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
Scale
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.
