Description
A cozy Italian comfort soup with tiny pasta, veggies, broth, and a touch of Parmesan—perfect for sick days or simple dinners.
Ingredients
1 tablespoon olive oil or butter
1 small onion, finely chopped
1 garlic clove, minced
1 carrot, peeled and diced
6 cups chicken broth (or vegetable broth for a vegetarian version)
3/4 cup pastina (or any tiny pasta like stelline or acini di pepe)
1 egg (optional, for added richness)
1/4 cup grated Parmesan cheese (plus extra for serving)
Fresh parsley, chopped (for garnish)
Salt and black pepper to taste
Instructions
1. In a large pot, heat olive oil or butter over medium heat. Add the chopped onion, garlic, and diced carrot. Cook for 5–7 minutes, until softened and fragrant.
2. Pour in the chicken broth. Bring to a gentle boil, then lower the heat and let it simmer for about 10 minutes.
3. Add the pastina directly into the simmering broth. Cook uncovered for 5–6 minutes, or until the pasta is tender. Stir occasionally.
4. (Optional) Beat the egg in a small bowl. Slowly drizzle it into the hot soup while stirring gently to create silky egg ribbons.
5. Stir in the grated Parmesan and season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh parsley and a sprinkle of extra Parmesan. A drizzle of olive oil on top adds a lovely touch too!
Notes
Add a squeeze of lemon for brightness if you like.
This soup is best served immediately as the pastina will continue to absorb the broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: pastina soup, Italian penicillin soup, sick day soup, kids soup, comfort soup