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
Scale
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.
