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Classic Italian Pastina Soup (The ‘Italian Penicillin’)

A close-up of a white bowl filled with hot pastina soup, garnished generously with fresh chopped parsley.
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Make this quick, comforting Italian Pastina Soup, often called ‘Italian penicillin,’ for a nourishing meal ready in under 30 minutes. It uses simple ingredients for maximum comfort.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1.5 cups pastina pasta (or acini di pepe or orzo)
  • 2 tbsp olive oil or 1 tbsp unsalted butter
  • 1 small carrot, finely grated or diced
  • 1 garlic clove, minced
  • 1 egg (optional)
  • 2 tbsp grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil or butter in a medium pot over medium heat. Add minced garlic and grated carrot. Sauté for 2 to 3 minutes until softened.
  2. Pour in the broth and bring the mixture to a gentle boil.
  3. Stir in the pastina pasta. Cook for 5 to 7 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
  4. In a small bowl, beat the egg with the Parmesan cheese.
  5. Lower the heat. Slowly drizzle the egg and cheese mixture into the soup while stirring constantly to create soft egg ribbons.
  6. Season the soup with salt and pepper. Simmer for one more minute.
  7. Remove the pot from the heat. Stir in the chopped parsley.
  8. Ladle the soup into bowls. Top with extra Parmesan cheese before serving.

Notes

  • For a richer soup, use chicken broth instead of vegetable broth.
  • If you are feeling unwell, sip the soup directly from a mug without bread.
  • This recipe is a great base for adding shredded cooked chicken for extra protein.

Nutrition

Find it online: https://dishicious.com/easy-pastina-soup-italian-comfort-recipe/