Cozy Comfort in a Bowl: Chicken Broth Pastina Soup with Parmesan

Prep Time 10

Cook Time 20

Total Time 30

Course Light Meal

Cuisine Italian

Servings 4

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

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.

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.

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.

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.

Stir in the freshly grated Parmesan until melted and well incorporated. Taste the soup and season with salt and black pepper to your preference.

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.

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.