Ingredients
Scale
- 1/2 cup pastina (stelline or any tiny pasta shape)
- 3 cups high-quality chicken broth
- 1 large egg (optional, for creaminess)
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, finely chopped (optional garnish)
Instructions
- Pour the chicken broth into a small saucepan and bring it to a rolling boil over medium-high heat. If you are using low-sodium broth, add a pinch of salt now to enhance the flavor of the pasta as it cooks.
- Once the broth boils, stir in the pastina. Reduce the heat to a simmer and cook for about 6 to 8 minutes, or according to the package instructions. Stir occasionally to prevent the tiny pasta stars from sticking to the bottom of the pot. The pasta should be tender but still hold its shape.
- While the pasta cooks, whisk the egg and the grated Parmesan cheese together in a small bowl until they form a smooth paste. Once the pasta is done, turn off the heat. Slowly pour the egg and cheese mixture into the soup while whisking constantly with a fork or whisk. This creates a silky, creamy texture without curdling the egg.
- Stir in the tablespoon of butter until it melts completely. Season the soup with fresh black pepper and additional salt if needed. Ladle the hot soup into bowls. Top with an extra sprinkle of Parmesan and fresh parsley for a pop of color and freshness. Serve immediately while hot.
- Cook Time: 15 minutes