Tiny pasta simmered in rich broth, finished with butter and cheese. Simple ingredients, big comfort — often called Italian penicillin.
⏱ Prep Time: 5 minutes
🔥 Cook Time: 10 minutes
⏳ Total Time: ~15 minutes
Servings: 2–3
🧾 Ingredients
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4 cups chicken broth (homemade or low-sodium)
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½ cup pastina (stelline or other tiny pasta)
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1 tbsp unsalted butter
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1 egg (optional, for egg-drop style)
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2–3 tbsp grated Parmesan cheese
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Salt & black pepper, to taste
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Fresh parsley (optional)
👩🍳 Instructions
1. Boil Broth
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Bring chicken broth to a gentle boil in a saucepan
2. Cook Pastina
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Add pastina and cook 5–7 minutes, stirring often
3. Optional Egg Version
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Beat egg in a bowl
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Slowly drizzle into soup while stirring continuously
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Cook 1 minute until silky strands form
4. Finish
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Stir in butter and Parmesan
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Season with salt and pepper
5. Serve
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Ladle into bowls and garnish with parsley
🍽 Texture & Flavor
✔ Creamy (without cream)
✔ Light yet filling
✔ Savory and comforting
✔ Kid-friendly
⭐ Tips & Variations
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Extra creamy: Add more butter & cheese
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Lemon twist: Add a squeeze of lemon juice
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Veggie: Use vegetable broth
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Protein boost: Add shredded chicken
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Thicker soup: Use less broth
📊 Nutrition (Approx per serving)
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Calories: 220
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Carbs: 26g
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Fat: 9g
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Protein: 9g