Description
Italian Pastina Penicillin Soup is the ultimate comfort food recipe made with tiny pasta, chicken broth, butter, egg, and Parmesan. A classic Italian remedy, this soothing soup is warm, quick, and nourishing—perfect for cold days or when you’re under the weather. Discover this soul-healing dish packed with flavor and love.
Ingredients
2 cups chicken broth
1/4 cup pastina (stelline or any small pasta)
1 tablespoon butter
1 large egg
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
1. In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
2. Add the pastina to the boiling broth and cook uncovered for 5 to 7 minutes, stirring occasionally until the pasta is tender.
3. Reduce the heat and stir in the butter, allowing it to melt completely into the broth.
4. Season the soup with salt and black pepper to your taste.
5. In a separate bowl, whisk the egg thoroughly. Slowly drizzle it into the soup while stirring gently to create silky egg ribbons.
6. Remove the saucepan from heat and stir in the grated Parmesan cheese.
7. Serve hot and enjoy immediately.
Notes
Make sure to stir the pastina often to avoid clumping.
Add extra broth when reheating leftovers as the pasta will soak up liquid.
Top with a soft-boiled egg or shredded chicken for variation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 1g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 95mg