Description
This pastina soup recipe has a delicious boost of protein (x2!) while keeping its cozy, comfort-food vibes.
Ingredients
Units
Scale
- 4 cups chicken bone broth
- 1 cup pastina
- 2 Tbsp. butter
- 1-2 eggs, whisked
- Grated Parmesan cheese, flaky salt, fresh cracked pepper
Instructions
- Bring bone broth to a boil and stir in pastina.
- Cook for about 5-7 minutes, until pastina is cooked to al dente.
- Remove from heat and stir in butter until melted.
- While stirring pastina, slowly stir in whisked eggs and mix until incorporated.
- Remove from heat and divide into bowls. Top with a sprinkle of Parmesan cheese, flaky sea salt, and freshly cracked black pepper.
Notes
- Storage: Store leftover pastina soup in an airtight container in the refrigerator for 2-3 days. Note that the pasta will continue to absorb liquid as it sits, so the soup will thicken considerably. Add a splash of broth when reheating to thin it back out. Reheat gently on the stovetop or in the microwave.
- Ingredients: Pastina can be hard to find at conventional grocery stores, but it is usually available at Italian specialty markets or online. If you can’t find pastina at your local stores, you can order pastina here or use acini di pepe, orzo, or any tiny soup pasta as a substitute. Use high-quality bone broth for best results – homemade is best, but store-bought certainly works.
- Serve with: Crusty Italian bread or garlic bread for dipping is traditional. For kids or sick days, keep it simple or stir in some frozen peas for a bit of color.