Description
A comforting and simple Italian classic, Pastina Soup (often called “Italian Penicillin”) is the ultimate remedy for cold days or when you’re feeling under the weather. With tiny star-shaped pasta, a velvety egg finish, and a touch of Parmesan, this quick and satisfying soup warms the soul.
Ingredients
- 4 cups chicken broth (homemade or store-bought)
- 1 cup pastina pasta (tiny star-shaped or pearl-shaped pasta)
- 1 egg, beaten
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper, to taste
Instructions
1️⃣ Heat the Broth:
In a medium pot, bring the chicken broth to a gentle boil over medium heat.
2️⃣ Cook the Pastina:
Add the pastina to the boiling broth. Cook for 6–8 minutes, stirring occasionally, until the pasta is tender.
3️⃣ Create Creamy Richness:
Reduce the heat to low. Slowly drizzle the beaten egg into the simmering soup while whisking continuously to form silky strands.
4️⃣ Finish with Butter & Cheese:
Stir in the butter and Parmesan cheese until fully melted and combined. Taste and season with salt and pepper as needed.
5️⃣ Serve:
Ladle the soup into bowls, top with extra Parmesan and a sprinkle of black pepper, and serve immediately.
Notes
- For added flavor, toss in fresh herbs like parsley or a pinch of nutmeg.
- Customize by adding shredded chicken or diced vegetables for a heartier meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4