Description
This cozy Pastina Soup recipe is the perfect comfort food, combining tiny pasta with a savory broth and a creamy egg-Parmesan swirl. It’s quick, easy, and nourishing—ideal for chilly evenings or when you need a warm hug in a bowl.
Ingredients
- 4 cups chicken or vegetable broth
- ½ cup pastina (tiny star pasta)
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Bring the broth to a gentle boil in a medium pot over medium heat.
- Add the pastina and cook for 4–5 minutes, stirring occasionally.
- In a small bowl, whisk the egg with the Parmesan cheese.
- Reduce heat to low and slowly stir in the egg-cheese mixture to create silky ribbons.
- Stir in butter until melted. Season with salt and pepper.
- Serve hot, garnished with parsley if desired.
Notes
- Avoid overcooking the pasta to keep it al dente.
- Substitute with other small pasta like orzo or acini di pepe if needed.
- For dairy-free, omit cheese and butter or use alternatives.
- Leftovers can be stored in the fridge for up to 2 days. Add broth to thin when reheating.
