Italian Penicillin Pastina Soup

There is nothing more soothing than a bowl of pastina soup when you need comfort or a gentle pick-me-up. Known in my family as Italian Penicillin this simple yet nourishing dish centers around tiny pasta stars enveloped in rich chicken broth reading like a warm embrace.

I have made this soup on tired winter nights when my little ones are sniffling or when I crave a taste of childhood. The first time I made this for my kids they declared it better than noodles from any box. Now whenever the weather turns chilly or someone has the sniffles I hear requests for pastina before anything else.

Ingredients

• Chicken broth: brings foundational flavor and nourishment homemade is best but a good quality store-bought option works well too look for a product with minimal additives and rich color
• Pastina pasta: stars or pearls cook quickly and offer delicate texture Italian brands are especially tender but any small-shaped pasta will do
• Egg: creates luxurious silkiness when whisked gently into the hot broth use fresh eggs with bright yellow yolks
• Parmesan cheese: adds richness and deep savory notes grate it fresh for best results the cheese should have a distinct nutty aroma
• Butter: finishes the soup with mellow richness European style butter is especially creamy and enhances the final texture
• Salt and pepper: balance and sharpen the flavors always taste and adjust before serving use freshly cracked black pepper for aroma

Instructions

Heat the Broth:

Pour the chicken broth into a medium pot and set over medium heat. Allow it to reach a gentle boil. This gentle approach helps keep the flavors of the broth clear and fresh.

Cook the Pastina:

Sprinkle the pastina into the bubbling broth. Stir occasionally to prevent sticking. Cook for six to eight minutes until the pasta is plump and tender. Taste a spoonful to check doneness the stars should be fully cooked but still holding their shape.

Create Creamy Richness:

Lower the heat so the broth simmers gently. Grab a fork or small whisk and slowly drizzle the beaten egg into the soup while stirring. Keep whisking as the egg hits the broth to create silky strands this takes just a minute and keeps the soup creamy instead of lumpy.

Finish with Butter and Cheese:

Drop in the butter and shower the soup with Parmesan. Stir until both have melted completely. Watch as the soup turns velvety and the aroma rises. Season with salt and plenty of black pepper to your taste.

Serve:

Ladle the soup into wide shallow bowls. For an authentic finish scatter extra Parmesan on top and a pinch more black pepper. Serve piping hot and savor every spoonful.

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My favorite part of this soup is watching the butter and cheese swirl together at the end and create that irresistible creaminess. Every time I smell it on the stove I am taken back to my grandmother ladling broth for us after a day outside in the cold.

Storage Tips

This soup is best enjoyed fresh but leftovers will keep in the refrigerator for up to two days. Pastina will continue to absorb broth so you may want to add a splash of water or more broth when reheating. Always store in an airtight container and reheat over low heat to preserve the soup’s creamy texture. I sometimes freeze small portions for quick lunches though the pasta will be quite soft upon thawing.

Ingredient Substitutions

If you do not have pastina you can use orzo or another tiny pasta shape for a similar effect. For more body or nutrition try adding a handful of baby spinach at the end and let it wilt in the hot broth. If Parmesan is not available pecorino or a sharp aged cheese will do. Vegetable broth works in place of chicken for a vegetarian twist.

Serving Suggestions

Serve this soup as a first course at a family meal with crusty bread and a simple salad or let it shine on its own as lunch or a cozy dinner. A crack of extra black pepper or a flutter of fresh parsley on top offers brightness. My kids love it with a side of buttered toast to chase every last drop.

Cultural and Historical Context

Pastina soup is beloved across Italian households and often the first solid food many Italian children taste. It embodies homey care and resourcefulness making the most of basic ingredients to create soul food. Many families have passed their own versions down for generations each adding their special touch whether a pinch of nutmeg or a swirl of lemon zest.

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No matter how cold or gray a day is this pastina soup offers warmth in every spoonful and brings comfort just like home. Make a big pot and you will have happy bellies and memories for years to come.

Frequently Asked Questions

→ What type of pasta is used in Italian Penicillin?

Traditionally, small pastina shapes like stelline or acini di pepe are used for a delicate texture.

→ Can I substitute the chicken broth?

Yes, you can use vegetable broth for a lighter soup or homemade stock for added flavor.

→ What does whisking the egg into the soup do?

Slowly stirring in a beaten egg creates a silky consistency, enhancing the soup's creamy richness.

→ Is Parmesan essential for this dish?

Parmesan provides sharpness and depth but can be swapped with Pecorino or omitted for dairy-free versions.

→ How do I prevent the pasta from overcooking?

Cook pastina just until tender, as it will continue to absorb broth after serving; serve promptly for best texture.