If you’re craving a soul-soothing dish that feels like a warm hug in a bowl, you’ve got to try this Italian Penicillin – Pastina Soup Recipe. It’s a timeless comfort soup that combines the delicate charm of tiny star-shaped pastina pasta with the bold flavors of garlic, Parmesan, and a luscious egg ribbon swirl that brings it all together. This recipe isn’t just about nourishment; it’s about waking up your taste buds with every spoonful, making it the perfect remedy for chilly evenings or when you simply want something cozy and satisfying.
Ingredients You’ll Need
This Italian Penicillin – Pastina Soup Recipe comes together with just a handful of simple, everyday ingredients that each add their own magic. Every element plays its role, whether it’s giving the soup body, flavor, or that irresistible silky texture.
- 6 cups low-sodium chicken broth: The savory base that infuses the soup with gentle, comforting richness without overpowering the other ingredients.
- ¾ cup pastina (tiny star-shaped pasta): These little stars cook quickly and lend a playful texture that’s both tender and satisfying.
- 1 tablespoon olive oil: Adds a subtle fruity depth and helps gently soften the garlic for a fragrant start.
- 2 cloves garlic, minced: Packs a punch of aromatic flavor that livens up the broth beautifully.
- 1 large egg: Whisked with Parmesan and added carefully to create silky ribbons that make this soup uniquely creamy.
- ¼ cup grated Parmesan cheese: Brings a savory, nutty essence that elevates every bite.
- 1 tablespoon unsalted butter: Adds luscious richness and smooths out the whole soup.
- Salt and black pepper to taste: Essential for balancing the flavors perfectly.
- Chopped fresh parsley (for garnish): Adds a fresh herbal pop and a cheerful splash of green color.
How to Make Italian Penicillin – Pastina Soup Recipe
Step 1: Sauté the Garlic
Start by heating the olive oil in a medium pot over medium heat. Add the minced garlic and sauté it for about 30 seconds, just until it becomes fragrant. This quick step releases all those amazing aromas that set the stage for the entire soup.
Step 2: Bring the Broth to a Boil
Pour in the low-sodium chicken broth and bring it to a gentle boil. This flavorful liquid is the heart of the dish and will absorb all the wonderful flavors as it cooks with the pastina.
Step 3: Cook the Pastina
Add the tiny star-shaped pastina to the boiling broth. Cook it according to the package instructions—typically around 5 to 6 minutes—stirring occasionally to keep the stars from sticking together. Once tender, your soup base will be developing its signature comfort factor.
Step 4: Create the Egg and Parmesan Ribbons
While the pasta is cooking, whisk together the egg and grated Parmesan cheese in a small bowl until smooth. Lower the heat to low, then slowly drizzle this mixture into the soup while stirring continuously. This gentle technique forms delicate, silky ribbons that add luxurious creaminess without using heavy cream.
Step 5: Finish with Butter and Seasonings
Stir in the unsalted butter to melt into the soup, enriching the texture and flavor. Season with salt and freshly ground black pepper to taste. Let the soup sit off heat for a minute or two to slightly thicken and to let the flavors marry perfectly.
How to Serve Italian Penicillin – Pastina Soup Recipe
Garnishes
Fresh chopped parsley sprinkled on top not only brightens the soup visually but also adds a fresh, herbal contrast to the rich broth and creamy pasta ribbons. A tiny bit of freshly grated Parmesan can be a lovely finishing touch too.
Side Dishes
This soup shines as a comforting main on its own but pairs beautifully with crusty Italian bread to soak up every last drop. A simple mixed green salad or roasted vegetables round out the meal with fresh crunch and color, balancing the creamy softness of the soup.
Creative Ways to Present
Serve the Italian Penicillin – Pastina Soup Recipe in rustic bowls with a drizzle of good-quality extra virgin olive oil on top for extra flavor complexity. For a fun twist, try adding a sprinkle of red pepper flakes or a splash of fresh lemon juice to brighten the palette. You can also stir in cooked shredded chicken or swap the pastina for orzo to keep things exciting.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. Because the pastina absorbs liquid and softens, you might find the soup thickened; simply add a splash of broth or water when reheating to bring it back to the perfect consistency.
Freezing
Freezing is possible but not ideal, as the pasta can become mushy when thawed. If you want to freeze the soup, consider cooking the pastina fresh when you reheat instead. Freeze the broth and egg mixture separately for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a little extra chicken broth or water if the soup seems too thick. Avoid microwaving at high heat as it might scramble the egg ribbons and change the texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for a rich vegetable broth, and the soup remains just as delicious and comforting without compromising flavor.
What can I substitute for pastina?
If pastina isn’t available, tiny pasta shapes like orzo, acini di pepe, or even small ditalini work wonderfully and maintain that same delicate mouthfeel.
Is the egg fully cooked in this soup?
Yes, the egg is added slowly to the hot broth while stirring constantly, which gently cooks it into thin ribbons without turning it into scrambled egg, adding a silky texture instead.
Can I add protein to this soup?
For a heartier meal, shredded cooked chicken or turkey can be stirred in just before serving. This makes it more filling while keeping the comforting soul of the soup intact.
What are some flavor enhancements for the soup?
Try a small splash of lemon juice for brightness or a pinch of red pepper flakes for a subtle kick that complements the garlic and Parmesan beautifully.
Final Thoughts
There’s something irresistibly soul-warming about this Italian Penicillin – Pastina Soup Recipe that makes it a go-to whenever you want comfort on a spoon. Quick, simple, and packed with flavor, it’s proof that great things really do come in small, star-shaped packages. I hope you’ll give it a try, share it with loved ones, and let this humble little soup become your next favorite comfort food.
Print
Italian Penicillin – Pastina Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Penicillin – Pastina Soup is a comforting and hearty Italian soup featuring tiny star-shaped pasta simmered in low-sodium chicken broth, enriched with a delicate egg and Parmesan cheese ribbon, and finished with butter and fresh parsley. This easy-to-make stovetop recipe is perfect for chilly days or when you need a soothing remedy.
Ingredients
Soup Base
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
Pasta and Enrichment
- ¾ cup pastina (tiny star-shaped pasta)
- 1 large egg
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Garnish
- Chopped fresh parsley
Instructions
- Sauté Garlic: In a medium pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
- Boil Broth and Cook Pasta: Pour in the chicken broth and bring it to a gentle boil. Add the pastina and cook according to package instructions, about 5 to 6 minutes, stirring occasionally to prevent sticking.
- Prepare Egg and Cheese Mixture: While the pasta cooks, whisk together the egg and grated Parmesan cheese in a small bowl until well combined.
- Create Egg Ribbons: Once the pastina is tender, reduce the heat to low. Slowly drizzle in the egg and cheese mixture while stirring constantly to form delicate egg ribbons throughout the soup.
- Finish Soup: Stir in the unsalted butter and season with salt and black pepper to taste. Remove the pot from heat and let the soup rest for 1 to 2 minutes to enhance the flavors.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy warm for a soothing meal.
Notes
- For extra richness, add a splash of lemon juice or a pinch of red pepper flakes for a bit of heat.
- You can stir in shredded cooked chicken to make this soup more filling.
- Swap pastina with orzo or acini di pepe pasta for different textures.
- This soup is especially comforting during cold seasons or when feeling under the weather.
