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Nonna’s Pastina Soup - A Cozy, Classic Italian Comfort

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups chicken broth (or vegetable broth for a vegetarian version)
  • 1 cup pastina (tiny star pasta; orzo or acini di pepe work too)
  • 2 tablespoons unsalted butter
  • 1 large egg (optional, for the classic silky finish)
  • 1/3 cup freshly grated Parmesan cheese, plus more for serving
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice (optional but brightens the broth)
  • Fresh parsley, chopped, for garnish
  • Optional add-ins: shredded cooked chicken, a handful of spinach, tiny diced carrots, or a splash of olive oil

Method
 

  1. Warm the broth: Add the chicken broth to a medium pot and bring it to a gentle boil over medium heat.
  2. Cook the pastina: Stir in the pastina and reduce to a lively simmer. Cook, stirring occasionally, until tender, about 5–7 minutes. Keep an eye on it—it cooks quickly.
  3. Make it silky: In a small bowl, whisk the egg with 2 tablespoons of Parmesan. Lower the heat so the soup is barely simmering. Slowly drizzle in the egg mixture while stirring the soup in small circles. It will thicken lightly and create delicate ribbons.
  4. Add richness: Stir in the butter and remaining Parmesan until melted and smooth. Taste and season with salt and pepper.
  5. Brighten it up: Add lemon juice, if using, and stir. Fold in any optional add-ins like spinach or cooked chicken; warm through for 1–2 minutes.
  6. Finish and serve: Ladle into bowls. Top with more Parmesan, cracked pepper, and a sprinkle of parsley. Serve hot.