Description
A comforting and easy soup made with chicken broth and tiny pastina, perfect for busy nights or when you’re feeling under the weather.
Ingredients
Scale
- 4 cups chicken broth (low-sodium preferred)
- 1 cup pastina pasta (or any small pasta like orzo)
- 1 large egg, beaten
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- Salt, to taste
- Freshly ground black pepper, to taste
- A squeeze of lemon juice (optional)
- A few basil leaves or parsley (optional)
- A pinch of red pepper flakes (optional)
- A clove of minced garlic (optional)
- Shredded cooked chicken (optional)
- A drizzle of olive oil (optional)
Instructions
- Measure out your chicken broth and pastina, and prepare any optional add-ons.
- Bring the chicken broth to a gentle boil in a medium-sized saucepan.
- Add the pastina and cook according to the package instructions minus one minute for al dente.
- Temper the beaten egg by whisking in a few tablespoons of hot broth, then gradually mix it into the soup while stirring.
- Stir in the butter and Parmesan cheese until melted and incorporated.
- Adjust seasoning with salt and pepper to taste.
- Let the soup rest briefly before serving in warm bowls, topped with extra Parmesan or olive oil if desired.
Notes
This soup is forgiving—be cautious not to overcook the pastina or add the egg directly to the hot broth to maintain a silky texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg
Keywords: soup, comfort food, pastina, simple recipes, easy cooking