If you are searching for a comforting, quick-to-make dish that feels like a warm hug in a bowl, the Pastina Soup with Parmesan and Egg Recipe is the answer. This delightful Italian-inspired soup brings together tiny star-shaped pasta, creamy egg ribbons, and savory Parmesan cheese in a simple broth that bursts with flavor. Whether you need a nourishing lunch or a light dinner, this soup is incredibly satisfying yet easy enough to whip up whenever the craving strikes. With every spoonful, you’ll taste the love and warmth that makes this recipe a true kitchen treasure.
Ingredients You’ll Need
This recipe calls for a handful of humble ingredients, each playing a crucial role in balancing texture and flavor. The ingredients are simple but essential, creating a harmonious medley that is both nourishing and delicious.
- Chicken or vegetable broth: Forms the flavorful base that brings warmth and depth to the soup.
- Pastina (tiny star pasta): Adds a fun and delicate texture that cooks quickly to tender perfection.
- Egg: Whisked with Parmesan to create luscious ribbons that enrich the broth.
- Grated Parmesan cheese: Delivers savory, salty notes that elevate the entire dish.
- Butter: Adds a velvety richness that rounds out the flavors beautifully.
- Salt and black pepper: Essential for seasoning and balancing the taste.
- Fresh parsley (optional): Provides a fresh, vibrant garnish that brightens each bowl.
How to Make Pastina Soup with Parmesan and Egg Recipe
Step 1: Bring the Broth to a Gentle Boil
Start by pouring your chicken or vegetable broth into a medium-sized pot and heat it over medium heat. You want the broth to come to a gentle boil—this will ensure the flavors are warm and inviting, making the perfect base for your soup.
Step 2: Cook the Pastina
Add the pastina to the boiling broth and cook according to the package instructions, typically about 4 to 5 minutes. Stir occasionally to prevent the tiny star pasta from sticking together. Watching those little stars dance in the broth is almost as delightful as tasting the finished soup!
Step 3: Whisk Egg and Parmesan Together
While the pasta is cooking, whisk the egg and grated Parmesan cheese together in a small bowl. This mixture will soon turn into silky ribbons that add wonderful richness to your soup without overwhelming it.
Step 4: Incorporate the Egg Mixture
Reduce the heat to low to gently simmer the soup. Slowly pour in the egg and Parmesan mixture while stirring continuously. This slow addition combined with constant stirring is key for creating the delicate egg ribbons that give the soup its iconic texture and creaminess.
Step 5: Add Butter and Season
Stir in a tablespoon of butter until it melts completely into the broth, adding wonderful silkiness. Finish by seasoning with salt and freshly ground black pepper to taste. These final touches highlight all the flavors and bring the soup beautifully together.
Step 6: Serve Hot and Garnish
Once everything is combined and heated through, ladle the soup into bowls and add a sprinkle of fresh parsley if you like. This fresh herb adds a lovely pop of color and an extra layer of brightness to the comforting broth.
How to Serve Pastina Soup with Parmesan and Egg Recipe
Garnishes
Simple yet effective garnishes like freshly chopped parsley, a pinch of extra grated Parmesan, or even a small drizzle of good-quality olive oil can elevate the dish visually and taste-wise. These additions add contrast and a hint of freshness that complement the creamy soup.
Side Dishes
This soup pairs perfectly with crusty bread, a crisp side salad, or roasted vegetables. Each of these complements the soup’s light and comforting nature without overpowering it, making your meal feel complete and satisfying.
Creative Ways to Present
Try serving this soup in mini bowls or cups as an elegant appetizer or party starter. You could also layer it with grilled cheese croutons for a fun twist. Getting creative with presentation adds a playful touch that guests will love and will make the soup a centerpiece at any table.
Make Ahead and Storage
Storing Leftovers
Leftover Pastina Soup with Parmesan and Egg Recipe should be cooled to room temperature, then transferred into an airtight container. It will keep well in the refrigerator for up to 2 days. Keep in mind the pasta may absorb some liquid if stored too long, so add broth or water when reheating.
Freezing
While the soup can be frozen, the texture of the pastina may become softer after thawing. If you want to freeze it, store the soup without the pasta and cook the pastina fresh when reheating for best texture and flavor.
Reheating
Reheat the soup gently on the stove over low heat to avoid scrambling the egg further. Add a little broth or water as needed to restore the original consistency. Stir frequently to keep the soup smooth and creamy.
FAQs
Can I use other types of pasta instead of pastina?
Absolutely! While pastina’s tiny size is perfect for this soup, you can substitute with small orzo, acini di pepe, or even finely broken down elbow macaroni. Just adjust the cooking time accordingly.
Is this recipe suitable for vegetarians?
Yes, the soup can easily be made vegetarian by using vegetable broth instead of chicken broth. It still delivers plenty of savory richness and comfort.
Can I make this soup dairy-free?
You can omit the Parmesan and butter or substitute them with dairy-free alternatives. Nutritional yeast can give a cheesy flavor, while a plant-based butter substitute keeps the soup silky.
What’s the best way to ensure the egg forms ribbons?
Slowly pour the egg and cheese mixture into the gently simmering broth while stirring constantly. This gradual incorporation helps create those lovely delicate ribbons instead of scrambled egg clumps.
How can I add more vegetables to this soup?
Feel free to stir in finely chopped cooked vegetables like spinach, carrots, or peas right before adding the egg mixture. This adds color and nutrients without disrupting the soup’s delicate balance.
Final Thoughts
You really can’t go wrong with the Pastina Soup with Parmesan and Egg Recipe in your kitchen repertoire. It’s a cozy, satisfying bowl of comfort that’s simple enough to make any day but special enough to share with loved ones. So next time you want something quick, delicious, and comforting, grab your pot and whip up this charming soup. Trust me, your taste buds will thank you.
Print
Pastina Soup with Parmesan and Egg Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2-3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and simple Italian-inspired Pastina Soup made with tiny star-shaped pasta, enriched with a delicate egg and Parmesan mixture for a creamy texture. Perfect for a quick and nourishing meal.
Ingredients
Soup Base
- 4 cups chicken or vegetable broth
- ½ cup pastina (tiny star pasta)
Egg Mixture
- 1 egg
- ¼ cup grated Parmesan cheese
Finishing Touches
- 1 tablespoon butter
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Heat Broth: In a medium pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
- Cook Pastina: Add the pastina to the boiling broth and cook for about 4-5 minutes, stirring occasionally, until tender according to package instructions.
- Prepare Egg Mixture: In a small bowl, whisk together the egg and grated Parmesan cheese until well combined.
- Add Egg Ribbons: Reduce the heat to low, then slowly pour the egg and cheese mixture into the soup while stirring continuously to create delicate egg ribbons throughout.
- Finish Soup: Stir in the tablespoon of butter until melted. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot for best flavor and comfort.
Notes
- Use vegetable broth to make this soup vegetarian.
- Stirring continuously when adding the egg mixture prevents scrambling and creates silky ribbons.
- Adjust the seasoning at the end to suit your taste preference.
- Pastina cooks quickly; avoid overcooking to prevent mushiness.
- This soup is great for a light lunch or a soothing dinner.
