Pastina soup is a traditional Italian peasant dish (cucina povera) which truly almost makes something out of nothing. The most minimal ingredients come together to make a delicious soup both children and adults will love.
Do you ever have “nothing” to eat in your kitchen?
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You know, when you have a few ingredients, but it seems as if there’s not enough of anything to make an actual meal? Well, more of us are probably struggling for recipes to make something from “nothing” nowadays, so here’s a soup that my mother has dubbed, “quick soup”, for lack of another name.
The funny part is that it should probably be called “easy soup” as it’s super easy to make, but isn’t the quickest soup we make. Don’t get me wrong, it will be ready to eat in 20 to 30 minutes, depending on how you make it, but you honestly won’t need many ingredients.
My goddaughter, Delaney, who some of you will know if you follow me on Instagram or Facebook, absolutely adores this soup (as do most children!) Want to entice them even more? Use alphabet pastina, if you can find it.
What is Pastina?
Pastina, in Italian, simply means “little pasta.” However, most times, it’s given that pastina is referring to the soup with little pasta in it, as well as the little pasta itself.
Recipe for Authentic Italian Style Chicken Soup with Stracciatella
Don’t worry if you don’t have any pastina as you can make your own, too! I’ll link to a recipe at the bottom of this post, but here is one my cousin, Ada, taught me how to make: grattini all uovo.
How to Make Pastina Soup
a family recipe by Christina Conte serves 4
Ingredients
- 32 oz of water
- 1 to 2 Tbsp extra virgin olive oil
- (optional: 1 tsp vegetable or chicken bouillon)
- 2 stalks of celery, leave whole to remove, or chopped into pieces if you want to leave it in the soup
- 1 large carrot, cut into pieces as desired
- 2 shallots or 1 medium onion
- salt, to taste
- 2 Tbsp pastina of choice (acini di pepe, orzo, alphabet, etc., or you can break spaghetti into little pieces) (if you have no pasta see the recipes below)
- 1 egg
Make the broth.
Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
Add the pastina.
Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don’t want to serve, for example, stalks of celery and/or celery leaves.
Add the egg.
Break an egg into the pot and swirl with a fork until cooked.
Taste for salt and add if needed. Serve immediately.
For children, you can always pop an ice cube in their bowl. Not only does it make it safer for them not to get burnt, but they love watching it melt and it teaches them about the reaction of hot with cold.
Pastina Soup (a Simple Italian Soup When the Pantry is Bare)
A super simple Italian soup made with a minimal of ingredients.
Ingredients
- 32 oz of water
- 1 to 2 Tbsp extra virgin olive oil
- (optional: 1 tsp vegetable or chicken bouillon)
- 2 stalks of celery, leave whole to remove, or chopped into pieces if you want to leave it in the soup
- 1 large carrot, cut into pieces as desired
- 2 shallots or 1 medium onion
- salt, to taste
- 2 Tbsp pastina of choice (acini di pepe, orzo, alphabet, etc., or you can break spaghetti into little pieces) (if you have no pasta see the recipes below)
- 1 egg
Instructions
Make the broth.
- Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
Add the pastina.
- Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
Add the egg.
- Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.
Notes
For children, you can always pop an ice cube in their bowl. Not only does it make it safer for them not to get burnt, but they love watching it melt and it teaches them about the reaction of hot with cold.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 132Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 416mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 4g
All nutrition information is estimated.
Don’t have pastina? Make your own~
[…] Pastina Soup from Christina’s Cucina […]
Good to know that works too! I learn so much from you as well! Keep it up great post.
This has come at a perfect time – and Delaney is such a lucky girl with such a clever auntie and grandmother to put such delicious ideas like this together. So cute with the pastini!
Aw, thank you, Jill!
I’ve made a recipe like this with spätzle – which would be similar to grating pasta into the soup. Love alphabet soup as a kid -why not as any adult?
This not only sounds good but is perfect for what many of us are facing now with limited pantry items due to staying home because of the coronavirus. Thanks for the idea.
You’re welcome, Peggy! Stay safe!
Simple and delicious.
Perfect description!
This brought back memories of my early childhood. My great grandmother made a soup she called pastina only she actually was making Greek egg lemon soup. It was similar to yours but the egg was beaten with lemon juice and then incorporated into the hot soup. I haven’t heard the term pastina since then.
Hi Joan, I’m so glad this brought back good memories of your great grandmother! Was there an Italian influence? I have never tried the egg with lemon juice! Thanks for the note, and stay safe! CC
Good for you, Christina. This is what we need. Simple frugal recipes that don’t have a lot of ingredients, or fancy ingredients, that stretch the pantry to feed several people. These are hard times coming up and we all need to hunker down and eat like we’re in a depression, because it might come close to that.
I’m looking forward to more simple frugal recipes.
I agree, we need to get back to basics. So many people need help as they are used to eating out, ordering in, and don’t know the basics of cooking. It’s sad, but it’s never too late to learn. Thank you for your support, Shirley!
Great idea! I haven’t had acine de pepe (sp?) for ages. I might have to add it to my next grocery list.
No need if you have any pasta you can break it up! But yes, acini di pepe is one of my favorites!
I grew up on Pastina, hands down, my favorite comfort food with a big piece of butter melted in it with grated cheese on it; good golly its only 9am and now Im drooling for a bowl of that !!!!! This soup sounds wonderful and will make this tonight. Although I make homemade soup at least 2-3 times a week, I had not thought about using the Pastina and the egg! Thanks again for some interesting twists on food! Be safe & well Christina !!
Good for you, Judy, that’s great that you make homemade soup often! That’s so healthy! Stay healthy!
It is truly comforting to feel the warmth of the soup w/ the texture of the no knead bread dunking in……… this was a beautiful soup, very flavorful; love the addition of the egg and the proteins it holds. Stay safe, be well~
Glad you enjoyed it, Judy! You stay healthy and well, too!