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)
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.
Notes
- For a heartier version, add shredded cooked chicken or diced vegetables.
- This soup is also great with a squeeze of lemon juice for brightness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 65mg
