Italian Pastina Soup With Egg (Cozy in 25 Minutes)
Make Italian Pastina Soup with tiny pasta, rich broth, egg, butter, and Parmesan. A cozy one-pot soup that tastes gentle, silky, and deeply comforting.
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Cooking tools:
- Stove
- Dutch oven
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Whisk
- Ladle
- Wooden spoon
- Measuring spoon
- Serving bowl
- Saucepan
- Spoon
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 6 cups (1.4 L) chicken broth
- 1 cup (170 g) pastina or other tiny pasta
- 2 large eggs
- 3/4 cup (75 g) finely grated Parmesan cheese, plus more for serving
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper, plus more to taste
- Salt, to taste
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