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
Scale
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.
