If you’ve ever needed the edible equivalent of a big warm hug, Italian Penicillin – Pastina Soup may just be your new go-to remedy. This restorative soup is the ultimate cure-all, whether you’re under the weather, need a bite of cozy nostalgia, or want something soothing after a long day. Simple, quick, and filled with those familiar, comforting Italian flavors, it magically transforms basic pantry staples into a bowl of velvety pasta, savory broth, silky ribbons of egg, and an irresistible sprinkle of Parmesan. One taste, and you’ll understand why generations have sworn by Italian Penicillin – Pastina Soup for nourishment and comfort.
Ingredients You’ll Need
What makes this soup irresistible is the brilliance of its simplicity. Each ingredient is essential to create the iconic taste and texture, blending perfectly for that authentic Italian Penicillin – Pastina Soup experience. Here’s what you need — and why every piece matters:
- Chicken broth: This provides the soul of the soup with rich, savory flavor and all those warming, restorative properties Italian grandmothers love.
- Pastina (or any tiny pasta): These delicate, star-shaped or tiny grains create the classic texture loved by kids and adults alike, absorbing the broth beautifully.
- Unsalted butter: A pat of butter stirred in at the end adds creamy body and a luxurious, velvety finish to the soup.
- Large eggs: Lightly whisked eggs create those signature silken ribbons as they swirl into the hot broth, boosting both protein and texture.
- Grated Parmesan cheese: Adds salty depth, umami richness, and a little touch of decadence in every bite.
- Salt and black pepper: Essential for seasoning! Adjust to your taste so every spoonful is just right.
- Fresh parsley (optional): For a pop of color and a refreshing finish that brightens the whole bowl.
How to Make Italian Penicillin – Pastina Soup
Step 1: Boil the Broth
Pour the chicken broth into a large saucepan and bring it to a rolling boil over medium-high heat. A hot, flavorful broth is the foundation for Italian Penicillin – Pastina Soup, infusing every ingredient with that delicious homemade taste. If you have a little extra time, simmering bones for an hour or two beforehand makes it even richer.
Step 2: Cook the Pastina
Stir in your pastina or other tiny pasta and cook according to the package’s directions, usually just 4 to 5 minutes. The pasta should be tender but not mushy, soaking up the flavor of the broth while still holding its cheerful shape.
Step 3: Whisk Eggs and Cheese Together
While the pasta cooks, whisk the eggs and grated Parmesan cheese together in a small bowl until the mixture is completely smooth and unified. This ensures the eggs incorporate seamlessly into the soup later, creating those beautiful ribbons.
Step 4: Add Eggs to the Soup
Lower the heat to a gentle simmer. Take your egg-Parmesan mixture and slowly drizzle it into the hot broth, stirring constantly. This careful pouring and immediate stirring is the secret to creating thin, silky streaks of egg – a hallmark of Italian Penicillin – Pastina Soup (think Italian-style egg drop soup).
Step 5: Stir in the Butter and Season
Once the eggs have set into soft ribbons, gently stir in the butter until melted. Season the soup with salt and black pepper to taste, making sure to adjust carefully, as Parmesan already adds some saltiness.
Step 6: Serve and Garnish
Ladle the soup into warm bowls, then finish with a generous sprinkle of fresh parsley if you like. This final touch brings color and a fresh herbal aroma that makes the soup as beautiful as it is delicious.
How to Serve Italian Penicillin – Pastina Soup
Garnishes
A traditional flourish of chopped fresh parsley is a classic touch, brightening both the look and the flavor. For extra richness, add an extra grind of black pepper, a little more grated Parmesan, or even a hint of fresh lemon zest to lift the flavors. Let everyone sprinkle their favorite finishing touches!
Side Dishes
Pair your Italian Penicillin – Pastina Soup with a hunk of rustic sourdough, a warm slice of focaccia, or a crisp side salad drizzled in simple vinaigrette. The soup’s delicate nature makes it a lovely starter for an Italian meal or a light, satisfying main all on its own.
Creative Ways to Present
For a fun family meal, serve the soup in oversized mugs with an extra sprinkle of cheese on top. If you’re hosting, ladle it into elegant bowls and add a swirl of really good olive oil along with the parsley. Add a few cooked, shredded pieces of chicken for heartier appetites or float in star-shaped pastina for the young (and young at heart).
Make Ahead and Storage
Storing Leftovers
Leftover Italian Penicillin – Pastina Soup stores well in the fridge for up to three days. Let the soup cool to room temperature, transfer to an airtight container, and refrigerate. The pasta will continue to absorb some of the broth, making the soup even heartier by the next day.
Freezing
For longer storage, ladle cooled soup into freezer-safe containers, leaving a little space for expansion. Freeze for up to one month. When reheating, be aware that the pastina will continue to soften, so consider freezing the soup before adding the pasta for the freshest result.
Reheating
To reheat, simply pour the soup into a saucepan and warm gently over medium heat, stirring occasionally until hot throughout. If the soup has thickened, add a splash of broth or water to loosen it up. Taste and adjust the seasoning if needed before serving.
FAQs
Can I make Italian Penicillin – Pastina Soup vegetarian?
Absolutely! Swap the chicken broth for a high-quality vegetable broth and you’ll still get that comforting, classic taste. Just remember to choose a flavorful, well-seasoned base to keep the soup as delicious as you remember.
What if I can’t find pastina?
If pastina isn’t available, any tiny pasta will do – look for acini di pepe, orzo, or even broken-up vermicelli. The important thing is their small size so they cook quickly and float lightly through the broth.
Can I add veggies or chicken to the soup?
Yes! Diced carrots, celery, or a handful of peas can be tossed in with the broth, or stir in shredded cooked chicken for extra heartiness. Italian Penicillin – Pastina Soup is endlessly customizable with whatever wholesome extras you love.
How do I get that perfect ribbon texture with the eggs?
The secret is to drizzle the egg and Parmesan mixture slowly into the simmering (not boiling) soup while stirring constantly. This gentle pouring ensures the eggs cook in thin, delicate strands instead of clumping together.
Is Italian Penicillin – Pastina Soup kid-friendly?
Kids adore this soup! Its mild flavor, soft texture, and playful pasta shapes make it a hit with even picky eaters. Plus, you can invite little ones to help sprinkle on cheese or parsley for extra fun at the table.
Final Thoughts
Every spoonful of Italian Penicillin – Pastina Soup is pure comfort, and you don’t need to wait for a sniffle or a rainy day to enjoy it. The next time you’re craving something deliciously nostalgic and restorative, let this classic become your new family tradition. Cozy up, try it for yourself, and experience why so many call it their own edible “penicillin.” Buon appetito!
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Italian Penicillin – Pastina Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Italian Penicillin, also known as Pastina Soup, is a comforting Italian dish perfect for chilly days. This simple yet flavorful soup features tiny pasta in a savory chicken broth base, finished with a velvety egg and Parmesan mixture. Easy to make and satisfying to eat, this soup is sure to warm both body and soul.
Ingredients
Chicken Broth:
- 6 cups chicken broth
Pastina Pasta:
- 1 cup uncooked pastina pasta (or any tiny pasta)
Additional Ingredients:
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil Broth: In a large saucepan, bring chicken broth to a boil.
- Cook Pasta: Add pastina and cook according to package directions until tender, usually 4–5 minutes.
- Prepare Egg Mixture: In a small bowl, whisk together eggs and Parmesan cheese until smooth.
- Add Egg Mixture: Reduce heat to low. Slowly drizzle the egg mixture into the soup while stirring constantly to create thin ribbons of cooked egg.
- Season and Serve: Stir in butter until melted. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- For a richer broth, simmer chicken bones or a whole chicken for 1–2 hours before making the soup.
- You can also add a squeeze of fresh lemon juice for brightness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 1g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 110mg
