If you’re craving something soothing, simple, and packed with comfort, this Italian Pastina Soup Recipe is an absolute must-try. Imagine tiny, star-shaped pastina noodles swimming in a savory chicken broth, enriched with silky ribbons of egg, a touch of butter, and the unmistakable depth of Parmesan cheese. It’s a dish that feels like a warm hug on a chilly day, perfect for both kids and adults who need something easy to digest yet deeply satisfying. The Italian Pastina Soup Recipe is one of those timeless classics that never fails to deliver on both flavor and heartwarming nostalgia.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this Italian Pastina Soup Recipe plays a vital role. From the gentle chicken broth that forms the comforting base, to the delicate pastina that adds just the right texture, every element contributes something special.
- 6 cups chicken broth: The soul of the soup, providing a rich and savory liquid foundation.
- 3/4 cup pastina (stelline or acini di pepe): Tiny pasta shapes that cook quickly and create a delightful texture.
- 1 large egg, beaten: Adds luscious, egg-drop ribbons that elevate the soup’s creaminess.
- 2 tablespoons grated Parmesan cheese: Brings depth, umami, and that classic Italian sharpness.
- 1 tablespoon unsalted butter: Melts into the broth, adding silkiness and a touch of indulgence.
- Salt and black pepper to taste: Simple seasonings that enhance all the flavors brilliantly.
- Optional fresh parsley for garnish: Adds a pop of color and fresh herbal brightness.
How to Make Italian Pastina Soup Recipe
Step 1: Bring the broth to a gentle boil
Start by placing your chicken broth in a medium saucepan over medium heat. Bring it just to a gentle boil—this ensures it’s hot enough to cook the pasta but not so aggressive that it overshadows the delicate flavors to come.
Step 2: Add the pastina and cook until tender
Sprinkle in 3/4 cup of pastina, stirring occasionally. These tiny noodles cook fast, usually following the package instructions, and will take on a soft, comforting texture that’s just right for our soup.
Step 3: Create egg ribbons
Once the pastina is tender, reduce the heat to low. Slowly drizzle the beaten egg into the soup while stirring gently but continuously. This step creates those beautiful, delicate ribbons of egg that make this Italian Pastina Soup Recipe so special.
Step 4: Stir in cheese and butter
Next, stir in two tablespoons of grated Parmesan cheese and a tablespoon of unsalted butter. These melt seamlessly into the broth, infusing it with a lovely richness and a touch of Italian flair.
Step 5: Season and finish
Season with salt and black pepper to taste, remembering that the Parmesan adds some saltiness on its own. Once the butter has melted and everything is well combined, remove the soup from the heat. It’s now ready to serve!
How to Serve Italian Pastina Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley adds just the right burst of color and a fresh herbal note that brightens the soup’s comforting flavors. You can also sprinkle a bit more Parmesan on top for extra cheesy goodness.
Side Dishes
This soup pairs beautifully with crusty bread or a simple green salad to round out the meal without overpowering the gentle flavors of the soup. For an extra cozy meal, try serving it alongside roasted vegetables or a warm grilled cheese sandwich.
Creative Ways to Present
Try serving the Italian Pastina Soup Recipe in small bowls as a starter for a larger Italian-themed dinner party. For a charming family meal, offer toppings like fresh basil, chili flakes, or a drizzle of good olive oil so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to three days. Keep in mind that the pastina may absorb some broth over time, so the soup might thicken.
Freezing
Freezing is possible but not ideal for the pasta texture. If you do freeze, consider leaving out the pasta and adding fresh pastina when reheating for the best texture and flavor preservation.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water if the soup is too thick. Stir occasionally to prevent sticking and keep those luscious egg ribbons intact.
FAQs
Can I make Italian Pastina Soup Recipe vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and the soup will still be wonderfully flavorful and comforting.
What type of pastina is best for this recipe?
Stelline or acini di pepe pastina work best due to their tiny size and quick cooking time, but any small pasta shape can be substituted if needed.
How do I prevent the egg from clumping too much?
Slowly drizzle the beaten egg into the soup while stirring continuously over low heat—this helps form those delicate ribbons instead of clumps.
Can I add vegetables to this soup?
Yes! Finely diced carrots, celery, or spinach can be added for extra nutrition and flavor, but keep them small to maintain the soup’s silky texture.
Is this soup suitable for kids?
Definitely! Italian Pastina Soup Recipe is traditionally served to children for its mild flavors, easy digestion, and comforting warmth.
Final Thoughts
There’s something truly special about the simplicity and warmth of the Italian Pastina Soup Recipe that keeps people coming back for more. Whether you’re seeking a comforting meal on a chilly night, nursing a cold, or just wanting a quick, nourishing dish, this soup fits the bill. Give it a try soon—you’ll find it quickly becomes a family favorite and a go-to comfort food in your kitchen.
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Mouthwatering Ground Turkey and Sweet Potato Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Pastina Soup is a classic, comforting Italian soup featuring delicate star-shaped pasta cooked in a savory chicken broth, enhanced with tender egg ribbons, Parmesan cheese, and butter for a rich, soothing meal perfect for any day.
Ingredients
Ingredients
- 6 cups chicken broth
- 3/4 cup pastina (stelline or acini di pepe)
- 1 large egg, beaten
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- Optional fresh parsley for garnish
Instructions
- Heat Broth: Bring the chicken broth to a gentle boil in a medium saucepan over medium heat to prepare the base of the soup.
- Cook Pastina: Add the pastina to the boiling broth and cook according to the package directions, stirring occasionally until the pasta becomes tender.
- Add Egg: Reduce heat to low. Slowly drizzle the beaten egg into the soup while stirring continuously, which will create delicate egg ribbons throughout the soup.
- Incorporate Cheese and Butter: Stir in the grated Parmesan cheese and unsalted butter until melted and well combined, enriching the flavor and texture of the soup.
- Season: Add salt and black pepper to taste, adjusting the seasoning as needed to suit your preference.
- Garnish and Serve: Remove the soup from heat, ladle into bowls, and garnish with fresh parsley if desired. Serve warm for the best comforting experience.
Notes
- For a richer soup, add an extra tablespoon of butter or Parmesan cheese.
- To make the soup thicker, use slightly less chicken broth when cooking the pastina.
- This soup is traditionally served to children or anyone needing a comforting, easy-to-digest meal.
