Description
A comforting Italian soup made with pastina, vegetables, rich broth, and a silky egg finish.
Ingredients
Scale
- 2 tablespoons butter
- ½ cup diced celery
- ½ cup diced carrot
- ½ cup diced onion
- 1 clove garlic, minced
- 1 cup pastina or small pasta
- 4 cups chicken bone broth
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- 1 large egg, whisked
- Fresh parsley
- Fresh lemon juice
Instructions
- Sauté onion, carrot, and celery in butter until softened
- Add garlic and cook until fragrant
- Stir in broth, turmeric, salt, and pepper and bring to a simmer
- Add pastina and cook until al dente
- Remove from heat and stir in butter and Parmesan
- Let cool slightly, then slowly stir in egg
- Finish with parsley and lemon and serve
Notes
- Stir constantly when adding the egg
- Add extra broth when reheating leftovers
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: {{category}}
- Method: {{method}}
- Cuisine: {{cuisine}}
Nutrition
- Serving Size: {{serving_size}}
- Calories: {{calories}}
- Sugar: {{sugar}}
- Sodium: {{sodium}}
- Fat: {{fat}}
- Saturated Fat: {{saturated_fat}}
- Unsaturated Fat: {{unsaturated_fat}}
- Trans Fat: {{trans_fat}}
- Carbohydrates: {{carbohydrates}}
- Fiber: {{fiber}}
- Protein: {{protein}}
- Cholesterol: {{cholesterol}}