Can you put an egg in pastina soup?

Yes! Adding an egg is what transforms a basic broth into the comforting classic known as pastina soup with egg . When whisked and added slowly to the hot soup, the egg cooks gently and creates soft, silky strands throughout the broth. It’s one of the key steps that makes this dish so creamy and satisfying without needing cream at all.

Can I crack an egg into soup?

Not quite. For pastina soup with egg, you’ll want to whisk the egg first, usually with grated Parmesan, then slowly stir it into the hot (but not boiling) soup. Cracking a raw egg directly into the pot can lead to clumps or uneven cooking. Gentle stirring and lower heat help the egg incorporate into the broth smoothly.

Does pastina contain egg?

Most boxed pastina pasta does not contain egg, though some artisan or imported versions might. Always check labels if allergies are a concern. However, in this pastina soup with egg , the egg is not in the pasta itself; it’s added separately near the end to create that creamy texture and protein-rich finish.

How do you add an egg to soup without scrambling it?

The secret to making pastina soup with egg creamy, not scrambled, is to remove the soup from the heat or lower it to a simmer. Then, while stirring the broth gently, slowly pour in the beaten egg. The result is smooth, silky ribbons that blend beautifully into the soup. This traditional Italian technique is both simple and foolproof once you’ve done it a couple of times.

Pastina Soup with Egg Recipe: The Comfort Food You Need

Name: Pastina Soup with Egg Recipe: The Comfort Food You Need
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 onion, finely chopped; 3 cloves garlic, crushed; 2 carrots, diced; 2 celery stalks, diced; 6 cups stock (chicken or veggie); 1/4 tsp turmeric (optional); 1 cup pastina; 2 eggs; 1/2 cup grated Parmesan; Chopped parsley, for garnish

Description

This pastina soup with egg is the ultimate comfort food, made with simple ingredients like butter, vegetables, tiny pasta, egg, and Parmesan. Ready in 30 minutes and perfect for chilly nights or sick days.

Ingredients

2 tbsp butter

1 onion, finely chopped

3 cloves garlic, crushed

2 carrots, diced

2 celery stalks, diced

6 cups stock (chicken or veggie)

1/4 tsp turmeric (optional)

1 cup pastina

2 eggs

1/2 cup grated Parmesan

Chopped parsley, for garnish

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Instructions

1. Melt butter in a pot over medium heat.

2. Add onion and sauté for 3–4 minutes.

3. Stir in garlic, carrots, and celery. Cook 5 minutes.

4. Add stock and turmeric. Bring to a simmer.

5. Stir in pastina. Cook 5–7 minutes until tender.

6. In a bowl, whisk eggs and Parmesan together.

7. Lower heat, slowly stir in egg mixture while stirring the soup.

8. Serve immediately with parsley on top.

Notes

Use veggie stock for a vegetarian version.

Orzo or couscous can replace pastina if needed.

Add a squeeze of lemon for brightness before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian