Description
This pastina soup is a simple yet incredibly comforting dish, passed down from Italian grandmothers (nonna). Made with tiny pasta, rich broth, and a touch of Parmesan, it’s the perfect meal for cold days, sick days, or whenever you need a warm hug in a bowl. Quick to prepare and packed with flavor, this classic Italian comfort food is sure to become a family favorite.
Ingredients
Scale
For the Soup:
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup pastina pasta (or substitute with acini di pepe, stelline, or orzo)
- 1 tablespoon butter (or olive oil)
- 1 small onion, finely chopped
- 1 small carrot, diced
- 1 small celery stalk, diced
- 2 cloves garlic, minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional)
- ¼ teaspoon dried oregano (optional)
- ¼ cup grated Parmesan cheese (plus more for garnish)
- 1 large egg, beaten (optional, for a richer texture)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
- In a large pot, melt the butter (or heat olive oil) over medium heat.
- Add the onion, carrot, and celery, and cook for 3-4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Simmer the Broth
- Pour in the chicken broth and bring to a gentle boil.
- Add the thyme, oregano, salt, and pepper, then let the soup simmer for 10 minutes to develop flavor.
Step 3: Cook the Pastina
- Stir in the pastina pasta and cook for 5-7 minutes, stirring occasionally, until tender but not mushy.
Step 4: Add the Finishing Touches
- If using an egg, slowly drizzle the beaten egg into the hot soup while stirring constantly to create delicate egg ribbons.
- Remove from heat and stir in the grated Parmesan cheese.
- Garnish with fresh parsley and serve warm with extra Parmesan on top
Notes
- For a creamier version, stir in ¼ cup of milk or heavy cream at the end.
- For added protein, mix in shredded chicken or a handful of cooked white beans.
- Store leftovers in the refrigerator for up to 3 days. Add extra broth when reheating, as the pasta will absorb liquid.
- If you prefer a vegetarian version, use vegetable broth and skip the Parmesan or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: pastina soup, Italian soup recipe, tiny pasta soup, pastina pasta dish, comforting soup, easy soup recipe, Nonna’s soup, classic Italian food