Pastina Soup with Egg and Parmesan Recipe
If you’re craving a cozy bowl that comforts both body and soul, then the Pastina Soup with Egg and Parmesan Recipe is exactly what you need. This delightful soup combines the delicate texture of tiny star-shaped pasta with silky ribbons of egg and the rich, nutty flavor of Parmesan cheese. In just 15 minutes, you can enjoy a warm, nourishing dish that feels like a loving hug in a bowl, perfect for lunch, dinner, or whenever you want a touch of homemade goodness.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this soul-soothing soup. Each component plays a vital role, from creating comforting textures to layering inviting flavors and colors that make the soup as beautiful as it is tasty.
- 4 cups chicken or vegetable broth: The flavorful base that brings warmth and depth to the soup.
- ½ cup pastina (tiny star pasta): Adds a delicate, tender bite and makes the soup feel extra special.
- 1 egg: Whisked in to create lovely egg ribbons that add richness and protein.
- ¼ cup grated Parmesan cheese: Infuses a savory, nutty depth that elevates every spoonful.
- 1 tablespoon butter: Melts into the broth for a luscious finish and velvety texture.
- Salt and black pepper, to taste: Essential seasonings that balance and brighten the flavors.
- Fresh parsley (optional, for garnish): Adds a pop of color and a fresh herbal note at the end.
How to Make Pastina Soup with Egg and Parmesan Recipe
Step 1: Bring the Broth to a Boil
Start by pouring your choice of chicken or vegetable broth into a medium pot. Set it over medium heat and bring it to a gentle boil. This warm, flavorful foundation is what will transform the simple ingredients into a comforting meal.
Step 2: Cook the Pastina
Once the broth is bubbling lightly, stir in the pastina. Let it cook according to the package instructions, usually around 4 to 5 minutes. Stir occasionally to prevent the tiny star pasta from sticking to the bottom and to ensure it cooks evenly to tender perfection.
Step 3: Whisk Egg and Parmesan Together
While the pastina is cooking, grab a small bowl and whisk together the egg and grated Parmesan cheese. This mixture will create the soup’s signature silky egg ribbons, adding a beautiful texture and savory richness.
Step 4: Create Egg Ribbons in the Soup
Reduce the heat to low—this step is crucial so the egg doesn’t scramble. Slowly pour the egg and Parmesan mixture into the simmering soup, stirring constantly. This gentle stirring will form delicate, velvety strands of egg that swirl through the broth, turning it into an elegant, comforting dish.
Step 5: Stir in Butter and Season
Next, add the butter and stir until melted, which gives the soup a glossy finish and smooth taste. Finish by seasoning with salt and freshly ground black pepper to suit your palate. Taste as you go to achieve the perfect balance.
Step 6: Serve Warm with Optional Garnish
Ladle the soup into bowls and, if you like, sprinkle with chopped fresh parsley for a fresh burst of color and subtle herbal aroma. Serve immediately to enjoy the soup at its cozy, comforting best.
How to Serve Pastina Soup with Egg and Parmesan Recipe
Garnishes
While this soup shines wonderfully on its own, a touch of fresh parsley adds a lovely green contrast and a hint of brightness that lightens the rich flavors. You could also add a few cracks of black pepper on top for a little extra kick.
Side Dishes
Pair this comforting soup with crusty bread for dipping or a simple side salad to round out your meal. Lightly toasted garlic bread complements the savory Parmesan notes and makes the whole experience even more satisfying.
Creative Ways to Present
For a special touch, serve the soup in charming small bowls or even mini bread bowls. A sprinkle of extra Parmesan on top right before serving adds a lovely finishing flourish. If you want to get playful, offer a few grated Parmesan shavings and extra herbs on the side so guests can customize their bowls to their liking.
Make Ahead and Storage
Storing Leftovers
Any leftover Pastina Soup with Egg and Parmesan Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Because pastina tends to soak up liquid, the soup will thicken, so you might want to add a little fresh broth or water when reheating to loosen the texture back up.
Freezing
This soup is best enjoyed fresh; the egg ribbons can change texture after freezing, becoming a bit grainy or separated. If you choose to freeze, do so without the egg mixture and Parmesan, then add fresh when reheating for better results.
Reheating
Gently reheat leftovers over low to medium heat, stirring frequently. Adding a splash of broth or water will help restore the soup’s creamy consistency. Avoid high heat to keep the egg ribbons tender and not rubbery.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works wonderfully, especially if you want a vegetarian version. Just choose a well-flavored broth to keep the soup tasty and rich.
What kind of pasta is pastina?
Pastina is a type of tiny pasta shaped like little stars or other small forms. Its delicate size cooks quickly and is perfect for soups where you want texture without heaviness.
Can I add vegetables to this soup?
Yes! Adding finely chopped vegetables like spinach, carrots, or peas can boost nutrition and flavor. Just add them early enough in the cooking process so they soften nicely.
Is this soup suitable for kids?
Definitely! Its mild and comforting flavors, combined with the small pasta stars and gentle egg ribbons, make it a hit with children. Plus, it’s quick to prepare for busy families.
Can I use pre-grated Parmesan cheese?
While pre-grated Parmesan is fine, freshly grated Parmesan will melt better and offer a more vibrant, fresh flavor, enhancing your Pastina Soup with Egg and Parmesan Recipe.
Final Thoughts
There’s something truly special about a simple, homemade soup that warms you from the inside out. This Pastina Soup with Egg and Parmesan Recipe is a testament to how comfort and elegance can come together in just a few minutes. I encourage you to make it for yourself or someone you love—the taste, warmth, and smile it brings are absolutely worth it.
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Pastina Soup with Egg and Parmesan Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A comforting and easy-to-make Pastina Soup featuring tiny star-shaped pasta cooked in flavorful broth, enriched with delicate egg ribbons and Parmesan cheese, perfect for a quick, warm meal.
Ingredients
Soup Ingredients
- 4 cups chicken or vegetable broth
- ½ cup pastina (tiny star pasta)
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Bring broth to a boil: In a medium pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
- Cook the pastina: Add the pastina to the boiling broth and cook according to the package instructions, approximately 4-5 minutes, stirring occasionally to prevent sticking.
- Whisk egg and cheese: In a small bowl, whisk together the egg and grated Parmesan cheese until well combined, preparing the mixture for the egg ribbons.
- Add egg mixture: Reduce the heat to low and slowly pour the egg and cheese mixture into the soup while stirring continuously to form delicate, silky egg ribbons throughout the broth.
- Finish the soup: Stir in the tablespoon of butter until melted for added richness. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot for a cozy meal.
Notes
- Use chicken broth for richer flavor or vegetable broth for a vegetarian option.
- Stir continuously when adding the egg mixture to prevent clumping and create smooth egg ribbons.
- Adjust seasoning with salt and pepper according to taste preference.
- Fresh parsley adds a pop of color and freshness but is optional.
- Pastina cooks very quickly; do not overcook to avoid mushy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
