Description

There are few dishes that feel like a warm hug quite like Italian Pastina Soup. It’s the kind of meal that instantly transports you back to childhood kitchens, where a pot of gently simmering broth filled the whole house with mouthwatering aromas. In many Italian families, Pastina Soup is more than just food; it’s a remedy for everything from a sniffle to a bad day. Often lovingly referred to as “Italian penicillin,” this simple, nurturing soup is a traditional comfort food that has been passed down through generations.

In my own home, this soup was a staple whenever the weather turned chilly or someone needed a little extra care. My nonna would stir the tiniest pasta stars into a bubbling broth with a practiced hand, the steam curling around her and carrying the scent of love through the kitchen. She taught me that the simplest meals often have the deepest roots, tied to memories, traditions, and the comforting rhythm of family life.

Italian Pastina Soup isn’t fancy, and that’s exactly what makes it so special. It’s about slowing down, savoring simplicity, and nourishing both body and spirit. Whether you’re craving a nostalgic taste of your childhood or just looking for an easy, soul-warming meal, this Pastina Soup will welcome you with open arms.

Ingredients

Scale

4 cups chicken broth (or vegetable broth)

¾ cup pastina (tiny pasta, like stars or dots)

1 egg

2 tablespoons grated Parmesan cheese

Salt, to taste

Black pepper, to taste

1 tablespoon butter

1 tablespoon fresh parsley, chopped (optional)

Instructions

Step 1:
Start by pouring your chicken or vegetable broth into a medium saucepan. Bring it to a gentle boil over medium heat. There’s something magical about the moment when the first wisps of steam start rising—it’s like a sign that comfort is on its way.

Step 2:
Once the broth is bubbling, add the pastina. Stir gently to prevent the tiny pasta from sticking together. Cook according to the package instructions, usually around 5-7 minutes, stirring occasionally. You’ll notice the pasta plumping up, soaking in the savory broth like little sponges of deliciousness.

Step 3:
While the pastina cooks, crack the egg into a small bowl and beat it lightly. This step reminds me of my nonna’s careful touch—simple movements that brought so much love to the dish.

Step 4:
When the pastina is tender, reduce the heat to low. Slowly drizzle the beaten egg into the hot broth, stirring constantly. The egg will cook almost instantly, creating silky ribbons throughout the soup. It’s like a little moment of kitchen magic.

Step 5:
Stir in the Parmesan cheese and butter until melted and well combined. The butter adds a luscious richness that makes the soup even more comforting.

Step 6:
Season with salt and pepper to taste. If you like, sprinkle in some chopped fresh parsley for a pop of color and a fresh, herby flavor.

Step 7:
Serve immediately while it’s piping hot, and enjoy the soothing, creamy broth and tender pasta with every spoonful.

Notes

If you don’t have pastina, any tiny pasta like orzo, acini di pepe, or even broken-up spaghetti will work in a pinch.
Adjust the thickness by adding more broth if you prefer a soupier consistency.

For extra richness, you can stir in a splash of cream along with the Parmesan and butter.