If you’ve ever longed for a cozy, healing bowl of comfort food that feels like a warm hug on a chilly day, then this Italian Pastina Penicillin Soup Recipe is about to become your new best friend. Packed with tender pastina noodles, fresh vegetables, a lick of lemon, and that rich Parmesan-egg swirl that brings everything together, this soup is not only nourishing but also deeply satisfying. It’s the perfect balance of simple ingredients elevated into a dish that soothes both the body and the soul, making it ideal for when you need a little pick-me-up or just crave something deliciously homemade.
Ingredients You’ll Need
The magic of this soup lies in its simplicity. Each ingredient plays a vital role, from the aromatic trio of onion, carrot, and celery that forms the flavor base, to the delicate pastina that adds a touch of Italian charm. Together, these ingredients create a comforting texture and a vibrant, balanced taste that’s as inviting as it is nourishing.
- Unsalted butter: Adds richness and helps soften the vegetables for a gentle sweetness.
- Olive oil: Brings a subtle fruity note and helps meld the flavors beautifully.
- Small onion, finely chopped: Provides a savory depth and aromatic foundation.
- Medium carrots, diced: Infuses a natural sweetness and a pop of color.
- Celery stalks, diced: Imparts a fresh, herbal brightness to the broth.
- Garlic cloves, minced: Adds a warm, fragrant kick without overpowering.
- Low-sodium chicken broth: The hearty base that ties all flavors together.
- Water: Lightens the broth to keep it balanced.
- Pastina (stelline or acini di pepe): Tiny pasta pearls that bring delicate texture and tradition.
- Large eggs: Whisked with Parmesan to create a creamy, luxurious swirl.
- Finely grated Parmesan cheese: Adds savory umami and creamy richness.
- Fresh lemon juice: Brightens and lifts all the flavors with refreshing acidity.
- Kosher salt: Enhances every ingredient’s natural flavor.
- Black pepper: Adds a mild heat and earthiness.
- Dried Italian seasoning or oregano: Introduces a classic herbaceous note.
- Crushed red pepper flakes (optional): For just the slightest touch of spicy warmth.
- Fresh parsley, chopped: Offers vibrant green freshness and a final burst of herb.
How to Make Italian Pastina Penicillin Soup Recipe
Step 1: Sauté the Veggies
Begin by warming the unsalted butter and olive oil in a large pot over medium heat. Once the butter melts and starts to foam, add your finely chopped onion, diced carrots, and celery with a pinch of salt. Let them cook gently for 6 to 8 minutes, stirring occasionally. The goal here is to soften the vegetables until the onion turns translucent and the mixture smells irresistibly aromatic. This base sets the stage for the soul-soothing flavor of your soup.
Step 2: Infuse with Garlic
Next, stir in the minced garlic and cook for just 30 seconds to a minute. Keep an eye on it—you want that garlicky fragrance to shine through without letting the garlic brown or burn. This step brings a cozy warmth that’s key to the Italian Pastina Penicillin Soup Recipe’s comforting character.
Step 3: Build the Broth
Pour in the chicken broth and water, carefully scraping the bottom of the pot to loosen any flavorful bits stuck there. Then sprinkle in the dried Italian seasoning (or oregano), black pepper, and, if you like things with a tiny kick, the optional crushed red pepper flakes. Bring everything up to a gentle boil, then lower the heat to a simmer for 5 to 10 minutes. This simmering lets the flavors meld into a deliciously satisfying broth that feels like a warm embrace.
Step 4: Cook the Pastina
Stir the pastina into the simmering soup and keep it going for 5 to 8 minutes, stirring frequently so that the tiny pasta cooks evenly and the broth thickens just a bit. Pastina’s delicate shape means it cooks quickly, absorbing flavors and adding that signature tiny pasta texture that makes this Italian Pastina Penicillin Soup Recipe so special.
Step 5: The Creamy Egg and Parmesan Swirl
While the pasta cooks, whisk together the eggs and finely grated Parmesan in a medium bowl until smooth. Turn the soup heat down to low—hot but not boiling—and slowly ladle a bit of the hot broth into the egg mixture, whisking constantly to temper the eggs. This crucial step prevents scrambling and prepares the eggs to enrich your soup. Then, in a slow, steady stream, pour the tempered egg mixture back into the pot, stirring the soup constantly until it thickens slightly and develops a silky, luxurious texture that feels indulgent without being heavy.
Step 6: Brighten and Finish
To finish off this bowl of comfort, stir in fresh lemon juice and the chopped parsley. Taste your creation and season with a little more salt, pepper, or lemon juice to suit your preference. If the soup feels a bit thick, loosen it up with a splash of hot water or broth. Ladle the soup into bowls and, if you’re feeling extra indulgent, sprinkle more Parmesan and parsley on top before serving. At this stage, every spoonful promises a balance of richness, brightness, and heartfelt nourishment.
How to Serve Italian Pastina Penicillin Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley and a dusting of extra Parmesan bring vibrant color and bursts of flavor that accentuate the soup’s comforting warmth. For a slight zing, a few cracks of black pepper on top add just the right finishing touch.
Side Dishes
This soup shines on its own as a light meal, but pairing it with crusty garlic bread or a simple green salad with a tangy vinaigrette lifts the whole experience. For a heartier spread, consider a side of roasted vegetables or a small antipasto platter to keep with the Italian theme.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy family dinner vibe or pour it into elegant white soup cups for a charming starter at a dinner party. For a playful twist, add a lemon wedge on the side for guests to squeeze, enhancing that fresh brightness of the dish. No matter how you plate it, this soup’s warmth and comforting texture will make it the star of the table.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pastina Penicillin Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavor. The delicate pasta may absorb some broth as it sits, so the soup might thicken up.
Freezing
Because pastina is very small and delicate, it generally doesn’t freeze well without becoming mushy. For best results, freeze the broth separately if you want to prep in advance, then cook the pastina fresh before serving to maintain that perfect texture.
Reheating
When warming up leftovers, do so gently on the stove over low heat, stirring often to prevent the eggs from curdling and to bring back that silky smooth finish. If the soup is too thick after refrigeration, loosen it with a splash of broth or water while reheating for the best comforting texture.
FAQs
Can I make this recipe vegetarian?
Absolutely! Substitute the chicken broth for a rich vegetable broth, and the soup remains just as comforting with the same warm, mellow flavors that make this Italian Pastina Penicillin Soup Recipe so beloved.
What type of pastina is best for this soup?
Small pasta shapes like stelline or acini di pepe are ideal because they cook quickly and blend perfectly with the silky broth, creating that delicate, soothing texture that’s the hallmark of this recipe.
Can I use something other than eggs to thicken the soup?
The eggs mixed with Parmesan are key to the unique creamy texture of this soup. While you could use a splash of cream or a cornstarch slurry, it won’t have quite the same silky richness that makes this Italian Pastina Penicillin Soup Recipe so special.
Is this soup good for kids?
Definitely! The gentle flavors, smooth texture, and mild seasonings make it a kid-friendly favorite. You can skip the crushed red pepper flakes to keep it milder.
How do I know when the pastina is perfectly cooked?
Pastina cooks fast—usually 5 to 8 minutes in simmering broth—so check it frequently. It should be tender but still hold its shape with a slight bite. Overcooking can turn it mushy, so keep an eye on the texture for the best results.
Final Thoughts
There’s something truly special about a bowl of homemade soup that feels like it was crafted just to make you feel better. This Italian Pastina Penicillin Soup Recipe is exactly that kind of recipe: straightforward, full of simple ingredients that come together in a way that soothes and delights. Whether you’re nursing a cold or just want a comforting meal, this soup is ready to warm your heart and your belly. Give it a try—you’re going to want to keep this one in your recipe collection forever.
Print
Italian Pastina Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Pastina Penicillin Soup is a comforting and soothing homemade broth-based soup featuring tiny pastina pasta, fresh vegetables, and a silky Parmesan-egg mixture thickening the broth. Enhanced with lemon juice, fresh parsley, and mild Italian seasonings, this soup is perfect for chilly days or when you need a gentle, nourishing meal that feels like a warm hug in a bowl.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
Pasta and Thickening
- 1 cup pastina (such as stelline or acini di pepe)
- 2 large eggs
- 1 cup finely grated Parmesan cheese
Finishing Touches
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley, plus more for serving
Instructions
- Sauté Vegetables: In a large pot, heat the butter and olive oil over medium heat until the butter melts and begins to foam, then add the onion, carrots, and celery with a pinch of salt. Cook them for 6–8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant, being careful not to let it brown.
- Add Broth and Seasonings: Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Add the Italian seasoning, black pepper, and crushed red pepper flakes if using. Bring the soup to a gentle boil then reduce heat and let it simmer for 5–10 minutes to meld the flavors.
- Cook Pastina: Stir in the pastina and simmer, stirring frequently, for 5–8 minutes or until the pasta is just tender and the broth has thickened slightly.
- Prepare Egg-Parmesan Mixture: While the pasta cooks, whisk together the eggs and Parmesan cheese in a medium bowl until smooth and combined.
- Temper Eggs: Turn the heat to low so the soup is hot but not boiling. Slowly ladle a small amount of hot broth into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
- Incorporate Eggs into Soup: Slowly pour the warmed egg mixture back into the pot in a thin stream, stirring constantly until the broth thickens slightly and becomes silky in texture.
- Add Lemon and Parsley: Stir in the fresh lemon juice and chopped parsley. Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Adjust Consistency: If the soup is thicker than preferred, add a splash of hot water or broth to loosen it.
- Serve: Ladle the soup into bowls and serve warm, garnished with extra Parmesan cheese and parsley if desired.
Notes
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Use low-sodium broth to better control salt levels.
- Tempering the eggs is essential to avoid scrambling and to achieve a creamy texture.
- For a vegetarian version, substitute vegetable broth and omit eggs or use a vegan egg replacer with vegan Parmesan.
- Pastina can be replaced with other small pasta shapes like orzo or acini di pepe.
- Add crushed red pepper flakes carefully as they add subtle heat; omit if serving to children or anyone sensitive to spice.
