Pastina Soup Recipe
Pastina Soup Recipe
Table of Contents
Pastina Soup Recipe
Warm, comforting, and easy to make, this Pastina Soup recipe is a classic Italian favorite perfect for cozy meals. Made with tiny pasta, chicken broth, and simple seasonings, this delicious soup provides wholesome comfort in every spoonful. Quick to prepare and full of flavor, it’s ideal for chilly days or when you crave something soothing and nourishing.
Description
Pastina Soup Recipe , also known as “Italian chicken and stars,” is a beloved Italian dish typically made with pastina, the smallest of pasta shapes. This soup is ideal for both children and adults, as it’s gentle on the stomach and warms the soul. The simplicity of the ingredients allows the flavors to shine, creating a cozy and satisfying meal. With its roots in Italian households, Pastina Soup is often considered a comfort food, evoking memories of family gatherings and care from loved ones.
Pastina Soup Recipe, the tiny pasta used in this recipe, is traditionally served to young children and anyone recovering from illness due to its light, easily digestible nature. The pasta is typically cooked directly in broth, which makes it a heartier, almost stew like soup. A drizzle of olive oil or a sprinkling of Parmesan cheese is often added just before serving for a richer flavor. This recipe allows for customization, making it easy to adjust the ingredients based on dietary needs or personal preferences.
In this Pastina Soup recipe, chicken broth forms the base, providing a nourishing and flavorful foundation. We’ll also add an egg for added richness, as well as some grated Parmesan, which melts into the soup to add a creamy texture. A touch of salt and pepper, along with freshly chopped herbs, enhances the flavor while keeping it balanced and satisfying.
Not only is this Pastina Soup recipe easy to make, but it’s also quick. In less than 20 minutes, you can have a delicious bowl of soup ready to enjoy. Ideal as a starter, light lunch, or wholesome snack, Pastina Soup is versatile and pairs well with other Italian dishes. Whether you’re feeling under the weather or simply craving a bowl of comfort, this recipe is sure to satisfy.
Ingredients
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup pastina (tiny pasta shapes)
- 1 large egg
- ¼ cup grated Parmesan cheese, plus more for garnish
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Prepare the Broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium high heat.
- Cook the Pastina: Once the broth is boiling, add the pastina. Stir gently to prevent sticking. Allow the pasta to cook according to the package instructions, generally 6–8 minutes, until tender.
- Whisk the Egg: While the pastina cooks, crack the egg into a bowl and whisk it until fully beaten.
- Incorporate the Egg into the Soup: Slowly drizzle the beaten egg into the soup, stirring continuously. This will create small egg ribbons in the broth, adding a silky texture.
- Add Parmesan and Season: Stir in the grated Parmesan cheese, allowing it to melt into the soup. Taste and adjust with salt and pepper as needed.
- Finish with Olive Oil and Herbs: Remove the soup from heat and drizzle with extra virgin olive oil. Sprinkle fresh parsley or basil over the soup for added color and flavor.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese, if desired. Enjoy your Pastina Soup hot, with a side of crusty bread if you like.
Notes
- Variations: You can add vegetables like diced carrots, celery, or zucchini for a more robust soup. Sauté the vegetables in olive oil before adding the broth to create a richer base.
- Vegetarian Option: Substitute vegetable broth for chicken broth to make the soup vegetarian friendly.
- Make It Creamy: For a creamier texture, add a splash of milk or cream when adding the Parmesan.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the pasta.
- Alternative Pastas: While pastina is traditional, any tiny pasta like orzo or ditalini can be used if you’re unable to find pastina.
Pastina Soup Recipe
Ingredients
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 1 cup pastina tiny pasta shapes
- 1 large egg
- ¼ cup grated Parmesan cheese plus more for garnish
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Prepare the Broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium high heat.
- Cook the Pastina: Once the broth is boiling, add the pastina. Stir gently to prevent sticking. Allow the pasta to cook according to the package instructions, generally 6–8 minutes, until tender.
- Whisk the Egg: While the pastina cooks, crack the egg into a bowl and whisk it until fully beaten.
- Incorporate the Egg into the Soup: Slowly drizzle the beaten egg into the soup, stirring continuously. This will create small egg ribbons in the broth, adding a silky texture.
- Add Parmesan and Season: Stir in the grated Parmesan cheese, allowing it to melt into the soup. Taste and adjust with salt and pepper as needed.
- Finish with Olive Oil and Herbs: Remove the soup from heat and drizzle with extra virgin olive oil. Sprinkle fresh parsley or basil over the soup for added color and flavor.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese, if desired. Enjoy your Pastina Soup hot, with a side of crusty bread if you like.
Notes
- Variations: You can add vegetables like diced carrots, celery, or zucchini for a more robust soup. Sauté the vegetables in olive oil before adding the broth to create a richer base.
- Vegetarian Option: Substitute vegetable broth for chicken broth to make the soup vegetarian friendly.
- Make It Creamy: For a creamier texture, add a splash of milk or cream when adding the Parmesan.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the pasta.
- Alternative Pastas: While pastina is traditional, any tiny pasta like orzo or ditalini can be used if you’re unable to find pastina.
