If you’ve ever wished for a bowl of pure comfort, Italian Penicillin – Pastina Soup is truly the answer. This classic Italian remedy has been served across generations, weaving together tiny pasta, rich chicken broth, silky eggs, and the magic of Parmesan into a soothing, soul-warming meal. It’s the kind of soup that brings a smile on the rainiest day, picks you up when you’re under the weather, and transports you right back to Nonna’s kitchen no matter where you are. Let’s dive in to discover why Italian Penicillin – Pastina Soup is an all-time favorite and how easily you can make it at home.
Ingredients You’ll Need
The beauty of Italian Penicillin – Pastina Soup lies in its simplicity. Every ingredient is truly essential—each adds depth and comfort without complicating the process. Let’s celebrate these humble but powerful building blocks of flavor.
- Chicken Broth: Opt for homemade or a quality low-sodium broth for a deeply savory and nourishing base that brings the flavors together.
- Pastina (or tiny pasta): Those adorable pasta stars or pearls create the perfect comforting texture that makes every spoonful memorable.
- Large Eggs: These whisked beauties add body and silkiness as they form delicate egg ribbons when stirred into the hot broth.
- Grated Parmesan Cheese: Nutty, salty Parmesan brings that signature Italian touch and beautifully enriches the soup.
- Unsalted Butter: A pat of butter melts right in for a dash of creamy richness and a glossy finish.
- Fresh Parsley: Chopped parsley adds freshness and a burst of color, making each bowl more inviting.
- Salt and Black Pepper: A pinch of each is all you need to awaken the comfort-packed flavors.
- Lemon Wedges (optional): A squeeze of lemon at the table delivers a pop of brightness that balances the richness of the soup.
How to Make Italian Penicillin – Pastina Soup
Step 1: Bring Broth to a Boil
Start by pouring your chicken broth into a large pot. Place it over medium-high heat and bring it to a gentle boil. This forms the nurturing heart of Italian Penicillin – Pastina Soup, so take a moment to savor the savory aroma as it begins to steam.
Step 2: Cook the Pastina
Once the broth is bubbling, add the pastina (or your chosen small pasta shape). Stir well and let it simmer, uncovered, until the pasta becomes perfectly tender. For most pastina shapes, this takes only about 6 to 8 minutes, but keep an eye so they’re tender but not mushy.
Step 3: Make the Egg-Parmesan Mixture
While your pasta cooks, whisk together the eggs and grated Parmesan in a small bowl until you achieve a smooth, golden mixture. This quick step gives Italian Penicillin – Pastina Soup its signature silky, satisfying texture.
Step 4: Create the Egg Ribbons
Turn the heat under your soup to low. Now, slowly drizzle in the egg-Parmesan mixture while stirring the broth gently and continuously with a fork or whisk. This forms feathery threads of egg throughout the soup, a traditional touch that makes every bowl unique.
Step 5: Finish with Butter and Seasoning
Add the unsalted butter to your simmering soup, stirring until it melts completely. Season with salt and freshly ground black pepper. Taste and adjust as needed for perfect balance before moving on to the final flourish.
Step 6: Ladle and Garnish
Scoop the Italian Penicillin – Pastina Soup into warm bowls. Sprinkle generously with fresh parsley and, if you like, serve with bright lemon wedges for drizzling just before eating. Each bowl should look inviting, fresh, and ready to chase away any blues.
How to Serve Italian Penicillin – Pastina Soup
Garnishes
For the perfect finishing touch, a shower of freshly chopped parsley is iconic—its color and aroma are instantly uplifting. If you’re feeling extra cozy, add more grated Parmesan or a swirl of extra virgin olive oil. That squeeze of lemon is optional, but try it at least once—it brightens and deepens the flavors beautifully.
Side Dishes
Pair Italian Penicillin – Pastina Soup with slices of rustic bread or warm focaccia for dunking. A light salad with peppery arugula, tomatoes, and a lemony vinaigrette makes a fresh counterpoint. Or, keep it simple with a crisp Italian breadstick for that classic soup-and-bread comfort combo.
Creative Ways to Present
Get playful with presentation! Serve the soup in colorful mugs for a cozy night in, or pour it tableside from a teapot for a fun, family-style twist. For kids (and the young at heart), use tiny pasta shapes—like stars or alphabets—for extra joy in every spoonful of Italian Penicillin – Pastina Soup.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Italian Penicillin – Pastina Soup to room temperature and transfer it to an airtight container. It will keep happily in the fridge for up to three days. The flavors deepen as it sits, so some might say it’s even more delicious on day two.
Freezing
Want to prep ahead? Portion the soup into freezer-safe containers. The soup freezes well for up to two months. For best results, consider undercooking the pastina slightly before freezing, as it will soften further when reheated.
Reheating
To reheat, pour the soup into a pot and warm gently over medium heat, stirring occasionally. You might need to add a splash of extra broth or water if the pastina has absorbed some liquid. Taste and season again if needed before serving piping hot.
FAQs
Can I use vegetable broth to make this vegetarian?
Absolutely! Swap in your favorite vegetable broth for the chicken broth and the recipe becomes a vegetarian version of Italian Penicillin – Pastina Soup, still brimming with all its classic comfort.
What’s the best pasta shape for this soup?
Traditionalists love pastina, but stelline, acini di pepe, orzo, or even alphabet pasta all work beautifully. Choose your favorite tiny shape for that signature tender bite.
Can I add chicken or other proteins?
Definitely! Stir shredded rotisserie chicken or small cooked meatballs in just before serving for extra protein and heartiness. It’s a fantastic way to make an even more nourishing bowl.
How do I avoid curdled eggs in the soup?
The secret to lovely egg ribbons is adding the egg-Parmesan mixture slowly while stirring the hot broth continuously, with the soup over low heat. This gentle technique ensures the eggs set into silken threads, not clumps.
Is lemon juice essential to the dish?
Lemon wedges are optional, but highly recommended! A squeeze of fresh lemon at the table adds brightness and cuts through the richness, making the flavors sing. Try it at least once and see how it transforms your Italian Penicillin – Pastina Soup experience.
Final Thoughts
Now you know the secret to a bowl of love that’s as easy as it is restorative. Whether you’re craving coziness or sharing comfort with someone special, Italian Penicillin – Pastina Soup will always deliver joy in every spoonful. Gather your ingredients, stir up some memories, and let this beloved soup warm your kitchen and your heart.
Print
Italian Penicillin – Pastina Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Italian Penicillin, also known as Pastina Soup, is a comforting and nourishing Italian soup that features delicate egg ribbons in a flavorful chicken broth with tiny pasta. This recipe is a go-to for colds and cozy meals, offering a warm and satisfying dish that can easily become a family favorite.
Ingredients
Chicken Broth:
8 cups
Pastina:
1 cup
Eggs:
2
Grated Parmesan Cheese:
1/2 cup
Unsalted Butter:
2 tablespoons
Fresh Parsley (chopped):
2 tablespoons
Salt and Black Pepper:
to taste
Lemon Wedges:
for serving (optional)
Instructions
- Boil Broth: In a large pot, bring the chicken broth to a gentle boil.
- Cook Pastina: Add the pastina and cook according to package directions until tender, about 6 to 8 minutes.
- Prepare Egg Mixture: Whisk the eggs and Parmesan together in a small bowl until smooth.
- Add Egg Mixture: Reduce the soup heat to low. Slowly drizzle the egg-Parmesan mixture into the pot while whisking the broth continuously to create delicate egg ribbons.
- Season and Serve: Stir in the butter until melted and season with salt and black pepper to taste. Ladle the soup into bowls, garnish with parsley, and serve with lemon wedges if desired.
Notes
- This comforting soup is often called ‘Italian penicillin’ because it’s a go-to for colds and cozy meals.
- Add shredded chicken for extra protein.
- Pastina can be swapped for orzo, stelline, or any small pasta shape.
