Ahh, pastina soup 🥣—aka Italian penicillin, aka a hug from a nonna. Here’s a classic, cozy, no-nonsense recipe, plus a couple of beloved variations depending on how sick/sad/cold you are.
Classic Italian Pastina Soup
Ingredients (serves 2–3)
- 4 cups chicken broth (homemade if you can, boxed is fine)
- ½ cup pastina (stelline, acini di pepe, or any tiny pasta)
- 1 tbsp butter (or olive oil)
- 1 egg (optional but very traditional)
- 2–3 tbsp grated Parmigiano-Reggiano
- Salt & black pepper, to taste
Instructions
- Bring broth to a gentle boil in a small pot.
- Add the pastina and cook until very soft, stirring often (about 5 minutes).
- Lower heat and stir in the butter until melted.
- (Optional but magical) Beat the egg in a bowl, then slowly drizzle it into the hot soup, stirring constantly to make silky strands.
- Turn off heat, add Parmesan, taste, and season.
Serve immediately. Eat slowly. Feel better. ✨
Ultra-Comfort Variations
🧄 Nonna-Style (Extra Healing)
- Add 1 small clove of garlic, smashed, to the broth while heating
- Remove before serving
🥕 Veggie Version
- Simmer broth with carrot, celery, and onion
- Strain or leave in for a heartier soup
🥛 Creamy Pastina (Kid Favorite)
- Replace ½ cup broth with milk
- Skip the egg, add extra butter + cheese
🍋 Sick-Day Boost
- Finish with a tiny squeeze of lemon juice
- Fresh cracked pepper on top
Pro Tips
- Pastina keeps absorbing liquid—add more broth if it thickens
- This soup should be soft, cozy, and slightly overcooked on purpose
- Best eaten in pajamas
If you want:
👉 egg-free, vegan, or exactly like your Italian grandma made it, tell me your vibe and I’ll tweak it 💛
