Classic Italian Pastina Soup

Ingredients

• 6 cups rich chicken or vegetable stock
• 1 cup pastina pasta (stelline or acini di pepe)
• 1 medium yellow onion, peeled and halved
• 1 large carrot, peeled and cut into chunks
• 1 stalk celery, cut into chunks
• 1 piece Parmigiano-Reggiano rind (about 2 inches)
• 2 tbsp unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 large egg, beaten (optional, for creaminess)
• Salt and freshly cracked black pepper to taste
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   In a medium pot, combine the stock, onion halves, carrot chunks, celery, and Parmigiano-Reggiano rind.

2. 2

   Bring the stock to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.

3. 3

   Remove the onion, carrot, and celery from the pot using a slotted spoon. For a velvety broth, purée these vegetables with a splash of broth in a blender and stir back into the pot; otherwise, reserve them for another use.

4. 4

   Bring the broth back to a gentle boil, add the pastina, and cook for 4 to 6 minutes, stirring frequently to prevent sticking.

5. 5

   Remove the pot from the heat and take out the Parmigiano rind. Immediately stir in the butter and grated Parmigiano-Reggiano until melted and emulsified.

6. 6

   If using the egg, whisk it vigorously into the hot soup right after removing from heat to create delicate, creamy ribbons.

7. 7

   Ladle the soup into warm bowls, finish with freshly cracked black pepper and chopped parsley, and serve immediately.

The Story Behind Pastina Soup

Known affectionately across Italy as 'Italian penicillin,' pastina soup is the quintessential domestic comfort food deeply rooted in Italian home cooking. For generations, nonnas have prepared these tiny pasta shapes in fragrant broth as a soothing cure for cold ailments and winter chill. It represents the heart of Italian domestic life, transforming humble pantry staples into a ritual of care and nourishment.

Discover Classic Italian Pastina Soup

Lidia Bastianich

Lidia Bastianich frequently advocates for starting pastina with a slow-simmered homemade stock enriched by a Parmigiano rind. In her traditional approach, finishing the soup off the heat with butter and cheese turns simple broth into a soul-warming Italian classic.