If you’ve ever wanted a soul-soothing dish that wraps you in comfort with every spoonful, you’re going to fall head over heels for this Italian Pastina Soup (Penicillin) Recipe. This humble, hearty soup combines tiny pastina pasta with a fragrant blend of fresh vegetables and a rich chicken broth that feels like a warm hug on a chilly day. Enhanced by Parmesan cheese and optional egg ribbons swirling through the golden broth, it strikes the perfect balance between simplicity and depth. Whether you’re nursing a cold or just crave a nostalgic bowl of goodness, this recipe is your new best friend in the kitchen.
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients will set you up for kitchen success. Each one plays a crucial role: the pastina brings delicate texture, the vegetables add layers of natural sweetness and aroma, while the chicken broth creates that rich, comforting base. Parmesan cheese introduces a savory umami pop, making every bite sing.
- 1 cup pastina: Tiny pasta pieces that cook quickly and add a lovely, tender bite to the soup.
- 6 cups chicken broth: Use homemade for the best flavor or high-quality store-bought for convenience—the heart of this soup.
- 1 medium carrot, finely diced: Adds a subtle sweetness and bright orange color.
- 1 stalk celery, finely diced: Brings a crisp, earthy undertone to balance the flavors.
- 1/2 small onion, finely minced: Provides aromatic depth without overpowering.
- 1 clove garlic, minced: Infuses the broth with gentle warmth and spice.
- 2 tbsp olive oil or butter: For sautéing vegetables and creating a luscious base.
- 1 egg (optional): Whisked in for extra silkiness and richness that feels indulgent yet light.
- 1/4 cup grated Parmesan cheese (plus more for garnish): The secret ingredient that imparts a creamy, nutty finish.
- Fresh parsley, chopped (for garnish): A fresh, herbaceous note that brightens the dish.
- Salt and pepper to taste: Essential seasonings that elevate all the flavors.
How to Make Italian Pastina Soup (Penicillin) Recipe
Step 1: Prepare the Broth
Start by heating olive oil or butter in a medium pot over medium heat. Add the finely diced carrot, celery, onion, and garlic. Sauté these veggies until they’re soft and fragrant, which takes about 5 minutes. This step builds the flavor foundation and lets the aromatic sweetness mellow, setting the stage for a broth that feels homemade and deeply comforting.
Step 2: Simmer the Soup
Pour in the chicken broth and raise the heat to bring everything to a gentle boil. Once boiling, turn the heat down low and let it simmer for 10 minutes. This simmering melds all those fresh vegetable flavors with the broth, making every sip comforting and rich without overwhelming heaviness.
Step 3: Cook the Pastina
Next, stir in the pastina pasta. Because this pasta is tiny, it cooks quickly—usually around 6 to 8 minutes. Stir occasionally to keep the pasta from sticking and ensure it cooks evenly. The pastina’s delicate texture is what makes this Italian Pastina Soup (Penicillin) Recipe uniquely soothing—it’s almost like little noodles of calm floating in a flavorful broth.
Step 4: Optional Egg Mixture
If you’re in the mood for an extra touch of silkiness, now’s the time to whisk your egg in a small bowl. Slowly drizzle the egg into the hot soup while stirring gently. This technique creates those beautiful egg ribbons that add richness without heaviness, elevating the soup from humble to extraordinary.
Step 5: Finish with Cheese
Remove the pot from heat and stir in the grated Parmesan cheese. This step adds a luscious creaminess and a savory punch that ties the whole soup together. Taste and adjust seasoning with salt and pepper—it’s all about balancing the comfort with just the right amount of seasoning.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of extra Parmesan cheese for that little burst of freshness and umami just before digging in. Serve it warm and enjoy the magic you just created with your own hands.
How to Serve Italian Pastina Soup (Penicillin) Recipe
Garnishes
Fresh parsley not only brings a lovely green pop of color but also adds herbaceous brightness that cuts through the richness of the cheese and broth. Some extra Parmesan grated on top contributes a final layer of savory depth that keeps you coming back for more.
Side Dishes
This soup is a star on its own but pairs beautifully with a crusty Italian bread or garlic toast to soak up every last drop of broth. A simple green salad with lemon vinaigrette balances the warm, comforting profile of the soup and adds a crisp contrast to the meal.
Creative Ways to Present
For a cozy family meal, serve the soup in rustic bowls with a sprinkle of parmesan and parsley right on top. Hosting a casual dinner? Present it in demitasse cups as a charming appetizer to warm up your guests’ palates. You can even drizzle a bit of high-quality olive oil or add a pinch of crushed red pepper flakes for a subtle kick and extra flair.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors. Just be mindful that the pastina can absorb broth and become softer the longer it sits, so it’s best enjoyed within the first day or two.
Freezing
While the soup can be frozen, pastina noodles tend to lose their pleasant texture after thawing. To freeze, remove the pasta first if possible and store the broth and veggies separately. Otherwise, freeze the entire soup but expect a slightly different consistency upon reheating.
Reheating
Warm leftovers gently over low heat to prevent the pasta from overcooking or breaking apart. Add a splash of broth or water if the soup seems too thick. Stir occasionally and avoid boiling again to maintain the delicate textures and flavors that make this Italian Pastina Soup (Penicillin) Recipe so comforting.
FAQs
What is pastina?
Pastina is a tiny Italian pasta, often used in soups or as comfort food for children. Its small size allows it to cook quickly and create a delicate texture perfect for soothing broth-based dishes like this soup.
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth to keep the deep, savory flavor while avoiding animal products. The flavors will still be hearty and satisfying.
Why is this called Penicillin soup?
Many people lovingly nickname it “Penicillin” because this warming and nourishing soup is perfect for fighting off colds or feeling under the weather, just like a natural remedy in a bowl.
Can I add other vegetables?
Definitely! Feel free to experiment with finely diced zucchini, spinach, or peas to add extra freshness and nutrition. Just remember to keep the pieces small so they cook quickly and blend seamlessly into the broth.
Is the egg mandatory in this recipe?
Nope! The egg is completely optional. It adds richness and a silky texture but the soup is delicious and comforting even without it. Use it if you’re in the mood for a little extra indulgence.
Final Thoughts
This Italian Pastina Soup (Penicillin) Recipe is a true culinary hug in a bowl—simple, nourishing, and endlessly comforting. Whether you’re craving something easy to whip up on a busy evening or a gentle pick-me-up during cold season, this recipe won’t disappoint. I encourage you to give it a try and watch how this little soup becomes a big favorite on your table!
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Italian Pastina Soup (Penicillin) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Penicillin: Pastina Soup is a comforting, simple, and nourishing Italian soup made with tiny pastina pasta simmered in flavorful chicken broth with sautéed vegetables. Enriched optionally with egg and Parmesan cheese, this soup offers a warm, soothing meal perfect for chilly days or when you need a gentle, hearty dish.
Ingredients
Soup Base
- 1 cup pastina (tiny pasta)
- 6 cups chicken broth (homemade or store-bought)
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1/2 small onion, finely minced
- 1 clove garlic, minced
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Optional Ingredients
- 1 egg (optional, for extra richness)
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Broth: In a medium pot, heat olive oil or butter over medium heat. Add the finely diced carrot, celery, onion, and minced garlic. Sauté the vegetables until they are softened and fragrant, about 5 minutes, which builds a flavorful base for the soup.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and allow the soup to simmer gently for 10 minutes, allowing the flavors of the vegetables and broth to meld deeply.
- Cook the Pastina: Stir in the pastina pasta and cook according to the package instructions, generally about 6 to 8 minutes. Stir occasionally to prevent sticking and ensure the pasta cooks evenly to a tender texture.
- Optional Egg Mixture: If using the egg for extra richness, whisk it well in a small bowl. Slowly drizzle the egg into the hot soup while stirring gently to create delicate egg ribbons dispersed throughout the soup for added texture and richness.
- Finish with Cheese: Stir the grated Parmesan cheese into the soup until melted and combined. Taste and season with salt and pepper as desired to enhance the overall flavor.
- Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while warm for a comforting meal.
Notes
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
- Adding the egg is optional but adds a creamy texture and additional protein.
- Pastina cooks quickly, so monitor closely to avoid overcooking and becoming mushy.
- This soup pairs well with crusty bread for a fuller meal.
- Use fresh Parmesan cheese for best flavor, and add more at the table if desired.
