Italian Penicillin: Pastina Soup

Instructions:
Heat the Broth:
In a medium pot, bring the chicken broth to a gentle boil.

Cook the Pastina:
Add the pastina to the boiling broth and cook for about 6–8 minutes, stirring occasionally, until tender.

Create Creamy Richness:
Lower the heat to a simmer. Stir the beaten egg slowly into the soup while continuously whisking to create a silky texture.

Finish with Butter & Cheese:
Add the butter and Parmesan cheese to the soup, stirring until melted and well combined. Season with salt and pepper to taste.

Serve:
Ladle into bowls, sprinkle with extra Parmesan and a dash of black pepper, and serve warm.

A bowl of this cozy pastina soup will warm your heart on the coldest days. Enjoy!