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
Scale
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.
