Italian Pastina Soup With Egg (Print version)
Tiny pastina simmered in savory broth, finished with egg, butter, Parmesan, and parsley for a silky Italian comfort soup.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, finely diced
03 -
1 medium carrot, finely diced
04 -
1 celery stalk, finely diced
05 -
6 cups (1.4 L) chicken broth
06 -
1 cup (170 g) pastina or other tiny pasta
For finishing
07 -
2 large eggs
08 -
3/4 cup (75 g) finely grated Parmesan cheese, plus more for serving
09 -
1 tablespoon unsalted butter
10 -
2 tablespoons chopped fresh parsley
11 -
1/4 teaspoon black pepper, plus more to taste
12 -
Salt, to taste
# Instructions:
01 -
Warm the olive oil in a medium soup pot over medium heat. Add the onion, carrot, and celery with a pinch of salt, then cook for 5-6 minutes until softened but not browned.
02 -
Pour in the chicken broth and bring it to a simmer. Cook for 3 minutes so the vegetables become tender and the broth picks up their flavor.
03 -
Stir in the pastina and cook according to the package directions, usually 5-7 minutes, stirring often so the pasta does not stick to the bottom.
04 -
In a bowl, whisk the eggs with the Parmesan. Slowly whisk in 1 ladle of hot broth from the pot to warm the eggs without scrambling them.
05 -
Lower the heat to low. Slowly stream the egg mixture into the soup while stirring. Stir in the butter, parsley, and black pepper, then taste and add salt only if needed.
06 -
Ladle into bowls and top with more Parmesan and black pepper. Add a splash of hot broth if the soup thickens before serving.
# Good to know:
01 -
Best eaten right after cooking while the pastina is tender and the broth is silky.
02 -
Leftovers thicken as they sit. Reheat with extra broth or water.