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Quick Italian Pastina Soup

A close-up of a white bowl filled with warm pastina soup, featuring carrots, celery, and topped with grated Parmesan cheese.
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Make this simple, comforting pastina soup quickly. It uses basic ingredients for a nourishing meal, often called ‘Italian penicillin’ for sick days.

Ingredients

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  • 4 cups chicken or vegetable broth
  • 1/2 cup pastina pasta
  • 1 tablespoon olive oil
  • 1 small carrot, finely diced
  • 1 celery stalk, finely diced
  • 1/4 cup finely chopped onion
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 large egg (optional, for richness)

Instructions

  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add the diced carrot, celery, and onion. Cook until softened, about 5 minutes.
  3. Pour in the broth. Bring the mixture to a boil.
  4. Add the pastina pasta. Reduce heat to maintain a gentle simmer. Cook according to package directions, usually 7 to 10 minutes, until the pasta is tender.
  5. Season the soup with salt and pepper to your taste.
  6. If using the egg, whisk the egg in a small bowl. Slowly drizzle the beaten egg into the simmering soup while stirring constantly to prevent scrambling. Cook for 1 minute.
  7. Remove the soup from the heat. Stir in the 1/4 cup of grated Parmesan cheese until melted.
  8. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, use homemade broth if you have it.
  • If you skip the egg, add a splash of heavy cream or a pat of butter at the end for creaminess.
  • This soup is best eaten right after preparation.

Nutrition

Find it online: https://tasteportfolio.com/quick-italian-pastina-soup-recipe/