Italian Pastina Soup is the epitome of comfort food – a simple yet soul-warming dish that has been lovingly prepared in Italian kitchens for generations. This traditional soup features tiny star-shaped pasta called pastina swimming in a rich, flavorful broth that’s often enriched with beaten eggs, Parmigiano-Reggiano cheese, and sometimes a touch of butter for extra richness. What makes this soup so special is its incredible versatility and the way it transforms just a few humble ingredients into something deeply satisfying and nourishing. Italian nonnas have long turned to this soup as the perfect remedy for cold days, sick children, or anyone in need of culinary comfort. The pastina absorbs the flavorful broth while maintaining a tender bite, and the addition of beaten eggs creates silky ribbons throughout the soup, similar to the technique used in stracciatella. This is more than just a soup – it’s a warm hug in a bowl that connects you to generations of Italian home cooking tradition.
Serves: 4-6 people
What You’ll Need
For the Broth Base:
- 6 cups high-quality chicken broth (or vegetable broth for vegetarian version)
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 1 bay leaf
- Salt and freshly ground black pepper to taste
For the Soup:
- 1 cup pastina (tiny star pasta) or other small pasta like ditalini
- 2-3 large eggs, beaten
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons butter
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, chopped (optional)
For Serving:
- Additional grated Parmigiano-Reggiano
- Extra virgin olive oil for drizzling
- Crusty Italian bread
Building the Flavorful Foundation
Begin by heating the extra virgin olive oil in a large, heavy-bottomed pot over medium heat. The quality of olive oil matters here, as it will contribute significantly to the overall flavor of your soup. Add the finely diced onion and cook for 3-4 minutes until it becomes translucent and fragrant.
Add the diced celery and carrot to the pot, cooking for another 5-6 minutes until the vegetables begin to soften. This combination of onion, celery, and carrot creates the classic Italian soffritto base that forms the aromatic foundation of countless Italian dishes.
Creating the Aromatic Base
Add the minced garlic and bay leaf to the vegetables, cooking for another minute until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter and overpower the delicate flavors of the soup.
The vegetables should be tender but not mushy, and the kitchen should smell wonderfully aromatic from this classic combination of Italian flavors.
Adding the Broth
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to maintain a steady simmer and let the soup cook for about 10 minutes, allowing all the vegetable flavors to infuse into the broth.
Season with salt and freshly ground black pepper to taste. Remember that you’ll be adding Parmigiano-Reggiano later, which is quite salty, so season lightly at this stage and adjust later as needed.
Cooking the Pastina
Add the pastina to the simmering broth and cook according to the package directions, usually about 6-8 minutes for al dente texture. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
The pastina should be tender but still have a slight bite. Keep in mind that it will continue to soften slightly even after cooking, so it’s better to undercook it slightly than overcook it.
Creating the Silky Egg Ribbons
Once the pastina is nearly done, it’s time to add the beaten eggs using the traditional Italian technique. Make sure the soup is at a gentle simmer, not a rolling boil, which would cause the eggs to scramble rather than form silky ribbons.
While stirring the soup in a circular motion with a fork or whisk, slowly drizzle in the beaten eggs in a thin stream. The constant stirring motion will create beautiful, delicate egg ribbons throughout the soup, similar to egg drop soup but with a distinctly Italian character.
Adding the Final Enrichments
Remove the soup from heat and immediately stir in the butter and grated Parmigiano-Reggiano cheese. The residual heat will melt the butter and cheese, creating a rich, creamy texture without the need for heavy cream.
The cheese should melt smoothly into the soup, creating a luxurious mouthfeel and adding that distinctive nutty, salty flavor that makes Parmigiano-Reggiano so prized in Italian cooking.
Fresh Herb Finish
Stir in the chopped fresh parsley and basil (if using) just before serving. The fresh herbs add a bright, aromatic note that cuts through the richness of the eggs and cheese while adding beautiful color to the soup.
Remove the bay leaf and taste the soup, adjusting seasoning with salt and pepper as needed. The flavor should be rich and comforting with a perfect balance of savory and subtle sweetness from the vegetables.
Serving Your Italian Masterpiece
Ladle the hot soup into warmed bowls, making sure each serving gets a good distribution of pastina, vegetables, and those silky egg ribbons. The soup should have a light, brothy consistency that’s enriched but not heavy.
Sprinkle additional grated Parmigiano-Reggiano over each bowl and drizzle with a little extra virgin olive oil. The cheese will continue to melt from the heat of the soup, adding even more flavor.
Traditional Accompaniments
Serve the Pastina Soup with thick slices of crusty Italian bread or warm focaccia for dipping. The bread helps make this light soup more filling while providing textural contrast to the tender pasta and smooth broth.
A simple green salad dressed with olive oil and vinegar makes a perfect side dish, though the soup is satisfying enough to serve as a complete light meal.
Variations and Customizations
For a heartier version, you can add small pieces of leftover roasted chicken or turkey during the last few minutes of cooking. Some Italian families like to add a handful of fresh spinach or escarole for extra nutrition and color.
During tomato season, a few diced fresh tomatoes can be added with the other vegetables for a slightly different flavor profile and beautiful color.
Storage and Reheating
This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. When reheating, do so gently over low heat, adding a splash of broth if the pasta has absorbed too much liquid.
Keep in mind that the pastina will continue to absorb liquid as it sits, so you may need to thin the soup with additional broth when reheating.
Tips for Perfect Results
The key to great Pastina Soup is using high-quality ingredients – good broth, real Parmigiano-Reggiano, and fresh herbs make all the difference. Don’t rush the vegetable base; letting them cook slowly develops the deep flavors that make this simple soup so satisfying.
When adding the eggs, temperature control is crucial. The soup should be hot but not boiling to achieve those beautiful, silky egg ribbons rather than scrambled chunks.
Nutritional Comfort
This soup has been a go-to remedy for Italian families for generations, particularly for children and anyone feeling under the weather. The combination of easily digestible pasta, protein-rich eggs, and nourishing broth makes it both comforting and nutritious.
The soup provides a perfect balance of carbohydrates, protein, and vegetables in a form that’s gentle on the stomach and deeply satisfying to the soul.
