If you’re craving something that feels like a warm hug in a bowl, you have to try the Italian Penicillin: Pastina Soup Recipe. This comforting dish brings together delicate pastina pasta gently swimming in a flavorful chicken broth enriched with tender veggies, garlic, and a touch of Parmesan. Whether you’re feeling under the weather or simply want a quick, soul-soothing meal, this soup offers the perfect balance of nourishment and deliciousness that will keep you coming back for more.
Ingredients You’ll Need
Don’t let the simplicity of ingredients fool you—each one plays a crucial role in creating the exquisite harmony of flavors and textures that make this soup so special. From the fragrant garlic to the rich Parmesan, every element adds a unique touch to the dish.
- 1 cup pastina: These tiny pasta pearls cook quickly and provide a lovely tender bite without overpowering the soup.
- 6 cups chicken broth: Choose homemade or a high-quality store-bought broth for that rich, savory base.
- 1 medium carrot, finely diced: Adds natural sweetness and a pleasant crunch when cooked just right.
- 1 stalk celery, finely diced: Contributes a subtle earthiness and fresh aroma.
- 1/2 small onion, finely minced: Brings depth and a gentle sweetness when sautéed.
- 1 clove garlic, minced: Offers that classic savory punch that elevates the entire soup.
- 2 tbsp olive oil or butter: Acts as the flavor carrier, sautéing the veggies until tender and aromatic.
- 1 egg (optional): When whisked in, it creates silky ribbons adding richness and smooth texture.
- 1/4 cup grated Parmesan cheese (plus more for garnish): Melts into the soup for comforting umami and creamy texture.
- Fresh parsley, chopped: Sprinkled on top for a fresh, vibrant finish.
- Salt and pepper to taste: Essential seasonings to balance and enhance every bite.
How to Make Italian Penicillin: Pastina Soup Recipe
Step 1: Prepare the Broth and Vegetables
Start by heating your olive oil or butter in a medium pot over medium heat. This gentle sizzle is where the magic begins! Add finely diced carrot, celery, onion, and minced garlic, sautéing them for about 5 minutes until everything becomes tender and fragrant. This step unlocks the natural sweetness and layers of flavor that form the heart of the soup.
Step 2: Simmer the Soup
Once those vegetables have softened, pour in your chicken broth and bring it to a rolling boil. Then, lower the heat and allow it to simmer gently for 10 minutes. This simmering time lets all those wonderful flavors meld and deepen, making the broth richly satisfying and aromatic.
Step 3: Cook the Pastina
Now for the star of our Italian Penicillin: Pastina Soup Recipe. Stir in the pastina pasta and cook it according to the package, typically about 6 to 8 minutes. Make sure to stir occasionally so the tiny pasta cooks evenly without sticking to the bottom, turning the broth into a beautifully textured, comforting meal.
Step 4: Add the Optional Egg
If you want to bring an extra layer of silky richness, gently whisk an egg in a small bowl. While slowly drizzling it into the hot soup, stir delicately to create soft egg ribbons. This technique adds a luxurious creaminess reminiscent of classic Italian soups, perfect for elevating this simple dish.
Step 5: Finish with Cheese and Seasoning
Finally, stir in the grated Parmesan cheese, which melts into the soup for that irresistible umami kick. Season everything with salt and freshly ground black pepper according to your taste. The soup should feel balanced with a hint of savory, creamy goodness in every spoonful.
Step 6: Serve and Garnish
Ladle your Italian Penicillin: Pastina Soup Recipe into warm bowls, garnish generously with freshly chopped parsley and an extra sprinkle of Parmesan. Serve immediately to enjoy the perfect harmony of flavors at their best.
How to Serve Italian Penicillin: Pastina Soup Recipe
Garnishes
Fresh parsley is more than just a pretty touch—it adds a burst of herbaceous brightness that complements the rich broth perfectly. Feel free to add a squeeze of lemon juice for a little zing or a pinch of crushed red pepper flakes if you love a subtle kick. Parmesan shavings not only taste heavenly but elevate the texture and presentation beautifully.
Side Dishes
Pastina soup is wonderfully light, so pairing it with crusty Italian bread or a garlic-rubbed crostini can make for a satisfying meal. A crisp green salad tossed in lemon vinaigrette or a simple tomato and mozzarella salad adds freshness and balances the warm, comforting depths of the soup.
Creative Ways to Present
Serve the soup in charming rustic bowls with a little drizzle of extra virgin olive oil on top for shine and richness. For a playful twist, place a Parmesan crisp on the side or crumble it over just before serving. This Italian Penicillin: Pastina Soup Recipe is perfect for intimate dinners or cozy family gatherings when you want every bite to feel special.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to three days. Because the pastina absorbs liquid quickly, the soup will thicken as it sits. Simply add a splash of broth or water when reheating to bring it back to a comforting, silky consistency.
Freezing
While freezing is possible, it’s best to freeze the broth and vegetables separately from the pastina to prevent the pasta from becoming mushy later. When ready to enjoy, thaw the broth mixture and gently heat it up, then cook fresh pastina directly in the hot soup before serving.
Reheating
Reheat your soup gently over low to medium heat on the stove, stirring occasionally to prevent sticking. Adding a little more broth or water during reheating helps maintain the perfect, cozy texture that makes this Italian Penicillin: Pastina Soup Recipe so comforting.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works wonderfully if you prefer a vegetarian version. Just make sure it’s flavorful enough to support the delicate pastina and vegetables.
What if I don’t have pastina pasta?
If you can’t find pastina, tiny pasta shapes like orzo or acini di pepe are great substitutes. Just adjust cooking times as needed to make sure the pasta stays tender.
Is the egg really necessary?
The egg is optional but highly recommended for that extra layer of silky richness. If you prefer a simpler version, you can skip it altogether without losing the soup’s comforting essence.
How can I make this soup vegan?
Use vegetable broth, substitute butter with olive oil, and omit the egg and Parmesan cheese. For a cheesy flavor, nutritional yeast sprinkled on top works nicely.
Can I double the recipe for a larger group?
Yes, this recipe scales up beautifully. Just be sure to use a large enough pot to allow the pastina room to cook evenly and don’t forget to adjust seasoning to taste.
Final Thoughts
There’s something truly magical about the Italian Penicillin: Pastina Soup Recipe—its simplicity, warmth, and unbeatable comfort make it a timeless favorite. Whether you’re nursing a sniffle or just want a quick meal that feels made with love, this soup delivers every single time. So go ahead, gather your ingredients, and treat yourself (and those you care about) to this tiny bowl of happiness. You’ll be so glad you did!
Print
Italian Penicillin: Pastina Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Penicillin: Pastina Soup is a comforting and nourishing Italian-inspired soup featuring tiny pastina pasta simmered in a flavorful chicken broth with sautéed vegetables, enriched optionally with an egg for creaminess, and finished with Parmesan cheese and fresh parsley for a warm, hearty meal.
Ingredients
Main Ingredients
- 1 cup pastina (tiny pasta)
- 6 cups chicken broth (homemade or store-bought)
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1/2 small onion, finely minced
- 1 clove garlic, minced
- 2 tbsp olive oil or butter
- 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 carrot, celery, onion, and garlic until softened, about 5 minutes. This builds the soup’s flavorful base.
- Simmer the Soup: Add the chicken broth to the pot and bring it to a boil. Then reduce heat to low and let it simmer gently for 10 minutes to meld the flavors.
- Cook the Pastina: Stir in the pastina pasta and cook according to package instructions, about 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 it into the hot soup while stirring gently to create delicate egg ribbons that enrich the texture.
- Finish with Cheese: Stir in the grated Parmesan cheese until melted and well incorporated. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with fresh chopped parsley and additional Parmesan cheese. Serve warm for a comforting meal.
Notes
- Using homemade chicken broth intensifies the soup’s flavor, but store-bought broth works well too.
- The egg is optional but adds a rich, silky texture similar to egg drop soup.
- Pastina cooks quickly, so watch carefully to avoid overcooking it to mush.
- You can substitute butter for olive oil as per preference for a richer taste.
- For a vegetarian version, substitute vegetable broth and omit the egg if desired.
