Classic Pastina Soup
A silky, comforting Italian broth soup with tiny pastina pasta and finished with egg and Parmesan. Ready in 20 minutes—the perfect light dinner or side.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
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Ingredients
- 6 cups chicken or vegetable broth
- ¾ cup pastina pasta
- 2 tbsp butter
- 2 whole eggs
- ½ cup Parmesan cheese, finely grated
- 1 to taste salt and black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Add pastina and stir. Simmer 6–8 minutes until pasta is tender and broth is fragrant.
- 3
Whisk eggs and Parmesan together in a small bowl until combined.
- 4
Remove pot from heat. Pour egg mixture into broth in a thin stream, stirring constantly.
- 5
Stir in butter. Season with salt and pepper to taste.
- 6
Ladle into bowls. Top with parsley and extra Parmesan if desired. Serve hot.
Tools you’ll need
- large pot (3-quart minimum)
- small bowl
- whisk
- wooden spoon or ladle
- soup ladle
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