If you’re craving a bowl of soothing comfort with a splash of Italian charm, the Italian Penicillin: Pastina Soup Recipe is exactly what you need. This humble soup combines tiny pastina pasta with a richly flavored chicken broth and delicate vegetables, making it both nourishing and soul-warming. Every spoonful promises a tender, flavorful experience that feels like a warm hug on a chilly day, proving how simple ingredients can create a dish far greater than the sum of its parts.
Ingredients You’ll Need
The magic of this soup lies in the simplicity and balance of its ingredients. Each one plays a crucial role in building layers of gentle flavors, vibrant colors, and perfect textures that elevate this recipe from ordinary to unforgettable.
- Pastina: Tiny pasta pearls that cook quickly and add a comforting, chewy texture to the soup.
- Chicken broth: The heart and soul of the soup, whether homemade or high-quality store-bought, brings rich, savory depth.
- Carrot: Finely diced for sweetness and a subtle pop of color.
- Celery: Adds a fresh, aromatic undertone that balances richness.
- Onion: Provides a mild, fragrant base that melts seamlessly into the broth.
- Garlic: Minced for just the right hint of warmth and zest.
- Olive oil or butter: Used to sauté the vegetables, contributing smoothness and flavor.
- Egg (optional): Whisked into the soup to create silky ribbons, offering extra richness.
- Parmesan cheese: Both in the soup and as a garnish, this cheese adds a nutty, salty finish.
- Fresh parsley: Chopped for a fresh, herbal pop in every bowl.
- Salt and pepper: Essential seasonings that enhance every other ingredient.
How to Make Italian Penicillin: Pastina Soup Recipe
Step 1: Prepare the Broth
Start by warming olive oil or butter in a medium pot over medium heat. This gentle sizzle is where the magic begins. Add the finely diced carrot, celery, onion, and minced garlic, then sauté for about five minutes until everything softens and fills your kitchen with an inviting aroma. This vegetable base builds the rich foundation your soup deserves.
Step 2: Simmer the Soup
Pour in your chicken broth, bringing it to a lively boil. Once bubbling, lower the heat to a gentle simmer and let it cook for 10 minutes. This slow melding allows all those flavors—the sweetness from the carrot, the earthiness from the celery, the hint of garlic—to marry beautifully, creating a broth that’s warm and full-bodied.
Step 3: Cook the Pastina
Time for the star ingredient! Stir in the pastina and cook according to package instructions, usually about 6 to 8 minutes. Be sure to stir occasionally to keep the tiny pasta from sticking and to ensure it cooks evenly. The pastina absorbs the broth’s essence, creating little bursts of comfort in each bite.
Step 4: Optional Egg Mixture
If you want your Italian Penicillin: Pastina Soup Recipe to have an added layer of silky richness, this is the moment to whisk in the egg. Slowly drizzle the beaten egg into the hot soup while stirring gently. This technique forms delicate egg ribbons that lend a luscious texture and make the soup feel extra special.
Step 5: Finish with Cheese
Turn off the heat and fold in the grated Parmesan cheese. The cheese melts smoothly into the broth, adding a nutty, savory boost. Finally, season with salt and freshly ground pepper to taste. Taste as you go—this step lets you customize the flavor to your liking.
Step 6: Serve
Ladle the warm soup into bowls, then sprinkle with fresh parsley and more Parmesan cheese. The vibrant green parsley brings a touch of brightness, while the cheese on top invites that perfect cheesy finish. Now you’re ready to enjoy a bowl of Italian Penicillin: Pastina Soup Recipe that feels like a loving embrace.
How to Serve Italian Penicillin: Pastina Soup Recipe
Garnishes
Garnishing this soup elevates it from simple comfort food to a delightful dining experience. Fresh parsley provides a crisp, herbaceous contrast, while a sprinkle of extra Parmesan cheese adds a savory, melty topper. For an extra indulgent twist, a drizzle of good-quality olive oil or a few cracked black peppercorns makes each bowl visually beautiful and flavor-packed.
Side Dishes
This soup stands beautifully on its own but can be paired with crusty bread or garlic toasts for dipping that melty goodness from the broth. A light mixed green salad with lemon vinaigrette balances the soup’s richness, while roasted vegetables or antipasti add a lovely Italian touch for those looking to expand the meal.
Creative Ways to Present
For a charming presentation, serve the soup in rustic terracotta or simple white bowls that highlight the warm colors. Adding a small parmesan crisp on the side or floating a few microgreens on top makes a delightful visual impression. You can also serve it in small cups or shot glasses as an appetizer at gatherings to introduce guests to the cozy delight of the Italian Penicillin: Pastina Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it into airtight containers. Stored in the refrigerator, it stays fresh for up to three days. Because pastina absorbs liquid over time, you may find the soup thickens—just add a splash of broth or water when reheating to bring it back to the perfect consistency.
Freezing
Though freezing can be tricky with pasta soups, you can freeze the base broth and vegetables separately for up to two months. Avoid freezing the soup with pastina already cooked, as it can become mushy upon thawing. When ready to enjoy, reheat the broth, then cook fresh pastina in it for the best texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to stir in additional broth if the soup feels too thick. If you included the egg ribbons, reheat carefully to avoid overcooking them. Microwaving is fine for quick reheats, but stirring halfway through helps maintain even temperature and texture.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works well if you prefer a vegetarian version, though it will impart a slightly different flavor profile. You might want to boost the seasoning with a bit more salt or herbs to keep that rich, comforting depth in the soup.
What if I don’t have pastina? Can I substitute it?
Yes, while pastina is traditional, you can substitute with small pasta shapes like orzo, acini di pepe, or even fine ditalini. Just adjust cooking times accordingly to keep the pasta tender yet firm without becoming mushy in the soup.
Is the egg really necessary?
The egg is optional but highly recommended if you want to add a silky texture and extra richness. It elegantly ribbons through the broth, making each spoonful luxurious. If you skip it, the soup remains wonderfully tasty and comforting.
What’s the best way to make my own chicken broth for this recipe?
A simple homemade broth is made by simmering chicken bones with aromatics such as onion, carrot, celery, garlic, and herbs for several hours. This simmering draws out deep flavors that no store-bought option can match. Strain before using, and you’ll have a fresh, flavorful base for your Italian Penicillin: Pastina Soup Recipe.
Can I add other vegetables or proteins?
Certainly! Feel free to add finely diced zucchini, spinach, or peas for extra nutrition and color. For protein, shredded chicken or cooked beans can be added near the end of cooking. Just keep the delicate balance to keep that signature light and soothing character of the soup.
Final Thoughts
There’s something truly special about the Italian Penicillin: Pastina Soup Recipe—it’s simple, comforting, and brimming with authentic flavor. Whether you’re nursing a cold, craving something cozy, or just want to treat yourself to a heartening meal, this soup delivers every single time. Don’t wait to stir up a pot and share this beloved recipe with the people you love. Trust me, once you try it, it will become a treasured favorite in your kitchen 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
A comforting and traditional Italian Pastina Soup, often referred to as the Italian Penicillin, made with tiny pasta, vegetables, and a flavorful chicken broth base. This quick and easy recipe is perfect for a cozy meal and can be enriched with an optional egg for extra creaminess and Parmesan cheese for a savory finish.
Ingredients
Soup Base
- 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
- 6 cups chicken broth (homemade or store-bought)
Main Ingredients
- 1 cup pastina (tiny pasta)
- 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.
- 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 it simmer gently for 10 minutes to develop the flavors.
- Cook the Pastina: Stir in the pastina pasta and cook according to the package instructions, typically 6 to 8 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Optional Egg Mixture: If using the egg, whisk it in a small bowl. Slowly drizzle the beaten egg into the hot soup while stirring gently to create delicate egg ribbons throughout the soup.
- Finish with Cheese: Stir in the grated Parmesan cheese until melted and incorporated, then season the soup with salt and pepper to your preference.
- Serve: Ladle the soup into bowls, garnish generously with fresh chopped parsley and additional Parmesan cheese, and serve warm for a comforting meal.
Notes
- Using homemade chicken broth will enhance the flavor, but store-bought broth works well in a pinch.
- The optional egg adds richness and texture, but can be omitted for a lighter soup.
- Pastina cooks quickly, so keep an eye on it to avoid overcooking.
- Feel free to substitute Parmesan with Pecorino Romano for a sharper taste.
- This soup pairs well with crusty bread or a light side salad for a full meal.
