Introduction
Pastina Soup is a classic Italian comfort dish, perfect for family dinners, cozy nights, or meal prep. This warm, soothing soup, featuring tiny pastina pasta in a flavorful broth with vegetables and Parmesan, delivers a light yet hearty flavor with a delicate, comforting texture. Presented in a white ceramic bowl, optionally garnished with fresh parsley or grated Parmesan, this Pastina Soup recipe offers a warm, inviting aesthetic that elevates any table. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing soup that brings nostalgic, Italian-inspired warmth to any occasion.
Ingredients
For the Pastina Soup:
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 6 cups low-sodium chicken or vegetable broth
- 1 cup pastina (tiny pasta like stelline, orzo, or acini di pepe)
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
For Serving:
- Optional: Extra-grated Parmesan, fresh parsley
- Suggested Accompaniments: Crusty bread, green salad
- Suggested Pairings: White wine, herbal tea
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot or Dutch oven, wooden spoon, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrot, and celery, and cook for 5–6 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.
- Add Broth: Pour in the chicken or vegetable broth and bring to a gentle boil.
- Season Broth: Add salt and pepper. Stir to combine.
- Taste and Adjust: Taste the broth and adjust with a pinch more salt or pepper to ensure a balanced flavor.
- Cook Pastina: Add pastina to the boiling broth and cook according to package instructions (about 5–7 minutes) until al dente, stirring occasionally.
- Add Egg and Cheese: Reduce the heat to low. Slowly drizzle the beaten egg into the soup while stirring to create thin egg ribbons. Stir in grated Parmesan until melted and incorporated.
- Finish with Parsley: Stir in chopped parsley and remove from heat.
- Serve: Ladle the soup into white ceramic bowls. Optionally garnish with extra Parmesan or parsley. Serve with crusty bread, a green salad, white wine, or herbal tea.
Tips for Better Pastina Soup
- Use low-sodium broth to control saltiness and enhance flavor.
- Taste the broth before adding pasta to balance savory and aromatic flavors; adjust sparingly.
- Choose tiny pasta like stelline or acini di pepe for the classic pastina texture.
- Stir gently when adding egg to create delicate ribbons rather than clumps.
- Present in a white ceramic bowl to highlight the golden broth and vibrant garnishes.
- Make ahead: Prepare the soup (without egg or pasta) up to 2 days in advance; store in the fridge, then reheat, add pasta and egg, and cook as directed.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Enhance aesthetic: Garnish with parsley or Parmesan for a warm, inviting pop.
Variations and Customization
- Gluten-Free Pastina Soup: Use gluten-free pastina or small gluten-free pasta and ensure the broth is gluten-free.
- Vegan Pastina Soup: Use vegetable broth, omit egg, and replace Parmesan with nutritional yeast or vegan Parmesan.
- Low-Sodium Pastina Soup: Use no-sodium broth and reduce salt to a pinch.
- Spicy Pastina Soup: Add 1/4 tsp red pepper flakes with the garlic for a subtle kick.
- Vegetable Pastina Soup: Add 1/2 cup diced zucchini or spinach with the carrots and celery.
- Protein-Packed Pastina Soup: Stir in 1 cup cooked shredded chicken or white beans after cooking the pasta.
- Herbed Pastina Soup: Add 1 tsp fresh thyme or dill with the parsley.
- Cheesy Pastina Soup: Increase Parmesan to 3/4 cup or add 1/4 cup grated Pecorino Romano.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of broth to restore consistency.
- Freeze (without pasta or egg) in freezer-safe containers for up to 2 months; thaw in the fridge overnight, reheat, and add fresh pasta and egg when serving.
- Serve hot for the best comforting, flavorful experience.
- Use as a standalone main dish, starter, or soothing meal for cold days.
- Pair with white wine or herbal tea to complement the light, savory flavors.
- Present in a white ceramic bowl with garnishes for a warm, inviting charm.
Nutritional Information
Based on 4 servings (1.5 cups each, using chicken broth):
- Calories: 280 kcal
- Total Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 720mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 12g
- Vitamin A: 50% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 15% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; pair with light sides for balance.
Conclusion
This Pastina Soup recipe delivers a comforting, flavorful dish perfect for family dinners or cozy nights, transforming simple ingredients into a heartwarming favorite. Its easy preparation and inviting presentation make it a go-to. The delicate pasta and savory broth delight with every spoonful. It’s sure to be a cherished recipe, loved for its crowd-pleasing Italian charm.
Pastina Soup Recipe: Comforting and Flavorful
Pastina Soup with a comforting, flavorful taste.
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1 medium carrot finely diced
- 1 celery stalk finely diced
- 6 cups low-sodium chicken or vegetable broth
- 1 cup pastina stelline, orzo, or acini di pepe
- ½ cup grated Parmesan cheese
- 1 large egg lightly beaten
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup fresh parsley chopped
- Optional: Extra Parmesan parsley
- Suggested Pairings: White wine crusty bread
Instructions
- Heat oil in a pot; sauté onion, carrot, and celery 5–6 minutes, then garlic 1 minute.
- Add broth; bring to a boil.
- Season with salt and pepper.
- Taste and adjust the broth with salt or pepper.
- Add pastina; cook 5–7 minutes until al dente.
- Drizzle in egg while stirring; add Parmesan and parsley.
- Serve in a white ceramic bowl with salad or bread.
Notes
- Use low-sodium broth for control.
- Store in the fridge for 3 days or freeze (without pasta/egg) for 2 months.
- Try a vegan or vegetable variation.
- Pair with a green salad.
