This tiny bowl of comfort has been my go-to when the weather turns gray or when someone in the house needs a little culinary TLC. I call it Italian Penicillin because of how quickly it soothes: warm, aromatic chicken broth carrying tender pastina, finished with a beaten egg and a generous shower of freshly grated Parmesan. I first made this on a rainy evening when I had only pantry staples and one sleepy toddler who wanted something gentle on the throat. The broth's savory depth, the delicate silk from the egg, and the cheese's salty finish turned a simple pantry rescue into an unforgettable family favorite. The texture is everything here: the pastina cooks to a tender, almost pillow-like bite that holds a whisper of chew, the egg ribbons create a luxuriously velvety body, and the butter and Parmesan round everything into a savory, creamy finish. Every spoonful feels like a warm hand on your back. It’s fast, forgiving, and endlessly adaptable — I keep the ingredients on hand year-round. When friends come over with colds or just need cheering up, I make a big pot and watch the bowls disappear.

Ingredients

• Chicken broth (4 cups): Choose a high-quality low-sodium broth or homemade stock for the most depth. I prefer a store-bought broth like Pacific Foods or Swanson low-sodium when I'm short on time; homemade gives the best body and a richer mouthfeel.
• Pastina (1 cup): Tiny star or pastina shapes work best because they cook quickly and hold the silky broth. Look for traditional Italian pastina or any small, quick-cooking pasta like orzo or acini di pepe if you prefer a slightly different texture.
• Egg (1, beaten): Adds protein and creates a silken finish when whisked in slowly. Use a large, room-temperature egg so it incorporates smoothly without seizing up the broth.
• Parmesan cheese (1/4 cup freshly grated): Use real Parmigiano-Reggiano if possible; its salty, nutty profile elevates the soup. Freshly grating yields a lighter, more even melt than pre-grated varieties.
• Butter (1 tablespoon): Adds richness and sheen — unsalted butter lets you control seasoning more precisely.
• Salt & black pepper: Season to taste. Because broth and Parmesan contribute salt, taste before adding more. Freshly cracked black pepper adds a pleasant finish.

Instructions

Bring the broth to a gentle boil: Pour 4 cups of chicken broth into a medium saucepan and bring it to a gentle rolling boil over medium-high heat. Use a lid to speed the process if desired, but remove it as soon as the liquid reaches a simmer to avoid over-evaporation. The goal is an active simmer, not an aggressive boil, to cook the pasta evenly. Cook the pastina: Add 1 cup of pastina to the boiling broth, stir to separate, then reduce heat to maintain a gentle simmer. Cook for 6 to 8 minutes, stirring occasionally, until the tiny pasta is al dente — tender with a slight bite. Timing varies slightly by brand; taste at 6 minutes to check doneness. Keep an eye on the pot so the pasta doesn’t stick or swell excessively. Temper and add the egg: Reduce heat to low so the broth is just above a simmer. Beat 1 large egg in a small bowl until smooth. Slowly drizzle the beaten egg into the pot while continuously whisking the soup to create thin, silky ribbons rather than scrambled clumps. The constant motion and low heat are key to a velvety texture — work steadily and don’t pour too fast. Finish with butter and cheese: Once the egg is fully incorporated, stir in 1 tablespoon of butter and 1/4 cup freshly grated Parmesan until melted and integrated. Taste and adjust with salt and freshly ground black pepper. The butter adds silk and the Parmesan brings a savory lift that makes each spoonful feel complete. Serve warm: Ladle the soup into warmed bowls and garnish with extra Parmesan and a light grind of black pepper. Serve immediately while the texture is at its peak; the pasta will continue to soften if left standing.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. The pastina will continue to absorb broth, so when reheating, add 1/2 cup of warm chicken broth or water per bowl to restore the original soup consistency. Reheat gently on the stovetop over low heat while stirring to reincorporate the egg and cheese. Do not freeze the fully assembled soup; freeze plain broth in individual portions for up to 3 months and cook fresh pastina when ready to serve for the best texture.

Ingredient Substitutions

If you want to adapt for dietary needs, use vegetable broth instead of chicken broth for a vegetarian version and a vegan Parmesan alternative plus a vegan butter substitute to keep the silky finish. Swap pastina with orzo or small ditalini if unavailable — reduce cooking time slightly for orzo. To increase protein, stir in shredded rotisserie chicken after the pasta is cooked. For lower sodium, select a low-sodium broth and skip adding extra salt until after tasting with the Parmesan.

Serving Suggestions

Serve this bowl as a light lunch or starter alongside a crisp green salad and crusty bread like a sliced baguette or focaccia to mop up the broth. For a more substantial meal, pair with roasted vegetables or add cooked shredded chicken and a handful of baby spinach stirred in at the end. Garnish with fresh herbs such as parsley or chives and a light drizzle of extra-virgin olive oil for shine and aroma.

Cultural Background

Pastina is a staple in many Italian households, especially as a comfort food for children and the sick. The name literally means "tiny pasta," and its diminutive size makes it perfect for soothing broths and simple, nourishing preparations. In Italy, small shapes like stelline (stars) or pastine are often cooked in meat or vegetable broths and lightly enriched with cheese or butter — a tradition rooted in making the most of simple ingredients to provide warmth and nourishment.

Seasonal Adaptations

In winter, enhance the depth by using homemade chicken stock and add a few roasted garlic cloves for an aromatic lift. In spring, finish with a squeeze of lemon and a sprinkle of fresh herbs for brightness. For autumn, stir in a spoonful of pureed roasted squash for a subtly sweet, velvety variation. These small seasonal shifts keep the base recipe fresh year-round while honoring the soup’s inherent simplicity.

Meal Prep Tips

Prepare the broth in advance and store it in Mason jars in the fridge for up to 4 days. Measure out pastina into portioned bags so you can drop it straight into simmering broth. If making multiple servings for the week, cook pasta fresh each time — it takes under 10 minutes and preserves the ideal texture. Pack dry pastina, a small container of grated Parmesan, and a single egg for a portable option if you have a way to heat the broth at work.

This simple bowl is one of those timeless recipes that always feels like a warm hug. Whether you’re tending to a sick family member, feeding picky eaters, or craving a quick, satisfying meal, this pastina preparation delivers comfort with minimal fuss. Share a bowl and it will quickly become part of your own kitchen traditions.