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Quick & Cozy Italian Pastina Soup (The ‘Italian Penicillin’ Recipe)

A close-up of a white bowl filled with hot pastina soup, featuring small noodles, carrots, and topped with fresh parsley.
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Make this simple Italian pastina soup, known as ‘Italian penicillin,’ for a quick, nourishing meal perfect for sick days or chilly evenings. It cooks in under 20 minutes.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1.5 cups pastina pasta (or acini di pepe, orzo, or tiny stars)
  • 2 tbsp olive oil or 1 tbsp unsalted butter
  • 1 small carrot, finely grated or diced
  • 1 garlic clove, minced
  • 1 egg (optional)
  • 2 tbsp grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil or butter in a medium pot over medium heat. Add minced garlic and grated carrot. Sauté for 2–3 minutes until softened.
  2. Pour in the broth and bring the liquid to a gentle boil.
  3. Stir in the pastina pasta. Cook for 5–7 minutes, stirring often to stop the pasta from sticking to the bottom.
  4. In a small bowl, beat the egg with the Parmesan cheese. Reduce the heat to low. Slowly drizzle the egg mixture into the soup while stirring constantly to create small egg ribbons.
  5. Season the soup with salt and pepper to your taste. Simmer for one more minute.
  6. Remove the pot from the heat. Stir in the chopped fresh parsley.
  7. Ladle the soup into bowls. Add extra Parmesan cheese if desired. Serve immediately.

Notes

  • For a richer soup, use chicken broth and add a Parmesan rind while the broth simmers. Remove the rind before serving.
  • If you are feeling unwell, skip the bread and drink the soup directly from a mug for maximum comfort.
  • This recipe is a great base for meal planning; consider adding shredded cooked chicken for a heartier meal.

Nutrition

Find it online: https://delicerecipe.com/pastina-soup-quick-cozy-italian-penicillin/