Name: Pastina Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 6 cups chicken broth; ¾ cup pastina pasta (such as acini di pepe or stelline); 1 tablespoon unsalted butter; 1 egg (beaten); ¼ cup grated Parmesan cheese; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley (optional)

Jump to Recipe·Print Recipe

Few dishes deliver sheer comfort the way Pastina Soup does. This iconic Italian classic is cherished across generations for its delicate beads of pasta, silky threads of egg, and soul-soothing simplicity. Whether you’re treating yourself on a chilly night or caring for a loved one needing a little extra warmth, a bowl of Pastina Soup brings instant nostalgia and a cozy, homestyle touch to any table.

Ingredients You’ll Need

The real magic of Pastina Soup comes from humble yet thoughtfully chosen ingredients. Each one plays an important role, from creating the savory broth base to forming the signature texture and flavor the soup is known for.

Chicken broth: This forms the flavorful, comforting backbone of the soup, so use a good quality broth for best results.
Pastina pasta (¾ cup): Tiny shapes like acini di pepe or stelline are the star, softening beautifully and delivering a satisfying bite.
Unsalted butter (1 tablespoon): Adds richness and a silky finish to the broth.
Egg (beaten): Swirled in slowly, the egg adds lovely ribbons and a nourishing protein boost.
Grated Parmesan cheese (¼ cup): Melts into the broth for a nutty, savory depth.
Salt and black pepper: Essential for perfect seasoning—always taste and adjust at the end.
Chopped fresh parsley (optional): This vibrant garnish brightens up the finished bowl both in color and flavor.

How to Make Pastina Soup

Step 1: Bring the Broth to a Boil

Start by pouring your chicken broth into a medium saucepan and placing it over medium-high heat. Let it come up to a gentle boil—this sets the stage for the flavor to really come alive and ensures the pastina cooks evenly from the start.

Step 2: Add the Pastina

Once your broth is bubbling, sprinkle in the pastina pasta. Stir occasionally so the tiny grains don’t stick, and cook according to the package directions, usually 5 to 6 minutes. You’ll notice the soup start to thicken slightly as the pasta swells.

Step 3: Stir in the Butter

Turn the heat down to low and add a pat of unsalted butter. Give the soup a gentle mix while the butter melts in, adding a luxurious shimmer and a hint of creaminess to every spoonful.

Step 4: Add the Egg

With the soup at a low simmer, slowly drizzle your beaten egg into the pot while stirring in a gentle, constant motion. This creates delicate ribbons, almost like an Italian egg drop effect—classic Pastina Soup at its best!

Step 5: Finish with Parmesan and Seasonings

Sprinkle in the grated Parmesan cheese, stirring well until it’s fully melted and the soup is creamy. Season to your liking with salt and black pepper. When everything smells irresistible, remove from heat and let the soup rest for a minute before serving.

How to Serve Pastina Soup

Garnishes

For a fresh and vibrant finish, sprinkle each bowl with chopped parsley—a pop of green against the soft golden soup is as lovely as it is tasty. You can also add a little extra Parmesan or a drizzle of good olive oil for richness.

Side Dishes

Pastina Soup pairs beautifully with crusty bread or garlic toasts for dipping. A crisp green salad with a tangy vinaigrette is another perfect partner, balancing the soup’s creamy richness with freshness and crunch.

Creative Ways to Present

Serve Pastina Soup in wide, shallow bowls to show off those delicate egg ribbons and vibrant parsley. For a fun twist, you can use festive pasta shapes in the soup if making it for kids, or offer a lemon wedge on the side for a bright, zesty finish.

Make Ahead and Storage

Storing Leftovers

If you have leftover Pastina Soup, let it cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to three days. The pastina may continue to absorb broth as it sits, so be prepared for a slightly thicker soup the next day.

Freezing

While Pastina Soup is best enjoyed fresh, you can freeze it for up to one month. Let the soup cool completely, then ladle it into freezer-safe containers, leaving a little space for expansion. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat. If it has thickened, simply add a splash of broth or water to loosen it up. Taste and adjust seasoning as needed before serving hot.

FAQs

What is the best type of pastina to use for Pastina Soup?

Acini di pepe, stelline, or any tiny pasta shape works beautifully in Pastina Soup. Choose something small so it cooks quickly and blends seamlessly with the broth.

Can I make Pastina Soup vegetarian?

Absolutely! Swap the chicken broth for a high-quality vegetable broth and you’ll still get all the cozy flavors, plus a completely vegetarian version.

Is it possible to add vegetables or meat?

Definitely—feel free to add some finely diced carrots, celery, or peas for color and texture, or stir in cooked, shredded chicken for an even heartier meal.

Can I use a different cheese besides Parmesan?

Yes, although Parmesan is traditional, Pecorino Romano or even a mild Asiago will melt nicely and add a slightly different flavor to the finished soup.

Why do I need to stir while adding the egg?

Stirring gently as you drizzle in the egg helps create beautiful ribbons instead of solid clumps, so you get that lovely, classic Pastina Soup texture every time.

Final Thoughts

There’s something magical about the simple ritual of making Pastina Soup, and every spoonful is packed with love and comfort. If you haven’t tried this Italian favorite yet, now’s the perfect time to bring a little warmth into your kitchen—your heart (and your taste buds) will thank you!

Pastina Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and simple Italian soup featuring tiny pastina pasta in a flavorful chicken broth, enriched with beaten egg ribbons and Parmesan cheese.

Ingredients

Scale

Ingredients:

6 cups chicken broth
¾ cup pastina pasta (such as acini di pepe or stelline)
1 tablespoon unsalted butter
1 egg (beaten)
¼ cup grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Add the pastina and cook according to package directions, usually about 5–6 minutes, stirring occasionally.
Once the pastina is tender, reduce the heat to low. Stir in the butter until melted.
Slowly drizzle the beaten egg into the soup while stirring gently to create egg ribbons.
Add the grated Parmesan cheese and stir until melted and well combined. Season with salt and pepper to taste.
Remove from heat and let sit for a minute before serving. Garnish with fresh parsley if desired.