Made with just 4 ingredients in less than 10 minutes, this Pastina Soup with Egg is a classic Italian recipe the entire family will love. Simple yet tasty.
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Pastina egg soup, also known as pastina in brodo, is a classic Italian soup recipe that is served to children and even adults. It was one of the first meals my kids ate and the thing they would ask Nonni for every time they stayed with her.
Even today, it’s a dish I turn to when I want something quick, easy, and nourishing. It makes an excellent lunch during these chilly winter months!
What Makes This Pastina Soup Recipe So Great?
- Ready in 10 minutes. Pastina cooks super quickly, so you can have this pastina egg soup ready to serve in under 10 minutes.
- Minimal ingredients. You’ll need water, chicken bouillon, an egg, and pastina to make this recipe. That’s it!
- Versatile. There are lots of ways to customize this pastina with egg soup by adding veggies or protein or making swaps to the broth and noodles. I’ve included some ideas below.
- Great for small children and toddlers. Kids love this recipe and it makes a super quick, easy lunch for them.
- Perfect for lunch. If you want an easy lunch to take to work, just make this pastina egg soup and add it to a thermos to enjoy later.
Ingredients You’ll Need
- Chicken bouillon – Adds the rich chicken broth flavor to the soup.
- Egg – Adds protein to the pastina soup recipe to make it more filling.
- Pastina – Pastina is a tiny pasta, which helps make this recipe quick and easy.
How to Make Pastina Soup with Egg
- To make your pastina egg soup, whisk the water and bouillon together in a medium pot. Bring to a boil.
- In a small bowl, whisk the egg. Once the broth is boiling, pour the egg mixture into the boiling broth, whisking continuously to break the egg into small, sinewy pieces.
- Add the pastina to the broth. Continue boiling for 3-5 minutes, until the pastina has softened.
- Remove from heat and serve immediately. If serving to small children, you can add an ice cube to the bowl to cool it down quickly.
There are endless ways to customize this pastina soup recipe. Here are a few ideas:
- Switch up the broth. You can make pastina with chicken broth instead of water + bouillon or use vegetable broth or beef broth.
- Try a different noodle. Any small variety of noodles can be used in place of the pastina. Keep in mind that the cooking time after you add the pasta may be slightly longer, depending on the noodle.
- Swap the noodles for rice. You can also replace the noodles with white rice for a similar soup.
- Make it spicy. Add some heat to your pastina egg soup by stirring in a splash of sriracha or your favorite hot sauce.
- Toss in some veggies. Turn this pastina with egg soup into an even heartier meal by adding your favorite veggies to the broth. Note that some veggies may need to cook longer than the egg or pasta, so you’ll need to add them first.
- Add protein. Stir in some cooked chicken or turkey. Leftover rotisserie chicken or even a can of chicken is perfect for this.
- Can you make pastina egg soup ahead of time? Yes, but you will want to drain the noodles and store the broth and noodles separately, until ready to be eaten. Otherwise, the pastina will expand too much and create a mush.
- Can this pastina soup recipe be frozen? Yes, but it is so quick to make that I would recommend just making it from scratch. If you do decide to freeze it, add the cooled broth to containers that seal tightly and freeze for up to 3 months. To thaw add it to the pot and on low heat let the soup melt and heat up again.
More Delicious Soup Recipes
Pastina Soup with Egg
- 3 cups water
- 2 tbsp of chicken bouillon
- 1 egg
- 1 tbsp pastina
- In a medium sized pot add the water and the bouillon and whisk to combine. Bring to a boil
- In a small dish whisk one egg and set aside.
- Once the broth is boiling pour the whisked egg mixture into the boiling broth while whisking. The egg will break up into small sinewy pieces.
- Add in the pastina and continue to boil for 3-5 additional minutes or until the pastina has softened.
- Remove from the heat and serve immediately. To cool quickly for small children just drop an ice cube or two into the soup.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.