If you are searching for a comforting, quick, and utterly satisfying bowl of warmth, look no further than this Pastina Soup with Egg and Parmesan Recipe. This humble Italian-inspired soup is a heartwarming blend of tiny star-shaped pasta, silky egg ribbons, and rich Parmesan cheese swimming in flavorful broth. It’s the perfect dish that feels like a warm hug on a chilly day, offering simplicity and elegance in every spoonful. Whether you’re new to cooking or just need a fuss-free recipe that doesn’t compromise on taste, this soup will swiftly become a cherished favorite.
Ingredients You’ll Need
The magic of the Pastina Soup with Egg and Parmesan Recipe lies in its simplicity. Each ingredient plays a vital role, contributing layers of flavor, texture, and color that beautifully harmonize in the bowl.
- 4 cups chicken or vegetable broth: The flavorful base that infuses the soup with comforting warmth and depth.
- ½ cup pastina (tiny star pasta): These tiny pasta stars cook quickly and add a delightful texture that’s tender yet slightly chewy.
- 1 egg: Whisked into the soup, it creates silky ribbons that elevate the dish to pure comfort food status.
- ¼ cup grated Parmesan cheese: Provides a rich, nutty flavor that melts beautifully into the hot broth.
- 1 tablespoon butter: Adds a luscious finish and a velvety mouthfeel that is simply irresistible.
- Salt and black pepper, to taste: Essential seasonings that balance and enhance all the flavors.
- Fresh parsley (optional, for garnish): A pop of green that brightens the soup visually and adds a fresh herbal note.
How to Make Pastina Soup with Egg and Parmesan Recipe
Step 1: Bring Broth to a Gentle Boil
Start with warming your choice of chicken or vegetable broth in a medium pot over medium heat. Bringing the broth to a gentle boil lays the groundwork for infusing the soup with rich flavor, so keep an eye on it to avoid an aggressive boil which might toughen the pasta.
Step 2: Cook the Pastina
Add the pastina to the boiling broth and cook for about 4 to 5 minutes, or as the package directs. Stir occasionally to prevent the tiny pasta stars from sticking together. This step ensures the pastina becomes perfectly tender yet holds just enough bite to elevate the dish’s texture.
Step 3: Whisk Egg and Parmesan Together
While the pasta is cooking, whisk the egg and grated Parmesan cheese in a small bowl until smooth. This mixture will be responsible for the silky egg ribbons that make this soup so special, adding a creamy consistency without the heaviness of cream.
Step 4: Create Silky Egg Ribbons
Reduce the heat to low to avoid scrambling. Slowly pour the egg and Parmesan mixture into the pot, stirring continuously and gently. This careful technique lets the egg cook softly as it hits the hot broth, creating delicate, ribbon-like strands throughout the soup, giving that signature silky texture.
Step 5: Melt in Butter and Season
Stir in the tablespoon of butter until it fully melts into the soup, enriching the flavor and adding a luxurious finish. Then, season the soup with salt and freshly ground black pepper to taste. Taste as you go and adjust seasoning—it’s the little tweaks that perfect this simple dish.
Step 6: Serve Hot, Garnished if Desired
Pour the soup into bowls and, if you like, sprinkle a bit of fresh parsley on top for a fresh burst of color and flavor. Serve immediately while it’s warm and comforting—you’ll notice how each spoonful feels like a cozy embrace.
How to Serve Pastina Soup with Egg and Parmesan Recipe
Garnishes
Fresh parsley makes a wonderful garnish for this soup, adding a wonderful pop of green and a mild herbal brightness. You can also sprinkle extra Parmesan cheese or a light drizzle of high-quality olive oil to add richness and an appealing sheen.
Side Dishes
This soup pairs beautifully with simple side dishes like crusty bread for dipping, a crisp green salad that adds texture contrast, or roasted vegetables for a heartier meal. The lightness of the soup allows complementary flavors without overwhelming your palate.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic bowls with a sprinkle of flaky sea salt atop the Parmesan. Try placing a small toasted baguette slice on the side or setting the parsley garnish as a small bouquet to give it an elegant, homey touch that’s as pleasing to the eyes as it is to the taste buds.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Since pastina tends to absorb liquid and soften over time, the soup may thicken or become slightly thicker upon standing.
Freezing
Freezing this soup is not ideal because the egg ribbons can change texture and become grainy once thawed. For best quality, it’s recommended to enjoy this Pastina Soup with Egg and Parmesan Recipe fresh or within a couple of days of making.
Reheating
When reheating, do so gently over low heat on the stove, stirring frequently, and possibly adding a splash of broth or water to loosen the soup back to its original consistency. Avoid microwaving at high heat to prevent the egg from toughening up.
FAQs
Can I use a different type of pasta instead of pastina?
Absolutely! While pastina is traditional and cooks quickly due to its tiny size, you can substitute with other small pasta shapes like orzo or acini di pepe. Just adjust the cooking time accordingly to ensure the pasta remains tender but not mushy.
Is it possible to make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth to keep the recipe vegetarian-friendly. The Parmesan cheese and egg add plenty of richness, so the soup remains deliciously satisfying without meat.
Can I add vegetables to this soup?
Certainly! Feel free to toss in finely diced carrots, celery, or spinach during the broth heating stage to add nutrition and texture. Just be mindful that cooking times may increase slightly depending on the vegetables you choose.
What if I accidentally scramble the egg when adding it?
Don’t worry, it happens! To avoid scrambling, lower the heat before adding the egg mixture and stir gently and continuously. If scrambling occurs, the soup is still tasty—just a different texture. Next time, slower pouring and lower heat will help.
Can I use grated cheese other than Parmesan?
Parmesan offers a unique nutty, salty flavor essential to this recipe, but you can experiment with Pecorino Romano or Asiago for a slightly different flavor profile. Just keep the quantity the same, and taste to adjust as needed.
Final Thoughts
Sharing this Pastina Soup with Egg and Parmesan Recipe feels like sharing a little secret for instant comfort and simple joy. It is a perfect go-to for days when you want something cozy, quick, and incredibly flavorful without fuss. I can’t wait for you to try this at home and savor the delicate egg ribbons and cheesy broth that make it so special. After all, good food is the best way to warm the heart and soul.
Print
Pastina Soup with Egg and Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Pastina Soup is a quick and easy meal perfect for chilly days or when you need a comforting, homey dish. Made with tender tiny star pasta simmered in savory chicken or vegetable broth and enriched with delicate egg ribbons and Parmesan cheese, this soup is both nourishing and flavorful. Ready in just 15 minutes, it’s ideal for a light lunch or simple dinner, garnished with fresh parsley for a burst of color and freshness.
Ingredients
Soup Base
- 4 cups chicken or vegetable broth
- ½ cup pastina (tiny star pasta)
Egg Mixture
- 1 egg
- ¼ cup grated Parmesan cheese
Finishing Touches
- 1 tablespoon butter
- 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.
- Cook Pastina: Add the pastina to the boiling broth and cook according to package instructions, about 4-5 minutes, stirring occasionally to prevent sticking.
- Prepare Egg Mixture: While the pasta cooks, whisk together the egg and grated Parmesan cheese in a small bowl until well combined.
- Create Egg Ribbons: Reduce the heat to low and slowly pour the egg and cheese mixture into the soup, stirring continuously. This will gently cook the egg and form delicate egg ribbons throughout the broth.
- Add Butter & Season: Stir in the tablespoon of butter until melted to add richness. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot for best flavor and comfort.
Notes
- You can use either chicken broth for a richer flavor or vegetable broth to keep it vegetarian.
- Stirring continuously when adding the egg mixture is key to achieve smooth egg ribbons instead of scrambled eggs.
- Pastina cooks quickly; keep an eye on it to avoid overcooking.
- Add a squeeze of lemon juice for a bright finishing touch if desired.
- For a gluten-free version, substitute pastina with gluten-free tiny pasta.
