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Pastina Soup

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Pastina Soup is a comforting Italian dish made with tiny pasta, chicken broth, and simple seasonings. Perfect for a cozy meal, this quick and easy soup is loved by kids and adults alike. It’s a great recipe to warm you up on chilly days or soothe you when you’re feeling under the weather.

Ingredients

Scale
  • 6 cups chicken broth (homemade or store-bought)
  • 1 cup pastina pasta (or other small pasta like star-shaped pasta)
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 clove garlic, minced
  • 1 large egg (optional, for a creamy variation)
  • 2 tablespoons grated Parmesan cheese (plus more for garnish)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Base:
    • Heat olive oil or butter in a large pot over medium heat.
    • Add the onion, carrot, and celery, and sauté until softened, about 5 minutes.
    • Stir in the garlic and cook for another minute until fragrant.
  2. Add Broth:
    • Pour in the chicken broth and bring it to a gentle boil.
  3. Cook the Pasta:
    • Add the pastina pasta to the boiling broth.
    • Lower the heat to a simmer and cook until the pasta is tender, about 5-7 minutes, stirring occasionally.
  4. Optional Egg Addition:
    • If you’d like a creamier soup, beat the egg in a small bowl.
    • While stirring the soup, slowly drizzle in the beaten egg to create ribbons.
  5. Finish and Serve:
    • Stir in the grated Parmesan cheese.
    • Season the soup with salt and pepper to taste.
    • Garnish with fresh parsley and additional Parmesan cheese. Serve warm.

Notes

  1. Prepare the Base:
    • Heat olive oil or butter in a large pot over medium heat.
    • Add the onion, carrot, and celery, and sauté until softened, about 5 minutes.
    • Stir in the garlic and cook for another minute until fragrant.
  2. Add Broth:
    • Pour in the chicken broth and bring it to a gentle boil.
  3. Cook the Pasta:
    • Add the pastina pasta to the boiling broth.
    • Lower the heat to a simmer and cook until the pasta is tender, about 5-7 minutes, stirring occasionally.
  4. Optional Egg Addition:
    • If you’d like a creamier soup, beat the egg in a small bowl.
    • While stirring the soup, slowly drizzle in the beaten egg to create ribbons.
  5. Finish and Serve:
    • Stir in the grated Parmesan cheese.
    • Season the soup with salt and pepper to taste.
    • Garnish with fresh parsley and additional Parmesan cheese. Serve warm.

Find it online: https://recipe.newsvks.com/pastina-soup/