Here’s a classic, comforting recipe for Pastina Soup, often lovingly called Italian Penicillin — a cozy, healing dish that’s especially popular when you’re under the weather or just craving a warm hug in a bowl.
🍲 Pastina Soup (Italian Penicillin Soup)
Ingredients:
- 6 cups chicken broth (preferably homemade or low-sodium)
- 3/4 cup pastina (tiny pasta like acini di pepe, stelline, or orzo)
- 1 tablespoon butter
- 1 egg (optional, for extra richness)
- 2 tablespoons grated Parmesan cheese (plus more for serving)
- Salt & black pepper, to taste
- Optional add-ins:
- Shredded cooked chicken
- Fresh parsley, chopped
- A squeeze of lemon juice
Instructions:
- Bring the broth to a boil
In a medium pot, heat the chicken broth over medium-high heat until simmering.
- Cook the pastina
Add the pastina and cook according to package directions, usually about 5–7 minutes, until tender.
- Enrich the broth (optional but traditional):
In a small bowl, beat the egg with Parmesan cheese.
Slowly drizzle this mixture into the soup while stirring gently — it will cook into little ribbons like in egg drop soup.
- Add butter & season
Stir in the butter for richness. Season with salt and pepper to taste. - Serve warm
Ladle into bowls and top with more Parmesan, fresh parsley, or shredded chicken if desired.
📝 Notes:
- Feeling sick? Stick to the basic version — broth, pastina, and butter — it’s easy on the stomach and incredibly soothing.
- Want it heartier? Add chopped carrots, celery, and chicken to turn it into a more filling soup.
Would you like a vegetarian version or slow-cooker instructions?