Description

Pastina Soup is a comforting Italian classic made with tiny pasta, warm broth, and simple seasonings. Often called “Italian penicillin,” it’s perfect for chilly days, sick days, or anytime you need a little bowl of comfort. Ready in under 30 minutes with minimal ingredients.

Ingredients

6 cups chicken broth (or vegetable broth)
3/4 cup pastina (or other tiny pasta like acini di pepe or orzo)
1 tablespoon butter
1 egg (optional, for richness)
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

Optional: chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Bring Broth to a Boil: In a medium pot, bring chicken broth to a boil over medium-high heat.
Cook the Pasta: Stir in pastina and cook for about 6–8 minutes, or until tender, stirring occasionally so it doesn’t stick.
Add Butter & Cheese: Lower the heat and stir in butter and Parmesan cheese until melted and combined.
Add Egg (Optional): In a small bowl, beat the egg. Slowly drizzle it into the soup while stirring constantly to create egg ribbons. Let it cook for 1–2 minutes.

Season & Serve: Season with salt and pepper to taste. Ladle into bowls and top with more Parmesan and parsley if desired.

Notes

Add shredded rotisserie chicken or cooked veggies to bulk it up.
Want it dairy-free? Skip the cheese and butter—it’s still delicious.
This soup thickens as it sits. Add a splash of broth or water when reheating.
Great for toddlers and picky eaters too!