Italian Pastina Soup is the ultimate bowl of comfort, loved by generations for its delicate pasta, cloud-like egg ribbons, and soul-satisfying warmth. This classic Italian dish comes together in barely fifteen minutes, yet tastes like something Grandma would spend hours perfecting. Whether you’re feeling under the weather, in need of a quick weeknight dinner, or just craving a hug in a bowl, this recipe delivers big on flavor with simple ingredients that shine.
Ingredients You’ll Need
The beauty of Italian Pastina Soup is in its simplicity—each ingredient plays an essential role in creating the perfect balance of texture, flavor, and color. With just a few items in your pantry and fridge, you can have a pot simmering on the stove in no time.
- Low-Sodium Chicken Broth (6 cups): The flavorful backbone of the soup; use high-quality or homemade for the best taste.
- Uncooked Pastina Pasta (1 cup): These tiny star-shaped or round pasta are what give the soup its signature texture—if you can’t find pastina, look for acini di pepe or stelline.
- Large Eggs (2): They create the soft, comforting ribbons that make each spoonful silky and luxurious.
- Grated Parmesan Cheese (1/2 cup): Adds depth, richness, and a classic savory edge you just can’t skip.
- Unsalted Butter (2 tablespoons): Swirled in at the end for velvety richness and a glossy finish.
- Salt (1/4 teaspoon): Just enough to enhance all the natural flavors and lift the broth.
- Black Pepper (1/4 teaspoon): For that gentle kick and aromatic warmth.
- Fresh Parsley, chopped (for garnish): Brings a burst of color and brightness to every bowl.
How to Make Italian Pastina Soup
Step 1: Bring the Broth to a Boil
Start by pouring your chicken broth into a large soup pot and bring it to a rolling boil over medium-high heat. The foundation of any good Italian Pastina Soup is a robust, flavorful broth, so don’t rush this step—let the aroma fill your kitchen and get ready for some serious coziness.
Step 2: Cook the Pastina
Once the broth is boiling, stir in the pastina pasta. Cook according to the package directions, usually about 4 to 5 minutes, until the little pasta pieces are tender but still hold their shape. Give it an occasional stir so nothing sticks to the bottom of your pot.
Step 3: Mix the Eggs and Cheese
While the pastina simmers, whisk together the eggs and grated Parmesan cheese in a small bowl. This mixture is the secret to those gorgeous egg ribbons—smooth, cheesy, and ready to swirl perfectly into your soup.
Step 4: Add Eggs to the Soup
Reduce the heat to low so the broth isn’t boiling too vigorously. Slowly drizzle the egg-and-cheese mixture into the hot soup, stirring constantly. Watch as delicate egg strands form instantly, infusing each ladleful of soup with creamy savoriness.
Step 5: Finish and Season
Add the butter, salt, and pepper. Stir gently until the butter is completely melted and the seasonings are evenly distributed. The butter not only adds depth but also gives the finished soup that signature glossy appearance.
Step 6: Garnish and Serve
Remove the pot from heat and ladle the soup into bowls. Shower each bowl with a sprinkle of chopped fresh parsley, and serve your Italian Pastina Soup immediately while it’s warm and inviting.
How to Serve Italian Pastina Soup
Garnishes
The finishing touches can really elevate your Italian Pastina Soup. Scatter freshly chopped parsley over every bowl for an irresistible pop of color and freshness. If you’re feeling extra indulgent, add more grated Parmesan, a drizzle of good olive oil, or a pinch of cracked black pepper for a bit more zing.
Side Dishes
This soup is wonderful on its own, but it pairs beautifully with buttery garlic bread or a crisp green salad tossed with Italian vinaigrette. Think about adding a side of roasted vegetables or even a slice of rustic sourdough to mop up every last drop.
Creative Ways to Present
Try serving Italian Pastina Soup in mini mugs or ramekins as a comforting party appetizer. You can stir in some shredded rotisserie chicken or diced cooked vegetables for a more substantial lunch, or swap in themed pasta shapes to delight little ones. It’s a fun twist that’ll spark conversation at the table!
Make Ahead and Storage
Storing Leftovers
If you have extra soup, let it cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to three days. Be aware that the pastina will continue absorbing broth as it sits, so the soup will thicken up over time.
Freezing
While it’s best enjoyed fresh, you can freeze Italian Pastina Soup in individual portions for up to two months. The pasta may become extra soft upon reheating, but the soup will still taste comforting; just thaw overnight in the fridge for best results.
Reheating
To reheat, warm the soup gently over low heat on the stovetop, adding a splash of extra broth or water to loosen it up if needed. Stir well and re-season to taste before serving—you can even refresh it with some extra parsley or Parmesan.
FAQs
Can I use a different type Soup
Absolutely! If pastina isn’t available, look for acini di pepe, orzo, or even tiny star or alphabet pasta. The key is to choose something small that cooks quickly and creates that lovely soup texture.
Is Italian Pastina Soup vegetarian?
This recipe uses chicken broth, but you can easily substitute with vegetable broth for a vegetarian version. The soup will still be rich and flavorful, especially with the Parmesan and eggs.
Can I add vegetables or meat?
Definitely! Stir in some cooked diced carrots, peas, or shredded cooked chicken after the pastina is almost done. It’s a fantastic way to make the soup heartier and use up leftovers at the same time.
What’s the best way to make it extra rich?
For maximum richness, use homemade chicken broth and a generous knob of butter. You can also stir in a splash of cream or top with additional Parmesan just before serving.
Can I make Italian Pastina Soup in advance?
You sure can, but keep in mind that the pasta absorbs liquid as it sits. If making ahead, consider cooking the pastina separately and adding it when reheating, or have a bit of extra broth on hand to restore that perfect soupy consistency.
Final Thoughts
If you’re yearning for a bowl full of nostalgia, simplicity, and taste, give Italian Pastina Soup a try. It’s easy, cozy, and endlessly adaptable—every spoonful feels like a warm, reassuring hug. Share it with your loved ones soon, and watch it quickly become a favorite at your table!
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Italian Pastina Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and quick Italian Pastina Soup recipe that features delicate egg ribbons in a flavorful chicken broth base, topped with Parmesan and fresh parsley. Perfect for a cozy meal.
Ingredients
Ingredients:
- 6 cups low-sodium chicken broth
- 1 cup uncooked pastina pasta
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish
Instructions
Instructions:
- In a large pot, bring chicken broth to a boil. Add pastina and cook according to package directions until tender, about 4 to 5 minutes.
- While pasta cooks, whisk eggs and Parmesan cheese together in a small bowl.
- Reduce heat to low, then slowly drizzle the egg mixture into the soup while stirring constantly to create fine egg ribbons.
- Stir in butter, salt, and pepper until butter is melted.
- Remove from heat, garnish with parsley, and serve immediately.
Notes
Notes:
- For extra richness, use homemade chicken broth.
- You can also add shredded cooked chicken and diced vegetables for a heartier version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 115 mg
