This soup is incredibly simple yet deeply satisfying. It comes together quickly with minimal ingredients and is gentle on the stomach, making it perfect when you’re feeling under the weather. The tiny pasta creates a creamy texture, while the broth and cheese add rich, cozy flavor. It’s also a nostalgic favorite that appeals to both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pastina (tiny pasta) chicken broth or vegetable broth egg grated parmesan cheese butter salt black pepper fresh parsley (optional)
Directions
Bring the broth to a gentle boil in a medium pot over medium heat.
Add the pastina and cook according to package instructions, stirring occasionally to prevent sticking.
In a small bowl, whisk the egg with grated parmesan cheese.
Once the pastina is cooked, reduce the heat to low. Slowly pour in the egg mixture while stirring continuously to create a silky, creamy texture.
Add butter and stir until melted. Season with salt and black pepper to taste.
Remove from heat and garnish with fresh parsley if desired.
Serve warm and enjoy immediately.
Servings and timing
This recipe serves 2 to 3 people. Preparation time is about 5 minutes, and cooking time is approximately 10 minutes, making the total time around 15 minutes.
Variations
You can add shredded chicken for extra protein or stir in a handful of spinach for added nutrients. For a richer version, use bone broth instead of regular broth. Some variations include adding a splash of lemon juice for brightness or using pecorino cheese instead of parmesan.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb liquid, so add more broth when reheating.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain a smooth consistency.
Freezing is not recommended, as the texture of the pasta may become too soft.
FAQs
What is pastina?
Pastina refers to very small pasta shapes commonly used in Italian cooking, especially in soups.
Can I make this soup without egg?
Yes, you can skip the egg for a simpler broth-based version.
Is this soup good when sick?
Yes, it’s light, easy to digest, and very comforting.
Can I use water instead of broth?
Yes, but broth provides much more flavor.
What cheese works best?
Parmesan or pecorino are the most traditional choices.
Can I make it vegetarian?
Yes, simply use vegetable broth instead of chicken broth.
Why is my soup too thick?
Pastina absorbs liquid quickly. Add more broth to adjust consistency.
Can I add vegetables?
Yes, small diced carrots, celery, or spinach work well.
How do I prevent the egg from scrambling?
Stir continuously and keep the heat low when adding the egg mixture.
Can kids eat this soup?
Yes, it’s very kid-friendly and often loved by children.
Conclusion
Italian pastina soup is the ultimate comfort dish—simple, quick, and full of warmth. Whether you’re feeling under the weather or just craving something cozy, this timeless recipe is sure to satisfy and bring a sense of home to your table.
This Italian Pastina Soup recipe is a comforting, quick, and nourishing dish made with tiny pasta simmered in a flavorful broth, enriched with egg and parmesan cheese. Perfect for cozy meals or when you’re feeling under the weather, this classic Italian comfort food is simple, soothing, and delicious.
Author:Catherine
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:2–3 servings
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
¾ cup pastina (tiny pasta)
4 cups chicken broth or vegetable broth
1 egg
¼ cup grated parmesan cheese
1 tbsp butter
Salt and black pepper to taste
Fresh parsley (optional)
Instructions
Bring the broth to a gentle boil in a medium pot over medium heat.
Add pastina and cook according to package instructions, stirring occasionally.
In a small bowl, whisk together the egg and grated parmesan cheese.
Reduce heat to low and slowly pour in the egg mixture while stirring continuously to create a creamy texture.
Add butter and stir until melted. Season with salt and black pepper.
Remove from heat, garnish with parsley if desired, and serve warm.
Notes
Stir constantly when adding the egg to avoid scrambling.Add extra broth if the soup thickens too much.Use high-quality broth for the best flavor.
