Pastina Soup

Here’s a classic Pastina Soup recipe — comforting, simple, and perfect for when you want something warm and nourishing.

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🥣 Classic Italian Pastina Soup

⭐️ Ingredients:

• 6 cups chicken broth (homemade or low-sodium store-bought)

• 3/4 cup pastina (tiny pasta like acini di pepe, stelline, or orzo)

• 1 tablespoon unsalted butter

• 1 egg (optional, for an egg-drop effect)

• 1/4 cup grated Parmesan cheese

• Salt and black pepper, to taste

• Optional: chopped fresh parsley or a drizzle of olive oil

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🍲 Instructions:

1. Bring the broth to a boil in a medium pot over medium-high heat.

2. Add the pastina and cook until tender, usually 5–7 minutes depending on the type of pasta. Stir occasionally so it doesn’t stick.

3. (Optional): In a small bowl, beat the egg. Once the pasta is almost done, slowly drizzle the beaten egg into the soup while stirring constantly. This creates delicate egg ribbons (like in egg drop soup).

4. Stir in butter and Parmesan cheese until melted and combined. Add salt and pepper to taste.

5. Serve hot, topped with extra Parmesan, fresh parsley, or a drizzle of olive oil if desired.

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🍽️ Tips:

• For richer flavor: Use bone broth or simmer the broth with a garlic clove or piece of onion before adding pasta.

• For kids or sick days: Skip the egg, keep it super simple with just broth, pastina, butter, and cheese.

Want a version with veggies or meat added?