Description
A comforting and nourishing Italian Pastina Soup made with tiny star-shaped pasta, eggs, Parmesan, and a savory broth. Perfect for quick weeknight dinners or when you're feeling under the weather.
Ingredients
6 cups chicken broth (or vegetable broth for vegetarian)
1 cup pastina (tiny star-shaped pasta)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
2 large eggs
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional for garnish)
Lemon wedges (optional for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the finely chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the broth and bring it to a boil.
- Stir in the pastina and cook according to package directions, about 4–5 minutes until tender.
- While the pastina cooks, whisk the eggs in a small bowl.
- Slowly drizzle the eggs into the soup while stirring continuously to create ribbons of egg.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Let the soup simmer for another 1–2 minutes until well blended and heated through.
- Serve hot, garnished with chopped parsley and a squeeze of lemon if desired.
Notes
Use vegetable broth for a vegetarian version.
For extra creaminess, stir in a splash of milk or a knob of butter.
Add small vegetables like peas or diced carrots for more substance.
Shredded chicken or turkey makes a great protein addition.
If you don’t have pastina, try orzo or acini di pepe.
Leftovers can be refrigerated for up to 3 days. Add extra broth or water when reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 95mg
