Ingredients
Broth and Pasta
- 4 cups chicken broth (or vegetable broth)
- ¾ cup pastina (tiny pasta)
Flavorings
- 1 tbsp butter
- 2 tbsp grated parmesan cheese
- Salt and pepper to taste
Optional
- 1 egg (optional, for richness)
Instructions
- Bring broth to a boil: In a saucepan, heat 4 cups of chicken or vegetable broth over medium-high heat until it reaches a rolling boil.
- Cook the pastina: Add ¾ cup of pastina to the boiling broth and cook according to the package instructions, usually about 5-7 minutes, stirring occasionally to prevent sticking.
- Incorporate butter and cheese: Once the pasta is tender, reduce heat to low and stir in 1 tablespoon of butter and 2 tablespoons of grated parmesan cheese until melted and well combined.
- Add the egg (optional): If using the egg, whisk it separately and slowly pour it into the hot soup while stirring constantly to create a slight thickening and richness without scrambling the egg.
- Season and serve: Taste the soup and season with salt and pepper as desired. Serve the soup warm immediately for best flavor and comfort.
Notes
- Add shredded chicken for extra protein.
- Great for kids or when feeling under the weather as it is gentle and easy to digest.
- Vegetarian option available by using vegetable broth instead of chicken broth.
- Use freshly grated parmesan for best taste and texture.
- For a creamier soup, add a splash of cream or milk after cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
