Directions
- 1Heat the olive oil or butter in a large pot over medium heat.
- 2Add the onion and sauté until softened, about 3–4 minutes.
- 3Stir in the garlic and cook for another minute until fragrant.
- 4Pour the chicken broth into the pot and bring to a boil.
- 5Add the pastina pasta and cook according to package instructions, stirring occasionally to prevent sticking.
- 6If using the egg, reduce the heat to low.
- 7Slowly drizzle the beaten egg into the soup, stirring gently to create ribbons.
- 8Stir in the Parmesan cheese, allowing it to melt into the soup.
- 9Season with salt and pepper to taste.
- 10Ladle the soup into bowls.
- 11Garnish with fresh parsley and extra Parmesan cheese, if desired.
- 12Serve warm with crusty bread or crackers on the side.
Ingredients
- 1 cup pastina pasta (tiny star-shaped pasta or any small pasta variety)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon olive oil (or butter)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 large egg, lightly beaten
- 0.25 cup grated Parmesan cheese
- Salt
- black pepper
- 2 tablespoons fresh parsley, chopped
Equipment
large pot
Tips
- Extra Protein: Stir in shredded rotisserie chicken or a dollop of ricotta for added richness.
- Thicker Soup: Use less broth for a heartier consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to loosen the soup.
- Customizable: Add vegetables, shredded chicken, or your favorite herbs for extra flavor.
- Quick and Easy: Ready in under 30 minutes with simple pantry staples.
- Comforting and Nourishing: Perfect for when you’re feeling under the weather or need a quick, cozy meal.
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