Italian Penicillin Pastina Soup

I bring together tiny pasta, nourishing broth, blended vegetables, and a silky egg ribbon to make a soul-soothing soup often called “Italian Penicillin”—perfect for when I need comfort or a gentle pick-me-up.

Why You’ll Love This Recipe

I love how effortlessly it delivers cozy, healing vibes in one pot. Blending some veggies into the broth gives it body without heaviness, and the pastina swirls add a tender, nostalgic touch. It’s quick, gentle on the stomach, and feels like a warm hug in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken broth (homemade or low‑sodium store‑bought)

• Onion, carrot, and celery (classic soffritto base)

• Garlic cloves

• Tiny pasta (pastina, acini di pepe, or orzo)

• Parmesan cheese rind plus grated Parm as garnish

• Egg (to make silky egg ribbons)

• Butter (for richness)

• Fresh parsley or thyme

• Lemon juice, salt, and black pepper

directions

1. In a large pot, I sauté chopped onion, carrot, celery, and garlic, then add chicken broth, the Parmesan rind, salt, and herbs.

2. I bring it to a boil, reduce heat, and let it simmer until the vegetables are tender.

3. I remove the rind, blend the vegetables and some broth until smooth, then return it to the pot for a creamy consistency.

4. I bring the soup back to a boil and stir in the pastina, cooking until tender—just a few minutes.

5. Off the heat, I whisk an egg with a little hot broth, then drizzle it into the soup, stirring to create ribbons.

6. I finish with butter, lemon juice, grated Parmesan, fresh parsley, and black pepper before serving.

Servings and timing

• Servings: ~4–6 bowls

• Prep time: ~10 minutes

• Cook time: ~30 minutes (20 min simmer + pastina cook)

• Total time: ~40 minutes

Variations

• I swap chicken broth for vegetable broth for a vegetarian version.

• I use orzo or acini di pepe if I don’t have pastina.

• I skip the egg and stir in a splash of cream or extra butter for richness.

• I puree half the veggies for extra creaminess and leave the rest chunky if I want texture.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. Because the pastina absorbs liquid, I heat the broth separately and add freshly cooked pasta when reheating. This keeps it from becoming mushy. It reheats well on the stove or in the microwave.

FAQs

Can I use a different pasta if I don’t have pastina?

Absolutely. I often use orzo, acini di pepe, or even small alphabet pasta. Just adjust the cooking time accordingly.

What does the egg ribbon do?

The egg adds a silky, luxurious texture. If I skip it, I use a bit of cream or extra butter instead.

Is this soup vegetarian-friendly?

Yes! Swapping chicken broth for vegetable broth makes it vegetarian without losing flavor.

How do I avoid mushy pasta when reheating?

I reheat the broth separately and add freshly cooked pasta just before serving. It keeps the pasta al dente.

Does blending veggies change the flavor?

Definitely—it gives body and mild sweetness to the broth, transforming it from clear to velvety. It’s a trick I picked up from Italian soup-making.

Conclusion

I find comfort and nourishment in every spoonful of this Pastina Soup. It’s easy, wholesome, and adapts to what I have on hand—whether I’m nurturing someone sick or craving a cozy meal. With minimal effort and maximum soul, it’s become a staple in my kitchen repertoire.

Print