There’s nothing quite like the comforting warmth of a homemade soup when you’re feeling a little under the weather—or just need a big culinary hug. Enter Italian Penicillin, the ultimate pastina soup that’s been passed down through generations of Italian grandmothers. This delightful dish, made with tiny, star-shaped pasta and a handful of simple ingredients, is pure magic. Whether you’re feeling the chill of winter or just craving something nourishing and nostalgic, this pastina soup is your go-to.
I still remember the first time I had this soup. It wasn’t served in a fancy bowl or made with elaborate ingredients, but that’s what makes it so special. It’s the kind of meal you whip up on a quiet evening, with the smell of chicken broth filling your kitchen and the promise of comfort in every spoonful. Now, I’m thrilled to share this easy, heartwarming recipe with you!
Let’s dive into the magic of this simple, yet utterly satisfying dish.
Step 1: Heat the Broth
To get started, grab your favorite medium-sized pot and pour in four cups of chicken broth. Now, this can be homemade if you’ve got some tucked away in the freezer (kudos to you!), or you can use a good-quality store-bought broth. Bring it to a gentle boil over medium heat. The aroma of simmering broth is the first sign that something wonderful is on the way.
Pro Tip: If you want a richer flavor, toss in a sprig of fresh thyme or a bay leaf while heating the broth. Remove it before adding the pasta.
Step 2: Cook the Pastina
Once your broth is bubbling gently, it’s time for the star of the show—literally! Pastina, the tiny star-shaped pasta, is as adorable as it is delicious. Pour one cup of pastina into the boiling broth, stirring occasionally to keep it from sticking. Let it cook for 6–8 minutes, or until the pasta is tender and plump.
As the pasta cooks, it absorbs some of the broth, creating a slightly thicker, heartier soup. It’s like a cozy blanket for your taste buds!
Note: If you can’t find pastina at your local store, pearl-shaped pasta or even orzo can work in a pinch. The key is keeping the pasta small, so it doesn’t overpower the soup.
Step 3: Create Creamy Richness
This is the step that takes Italian Penicillin from “good” to “oh-so-delicious!” Once the pastina is perfectly cooked, lower the heat to a simmer. Take one beaten egg (make sure it’s whisked well beforehand) and slowly drizzle it into the soup while whisking continuously.
This step requires a little finesse—don’t rush! By whisking as you pour, you’ll create those delicate, silky ribbons of egg that swirl beautifully throughout the broth. It’s a simple trick, but it makes the soup feel extra luxurious.
Pro Tip: Want a brighter flavor? Add a small squeeze of fresh lemon juice right after incorporating the egg. It’ll give your soup a subtle tang that pairs beautifully with the rich broth.
Step 4: Add Butter and Parmesan Cheese
With the silky ribbons of egg nestled in the broth, it’s time for the butter and cheese. Stir in one tablespoon of butter until it melts completely, then sprinkle in 1/4 cup of freshly grated Parmesan cheese. Keep stirring until the cheese has fully dissolved into the broth, creating a creamy, velvety base.
The combination of butter and Parmesan is what gives this soup its irresistible flavor. It’s indulgent but not over-the-top—just the right amount of richness to soothe your soul. At this point, taste the soup and add salt and pepper as needed. Be gentle with the salt, though; Parmesan already adds a nice savory punch.
Variation Idea: If you’re feeling fancy, swap the Parmesan for Pecorino Romano for a sharper, nuttier flavor. Or, mix the two for a little extra depth.
Step 5: Serve It Up
Now comes the best part—ladling this masterpiece into bowls. Garnish with an extra sprinkle of Parmesan cheese and a crack of black pepper for the finishing touch. If you’re a fan of fresh herbs, a sprinkle of chopped parsley or basil adds a pop of color and a hint of freshness.
Serve the soup warm, with a slice of crusty bread or a handful of crackers on the side. It’s the kind of meal that warms you from the inside out, perfect for cozy evenings or lazy weekends.
Tips for Success
- Choose Quality Ingredients:
Since this recipe relies on just a few key ingredients, using high-quality chicken broth and freshly grated Parmesan makes all the difference. Skip the pre-shredded cheese if you can—it doesn’t melt as smoothly. - Customize the Consistency:
If you prefer a thinner broth, feel free to add a splash of water or extra broth before serving. For a thicker texture, let the soup sit for a few minutes after cooking to allow the pasta to absorb more liquid. - Make It Your Own:
Add a handful of shredded rotisserie chicken for extra protein, or toss in some diced carrots or celery during Step 1 for a heartier soup. This recipe is wonderfully versatile, so don’t be afraid to experiment!
FAQ Section and Conclusion
Now that you’ve mastered the art of making Italian Penicillin, let’s address some common questions and share a few final thoughts to help you fully enjoy this heartwarming dish. Whether you’re new to making pastina soup or a seasoned pro looking to tweak the recipe, these tips and answers will have you covered.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! However, keep in mind that the pastina will continue to absorb the broth as it sits, making the soup thicker over time. If you’re planning to make it ahead, cook the pastina separately and add it to the broth just before serving to maintain the perfect texture.
2. What if I don’t have pastina?
No worries! If you can’t find pastina, you can use other tiny pasta shapes like orzo, acini di pepe, or even small ditalini. The result will still be delicious and comforting.
3. Can I make this soup gluten-free?
Yes! Simply swap the pastina for a gluten-free pasta option. Make sure to adjust the cooking time based on the pasta’s instructions to ensure it’s perfectly tender.
4. What’s the best way to store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the consistency, as the pasta will have absorbed more liquid.
5. Can I add vegetables or other ingredients?
Definitely! This soup is highly versatile. Feel free to add finely diced carrots, celery, or spinach for a nutrient boost. You can also stir in shredded rotisserie chicken or cooked sausage for a heartier meal.
6. Is there a dairy-free version of this soup?
To make a dairy-free version, skip the Parmesan cheese and use a plant-based butter. You can also sprinkle a dairy-free cheese substitute on top for added flavor.
7. How can I make the soup more flavorful?
If you want an extra flavor kick, try adding a pinch of garlic powder, a splash of lemon juice, or a sprig of fresh thyme while the broth simmers. These small additions can elevate the dish without overpowering its simplicity.
Conclusion
And there you have it—your ultimate guide to making Italian Penicillin, the coziest pastina soup around. This recipe is proof that comfort food doesn’t have to be complicated. With just a handful of ingredients and a few easy steps, you can create a dish that feels like a warm hug in a bowl.
Whether you’re whipping it up to soothe a cold, impress your family, or simply treat yourself to something special, this soup delivers every time. Its creamy texture, savory flavors, and nostalgic charm make it a recipe you’ll return to again and again.
So, what are you waiting for? Grab your pot, stir up some comfort, and enjoy the simple joy of Italian Penicillin. Don’t forget to share your experience in the comments—whether you added a twist, paired it with a favorite side, or just enjoyed it as is, I’d love to hear how it turned out!
Here’s to warm bowls, cozy evenings, and recipes that feel like home. Buon appetito!
Print
Italian Penicillin: Pastina Soup
- Total Time: 20 mins
Description
A comforting bowl of love to heal your body and soul.
Ingredients
- 4 cups chicken broth (homemade or store-bought)
- 1 cup pastina pasta (tiny star-shaped or pearl-shaped pasta)
- 1 egg, beaten
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
Instructions
1️⃣ Heat the broth:
In a medium pot, bring the chicken broth to a gentle boil over medium heat.
2️⃣ Cook the pastina:
Add the pastina pasta to the boiling broth. Cook for 6–8 minutes, stirring occasionally, until the pasta is tender and plump.
3️⃣ Create creamy richness:
Lower the heat to a simmer. Slowly pour the beaten egg into the soup, whisking continuously to create silky ribbons throughout the broth.
4️⃣ Add butter and cheese:
Stir in the butter and grated Parmesan cheese until melted and fully incorporated. Taste and season with salt and pepper as needed.
5️⃣ Serve:
Ladle the soup into bowls. Garnish with an extra sprinkle of Parmesan and a crack of black pepper. Serve warm and enjoy the comfort!
Notes
- Optional Add-ins: Toss in some fresh spinach or shredded rotisserie chicken for extra nutrition.
- Gluten-Free Option: Use gluten-free tiny pasta or rice.
- Make it richer: A splash of cream can make the soup even more indulgent.
- Prep Time: 5 mins
- Cook Time: 15 mins
