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
