If you’re looking for a cozy, soothing bowl of comfort that feels like a warm hug, the Italian Pastina Penicillin Soup Recipe is exactly what you need. This charming little soup brings together delicate pastina pasta swimming in a rich, flavorful broth, enhanced by the subtle sweetness of carrots and the savory depth of Parmesan cheese. Whether you’re feeling under the weather or simply craving something nourishing and satisfying, this soup hits every note perfectly. It’s quick to make, beautifully simple, and full of those classic Italian flavors that never fail to lift the spirits.
Ingredients You’ll Need
The beauty of the Italian Pastina Penicillin Soup Recipe lies in its simplicity. Each ingredient plays a vital role in building the comforting texture and vibrant flavor that make this soup unforgettable. From the hearty chicken broth to the sprinkle of fresh parsley, every component brings its own magic to the table.
- 6 cups low-sodium chicken broth: A rich and savory base that keeps the soup light yet flavorful.
- 3/4 cup pastina pasta: Tiny pasta pearls that cook quickly and soak up all the delicious broth.
- 1 tablespoon unsalted butter: Adds a creamy richness and helps soften the vegetables perfectly.
- 1 small carrot, finely grated: Brings a gentle sweetness and lovely color.
- 1 small celery stalk, finely minced (optional): Provides a mild, fresh aroma and subtle crunch.
- 1/4 small onion, finely chopped: Builds a savory foundation that enhances the soup’s depth.
- 1 garlic clove, whole or minced (optional): Offers a hint of warmth and pungency without overpowering.
- 1/4 cup grated Parmesan or Pecorino Romano cheese (plus extra for serving): Boosts umami tones and gives a luscious finish.
- Salt and black pepper, to taste: Essential seasoning to balance and elevate every spoonful.
- Fresh parsley, chopped (for garnish): Adds a burst of fresh color and flavor at the end.
- 1 Parmesan rind (optional): Infuses even more savory depth as it simmers in the broth.
- 1 egg, beaten (optional): Creates a silky texture when gently stirred in, reminiscent of classic Italian egg-drop soups.
How to Make Italian Pastina Penicillin Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a medium soup pot over medium heat. Toss in the finely chopped onion, grated carrot, and minced celery if you’re using it. Cook these gently until they’re soft and fragrant, about 3 to 4 minutes. Then add the garlic, letting it cook just another minute to release its gentle aroma without turning bitter. This step forms the fragrant, flavor-packed base that makes the soup so irresistible.
Step 2: Add the Broth and Parmesan Rind
Pour in the low-sodium chicken broth and drop in the Parmesan rind if you have it handy. Bring everything to a gentle boil before lowering the heat to a simmer. Let it bubble quietly for about 10 minutes so all those wonderful flavors meld together beautifully—the broth deepens in complexity, and the Parmesan rind works its magic infusing a rich, savory note that makes this soup truly sing.
Step 3: Cook the Pastina
Next, stir in the pastina pasta. Because it’s so tiny, pastina cooks quickly—just 5 to 7 minutes—so keep an eye on it and stir often to prevent sticking. You want the pasta tender but not mushy, perfect for spoonfuls that feel light yet utterly comforting.
Step 4: Finish with Cheese and Seasoning
Remove the Parmesan rind now and reduce the heat. Stir in the grated Parmesan or Pecorino Romano cheese gently, allowing it to melt smoothly into the broth for that creamy, cheesy richness. Season with salt and freshly ground black pepper to taste, adjusting this simple seasoning to your preference so every bite has the perfect balance.
Step 5: Add the Egg (Optional)
If you love that extra silky touch, slowly drizzle in the beaten egg while stirring constantly. This technique creates delicate ribbons of cooked egg throughout the soup, giving it a luxurious texture that feels like a special treat.
Step 6: Serve and Garnish
Ladle the soup into bowls and finish with a sprinkle of chopped fresh parsley and extra Parmesan cheese. If you want, a little drizzle of good olive oil adds a beautiful sheen and subtle flavor boost. Now you’re ready to enjoy one of the most comforting and uplifting bowls of soup imaginable!
How to Serve Italian Pastina Penicillin Soup Recipe
Garnishes
Freshly chopped parsley is a classic garnish that adds a pop of color and bright herbal notes. Don’t shy away from adding extra grated Parmesan or a light drizzle of high-quality olive oil for a silky finish that elevates every spoonful. These small touches make the soup feel fresh and vibrant, perfect for presentation and flavor.
Side Dishes
This soup stands well on its own, but pairing it with crusty Italian bread or a simple green salad can turn it into a hearty meal. A crisp breadstick or a few crunchy crostini offer the perfect textural contrast to the soft pastina and velvety soup base, making your meal feel both balanced and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or petite mason jars for an inviting rustic look. Adding a sprinkle of fresh herbs right before serving or a few chili flakes for a subtle kick can also personalize your Italian Pastina Penicillin Soup Recipe, making it extra special whether you’re serving family or guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, you can store any leftover soup in an airtight container in the refrigerator for up to 3 days. Because pastina tends to absorb broth, it’s best to keep the soup slightly thinner if you plan to reheat, so it doesn’t become too thick or gloopy.
Freezing
Freezing this soup can be a little tricky due to the delicate pasta, which may become mushy after thawing. If you want to freeze it, consider cooking the pasta separately and adding it fresh after reheating the broth. Store the broth and vegetables in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to loosen the texture before serving. Avoid microwaving at high power as the pasta can become unevenly heated or overcooked.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth makes this soup vegetarian-friendly and still delicious, though the flavor will be slightly lighter. You can boost the savory depth with additional Parmesan or even a splash of soy sauce for umami.
What is pastina pasta?
Pastina is a tiny, star-shaped or round pasta often used in Italian soups and dishes for babies or light meals. Its small size allows it to cook quickly and absorb broth beautifully, making it ideal for this recipe.
Is the egg really necessary?
The egg is optional, but it adds a silky texture similar to an egg-drop soup. If you prefer a simpler soup without it, feel free to leave it out—the dish will still be comforting and flavorful.
Can I make this soup vegan?
To make a vegan version, use vegetable broth and substitute the butter with olive oil. For the cheese flavor, nutritional yeast or vegan Parmesan alternatives can work well as toppings.
What makes this soup called the Penicillin Soup?
This nickname comes from the soup’s reputation as a restorative comfort food—especially during colds or flu—because of its soothing broth, warmth, and nourishing qualities, much like the way Penicillin is associated with healing.
Final Thoughts
There’s something truly magical about a bowl of Italian Pastina Penicillin Soup Recipe that goes beyond just the ingredients—it’s comfort, tradition, and care all simmered together. Whether you’re feeling under the weather or simply craving a bowl of tender pasta and savory broth, this recipe is a cozy kitchen treasure sure to warm your heart and soul. Give it a try and discover why it’s a beloved classic for so many home cooks!
Print
Italian Pastina Penicillin Soup Recipe
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Italian Pastina Penicillin Soup is a quick and soothing remedy perfect for chilly days or when you need a warm, nourishing meal. Made with delicate pastina pasta simmered in low-sodium chicken broth, sautéed vegetables, and enriched with Parmesan cheese, this soup delivers gentle flavors and satisfying warmth in just 25 minutes.
Ingredients
Soup Base
- 6 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 Parmesan rind (optional)
Vegetables
- 1 small carrot, finely grated
- 1 small celery stalk, finely minced (optional)
- 1/4 small onion, finely chopped
- 1 garlic clove, whole or minced (optional)
Pasta and Cheese
- 3/4 cup pastina pasta
- 1/4 cup grated Parmesan or Pecorino Romano cheese (plus extra for serving)
Additional Ingredients
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 egg, beaten (optional)
Instructions
- Sauté Vegetables: In a medium soup pot, melt the unsalted butter over medium heat. Add the finely chopped onion, grated carrot, and minced celery if using. Sauté the mixture until the vegetables are soft and fragrant, about 3 to 4 minutes. Then add the garlic and cook for an additional minute to release its flavor.
- Add Broth and Simmer: Pour the low-sodium chicken broth into the pot. If you have a Parmesan rind, add it now to infuse the soup with rich flavor. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer. Let it simmer for 10 minutes to allow flavors to meld together.
- Cook Pastina: Stir in the pastina pasta and continue to cook for 5 to 7 minutes, stirring frequently to prevent sticking, until the pasta is tender but not mushy.
- Finish with Cheese and Seasoning: Remove the Parmesan rind from the pot. Lower the heat to avoid curdling, then stir in the grated Parmesan or Pecorino Romano cheese. Season the soup with salt and freshly ground black pepper according to your taste.
- Add Egg (Optional): If you’d like to enrich the soup further, slowly drizzle the beaten egg into the soup while stirring constantly. This technique adds a silky texture without scrambling the egg.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with freshly chopped parsley, extra grated cheese, and a drizzle of olive oil if desired for added richness and aroma. Serve immediately for the best taste.
Notes
- You can omit celery, garlic, or egg according to preference or availability.
- Using low-sodium broth allows better control of saltiness.
- The Parmesan rind imparts great depth of flavor but is optional.
- Pastina cooks quickly; watch carefully to avoid overcooking.
- This soup is ideal for cold days or when you’re feeling under the weather due to its comforting qualities.
