Pastina Soup

Pastina Soup Recipe

Pastina soup is a classic comfort dish with deep roots in Italian cuisine, beloved for its simplicity and warmth. Known for its tiny star-shaped pasta, pastina soup is often prepared when someone needs a touch of homely comfort or a quick, nourishing meal. It’s ideal for chilly evenings, as a light starter, or for soothing a cold. Below, you’ll find an easy-to-follow guide to making a delicious bowl of pastina soup.

Ingredients

Main Ingredients

• Pastina pasta (or other tiny pasta shapes) – 1 cup
• Chicken stock or vegetable stock – 4 cups
• Egg – 1 large
• Parmesan cheese – 1/2 cup, grated
• Butter – 2 tablespoons
• Fresh parsley – 2 tablespoons, finely chopped
• Salt and black pepper – to taste

Optional Additions

• Diced carrots – 1, for added sweetness
• Celery stalk – 1, diced for an extra layer of flavor
• Lemon zest – 1 teaspoon, for a hint of brightness
• Cooked chicken – 1/2 cup, shredded, for extra protein

Step-by-Step Instructions

Step 1: Prepare the Soup Base

1. In a medium pot, bring the chicken or vegetable stock to a gentle boil over medium heat.
2. If using diced carrots and celery, add them now and simmer for 5-7 minutes until they are slightly tender.

Step 2: Cook the Pastina

1. Add the pastina to the simmering stock and cook according to the package instructions (typically 5-7 minutes). Stir occasionally to prevent sticking.
2. Reduce the heat to low once the pastina is tender but not overcooked.

Step 3: Enrich the Soup

1. In a small bowl, beat the egg and then drizzle it slowly into the hot soup while stirring constantly. This will create delicate, egg drop-style ribbons throughout the soup.
2. Stir in the butter and let it melt fully into the broth for a rich, silky texture.

Step 4: Final Touches

1. Add the grated Parmesan cheese, stirring until it melts smoothly into the soup.
2. Season with salt and black pepper to taste.
3. Stir in the freshly chopped parsley and lemon zest (if using) for an added layer of brightness.

Step 5: Serve

1. Ladle the soup into bowls and sprinkle with additional Parmesan cheese if desired.
2. Garnish with a bit more fresh parsley or a squeeze of lemon juice for a tangy finish.

Serving and Storage Tips

• Serving: Enjoy the soup hot, served with crusty bread or crackers for dipping.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit more stock or water if the pasta has absorbed too much liquid.
• Freezing: Freezing is not ideal as the pasta can become mushy when thawed. If necessary, freeze the broth and add cooked pastina when reheating.

Helpful Notes

• Variations: You can substitute pastina with orzo, acini di pepe, or other small pasta shapes.
• Broth Tips: For richer flavor, use homemade chicken stock. It adds depth and a touch of homemade essence.
• Extra Protein: Adding shredded cooked chicken or turkey can make this a more filling meal.

Tips from Well-Known Chefs

• Chef Lidia Bastianich: “Always stir the egg in a slow, steady stream to create tender ribbons without clumping.”
• Chef Giada De Laurentiis: “Adding a bit of lemon zest or juice at the end brightens the entire dish and makes the flavors pop.”

Frequently Asked Questions

1. Can I make this vegetarian? Yes, use vegetable stock and skip any meat-based additions.

2. How do I keep the pastina from absorbing too much broth? Serve the soup soon after cooking. If storing, consider cooking the pasta separately and adding it to the reheated broth later.

3. Can I use other types of pasta? Yes, other small pasta like orzo or ditalini work well as substitutes.

4. What can I use instead of Parmesan? Pecorino Romano or Grana Padano are good alternatives, each with their own distinct flavors.

5. How can I make the soup richer? Add a splash of cream or a drizzle of olive oil for extra body.

6. Is it possible to add vegetables? Absolutely. Peas, spinach, or chopped zucchini can be added for color and nutrients.

7. How do I prevent the egg from scrambling? Make sure the soup isn’t at a rolling boil when adding the egg and stir continuously while pouring.

8. Can I use dried herbs? Yes, though fresh herbs add a more vibrant flavor. Use about 1/2 teaspoon of dried parsley or Italian seasoning.

9. What’s the best way to reheat the soup? Reheat gently over low heat to avoid overcooking the pastina or curdling the egg.

10. Is this soup kid-friendly? Yes, pastina soup is often a childhood favorite because of its mild, comforting flavors and fun pasta shapes.

This simple pastina soup recipe will bring warmth and nostalgia to your table, perfect for a cozy night or as a nourishing pick-me-up any day of the week.