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
Scale
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
