Classic Pastina Soup Recipe | Italian Comfort Food in 20 Minutes

Classic Pastina Soup Recipe

Pastina Soup is a beloved Italian dish often called “Italian penicillin” for its soothing simplicity. Made with tiny star-shaped pasta, rich broth, and a silky egg-Parmesan finish, this soup is a hug in a bowl. Perfect for sick days, chilly evenings, or introducing kids to Italian comfort food.

Historical Facts

• Pastina Origins: The word “pastina” means “little pasta” in Italian. These tiny shapes (like stelline/stars) have been used for centuries in Italy to make digestible meals for children and the ill.
• Cultural Role: A staple in Italian-American households, pastina soup is passed down through generations as a remedy for colds and a symbol of maternal care.
• Global Appeal: Popularized by chefs like Lidia Bastianich, it’s now a global comfort food icon.

Ingredients

• 6 cups chicken or vegetable broth (low-sodium)
• 1 cup pastina (or any small pasta like stelline, orzo, or acini di pepe)
• 2 tbsp olive oil or butter
• 2 garlic cloves, minced
• 1 large egg
• ½ cup grated Parmesan cheese, plus extra for serving
• Salt and black pepper to taste
• Optional: 1 cup spinach, ½ cup peas, or shredded rotisserie chicken

Instructions for Cooking Delicious Pastina Soup

1. Prepare the Broth:
   • In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
2. Cook the Pastina:
   • Add the pastina pasta to the boiling broth.
   • Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
   • Cook the pastina according to the package instructions, usually about 5-7 minutes, until tender.
3. Beat the Egg:
   • While the pastina is cooking, crack the egg into a small bowl.
   • Beat the egg well until it is fully mixed.
4. Combine the Egg with the Soup:
   • Once the pastina is cooked, reduce the heat to low.
   • Slowly drizzle the beaten egg into the soup while continuously stirring. This will create small strands of cooked egg throughout the soup, similar to egg drop soup.
5. Add Cheese and Butter:
   • Stir in the grated Parmesan cheese until it melts and combines with the broth.
   • Add the unsalted butter and stir until it is fully melted and incorporated into the soup.
6. Season and Serve:
   • Taste the soup and add salt and black pepper to your preference.
   • Ladle the soup into bowls.
   • Garnish with additional grated Parmesan cheese and freshly chopped parsley.

Optional Additions:

• Vegetables: Add small diced carrots, celery, or spinach to the broth for added flavor and nutrition.
• Meat: Add cooked chicken or turkey pieces to make the soup heartier.

Recipe Notes

• Gluten-Free: Use gluten-free pastina or quinoa.
• Vegetarian: Swap chicken broth for vegetable broth.
• Protein Boost: Add shredded chicken or white beans.
• Storage: Refrigerate for 3 days (pasta may absorb broth; add water when reheating).

Nutritional Info (per serving)

• Calories: 210
• Carbs: 25g
• Protein: 10g
• Fat: 8g

What to Serve With Pastina Soup

1. Classic Pairings:

• Bread: Crusty Italian bread or garlic knots for dipping.
• Salad: A simple arugula salad with lemon vinaigrette.

2. Comfort Food Duos:

• Sandwiches: Grilled cheese or prosciutto panini.
• Roasted Veggies: Parmesan zucchini or rosemary potatoes.

3. Italian Feast:

• Serve as a starter before lasagna, chicken piccata, or meatballs.

4. Drinks:

• Wine: Light white wine like Pinot Grigio.
• Tea: Chamomile or lemon-ginger tea for extra coziness.