Pastina Soup

Pastina Soup Or Pasta

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Pastina Soup: A Cozy Bowl of Comfort

Pastina soup is the ultimate comfort food—a warm hug in a bowl that’s been cherished by generations. This classic dish made with tiny pastina pasta, broth, and sometimes a whisked egg, feels like a remedy for all of life’s woes. Whether you're under the weather or just need a comfort dish, this soup is the perfect choice. In this post, we’ll dive into its origins, the magic of its ingredients, substitutions for pastina, ways to jazz it up with eggs or milk and answer your most burning questions. Grab a spoon, and let’s get into it!

Pastina Soup vs. Creamy Pastina: What’s the Difference?

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While pastina soup is a light, broth-based dish, there’s also a thicker, creamier version of pastina that resembles a risotto-like porridge. The main difference lies in the liquid-to-pasta ratio and the addition of rich ingredients like milk, butter, or heavy cream. In creamy pastina dishes, the pasta is cooked directly in milk or broth, allowing the starches to thicken the mixture for a velvety consistency. Both are delicious, but they cater to different moods—one for when you need a soothing soup, and the other when you’re craving something indulgently creamy.

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The Origin of the Pastina Recipe

"Pastina" means "tiny pasta" in Italian, and it’s a staple in Italian kitchens. This is often the first dish that Italian babies eat. It's also known as penicillin soup because it was so often served when people were sick. So comforting just like American's chicken noodle soup.

The patina soup is great because it uses such simple and few ingredients.—like broth, eggs, and Parmesan cheese— is great because it uses such simple and few ingredients. It's a go-to comfort food in Italy, and in my home as well. I love it because you can also make it thick more like pasta or thin like soup. It all depends on how much stock you add, so it's really versatile. It's a go-to comfort food in Italy, and in my home as well.

What Makes Pastina Soup So Special?

Let’s Talk Ingredients: The simple ingredients.

While pastina soup recipes vary from family to family, the key ingredients remain simple and wholesome:

• Pastina Pasta: These tiny star-shaped are the star of the show (pun intended). But use any small pasta you have.

• Broth or Stock: A flavorful broth—be it chicken, vegetable, or beef—forms the base of this cozy dish.

• Eggs (Optional): Adding an egg gives the soup richness, protein and a velvety texture.

• Parmesan Cheese: No pastina recipe is complete without a sprinkle of grated Parmesan for that umami punch.

• Milk (Optional): For an even creamier twist, milk can be added to the soup.

Each ingredient plays a role in transforming a simple dish into a nourishing bowl of happiness.

Substituting Pastina: What to Do if You Can’t Find the Tiny Pasta

We get it—sometimes finding pastina pasta can be hard, especially outside of Italian specialty stores. Don’t fret; there are plenty of substitutes that work just as well in your pastina soup recipe:

1. Orzo: These rice-shaped pasta pieces are slightly larger than pastina but still work wonderfully in soups.

2. Acini di Pepe: Similar in size and texture, this small pasta is a perfect stand-in.

3. Alphabet Pasta: Fun for kids (and adults), this tiny pasta can double as an adorable substitute.

When substituting, keep in mind that cooking times may vary slightly. Always check the pasta for doneness to avoid overcooked pasta! Add more water if broth is absorbed before the pasta is done cooking.

How to Add an Egg to Pastina Soup

Adding an egg to your pastina soup is where the magic happens. The result? A richer, silkier texture that takes the dish to the next level. Here’s how to do it:

1. Whisk the Egg: In a small bowl, beat the egg until smooth.

2. Add a tablespoon of Parmesan: to the egg and mix

3. Temper the Egg: To prevent scrambling, slowly ladle a bit of hot broth into the egg and cheese while whisking constantly.

4. Incorporate: Gradually pour the tempered egg mixture into your simmering soup, stirring as you go.

The result is a soup that’s somewhere between traditional pastina soup and stracciatella, another Italian favorite. This method works beautifully if you’re following a pastina recipe with egg.

Adding Milk for a Creamy Pastina Soup

For those who prefer a creamier soup, milk is the perfect addition. It’s especially popular in pastina soup recipes tailored for kids, as it adds a bit of sweetness and extra comfort.

1. Choose Your Milk: Regular whole milk works best, but you can also use alternatives like oat or almond milk for a dairy-free option.

2. Heat Gently: Once your pastina pasta is cooked in the broth, reduce the heat and stir in warm milk.

3. Season: Adding milk may mellow out the flavors, so don’t forget to taste and adjust your seasonings.

Combining milk and an egg in your pastina soup recipe? You’re basically creating the ultimate creamy, dreamy bowl of love.

FAQ: Everything You Need to Know About Pastina Soup

1. What exactly is pastina pasta?

Pastina is a very small type of “soup” pasta, often star-shaped or rounds. It’s loved for its quick cooking time and versatility.

2. Can I make pastina soup without broth?

Yes! If you’re in a pinch, you can use water seasoned well with salt and a drizzle of olive oil. The Parmesan cheese adds lots of flavor.

3. Is pastina pasta gluten-free?

ConditioConditionally it's not gluten-free but you can make it gluten-free by using a gluten-free pasta. Gluten-free pasta is very so you may need to experiment to find the one that works best and soup.

4. How long does pastina soup keep?

Leftovers can be stored in the fridge for up to 3-4 days. Note: You may need to add more stock or water to get your desired consistency and re-season it as needed after it's reheated.

5. Can I freeze pastina soup?

I prefer not to freeze the soup because the pasta gets a bit mushy when thawed. However, you can freeze the broth without the pasta and add the pasta when you're reheating the stock.

Why Pastina Soup Deserves a Spot in Your Comfort Food Rotation:

Pastina soup is more than just a delicious dish, it's an Italian tradition and hey, super easy delicious dish that’s an Italian tradition and folklore has it as a cold remedy. Whether you’re sticking to a classic pastina recipe or getting creative with egg and milk, this dish is endlessly adaptable and always satisfying.

Got your own twist on pastina soup? Share it in the comments—we’d love to hear how you make this Italian classic your own!

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Yield: 2

Author: Lauren Lane

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Pastina Soup

Discover the comforting flavors of pastina soup with our guide! Learn about its origins, key ingredients, soup and thick and creamy variations, and tips for making the perfect pastina recipe with or without an egg. A perfect for cozy meals!

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Cook modePrevent screen from turning off

Ingredients

• 2-4 cups chicken stock or broth: 2 cups for creamy 4 cups for soup (homemade broth would be delish if you have it)
• 1/2 cup Pastina (or any small pasta
• 2 T butter
• 1/4 cup pecorino romano or parmesan grated + extra to serve
• pinch of salt
• To Serve: Freshly grated parmesan, Freshly ground black pepper, A drizzle of olive oil

Instructions

1. Bring the chicken stock to a boil in a medium-sized pot on high heat. Add the pasta to the chicken stock and turn the heat down to medium. Continuously stir the pasta until it’s plump and has absorbed 90% of the liquid.
2. Take the pastina off the heat, stir in butter and then the cheese.
3. Season to taste with salt and pepper.
4. Finish off with a sprinkling of extra cheese and drizzle of olive oil

Notes

• Use 4 cups of stock for the soup, and 2 cups of stock for the creamy version. Adjust the thickness by adding stock to your desired consistency.

An egg yields a richer, silkier texture that takes the dish to the next level. Here’s how to add the egg:

1. Whisk the Egg: In a small bowl, beat the egg until smooth.
2. Add a Tablespoon of parmesan
3. Temper the Egg: To prevent scrambling, slowly ladle a bit of hot broth into the egg while whisking constantly.
4. Incorporate: Gradually pour the tempered egg mixture into your simmering soup, stirring as you go.

• The result is a soup that’s somewhere between traditional pastina soup and stracciatella, another Italian favorite. This method works beautifully if you’re following a pastina recipe with egg.

Nutrition Facts

Calories

430

Fat (grams)

20 g

Sat. Fat (grams)

11 g

Carbs (grams)

45 g

Fiber (grams)

2 g

Net carbs

43 g

Sugar (grams)

7 g

Protein (grams)

18 g

Sodium (milligrams)

776 mg

Cholesterol (grams)

54 mg

https://www.lauren-lane.com/blog/pastina-soup

© Lauren Lane

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