Pastina Soup

iamwinfred

Pastina soup is the bowl of comfort Italian grandmothers have been making for generations, and once you try it, you will understand exactly why. This pastina soup recipe is warm chicken broth simmered with tender vegetables, a shower of tiny star shaped pasta, and just enough parmesan to make it feel like a hug in a bowl.

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Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine Italian

Servings servings

Calories 180 kcal

Equipment

Dutch Oven or Large Stockpot
Cutting board
Sharp knife
Wooden spoon
Box grater for the parmesan
Measuring cups and spoons
Ladle

Ingredients

6 cups chicken broth low sodium
1 tablespoon olive oil or butter
1 small yellow onion about 1 cup or 150g, finely diced
2 carrots about 1 cup or 130g, peeled and finely diced
2 celery stalks about 1 cup or 100g, finely diced
2 cloves garlic minced
1 cup pastina stelline, acini di pepe, or orzo
1 parmesan rind optional but recommended
1/2 cup parmigiano reggiano grated, plus more for serving
1 large egg beaten, optional
Salt to taste
Black pepper to taste
Fresh parsley chopped, for garnish

Instructions

Warm the olive oil or butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook for 5 to 6 minutes until softened. Add the garlic and cook for 30 more seconds until fragrant.
Pour in the chicken broth, add the parmesan rind (if using), and season with salt and pepper. Bring to a gentle simmer, cover partially, and cook for 15 to 20 minutes until the vegetables are tender.
Remove and discard the parmesan rind. Stir the pastina directly into the simmering broth and cook according to package instructions, usually about 5 to 7 minutes, stirring frequently.
If using the egg, whisk it in a small bowl until smooth. Turn off the heat and slowly drizzle the beaten egg into the soup while stirring constantly in one direction to form delicate ribbons.
Stir in the grated parmigiano reggiano until it melts smoothly. Taste and adjust the salt and pepper. Ladle into bowls and garnish with parsley and extra parmesan.

Notes

Always cook the pastina directly in the broth for the best texture and flavor absorption.
Stir often once the pasta goes in, since it sinks and sticks to the bottom of the pot quickly.
Remove the parmesan rind before serving so no one accidentally bites into it.
Add the grated cheese off the heat to keep it from turning stringy or clumping.
Loosen leftover soup with a splash of hot broth if it thickens too much.
Store the broth and pastina separately if you plan on keeping it for more than a day to prevent the pasta from becoming mushy.
Freeze just the broth and vegetables for up to 3 months, then cook fresh pastina when ready to serve.
Add shredded rotisserie chicken for a heartier, more filling version.
Use vegetable broth instead of chicken broth for a fully vegetarian version.
Swap the pastina for orzo, ditalini, or acini di pepe depending on what you can find.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 620mgPotassium: 250mgFiber: 2gSugar: 4gVitamin A: 45IUVitamin C: 6mgCalcium: 12mgIron: 6mg

Keyword chicken pastina, comfort soup, italian penicillin soup, pastina soup, tiny pasta soup