Description
A comforting and quick-to-make Pastina Soup featuring tiny star pasta simmered in flavorful broth, enriched with delicate egg ribbons and Parmesan cheese for a creamy texture. This simple soup is perfect for a light meal or soothing comfort food.
Ingredients
Scale
Soup Base
- 4 cups chicken or vegetable broth
- ½ cup pastina (tiny star pasta)
Enrichment
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
Seasoning and Garnish
- Salt, to taste
- Black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Bring broth to boil: In a medium pot, heat the chicken or vegetable broth over medium heat until it reaches a gentle boil.
- Cook pastina: Add the pastina to the boiling broth and cook for about 4-5 minutes, or according to package instructions, stirring occasionally to prevent sticking.
- Prepare egg mixture: While the pastina cooks, whisk together the egg and grated Parmesan cheese in a small bowl until well combined.
- Incorporate egg ribbons: Lower the heat to low and slowly drizzle the egg and cheese mixture into the simmering soup, stirring continuously to form delicate egg ribbons throughout the soup without curdling.
- Add butter and season: Stir in the tablespoon of butter until melted and fully incorporated. Season the soup with salt and black pepper to your liking.
- Serve and garnish: Ladle the hot soup into bowls and optionally garnish with fresh parsley before serving.
Notes
- Using low heat when adding the egg mixture prevents scrambling and creates silky ribbons.
- Substitute vegetable broth for a vegetarian version.
- Pastina cooks very quickly; watch closely to avoid overcooking and mushiness.
- Fresh parsley adds a burst of color and freshness but can be omitted.
- For extra richness, you can add a splash of cream if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
