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## **How to Make Pastina Soup**
### **Step 1: Cook the Pasta**
1️⃣ In a medium pot, bring the **chicken broth** to a boil.
2️⃣ Add the **pastina pasta** and cook according to the package instructions (about 5-7 minutes).
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### **Step 2: Add the Egg & Flavorings**
3️⃣ Once the pastina is tender, reduce the heat to low.
4️⃣ Stir in the **butter, garlic, and Parmesan cheese** until melted.
5️⃣ Slowly drizzle the **beaten egg** into the soup while stirring to create silky egg ribbons.
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### **Step 3: Season & Serve**
6️⃣ Taste and season with **salt & pepper** as needed.
7️⃣ Ladle into bowls and garnish with **fresh parsley** and extra Parmesan.
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## **Tips & Variations**
✅ **Creamy Version** – Stir in a splash of **milk or heavy cream** for extra richness.
✅ **Add Protein** – Shredded **rotisserie chicken** makes this soup heartier.
✅ **Vegetarian Option** – Use vegetable broth instead of chicken broth.
✅ **Extra Veggies** – Add **carrots, peas, or spinach** for extra nutrition.
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## **Storing & Reheating**
– **Refrigerate:** Store leftovers in an airtight container for **up to 3 days**.
– **Reheat:** Warm on the stovetop with a little extra broth, as the pasta absorbs liquid over time.
– **Not Ideal for Freezing:** The pastina will become too soft after thawing.
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## **Final Thoughts**
This **Pastina Soup** is a simple, nostalgic dish that brings warmth and comfort with every spoonful. Whether you’re making it for yourself, a loved one, or a little one in need of something soothing, this recipe is sure to become a household favorite.
Try it today, and let me know how it turns out! 😊🍲✨
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