Italian Pastina Soup
Cozy Up with a Bowl of Italian Pastina Soup
Is there anything more comforting than a warm bowl of soup on a chilly day? This Italian Pastina Soup is a classic for a reason – it’s quick, easy, and incredibly satisfying. Growing up, pastina was often the first soup I was allowed to eat when I was feeling under the weather, and it still feels like a hug in a bowl! This isn’t just for when you’re sick though – it’s a perfect light lunch, a comforting dinner starter, or even a quick and easy meal for busy weeknights.
Pastina, meaning ‘little pasta’ in Italian, is traditionally a very small pasta shape – think acini di pepe, stelline (little stars), or orzo. It cooks quickly and creates a lovely, slightly thickened broth. This recipe elevates the simple pastina with a rich broth, a generous amount of Parmesan cheese, and a touch of butter for extra flavor.
What makes this Pastina Soup special?
- Quick & Easy: Ready in just 20 minutes! Perfect for busy schedules.
- Comfort Food Classic: A taste of Italy that will warm your soul.
- Versatile: Enjoy it as a starter, a light lunch, or a full meal.
- Kid-Friendly: A gentle flavor and fun pasta shapes make it a hit with little ones.
Tips for the Best Pastina Soup:
- Use good quality broth: The broth is the foundation of the soup, so choose a flavorful chicken broth or stock.
- Temper the eggs: This is crucial to prevent the eggs from scrambling when added to the hot broth. Slowly whisking in a spoonful of hot broth at a time gently warms the eggs, ensuring a smooth and creamy texture.
- Don’t overcook the pasta: Pastina cooks quickly, so keep a close eye on it. You want it to be al dente – slightly firm to the bite.
- Fresh Parsley: A sprinkle of fresh parsley adds a pop of color and freshness, but it’s optional.
Frequently Asked Questions:
- What is pastina? Pastina is a type of very small pasta, traditionally used in Italian soups. Common shapes include acini di pepe, stelline, and orzo.
- Can I use different types of broth? Yes, you can use vegetable broth for a vegetarian version, or even beef broth for a richer flavor.
- Can I add vegetables to this soup? Absolutely! Spinach, carrots, or zucchini would be delicious additions. Add them to the broth while it’s simmering.
- Can I make this soup ahead of time? Pastina soup is best served immediately, as the pasta will continue to absorb the broth and become mushy. However, you can prepare the broth ahead of time and cook the pasta just before serving.
- Is this soup gluten-free? Not as written, but you can easily make it gluten-free by using gluten-free pasta.
Enjoy this comforting and delicious Italian Pastina Soup! It’s a simple recipe that’s sure to become a family favorite.
Italian Pastina Soup
Ingredients
- 4 cups chicken broth or stock
- 1 ½ cups water
- 1 cup pastina pasta
- 2 large eggs beaten
- ½ cup parmesan cheese
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon butter
- 1 teaspoon parsley optional
Instructions
- Bring the chicken broth and water to a boil. Once boiling, cook 1 cup of pastina pasta in the broth. (Cook the pastina according to the time on the box.)
- While the pastina is cooking, beat the eggs in a small bowl and then whisk in the parmesan cheese with the eggs.
- Once the pasta is cooked remove the pot from the heat.
- Before adding the egg mixture to the pasta you need to temper the eggs so they don't scramble in the heat. To do this: add a spoonful of the hot pasta/broth to the eggs and whisk. Repeat that 2 times until the eggs are warm then add the egg mixture to the pot with the pasta. Whisk everything until smooth.
- Add in the salt, pepper, butter and parsley and whisk again until everything is combined.
- Serve immediately with an extra sprinkle of cheese and parsley and a drizzle of olive oil if you're feeling fancy!
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