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Discover comfort in a bowl with Italian Penicillin: Pastina Soup. This simple yet nourishing dish features tiny pastina pasta in a flavorful chicken broth enriched with butter and Parmesan. Perfect for warming up during chilly days or when you need a soothing remedy.
Ingredients
- 4 cups chicken broth (homemade or store-bought)
- 1 cup pastina pasta (tiny star-shaped or pearl-shaped pasta)
- 1 egg, beaten
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- In a medium pot, bring the chicken broth to a gentle boil.
- Add the pastina to the boiling broth. Stir, reduce heat to medium, and cook according to package instructions (usually 4–6 minutes) until the pasta is tender.
- Once the pastina is cooked, lower the heat. Stir in the butter until melted.
- In a small bowl, whisk the beaten egg with the Parmesan cheese. Ladle a small amount of the hot broth into the egg mixture while whisking constantly to warm the egg.
- Slowly pour the egg mixture back into the pot, stirring continuously. The soup will become silky and slightly creamy.
- Taste and add salt and pepper as needed.
- Ladle into bowls, add an extra sprinkle of Parmesan if you like, and enjoy warm!
Variation
- Use vegetable broth instead of chicken for a vegetarian version.
- Add chopped spinach or kale for extra nutrients and color.
- Include cooked chicken pieces for a more substantial meal.
Cooking Notes
- Do not overcook the pastina; it should be tender yet slightly firm.
- Grate the Parmesan freshly to enhance the flavor.
- The soup thickens as it sits, so serve immediately for the best texture.
Serving Suggestions
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