Pastina Soup Egg Italian has always been my go-to comfort food, a warm hug in a bowl that instantly makes everything better. I remember my Nonna making this traditional Italian egg drop soup whenever someone in the family felt under the weather, or just needed a little extra love. The delicate aroma of simmering broth, tiny pasta, and rich Parmesan cheese filled her kitchen, promising a soothing, flavorful experience. This easy ground turkey dinner is not just a meal; it’s a nostalgic journey back to simpler times, a taste of home. Let’s get cooking!
Why You’ll Love This Pastina Soup Egg Italian
There are so many reasons to adore this comforting bowl of goodness. I promise, once you try this recipe, it will become a staple in your kitchen, especially on those days when you need a little extra warmth and care.
- It’s incredibly delicious, with a rich, velvety broth and delicate pastina.
- This easy Italian pastina and egg soup comes together in just 30 minutes, perfect for busy weeknights.
- It’s packed with nutrients, making it a healthy choice for the whole family.
- You’ll find it’s surprisingly budget-friendly, using simple, wholesome ingredients.
- My recipe for easy Italian pastina and egg soup is a guaranteed crowd-pleaser, even for picky eaters.
- It’s the ultimate comfort food, warming you from the inside out.
Ingredients for Pastina Soup Egg Italian
To create this nourishing and flavorful Pastina Soup Egg Italian, you’ll need just a few simple ingredients. I love how accessible these items are, making it easy to whip up a batch whenever the craving strikes for a simple pastina soup with egg.
- 1 tablespoon Butter – I prefer unsalted, but any kind works for sautéing.
- 1 cup Pastina – these tiny pasta shapes are key; stelline, orzo, or fregola are great alternatives.
- 1 cup Parmesan – finely grated melts beautifully, adding a creamy, salty finish.
- 1 large Egg – this brings that signature velvety texture to the soup.
- 1 medium Onion – finely diced, it forms the aromatic base of our soup.
- 1 medium Carrot – finely diced, for a touch of sweetness and color.
- 1 stalk Celery – finely diced, adding depth to the broth.
- 2 cloves Garlic – minced, for an essential savory kick.
- 1 teaspoon Turmeric – optional, but I love the subtle warmth and color it adds.
- Salt and Pepper – to taste, always season as you go!
- Lamb and Beef Stock – you can easily substitute with chicken or vegetable stock based on your preference.
How to Make Pastina Soup Egg Italian
Making this comforting soup is surprisingly simple, and I promise you’ll find the process incredibly rewarding. Follow these steps, and you’ll have a delicious, soul-warming bowl of Pastina Soup Egg Italian ready in no time.
- Step 1: Begin by melting 1 tablespoon of butter in a large pot or Dutch oven over medium heat. This creates a rich base for our aromatic vegetables.
- Step 2: Add the finely diced onion to the melted butter. Sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant. You’ll love the sweet aroma filling your kitchen!
- Step 3: Stir in the finely chopped carrot, celery, and minced garlic. Continue to sauté for another 3-4 minutes, allowing the vegetables to soften and release their flavors. This step is crucial for a truly flavorful homemade pastina soup recipe egg.
- Step 4: Pour in your chosen stock – whether it’s lamb and beef, chicken, or vegetable. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to meld for a few minutes, letting all those wonderful flavors combine.
- Step 5: Add 1 cup of pastina to the simmering broth. Cook according to the package instructions, which is typically about 5-7 minutes. Keep an eye on it to ensure the pasta is al dente, not mushy.
- Step 6: While the pastina cooks, beat together 1 large egg and 1/2 cup of finely grated Parmesan in a small bowl until smooth and creamy. This mixture is what gives our Pastina Soup Egg Italian its signature velvety texture.
- Step 7: Reduce the heat of the soup to low. Slowly pour the egg and Parmesan mixture into the pot in a thin stream, stirring gently and continuously with a whisk or fork. This prevents the egg from scrambling and instead creates those beautiful, delicate strands of Italian egg drop soup. Your homemade pastina soup recipe egg is almost complete!
- Step 8: Season the soup with salt and pepper to taste. I also like to add a pinch of turmeric here for an extra layer of warmth and color, if you desire. Serve immediately and enjoy the comforting warmth of this delightful dish.
Pro Tips for the Best Pastina Soup Egg Italian
I’ve learned a few tricks over the years that truly elevate this simple dish. These pro tips will ensure your Pastina Soup Egg Italian is always a triumph, delivering maximum comfort and flavor every time you make it.
- Always use a good quality stock; it’s the foundation of incredible flavor.
- Don’t overcook the pastina; it should still have a slight bite.
- Whisk the egg and Parmesan thoroughly before slowly adding it to the soup.
- Season generously with salt and freshly cracked black pepper at the end.
- Serve immediately for the best velvety texture and warmth.
What’s the secret to perfect Pastina Soup Egg Italian?
The real secret to a perfect Pastina Soup Egg Italian lies in the slow, continuous whisking when you add the egg mixture. This creates those delicate, silken strands, transforming the broth into a rich, velvety consistency, much like a traditional Italian pastina soup recipe should be.
Can I make Pastina Soup Egg Italian ahead of time?
While best enjoyed fresh, you can prepare the soup base (vegetables and stock) ahead of time. Store it in the refrigerator for up to 3 days. When ready to serve, reheat the base, cook the pastina separately, and then incorporate the egg and Parmesan mixture.
How do I avoid common mistakes with Pastina Soup Egg Italian?
To avoid common pitfalls, first, don’t let the soup boil when adding the egg; reduce the heat to low. Second, don’t stop stirring while pouring in the egg mixture, or it will curdle. Lastly, taste and adjust seasoning before serving; sometimes it needs a little extra salt.
Best Ways to Serve Pastina Soup Egg Italian
I find this comforting soup is a meal in itself, but a few thoughtful additions can elevate the experience even further. This Italian comfort food pastina egg soup pairs wonderfully with simple, fresh sides that complement its rich flavors without overpowering them.
For a light meal, I love serving it with a crusty piece of Italian bread, perfect for soaking up every last drop of that velvety broth. A simple side salad with a vinaigrette dressing also provides a refreshing contrast to the warmth of the soup. Sometimes, I’ll even sprinkle a little extra grated Parmesan cheese and a dash of freshly cracked black pepper right before serving for an added touch of richness. It truly makes for a delightful and satisfying meal.
Nutrition Facts for Pastina Soup Egg Italian
Here are the estimated nutritional values per serving for this delicious Pastina Soup Egg Italian. I find it helpful to know what I’m nourishing my body with, especially when enjoying comfort food.
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 150 mg
Nutritional values are estimates and may vary based on specific ingredients used and preparation methods.
How to Store and Reheat Pastina Soup Egg Italian
Proper storage is key to enjoying your delicious Pastina Soup Egg Italian for days to come. After cooking, allow the soup to cool completely at room temperature before transferring it to airtight containers. This prevents condensation and keeps the soup fresh.
For refrigeration, your Pastina Soup Egg Italian will last wonderfully for up to 3-4 days. If you’ve made a larger batch or want to save some for later, this soup freezes beautifully! Portion it into freezer-safe containers, leaving a little headspace, and it will keep well for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator.
To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally. If it thickens too much, you can add a splash of extra broth or water to reach your desired consistency. This method works perfectly for bringing back that comforting warmth, making how to make Italian egg drop soup a convenient and delicious option for meal prep.
Frequently Asked Questions About Pastina Soup Egg Italian
Why is Pastina Soup Egg Italian good for colds?
Many people, including myself, swear by Pastina Soup Egg Italian as a remedy for colds and flu. The warm broth is incredibly soothing for a sore throat, and the easily digestible pastina provides gentle energy. The eggs offer a boost of protein, and the overall warmth and comfort truly make you feel better, much like a classic homemade chicken noodle soup.
Can I make Pastina Soup Egg Italian vegetarian?
Absolutely! To make a vegetarian version of this delightful Pastina Soup Egg Italian, simply substitute the lamb and beef stock with a good quality vegetable broth. The rest of the ingredients are already vegetarian-friendly, ensuring you still get that comforting, flavorful experience without any meat.
What kind of pastina should I use for this recipe?
While any tiny pasta shape labeled “pastina” will work perfectly, you can also use stelline (little stars), orzo, or even fregola. I often use whatever tiny pasta I have in my pantry. The key is to use a small pasta that cooks quickly and can be easily eaten with a spoon, making it ideal for a soothing Pastina Soup Egg Italian.
Can I add vegetables to my Pastina Soup Egg Italian?
Yes, you certainly can! While my recipe includes carrots, celery, and onion, feel free to add other finely diced vegetables like spinach, zucchini, or even peas for extra nutrients and flavor. Just be sure to add them early enough so they have time to cook through, integrating seamlessly into your delicious Pastina Soup Egg Italian.
Variations of Pastina Soup Egg Italian You Can Try
I love how versatile this Pastina Soup Egg Italian recipe is! It’s easy to adapt to different tastes, dietary needs, or even just what you have on hand. Don’t be afraid to experiment and make this comforting soup uniquely yours.
- Chicken & Veggie Boost: For a heartier meal, add shredded cooked chicken breast along with the pastina. You can also throw in some frozen peas or finely chopped spinach during the last few minutes of cooking for an extra veggie kick. This makes a fantastic healthy egg pastina soup for kids!
- Spicy Kick: If you enjoy a little heat, stir in a pinch of red pepper flakes with the garlic. It adds a wonderful warmth that complements the savory broth beautifully.
- Creamy Tomato Version: For a richer, tomato-infused flavor, add a tablespoon or two of tomato paste when sautéing the vegetables, or a quarter cup of crushed tomatoes with the stock. This variation is particularly delicious and still a wonderful egg pastina soup for kids.
- Vegan Adaptation: To make this soup completely plant-based, use vegetable stock and a plant-based Parmesan alternative. You can omit the egg or try a “flax egg” substitute for a similar consistency, though the texture will be slightly different.
Pastina Soup Egg Italian: 30-Minute Amazing Comfort
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Diet: Vegetarian
Description
This Pastina Soup with Egg, often called Italian Penicillin, is a warm, comforting dish perfect for chilly nights. It’s a velvety soup that warms you inside and out, transforming chilly evenings into cozy dining moments. This recipe is quick to prepare, coming together in just 30 minutes, making it perfect for busy weeknights. It is also versatile, allowing you to switch up the stock based on your preferences or pantry supplies. The combination of egg and Parmesan adds a layer of creaminess that makes it irresistibly rich and a crowd-pleaser for both family dinners and entertaining guests.
Ingredients
- 1 tablespoon Butter
- 1 cup Pastina (tiny pasta shapes, can also use Stelline, orzo, or Fregola)
- 1 cup Parmesan (finely grated for the best melt)
- 1 large Egg (brings a velvety texture to the soup)
- 1 medium Onion (finely diced, for sautéing)
- 1 medium Carrot (finely diced)
- 1 stalk Celery (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Turmeric (optional)
- Salt and Pepper (to taste)
- Lamb and Beef Stock (can substitute with chicken or vegetable stock)
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add the diced onion and fry until translucent, about 5 minutes.
- Stir in the finely chopped carrot, celery, and minced garlic, sautéing for another 3-4 minutes until softened.
- Pour in your chosen stock—lamb and beef or chicken/vegetable. Bring to a boil to meld the flavors.
- Add 1 cup of pastina and cook according to package instructions, usually about 5-7 minutes.
- Beat together 1 egg and 1/2 cup of Parmesan in a bowl until smooth and creamy.
- Reduce heat to low. Slowly pour in the egg mixture while stirring gently until creamy.
Notes
- Optional to garnish with extra Parmesan and freshly cracked black pepper.
- It’s best enjoyed fresh.
- You can chop the onion, carrot, celery, and garlic up to 3 days ahead and store them in an airtight container in the refrigerator.
- You can cook the pastina and store it separately in an airtight container for up to 24 hours.
- Refrigerate the soup base without the egg mixture to maintain its quality.
- Reheat the base on low heat, stir in the pastina, and then add the egg and Parmesan mixture while stirring gently for that velvety texture.
- Store your pastina soup in an airtight container for up to 3 days in the refrigerator.
- To freeze, portion the soup into freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.
- When reheating, add a bit of stock to maintain the luscious consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 150 mg
