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
Scale
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
