Description
A comforting and nostalgic broth-based soup with tiny pasta that’s perfect for when you’re feeling under the weather or need a cozy meal.
Ingredients
Base Ingredients
- 1 medium onion, diced (Provides a cozy base)
- 1 clove garlic, smashed (Adds flavor)
- 4 cups chicken broth (Use high-quality broth for best results)
- 1 piece Parmesan rind (Optional, adds depth of flavor)
- 1 large egg, whisked (Makes the soup velvety)
- 0.5 cup Parmesan cheese, grated (For serving)
- 1 tablespoon butter or olive oil (For sautéing)
- 1 tablespoon fresh lemon juice (Brightens the flavor)
- to taste salt and pepper (Season to taste)
Pasta
- 0.5 cup pastina (e.g., stelline, acini di pepe) (Tiny pasta that cooks quickly)
Optional Additions
- 1 cup shredded rotisserie chicken (For added protein)
- 1 cup baby spinach (For added nutrition)
Instructions
Preparation
- In a medium pot, heat butter or olive oil over medium heat and gently sweat the diced onion and smashed garlic until soft and fragrant.
- Pour in the chicken broth and add the Parmesan rind, bringing it to a gentle simmer for 5 to 10 minutes.
- Taste the broth and adjust the salt as needed, then fish out the garlic if desired.
Cooking the Pasta
- Stir in the pastina and simmer until just tender, monitoring closely to avoid overcooking.
- If the broth reduces too much, add a splash of hot water or extra broth.
Adding the Egg
- Turn the heat to low and temper the whisked egg with a spoonful of hot broth before slowly streaming it into the soup while stirring.
Finishing Touches
- Finish with a squeeze of lemon and stir in grated Parmesan until melted.
- Serve immediately, garnished with black pepper and a drizzle of olive oil.
Notes
Use good-quality broth for the best flavor. Don’t overcook the pastina, and remember to taste before adding salt. A sprinkle of lemon at the end enhances the soup’s taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Soup
- Cuisine: Italian