The beauty of Pastina Soup is how customizable it can be. You can make it with chicken broth, vegetable broth, or homemade stock. You can add shredded chicken, diced carrots, or even a squeeze of lemon for freshness. But the base always remains the same: tiny pastina pasta cooked in comforting broth until it becomes creamy, cozy, and perfect.
This soup is ideal for sick days, cold nights, light lunches, or anytime you want something warm and soothing that takes very little effort. It cooks quickly, makes the house smell amazing, and delivers pure comfort in every spoonful.
Ingredients
1 cup pastina (tiny star pasta or any small pasta)
4 cups chicken broth or vegetable broth
1 tbsp butter or olive oil
1 clove garlic, minced (optional)
1 egg (optional for richness)
2 tbsp Parmesan cheese
1 tbsp chopped parsley
Salt and pepper to taste
Instructions
Bring broth to a boil in a pot. Add butter or olive oil.
Optional: sauté garlic in a little oil before adding broth for extra flavor.
Add pastina and cook 5–7 minutes until tender.
Optional: whisk egg in a bowl, then slowly stream it into the hot soup while stirring for an egg-drop texture.
Stir in Parmesan and parsley.
Season with salt and pepper.
Serve warm and enjoy.
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