There’s nothing quite like a steaming bowl of Chicken Broth Pastina Soup with Parmesan when you’re in need of comfort. Whether you're curled up on a chilly evening or looking for that perfect soup for when you're sick, this classic Italian dish delivers warmth, nourishment, and nostalgia in every spoonful. Known as a staple in many pastina recipes Italian households, this delicate yet flavorful soup is a shining example of how simple ingredients can be elevated into something truly soul-soothing. It's one of those easy pastina recipes that you can turn to again and again, especially when you need a break from heavier fare or crave the taste of home.
Cozy Comfort in a Bowl: Chicken Broth Pastina Soup with Parmesan
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Light Meal
Cuisine Italian
Large soup pot or Dutch oven A heavy-bottomed pot is ideal for even cooking and deep flavor development
Wooden spoon For stirring your aromatics without scratching the pot
Fine grater or microplane To get those airy shreds of Parmesan that melt perfectly into the broth
Whisk or Fork For beating the eggs
Ladle To serve that perfect scoop of soup into your favorite bowl
- 1 tablespoon olive oil – Extra virgin works best for added richness
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 8 cups chicken broth – Homemade or low-sodium store-bought for best flavor
- ¾ cup pastina stelline or acini di pepe – These tiny star-shaped or bead-like pastas are the soul of the dish
- 2 large eggs
- ½ cup freshly grated Parmesan cheese plus more for garnish
- Salt and freshly cracked black pepper to taste
- Fresh parsley chopped, for garnish
- Optional: shredded cooked chicken great for using up leftovers
Sauté the Aromatics
Start by heating olive oil in your soup pot over medium heat. Add the chopped onions and sauté for about 5 minutes, until they become translucent. Add in the minced garlic and sauté for another minute, just until fragrant. This forms the aromatic base that elevates the broth.
Add the Broth
Pour in the chicken broth and bring it to a gentle boil. This is where the flavor foundation deepens. If you're going for a soup for sickness or a soup for when you're sick, homemade broth is especially nourishing, but a good-quality store-bought version works wonderfully too.
Cook the Pastina
Once the broth is boiling, stir in the pastina. Reduce the heat to a simmer and cook according to package instructions (usually about 7–8 minutes), stirring occasionally so the tiny pasta doesn’t stick to the bottom.
Temper and Add the Eggs
While the pastina is cooking, beat the eggs in a small bowl. To avoid scrambling the eggs when adding them to the hot soup, you’ll want to temper them. Scoop a ladleful of hot broth and slowly whisk it into the eggs to warm them gently.
Now slowly pour the egg mixture into the soup, stirring gently in a circular motion. The egg will create silky ribbons throughout the broth, adding body and richness.
Add Parmesan and Season
Stir in the freshly grated Parmesan until melted and well incorporated. Taste the soup and season with salt and black pepper to your preference.
Add Optional Chicken
If you have leftover cooked chicken, now is the perfect time to shred and stir it into the pot. This adds protein and heartiness, turning your easy pastina soup into a more filling meal, reminiscent of italian chicken pastina soup.
Garnish and Serve
Ladle the hot soup into bowls and top with a sprinkle of extra Parmesan and a bit of chopped fresh parsley. Serve with crusty bread or a side salad for a full meal.
Pairings
While this pastina soup stands proudly on its own, it also plays well with other dishes when you're serving a more elaborate meal.
- Crusty Italian bread – Perfect for soaking up the flavorful broth
- Side salad – A simple arugula or mixed greens salad with lemon vinaigrette balances the richness
- Roasted vegetables – A side of sheet-pan roasted carrots or zucchini adds color and texture, making this one of those perfect fall soup recipes
- Tortellini salad – For a double pasta celebration, pair with a cold italian tortellini soup twist or salad for a complementary texture
And if you’re looking for a warm and cozy soup night lineup, serve alongside a small portion of tortellini soup recipes or even a creamy mushroom soup to round out the meal.
FAQs
1. What type of pastina should I use?
Stelline (little stars) and acini di pepe (tiny beads) are the most traditional choices. Both cook quickly and are small enough to suspend in the broth beautifully. They’re staples in pastina recipes and ideal for a classic Italian soup like this.
2. Can I use chicken breast or thigh meat in the soup?
Absolutely. Shredded chicken breast is lean and mild, while thigh meat is more flavorful and tender. Both work well, depending on your preference. For a lighter italian chicken pastina soup, breast meat is a great choice.
3. Is this soup freezer-friendly?
Yes, but with a note of caution. The pastina can absorb liquid and become mushy over time. If you plan to freeze it, consider cooking the pastina separately and adding it fresh when reheating.
4. Can I make this vegetarian?
Of course. Use a flavorful vegetable broth and skip the chicken. The Parmesan and egg still bring a richness that makes the soup satisfying. Or you can add cooked chickpeas or white beans for extra protein.
5. How can I make this soup more filling?
Besides adding chicken, you can stir in spinach or kale at the end of cooking, or even toss in a few cheese tortellini to blend the magic of pastina recipes Italian with a touch of Italian tortellini soup flair.
