Description
A comforting and simple Italian Pastina Soup recipe that is perfect for when you’re feeling under the weather. This easy-to-make soup is a delicious blend of pastina, vegetables, and Parmesan, with the option to add an egg for extra richness.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
Soup:
- 6 cups low-sodium chicken or vegetable broth
- ¾ cup pastina (tiny pasta stars)
- 1 egg (optional)
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté the onion, carrot, and celery until soft. Add garlic and cook for an additional minute.
- Cook Soup: Pour in the broth, bring to a boil, and stir in the pastina. Cook for 5-7 minutes or until pastina is tender, stirring occasionally.
- Add Egg (Optional): If using the egg, beat it in a small bowl. Slowly drizzle into the soup while stirring to create ribbons.
- Finish and Serve: Remove from heat, stir in Parmesan, season with salt and pepper, and garnish with fresh parsley. Serve hot.
Notes
- This soup is perfect for adding shredded chicken or spinach for a heartier meal.
- The optional egg adds richness and body to the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
