Italian Penicillin Pastina Soup

There is no sick day or chilly afternoon in my house without this Italian Penicillin Pastina Soup It is pure comfort in a bowl perfect when you need something soothing fast with just a handful of humble ingredients

I first discovered it on a cold winter evening when my son had a sore throat Now it is the first thing I crave when anyone in the family needs extra care and warmth

Ingredients

• Chicken broth: provides the savory backbone of the soup Choose a quality low sodium broth for a cleaner flavor
• Pastina pasta: classic tiny Italian shape cooks up light and tender It makes the base thick and satisfying Try to find the authentic star shaped if you can
• Egg: adds richness and binds the broth creating silkiness Use a farm fresh egg for best results
• Freshly grated Parmesan cheese: brings in nutty depth and saltiness Always grate your own for maximum flavor
• Butter: melts into the soup making it lush and comforting I prefer European style for the extra creaminess
• Salt and black pepper: simple seasonings that wake up all the flavors in the bowl Fresh cracked pepper is especially nice here

Instructions

Bring the Broth to Temperature:

Pour four cups of chicken broth into a medium sized pot Set the burner to medium high and wait until you see a gentle boil bubbles should break at the surface but not at a rolling boil

Cook the Pastina:

Add one cup of pastina pasta to the bubbling broth Simmer uncovered for about six to eight minutes Stir occasionally so the pasta cooks evenly and does not stick to the bottom Taste a piece to check that it is tender but still has a little bite

Add the Egg:

Lower the heat to the lowest setting Beat one egg in a cup or bowl Slowly drizzle the beaten egg into the pot all while whisking the soup vigorously This ensures you get delicate threads of egg that melt into the broth for a silky texture

Enrich with Cheese and Butter:

Add one tablespoon butter and a quarter cup of freshly grated Parmesan cheese Stir everything together until melted and fully combined The soup will turn creamy and take on a lovely golden color

Season and Serve:

Taste your soup and season with salt and plenty of black pepper to your liking Ladle into warmed bowls and finish with a little extra Parmesan and another turn of black pepper for serving

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This soup always reminds me of my grandmother She used to add extra Parmesan just for me and that nutty salty flavor is still my favorite part of each bowl I think of her every time I make it

Storage Tips

Leftover pastina soup will thicken as it sits so add a splash of hot broth or water when reheating Store in the fridge in a covered container for up to three days Make sure to stir well while reheating to restore the velvety consistency

Ingredient Substitutions

Feel free to swap pastina with another small pasta like orzo or acini di pepe Vegetable broth works instead of chicken for a vegetarian option For added protein try swirling in some shredded rotisserie chicken before serving

Serving Suggestions

Pastina soup pairs beautifully with buttered toast or a crisp green salad It makes a nurturing lunch or a gentle light dinner Add a squeeze of lemon juice for brightness or sprinkle with fresh herbs like parsley

Cultural Context

Many Italian American families call this soup Penicillin because of its healing reputation Every region in Italy has a version using whatever small pasta and broth is on hand It is comfort food passed from one generation to the next

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This soothing soup comes together in a snap and brings gentle comfort with every spoonful Perfect for nourishing the ones you love all season long

FAQ sur la recette

→ What type of pasta is pastina?

Pastina is a tiny, star-shaped or small bead-like pasta often used in Italian soups for its delicate texture.

→ Can I use vegetable broth instead of chicken?

Yes, vegetable broth works well and creates a lighter flavor while keeping the soup vegetarian-friendly.

→ How do I prevent the egg from scrambling in the broth?

Slowly drizzle in the beaten egg while whisking constantly over low heat for a silky, cohesive texture.

→ Is freshly grated Parmesan necessary?

Freshly grated Parmesan melts smoothly and enhances flavor, but pre-grated can be used in a pinch.

→ What toppings pair well before serving?

Extra Parmesan, cracked black pepper, or a drizzle of olive oil complement the finished pastina beautifully.