Creamy Pastina Soup with Sausage

A bowl of creamy soup topped with a lemon slice and fresh dill, with a drizzle of oil on the surface. Two additional bowls and a small plate with dill are partially visible in the background.

Creamy Pastina Soup with Sausage

This cosy Pastina Soup mixes zesty lemon, savory sausage, and a silky parmesan–egg finish for the ultimate comfort bowl. It’s bright, hearty, and ready in no time!

Course Main

Cuisine Italian-Inspired

Keyword sausage, pastina soup

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 450kcal

Author Maria Koutsogiannis

Ingredients

1-2 tbsp extra-virgin olive oil
4 sausages, sausage meat removed from the casing (we like using Italian sausages or chicken sausages)
1 small white or yellow onion, diced
3 garlic cloves, minced
1 tsp lemon zest
¼ tsp chili flakes
1 tsp kosher salt plus more to taste
6 cups chicken broth
3/4 cup pastina pasta
½ freshly grated parmesan cheese
2 eggs
1 - 1 1/2 lemons, juiced (3-4 tbsp lemon juice)
2 tbsp butter
fresh dill and ground pepper to garnish

Instructions

To a large pot over medium heat add 1-2 tablespoons of olive oil (use 2 tablespoons if using chicken sausage). When the oil is hot, add the sausage meat (removed from the casing) and cook, breaking up into pieces, until cooked through.
Use a slotted spoon to remove the sausage from the pot to a bowl - set aside. Remove excess oil from the pot, leaving about 2 tbsp oil.
Add the diced onion and cook until softened, about 4-5 minutes. Then add the minced garlic, lemon zest, chili flakes and kosher salt and cook until fragrant, about 1-2 minutes.
Add the cooked sausage back to the pot along with the chicken broth and bring to a boil.
Once boiling, add the pastina and then lower the heat to keep at a simmer. Cook according to package directions, about 5-7 minutes typically (adjust depending on the type of pastina you buy).
While the pastina is cooking, in a medium bowl whisk the freshly grated parmesan cheese, lemon juice and 2 eggs until mostly smooth.
When the pasta is cooked, remove the pot from the heat. Scoop out ½ cup of the soup broth (if you get some pastina in there that’s ok!). Slowly pour the broth into the parmesan-egg mixture, whisking constantly to combine.
Add the egg mixture back into the pot of soup, constantly stirring until combined. Finish by stirring in 2 tablespoons of butter until melted.
Taste and adjust seasoning with salt, a big pinch if desired! Serve in bowls topped with fresh dill and lots of fresh ground pepper.

Notes

You can use any kind of pastina pasta but our favourite is 'Stelline' which look like tiny stars.
This recipe is delicious with your favourite sausage of choice.
If you love the flavours in this recipe, try our Greek Lemon Chicken Soup (Avgolemono Soup)

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