Italian Pastina Soup

5 from 1 vote

Italian Pastina soup is the ultimate comfort food—This classic dish made with tiny pastina pasta, broth, and sometimes a whisked egg, feels like a remedy for all of life’s woes.

Prep Time10

Cook Time13

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 239kcal

Author: Lauren Lane

Equipment

1 Pot

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
½ cup Pastina Pasta or other small pasta
2 tablespoon Butter
¼ cup Pecorino romano or parmesan grated + extra to serve
pinch of salt to taste
To Serve: Freshly grated parmesan, freshly ground black pepper and a drizzle of olive oil.
1 egg optional

Instructions

Bring the chicken stock to a boil in a medium-sized pot on high heat. Add the Pastiina 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
Take the pastina off the heat, stir in butter and then the cheese
Taste and season to taste with salt and pepper as needed
Finish off with a sprinkling of extra cheese and drizzle of olive oil

Video

https://www.instagram.com/p/DQPIaiVjXFU/

Notes

Substitute any small pasta for the Pastina

For Chicken Pastina Soup, add cooked chicken when you add the pasta. As much or as little as you'd like.

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

How to Whisk the Egg:

Once the broth is boiling (before you add the pasta) pour a whisked egg into the boiling broth while whisking. The egg will break up into small sinewy pieces. Then add in the Pastina and continue to boil for 3-5 additional minutes or until the pastina has softened.

I like to add a lot of black pepper.

Nutrition