If you have ever wished for a comforting bowl of soup that feels like a warm hug in a bowl, you are about to discover a gem with the Italian Penicillin: Pastina Soup Recipe. This delightful little soup combines the soothing qualities of rich chicken broth, tender pastina pasta, and garden-fresh vegetables into a simple yet profoundly satisfying meal. Perfect for chilly days, a quick lunch, or when you need a gentle pick-me-up, this recipe brings depth, heartiness, and a touch of Italian charm in every spoonful. Whether you’re a soup enthusiast or someone new to the joys of pastina, this dish is both approachable and memorable.
Ingredients You’ll Need
One of the best parts of the Italian Penicillin: Pastina Soup Recipe is how straightforward the ingredient list is—with no complicated components to stress over. Each ingredient plays a vital role in building layers of flavor, tender textures, and a gorgeous palette that’s both inviting and nourishing.
- 1 cup pastina: These tiny pasta pearls cook quickly and provide just the right amount of bite without overwhelming the soup.
- 6 cups chicken broth: Whether homemade or store-bought, this is the savory base that carries all the flavors beautifully.
- 1 medium carrot, finely diced: Adds subtle sweetness and a lovely pop of color to the broth.
- 1 stalk celery, finely diced: Brings a mild aromatic crunch and balances the earthiness of the carrot.
- 1/2 small onion, finely minced: Melts into the broth for a gentle depth of flavor.
- 1 clove garlic, minced: Infuses the soup with warmth and a touch of piquancy.
- 2 tbsp olive oil or butter: Fat that helps soften the vegetables and enrich the overall mouthfeel.
- 1 egg (optional): Adds extra silkiness and richness when whisked into the hot soup.
- 1/4 cup grated Parmesan cheese (plus extra for garnish): A nutty, savory finish that melts softly into the broth.
- Fresh parsley, chopped (for garnish): Brightens every bowl with freshness and color.
- Salt and pepper to taste: Essential for seasoning and pulling all the flavors together.
How to Make Italian Penicillin: Pastina Soup Recipe
Step 1: Prepare the Broth
Start by heating your olive oil or butter in a medium pot over medium heat. Toss in the finely diced carrot, celery, onion, and minced garlic. Sauté them gently, allowing the vegetables to soften and release their sweet, aromatic qualities. This step is crucial because it builds the flavorful foundation for your soup, coaxing maximum richness out of humble ingredients.
Step 2: Simmer the Soup
Once your veggies have softened and your kitchen smells heavenly, pour in the chicken broth and crank the heat up just until it boils. Then, lower the heat and let it simmer for about 10 minutes. This cozy simmer melds the flavors, ensuring every spoonful is filled with deep, balanced taste.
Step 3: Cook the Pastina
Next, stir in the pastina pasta and cook according to the package instructions, usually about 6 to 8 minutes. Stir occasionally to keep the tiny pasta from sticking to the bottom, and watch as it transforms your broth into a soul-soothing, hearty soup. The pastina’s delicate size makes the dish perfect for quick enjoyment without feeling heavy.
Step 4: Optional Egg Mixture
If you want to take the silky texture of your soup to the next level, whisk an egg in a small bowl and slowly drizzle it into your hot soup while stirring gently. This creates lovely ribbons of cooked egg, adding richness and an elegant touch that is sure to impress anyone lucky enough to taste it.
Step 5: Finish with Cheese and Seasoning
Now for the magic touch: stir in the grated Parmesan cheese while the soup is still hot. The cheese melts slowly, enriching the broth with a nutty complexity. Season with salt and pepper according to your preference—it’s best to taste as you go, welcoming that perfect balance between savory and comforting.
Step 6: Serve and Garnish
Ladle the Italian Penicillin: Pastina Soup Recipe into bowls, sprinkle with fresh chopped parsley and an extra dusting of Parmesan if desired. Serve warm and enjoy the heartwarming experience of this simple yet utterly crave-worthy dish.
How to Serve Italian Penicillin: Pastina Soup Recipe
Garnishes
Fresh parsley and a sprinkle of Parmesan cheese are classic garnishes that enhance both flavor and appearance. You can also add a grating of fresh black pepper or a few drops of good extra virgin olive oil for a rich finish. A tiny squeeze of lemon zest can add a bright contrast if you’re feeling adventurous.
Side Dishes
This soup pairs beautifully with crusty bread to soak up every last bit of broth or a light green salad to keep the meal fresh and balanced. For a heartier accompaniment, try serving it alongside roasted vegetables or a simple Italian antipasto platter.
Creative Ways to Present
For entertaining or a cozy dinner, serve the soup in rustic bowls or even small espresso cups as elegant amuse-bouches. Top each serving with microgreens or edible flowers for a colorful touch. You could also swirl a basil pesto drizzle on top for an herbaceous pop of flavor that surprises with every spoonful.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Italian Penicillin: Pastina Soup Recipe to an airtight container and store in the refrigerator. It will stay fresh for up to 3 days, making it a great option for make-ahead lunches or quick dinners.
Freezing
While you can freeze this soup, keep in mind the tiny pastina may soften more upon thawing. If you plan to freeze, consider cooking the pastina fresh when you reheat or freeze the broth and vegetables separately from the pasta to maintain texture.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to prevent the pasta from sticking or breaking apart. If the soup seems too thick, add a splash of chicken broth or water to loosen the texture and revive its comforting consistency.
FAQs
What is pastina and where can I find it?
Pastina is a tiny pasta, often in the shape of little stars or small dots, ideal for soups and easy-to-digest meals. You can usually find it in the pasta or international aisle of most grocery stores or from specialty Italian markets.
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth, and you’ll have a wonderful vegetarian version of the Italian Penicillin: Pastina Soup Recipe that keeps all the warmth and comfort intact.
Is the egg really necessary?
The egg is optional but highly recommended if you want to add a silky richness to the soup. If you prefer to skip it, the soup is still delicious and comforting without it.
How long does it take to cook this soup?
This soup comes together quickly, typically within 30 minutes, making it a fantastic option for weeknight dinners or whenever you need a fast but satisfying meal.
Can I use other types of pasta instead of pastina?
While pastina is traditional and perfect for this soup, you can substitute with other small pasta shapes like orzo or tiny ditalini. Just remember to adjust the cooking time accordingly to avoid overcooking.
Final Thoughts
If you’re looking to add a cheerful, nourishing, and effortless recipe to your kitchen repertoire, the Italian Penicillin: Pastina Soup Recipe is your new best friend. It’s the kind of dish that feels like it was made just for you—simple yet deeply satisfying, with every ingredient harmonizing in a soothing melody of taste and comfort. I can’t wait for you to try it and see how this timeless soup becomes a beloved staple in your home, too.
Print
Italian Penicillin: Pastina Soup 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, or Pastina Soup, is a comforting and nourishing Italian dish featuring tiny pasta in a flavorful chicken broth, enriched with sautéed vegetables, optional egg ribbons, and Parmesan cheese. Perfect for a cozy meal, this soup is quick to prepare and delivers soothing warmth with every spoonful.
Ingredients
Main Ingredients
- 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
- 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, onion, and minced garlic until softened and fragrant, about 5 minutes, building the flavor base for the soup.
- Simmer the Soup: Add the chicken broth to the pot and bring it to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 10 minutes to allow the flavors to meld beautifully.
- Cook the Pastina: Stir in the pastina and cook according to package instructions, typically 6 to 8 minutes, stirring occasionally to prevent sticking and ensure even cooking of the tiny pasta.
- Optional Egg Mixture: If using the egg, whisk it thoroughly in a small bowl. Slowly drizzle the beaten egg into the hot soup while stirring gently to create delicate egg ribbons that add richness and texture.
- Finish with Cheese: Stir in the grated Parmesan cheese until melted and incorporated. Adjust the seasoning by adding salt and freshly ground pepper to taste.
- Serve: Ladle the finished soup into bowls and garnish generously with chopped fresh parsley and additional Parmesan cheese. Serve warm for a comforting and hearty meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the pastina cooking time to avoid overcooking; the pasta should remain tender but not mushy.
- The addition of egg is optional but adds extra creaminess and protein.
- Homemade chicken broth will provide the best flavor, but good-quality store-bought broth works well too.
- Garnish with extra Parmesan and fresh parsley just before serving to enhance aroma and presentation.
