Description
Italian Pastina Penicillin Soup is a comforting classic made with tiny pasta, rich broth, and gentle aromatics. Often called “Italian penicillin,” this feel-good soup is the go-to remedy for colds, cozy nights, and nostalgic cravings. Perfect for kids, adults, or anyone in need of a healing hug in a bowl.
Ingredients
1 cup pastina pasta
4 cups chicken or vegetable broth
1 medium carrot, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg (optional)
1/4 cup grated Parmesan cheese
1 tablespoon olive oil or butter
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped (optional)
Instructions
1. In a medium pot, heat olive oil or butter over medium heat. Add the chopped onions and garlic, sautéing for 3–4 minutes until softened and fragrant.
2. Add the diced carrots and cook for 2 more minutes, stirring with the aromatics.
3. Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes until carrots are tender.
4. Stir in the pastina and cook for 5–6 minutes, or until the pasta is fully tender, stirring occasionally.
5. If using the egg, beat it in a bowl. Slowly drizzle into the soup while stirring to create silky ribbons.
6. Season with salt and black pepper. Serve warm with Parmesan cheese and parsley on top.
Notes
For best results, cook the pastina directly in the broth to absorb maximum flavor.
To avoid mushy pasta leftovers, store the soup and pasta separately if making ahead.
Add more broth or water when reheating, as pastina thickens the soup while stored.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: Pastina soup, Italian penicillin, cold remedy, comfort soup