Description
A comforting and quick Pastina Soup made with tiny star pasta cooked in rich chicken or vegetable broth, enriched with delicate Parmesan egg ribbons and butter for a creamy texture. Perfect for a light meal or warming snack.
Ingredients
Scale
Soup Base
- 4 cups chicken or vegetable broth
- ½ cup pastina (tiny star pasta)
Enrichment
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
Seasoning and Garnish
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Heat the broth: In a medium pot, bring the chicken or vegetable broth to a gentle boil over medium heat to prepare the base of the soup.
- Cook the pastina: Add the pastina to the boiling broth and cook according to package instructions, about 4-5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Prepare egg mixture: In a small bowl, whisk together the egg and grated Parmesan cheese until fully combined, which will create the ribbons when added to the soup.
- Add egg ribbons: Reduce the heat to low and slowly pour the egg and Parmesan mixture into the soup while stirring continuously. This technique gently cooks the egg, forming delicate ribbons that add texture and flavor.
- Finish with butter and seasoning: Stir in the butter until it melts completely for a rich finish. Season the soup with salt and black pepper to taste, adjusting according to preference.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired to add a fresh, herbaceous touch.
Notes
- Use vegetable broth to make this soup vegetarian.
- Adjust seasoning carefully as Parmesan cheese adds saltiness.
- To avoid scrambling, add the egg mixture slowly and stir gently but continuously.
- Pastina cooks quickly; monitor closely to prevent overcooking.
- Fresh parsley is optional but adds color and fresh flavor.
