Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 5-6 minutes until the vegetables soften.
Step 2: Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Pour in the chicken broth and bring to a gentle boil.
Step 4: Add the pastina and cook according to the package instructions, usually about 5-7 minutes, until tender.
Step 5: Season the soup with salt and pepper to taste. For extra richness, whisk an egg in a small bowl and slowly drizzle it into the hot soup while stirring constantly to create silky egg ribbons (optional).
Step 6: Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley.
Storage Information
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Keep in mind that the pastina will continue to absorb broth over time. When reheating, you may need to add additional broth or water to thin it out. Not recommended for freezing, as the pasta may become mushy.
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