Description
Warm up with this easy Italian pastina soup! A simple, comforting recipe with tiny pasta, rich broth, and creamy goodness. Ready in 20 min!
Ingredients
Scale
Basic Ingredients:
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup pastina pasta (or any tiny pasta like acini di pepe or orzo)
- 1 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (optional, for extra creaminess)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp garlic powder (optional, for extra flavor)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat the Broth: In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
- Cook the Pastina: Add the pastina and cook for 5-7 minutes, stirring occasionally to prevent sticking.
- Add Butter and Cheese: Stir in the butter and Parmesan cheese, mixing until melted and creamy.
- Incorporate the Egg (Optional): Slowly drizzle in the beaten egg, stirring continuously to create silky egg ribbons.
- Season and Serve: Add salt, black pepper, and garlic powder to taste. Garnish with fresh parsley and serve warm.
Notes
- Use Homemade Broth: For a richer flavor, opt for homemade chicken or vegetable broth.
- Don’t Overcook the Pasta: Pastina absorbs liquid quickly, so cook just until tender.
- Customize the Consistency: Add more broth for a thinner soup or reduce for a thicker version.
- Boost Nutrition: Add shredded chicken, spinach, or diced vegetables for extra nutrients.
- Reheating Tip: If leftovers thicken too much, stir in a splash of broth or milk before reheating.
- Prep Time: 5minutes
- Cook Time: 10minutes