If you’re craving a bowl of comfort that feels like a warm hug from nonna herself, the Italian Pastina Soup (Penicillin) Recipe is your go-to delight. This humble yet luxurious soup features tiny pastina pasta swimming in a rich, flavorful chicken broth heightened by delicate vegetables, a touch of garlic, and a sprinkle of Parmesan cheese for that perfect savory finish. It’s light enough for any day but comforting enough to chase away the chill, making it an absolute staple for cozy nights and wellness boosts alike.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity: every ingredient plays a crucial role in building layers of flavor and texture without overwhelming the palate. These essential items come together to create a balanced and heartwarming bowl that anyone can make with ease.
- 1 cup pastina (tiny pasta): The star of the show, these tiny pasta pearls soak up broth and add delightful texture.
- 6 cups chicken broth (homemade or store-bought): Provides the savory, comforting base essential for rich flavor.
- 1 medium carrot, finely diced: Adds subtle sweetness and a tender bite to the broth.
- 1 stalk celery, finely diced: Introduces fresh, aromatic depth that complements the carrot.
- 1/2 small onion, finely minced: Builds a subtle, savory foundation with gentle sweetness.
- 1 clove garlic, minced: Imparts warmth and a fragrant punch without overpowering.
- 2 tbsp olive oil or butter: Used for sautéing the vegetables, adding richness and silkiness to the broth.
- 1 egg (optional, for extra richness): Creates delicate ribbons in the soup, boosting creaminess effortlessly.
- 1/4 cup grated Parmesan cheese (plus more for garnish): Adds umami and that signature cheesy sparkle.
- Fresh parsley, chopped (for garnish): Brings a fresh, bright note and color contrast to each serving.
- Salt and pepper to taste: Essential seasonings to round out every bite.
How to Make Italian Pastina Soup (Penicillin) Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil or butter in a medium pot over medium heat. Toss in the finely diced carrot, celery, onion, and minced garlic. Cook gently until softened and fragrant, about five minutes. This step unlocks the sweet and savory flavors of the vegetables, which form a beautiful aromatic base for the soup.
Step 2: Simmer the Broth
Pour in the chicken broth, bringing everything to a lively boil. Once it boils, reduce the heat to low and let it gently simmer for around ten minutes. This simmering allows the flavors of your sautéed veggies to completely infuse the broth, deepening its character and making every spoonful truly comforting.
Step 3: Cook the Pastina
Time to add the star ingredient. Stir in the pastina and cook according to the package instructions—usually about 6 to 8 minutes. Stir occasionally to prevent sticking and ensure even cooking. The tiny pasta swells in the broth, creating a smooth, comforting texture that makes this soup so addictive.
Step 4: Add the Optional Egg
If you’re looking for a luxurious touch, whisk the egg in a small bowl. Slowly drizzle it into your hot soup while stirring gently to create delicate egg ribbons. This technique adds a velvety richness that feels indulgent without heaviness—perfect for lifting this simple soup to new heights.
Step 5: Stir in Parmesan and Season
Turn off the heat and immediately stir in the grated Parmesan cheese. This adds a lovely umami depth that coats every spoonful in cheesy goodness. Taste and season with salt and pepper according to your preference to bring the whole dish together harmoniously.
Step 6: Serve and Garnish
Ladle your Italian Pastina Soup (Penicillin) Recipe into bowls. Sprinkle with fresh chopped parsley and a little extra Parmesan. The parsley adds a fresh burst of color and flavor, making each serving as beautiful as it is delicious.
How to Serve Italian Pastina Soup (Penicillin) Recipe
Garnishes
Fresh parsley is a classic garnish, lending a burst of green freshness that complements the rich broth. For an extra layer of flavor, a fresh crack of black pepper and a dusting of grated Parmesan make each bowl glow. If you love a bit of texture, toasted pine nuts or a drizzle of high-quality olive oil works wonderfully too.
Side Dishes
This soup pairs beautifully with crusty Italian bread or garlic breadsticks for dipping. Light salads, like a simple arugula with lemon and olive oil, provide a refreshing contrast. For heartier meals, alongside roasted vegetables or a warm ricotta and basil bruschetta makes for a cozy Italian feast.
Creative Ways to Present
For a charming touch, serve the soup in rustic bowls with a parmesan crisp perched on the rim. Layer chopped herbs directly into the soup for vibrant color. You might also ladle it into mini bread bowls for an adorable, edible presentation felt to delight all ages at the table.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature and transfer it to an airtight container. Stored in the refrigerator, it keeps beautifully for up to three days. Keep in mind that the pastina may continue to absorb broth over time, so the soup might thicken slightly.
Freezing
Because pastina tends to soften with freezing and thawing, it’s best to freeze the soup without the pasta if possible. Store the broth and sautéed veggies in a freezer-safe container for up to three months. When ready to enjoy, thaw completely, then cook fresh pastina and combine before serving.
Reheating
Gently reheat the soup on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If it’s too thick, add a splash of chicken broth or water to restore the silky consistency. For soups with egg ribbons, reheat slowly to preserve their delicate texture.
FAQs
What is pastina and why is it used in this soup?
Pastina means “little pasta” in Italian—tiny pasta shapes that cook quickly and add a comforting bite. Their small size makes the soup soothing, especially when you want something light yet filling.
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth, and you’ve got a vegetarian-friendly version that’s just as flavorful and cozy.
Is the egg really necessary?
The egg is optional, but it adds a lovely richness and beautiful ribbons that make the soup feel extra special. If you prefer a lighter version, feel free to skip it without sacrificing flavor.
How long does this soup take to cook?
The entire process takes around 30 minutes, making it a perfect quick meal to prepare any day you need comfort food on the table fast.
Can I use store-bought broth?
Yes! While homemade broth offers the best flavor, quality store-bought chicken broth works wonderfully and saves time without compromising taste.
Final Thoughts
The Italian Pastina Soup (Penicillin) Recipe is a timeless classic that embodies warmth, nourishment, and simple joy in every spoonful. Whether you’re feeling under the weather or craving something that whispers comfort and care, this soup will quickly become a beloved staple in your kitchen rotation. Give it a try, and let its gentle flavors wrap you in Italian tradition with every bowl!
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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
This comforting Italian Pastina Soup, also known as Italian Penicillin, is a soothing and hearty dish perfect for chilly days or when you need a gentle, flavorful meal. Featuring tiny pastina pasta simmered in a savory chicken broth with tender carrots, celery, and onions, enriched optionally with an egg for extra creaminess, and finished with Parmesan cheese and fresh parsley garnish. It’s an easy-to-make, traditional Italian soup that warms the soul.
Ingredients
Soup Base
- 6 cups chicken broth (homemade or store-bought)
- 2 tbsp olive oil or butter
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1/2 small onion, finely minced
- 1 clove garlic, minced
Pasta
- 1 cup pastina (tiny pasta)
Finishing Touches
- 1 egg (optional, for extra richness)
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a medium pot, heat olive oil or butter over medium heat. Sauté the finely diced carrot, celery, minced onion, and garlic until softened, about 5 minutes, to build a flavorful base for the soup.
- Simmer the Soup: Add the chicken broth to the pot and bring it to a boil. Reduce heat to low and let it simmer gently for about 10 minutes to allow the flavors to meld beautifully.
- Cook the Pastina: Stir in the pastina and cook according to package instructions, approximately 6–8 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Optional Egg Mixture: If using the egg, whisk it well in a small bowl. Slowly drizzle the beaten egg into the hot soup while continuously stirring gently to create delicate egg ribbons throughout the soup.
- Finish with Cheese: Stir in the grated Parmesan cheese and season the soup with salt and freshly ground pepper to taste, enhancing richness and depth of flavor.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley and additional grated Parmesan cheese, and serve warm for a comforting meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the egg if preferred.
- The egg is optional but adds a lovely silky texture and extra protein.
- Pastina cooks quickly, so be attentive to avoid overcooking and turning it mushy.
- Leftovers can be refrigerated for up to 3 days; reheat gently and add a little broth if the soup thickens.
- Fresh herbs like thyme or basil can be added for additional flavor variations.
