Pastina has a naturally creamy texture and rich broth because the pasta absorbs the broth as it cooks. Adding just 4 cups of broth will make a very thick, creamy soup with a porridge-like consistency. Whisking an egg into the soup also gives it a rich, creamy consistency. You can also add grated parmesan to each bowl of soup. Lastly, you can make creamy chicken pastina soup by adding 1/4 to 1/2 cup of heavy cream to the finished soup for a very creamy broth.