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
Scale
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.
