Pastina Soup Recipe

Pastina soup, often referred to as “Italian penicillin,” is a warm, cozy dish cherished for its simplicity and heartwarming qualities. Made with tiny pasta grains (pastina), a flavorful broth, and a handful of ingredients, this soup is a go-to meal when you’re feeling under the weather or just want something soothing. Its quick preparation makes it an ideal choice for busy weeknights or a comforting lunch. Let’s dive into the steps to create this beloved recipe!

Ingredients

Main Ingredients

• 1 cup pastina (tiny star-shaped or similar small pasta)
• 6 cups chicken broth (homemade or store-bought, low-sodium preferred)
• 2 large eggs
• 1/3 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley, finely chopped (optional)
• Salt and pepper to taste

Optional Add-Ins

• 1 cup cooked shredded chicken (for extra protein)
• ½ cup finely diced carrots and celery (for added veggies)
• 1 clove garlic, minced (for extra flavor)

Step-by-Step Instructions

Step 1: Prepare the Broth

• Pour the chicken broth into a medium-sized pot and bring it to a gentle boil over medium heat.
• If adding vegetables, sauté diced carrots, celery, and garlic in a bit of olive oil until softened, then add them to the broth.

Step 2: Cook the Pastina

• Add the pastina to the boiling broth. Stir occasionally to prevent sticking.
• Cook for about 5–7 minutes or until the pasta is tender.

Step 3: Make the Egg Mixture

• In a small bowl, whisk the eggs with the grated Parmesan cheese until well combined.

Step 4: Add the Egg Mixture to the Soup

• Reduce the heat to low to avoid curdling the eggs.
• Slowly drizzle the egg mixture into the soup while stirring constantly. This will create delicate, ribbon-like strands (similar to egg drop soup).

Step 5: Final Touches

• Stir in the butter for a silky finish.
• Season with salt and pepper to taste.
• Add shredded chicken or garnish with fresh parsley, if desired.

Step 6: Serve

• Ladle the soup into bowls and sprinkle with extra Parmesan for a finishing touch.

Serving and Storage Tips

Serving Suggestions

• Serve with warm crusty bread or breadsticks for a complete meal.
• Pair with a light salad, such as arugula with lemon vinaigrette, for added freshness.

Storage

• Refrigerator: Store in an airtight container for up to 3 days. The pastina will absorb the broth over time, so you may need to add more broth when reheating.
• Freezer: This soup is best enjoyed fresh, but you can freeze it without the pasta. Add fresh pastina when reheating.

Reheating Tip

• Reheat gently on the stovetop to avoid overcooking the pasta or eggs. Add a splash of broth if needed.

Helpful Notes

• Choosing Pastina: Traditional pastina is star-shaped, but you can substitute with other small pasta like acini di pepe or orzo if necessary.
• Vegetarian Option: Use vegetable broth instead of chicken broth.
• Richness Boost: Add a splash of heavy cream for a creamier texture.

Tips from Well-Known Chefs

1. Giada De Laurentiis: Use high-quality Parmesan for the best flavor; it makes a significant difference in simple recipes.
2. Lidia Bastianich: Homemade chicken broth is key to elevating this soup. Simmer a pot of chicken, onions, carrots, and celery to create a rich base.
3. Marcella Hazan: Keep the egg mixture smooth by whisking thoroughly before adding it to the soup.

Frequently Asked Questions

1. What is pastina?

Pastina is tiny pasta, often shaped like stars, commonly used in soups and Italian comfort dishes.

2. Can I use other types of pasta?

Yes, small pasta shapes like orzo, acini di pepe, or ditalini work as substitutes.

3. How do I make this soup gluten-free?

Use gluten-free pasta and ensure the broth is also gluten-free.

4. Can I add more vegetables?

Absolutely! Diced zucchini, spinach, or peas can be great additions.

5. How can I make the soup more filling?

Add shredded chicken, cannellini beans, or even small meatballs for a heartier meal.

6. Why do I need to stir while adding the eggs?

Stirring creates soft, ribbon-like strands and prevents the eggs from clumping.

7. Is butter necessary?

Butter adds richness but can be omitted for a lighter version.

8. Can I use pre-cooked pasta?

Yes, but add it just before serving to prevent it from becoming mushy.

9. How do I make it dairy-free?

Omit the Parmesan cheese or use a dairy-free alternative.

10. How do I prevent the pastina from soaking up all the broth?

Serve immediately after cooking or cook the pasta separately and add it to individual bowls before ladling in the broth.