Comforting and nostalgic, pastina soup is a simple yet delicious Italian dish featuring tiny star-shaped pasta in a rich, savory broth. With a silky egg and Parmesan mixture stirred in, this soup is creamy, satisfying, and perfect for cozy days.
Why I Love This Recipe
I love this recipe because it’s quick, easy, and incredibly comforting. The tiny pastina pasta absorbs the flavorful broth, while the egg and Parmesan add a velvety texture. It’s a great meal for when I need something warm and soothing, especially on chilly days or when I’m feeling under the weather. Plus, it’s made with pantry staples, so I can whip it up anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups chicken or vegetable broth
1 egg
1 tablespoon grated Parmesan cheese
1/2 cup pastina (tiny star pasta)
1 tablespoon butter
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)
Directions
In a medium pot, bring the broth to a gentle boil over medium heat.
Add the pastina and cook according to the package instructions, usually about 4-5 minutes, stirring occasionally.
In a small bowl, whisk the egg and Parmesan cheese together.
Once the pastina is cooked, reduce the heat to low and slowly pour in the egg mixture, stirring continuously to create delicate egg ribbons.
Stir in the butter until melted, then season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Variations
Add protein: I sometimes stir in shredded rotisserie chicken for a heartier version.
Extra veggies: Diced carrots, celery, or spinach make a great addition.
Creamier texture: A splash of heavy cream makes this soup even more indulgent.
Lemon zest: A little lemon zest brightens up the flavors.
Garlic and onion: Sautéing minced garlic and onion before adding the broth gives a deeper flavor.
Storage/Reheating
I store leftover pastina soup in an airtight container in the refrigerator for up to 2 days. Since the pasta absorbs liquid over time, I add a splash of broth or water when reheating on the stovetop over low heat. If microwaving, I heat it in short bursts, stirring occasionally, to prevent overcooking the egg.
FAQs
How can I prevent the pasta from getting too mushy?
I cook the pastina just until al dente and serve the soup immediately to prevent it from absorbing too much liquid.
Can I use a different type of pasta?
Yes, other small pasta shapes like orzo, acini di pepe, or ditalini work well in this soup.
Is there a dairy-free option?
I can skip the Parmesan and butter or use dairy-free alternatives for a lighter version.
Can I make this soup ahead of time?
Yes, but the pasta will absorb the broth over time. I prefer making the broth ahead and cooking the pastina fresh before serving.
What can I serve with pastina soup?
I like to pair it with crusty bread, a light salad, or roasted vegetables for a complete meal.
Conclusion
Pastina soup is a classic Italian comfort dish that comes together in just 15 minutes. It’s warm, soothing, and easy to customize with different ingredients. Whether I’m feeling under the weather or just need a cozy bowl of soup, this recipe never fails to satisfy.
📖 Recipe:
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Pastina Soup
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Pastina soup is a comforting and nostalgic Italian dish made with tiny star-shaped pasta in a savory broth. A silky egg and Parmesan mixture adds a creamy texture, making it the perfect quick and cozy meal for chilly days or when you’re feeling under the weather.
Ingredients
4 cups chicken or vegetable broth
½ cup pastina (tiny star pasta)
1 egg
¼ cup grated Parmesan cheese
1 tablespoon butter
Salt and black pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
- In a medium pot, bring the broth to a gentle boil over medium heat.
- Add the pastina and cook according to package instructions (about 4-5 minutes), stirring occasionally.
- In a small bowl, whisk the egg and Parmesan cheese together.
- Reduce heat to low and slowly pour in the egg mixture, stirring continuously to create delicate egg ribbons.
- Stir in the butter until melted, then season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
To prevent the pasta from becoming too mushy, cook it just until al dente and serve immediately.
Other small pasta shapes like orzo, acini di pepe, or ditalini work well as substitutes.
For a dairy-free option, omit the Parmesan and butter or use plant-based alternatives.
Store leftovers in an airtight container in the fridge for up to 2 days. Add extra broth when reheating to maintain the soup’s consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 2 servings
- Calories: 180 kcal
