Ingredients

• 4 cups chicken or vegetable broth (homemade or low-sodium)
• ½ cup Pastina (or another small pasta like acini di pepe or stelline)
• 1 tbsp Extra Virgin Olive Oil
• Salt and black pepper to taste
• 1 tbsp grated Parmigiano-Reggiano (plus more for serving)
• Optional: 1 beaten egg or a knob of butter for richness
• Optional garnish: chopped parsley and/or a drizzle of Delizie di Calabria Chili Pepper Infused Olive Oil for a hint of spice

Instructions

1. In a medium pot, bring the broth to a gentle boil. Add a pinch of salt if needed.
2. Add the pastina directly to the broth and cook according to the package instructions — usually 5–6 minutes, until tender.
3. Optional: For a creamier version, whisk a beaten egg into the hot soup while stirring gently, or stir in a small knob of butter.
4. Remove from heat, drizzle with olive oil, and stir in grated Parmesan.
5. Ladle into bowls and top with more cheese, black pepper, and — if you like — a drizzle of Chili Pepper Oil for warmth.

Tips from the Chefs

• Pastina cooks in the broth, not separately — it absorbs flavor like a sponge. If your broth isn’t seasoned enough, the whole soup will taste flat. Taste the broth before adding the pastina — it should be pleasantly savory and balanced.
• Pastina releases starch as it cooks. Stirring gently but consistently keeps the starch suspended in the broth, making the soup naturally silky and soothing.
• Always finish after the soup is off the heat. Stir in Parmigiano-Reggiano only after removing the pot from the stove. If the cheese goes in while the broth is still boiling, it can turn grainy or separate.