating it over medium heat until it reaches a gentle boil. This step ensures that the flavorful base is warm and ready to cook the pastina evenly.
Step 2: Cook the Pastina
Add the pastina to the boiling broth and cook it according to the package instructions, usually about 5–6 minutes. The tiny pasta cooks quickly and should be tender but still hold its shape, making the soup satisfyingly textured.
Step 3: Whisk the Egg and Parmesan
While the pasta is cooking, combine the egg and grated Parmesan cheese in a small bowl. Whisk them together until well blended, preparing the mixture for the signature egg ribbons you’ll create next.
Step 4: Create the Egg Ribbons
Once the pastina is tender, reduce the heat to low. Slowly drizzle the egg and Parmesan mixture into the hot soup while stirring continuously. This gentle stirring technique forms beautiful delicate egg ribbons that add a silky, luxurious texture to the soup.
Step 5: Finish and Season
Stir in the butter until fully melted and mixed through the soup. Taste and season with salt and black pepper as needed to balance the flavors perfectly.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley and an extra sprinkle of Parmesan if you like. Serve immediately while warm and enjoy every spoonful of this heartwarming classic.
How to Serve Italian Pastina Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley brightens the dish visually and adds a hint of fresh herbaceous flavor. Extra Parmesan cheese is always a welcomed indulgence, bringing a salty, savory touch that melts beautifully on top.
Side Dishes
This soup pairs wonderfully with an array of simple sides like crusty Italian bread or garlic toast to sop up the broth, a crisp green salad for balance, or even roasted vegetables to add a little heartiness alongside your bowl of comfort.
Creative Ways to Present
For a fun twist, try serving the Italian Pastina Soup Recipe in small cups or shot glasses as an appetizer at dinner parties. You can also add shredded cooked chicken or fresh chopped spinach stirred in just before serving for extra protein and color.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to 3 days. Note that the pastina may continue to soften as it sits, so it’s best enjoyed within this timeframe to maintain its texture.
Freezing
This soup freezes well but keep in mind that the texture of the pastina may change slightly after thawing. To preserve flavor and texture, freeze the broth separately and add freshly cooked pastina and the egg mixture after reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and overcooking the pasta. If the soup thickens too much, add a splash of broth or water to loosen it up to the desired consistency.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth makes this Italian Pastina Soup Recipe a great vegetarian option while still delivering plenty of flavor. Just choose a broth that’s well-seasoned for the best results.
What can I substitute for pastina?
If pastina is hard to find, any tiny pasta such as acini di pepe or orzo works beautifully. These small shapes cook quickly and maintain that lovely delicate texture this soup requires.
How do I prevent the egg from scrambling when adding it?
The key is to add the egg mixture slowly and stir continuously in the hot soup off the boil, which allows the egg to cook gently and form smooth ribbons instead of curdling.
Can I add vegetables or protein to this soup?
Yes! Adding shredded cooked chicken, chopped spinach, or even peas can make the soup more substantial without overpowering its classic delicate flavor.
Is this soup suitable for children?
Definitely. The mild flavors and small pasta make it an excellent choice for kids and a comforting meal for the whole family.
Final Thoughts
If you’re searching for an easy, heartwarming dish that feels like a hug in a bowl, this Italian Pastina Soup Recipe is your new best friend. Its simple ingredients come together in just minutes to create something truly special, whether for a busy weeknight or a comforting moment any time of year. Give it a try—you won’t regret adding this delicious classic to your kitchen repertoire!
Print
Italian Pastina Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and comforting Italian Pastina Soup featuring tiny pasta cooked in savory chicken broth, enriched with delicate egg ribbons and Parmesan cheese. This easy stovetop recipe is perfect for chilly days or when you need a soothing meal, and can be made vegetarian by using vegetable broth.
Ingredients
Soup
- 6 cups low-sodium chicken broth
- 3/4 cup pastina (or any tiny pasta like acini di pepe)
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Egg Mixture
- 1 large egg
- 2 tablespoons grated Parmesan cheese
Garnish (Optional)
- Chopped fresh parsley
- Extra grated Parmesan cheese
Instructions
- Bring broth to a gentle boil: In a large saucepan, bring 6 cups of low-sodium chicken broth to a gentle boil over medium heat, preparing the base for your soup.
- Cook pastina: Stir in 3/4 cup of pastina and cook according to package instructions, typically 5 to 6 minutes, until the pasta is tender but not mushy.
- Prepare egg mixture: While the pasta cooks, whisk together 1 large egg and 2 tablespoons of grated Parmesan cheese in a small bowl until smooth and combined.
- Create egg ribbons: Once the pastina is cooked, reduce the heat to low. Slowly drizzle the egg and cheese mixture into the hot soup while stirring continuously to form delicate, silky egg ribbons throughout the broth.
- Finish and season soup: Stir in 1 tablespoon of unsalted butter until melted and well incorporated. Season the soup with salt and black pepper to taste.
- Serve and garnish: Ladle the hot soup into bowls, garnish with chopped fresh parsley and extra Parmesan cheese if desired, and serve immediately for a soothing meal.
Notes
- This comforting soup is perfect for chilly days or when you’re feeling under the weather.
- For extra heartiness, stir in shredded cooked chicken or chopped spinach before serving.
- Use vegetable broth instead of chicken broth to make this recipe vegetarian.
- Be sure to stir continuously when adding the egg mixture to avoid scrambling the eggs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
