Description
Italian Pastina Soup is a comforting and simple dish made with tiny pasta, broth, and eggs, often enjoyed when feeling under the weather or as a light, nourishing meal.
Ingredients
Units
Scale
- 6 cups chicken broth
- 3/4 cup pastina pasta
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring the chicken broth to a boil in a medium pot.
- Add the pastina pasta and cook according to package directions, usually about 5-6 minutes, until tender.
- While the pasta is cooking, crack the egg into a small bowl and beat it lightly.
- Once the pastina is cooked, reduce the heat to low and slowly drizzle in the beaten egg, stirring constantly to create egg ribbons.
- Add the butter and Parmesan cheese, stirring until melted and well combined.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a squeeze of lemon for brightness.
- Use acini di pepe or orzo if pastina is unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 1g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg