Name: Pastina Soup with Egg (Italian Penicillin) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 onion, finely chopped; 3 cloves garlic, crushed; 2 carrots, diced into small pieces; 2 sticks celery, diced into small pieces; 6 cups vegetable or chicken stock; 1/4 tsp turmeric (optional); 1 cup pastina; 2 eggs; 1/2 cup Parmesan, finely shredded; Parsley, finely chopped (optional)

Print Recipe·4 from 9 reviews

If you have ever craved a comforting, nourishing bowl of soup that feels like a warm hug from the inside out, you are going to love this Pastina Soup with Egg (Italian Penicillin) Recipe. This simple yet deeply flavorful soup brings together tender pastina pasta, sweet sautéed vegetables, and a rich, creamy egg and Parmesan mixture that creates a luscious texture. Known affectionately as Italian Penicillin, this soup is beloved for its soothing qualities and pure comfort factor, making it a perfect choice whether you’re feeling under the weather or just in need of some culinary TLC.

Ingredients You’ll Need

The image shows a white cast iron pot with two handles, filled with small diced vegetables. The vegetables include bright orange carrots, green celery, and light yellow onions, all mixed together evenly. The vegetables are soft and slightly shiny, suggesting they are cooked or sautéed. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Pastina Soup with Egg (Italian Penicillin) Recipe lies in its straightforward ingredients, each playing a vital role in building layers of flavor and inviting textures. From the aromatic vegetables that form the soup’s delicious base to the delicate pastina and silky egg-Parmesan mixture, every component is essential in crafting this soul-satisfying dish.

2 tbsp butter: Provides a rich, velvety starting point for sautéing and adds depth to the soup.
1 onion (finely chopped): Offers a subtle sweetness and aromatic foundation when cooked down.
3 cloves garlic (crushed): Infuses the broth with a warm, savory essence that wakes up the palate.
2 carrots (diced into small pieces): Contribute a gentle natural sweetness and delightful color to the soup.
2 sticks celery (diced into small pieces): Add a fresh earthiness and pleasant crunch in the base before simmering.
6 cups stock: The heart of the soup, using either chicken or vegetable stock for rich flavor.
1/4 tsp turmeric (optional): Adds a warm golden hue and subtle earthiness that complements the ingredients.
1 cup pastina: Tiny pasta pearls that cook quickly and lend the soup a wonderful body.
2 eggs: Whisked into the soup to create a smooth, silky finish that thickens without heaviness.
1/2 cup Parmesan (finely shredded): Provides nutty umami richness and helps emulsify the egg into the broth.
Parsley (finely chopped): For fresh, bright garnish that adds a lovely herbal lift at the end.

How to Make Pastina Soup with Egg (Italian Penicillin) Recipe

Step 1: Soften the Aromatics

Begin by melting the butter in a large pot over medium heat. Once melted, add the finely chopped onion and cook for about 3 to 4 minutes. You want the onion to become soft and translucent, gently releasing its natural sweetness so it forms a warm, fragrant base for the soup.

Step 2: Sauté the Vegetables

Next, toss in the crushed garlic, diced carrots, and celery. These vegetables not only add flavor complexity but also texture and a lovely natural sweetness. Stir and cook them for another 5 minutes or until they start to become tender and aromatic. This step builds a vibrant foundation for the broth.

Step 3: Simmer with Stock and Pastina

Pour in your stock and bring it to a boil. Then reduce the heat to a gentle simmer. Add the turmeric if you choose to use it, which will give a subtle earthiness and a beautiful golden tint. Stir in the pastina and follow the package instructions for cooking time, usually about 5 to 7 minutes, until the pasta is tender but not mushy.

Step 4: Prepare the Egg and Parmesan Mixture

While the pastina cooks, whisk together the eggs and finely shredded Parmesan in a small bowl until the mixture is smooth and well combined. This blend will create the signature creamy texture that defines this Italian Penicillin.

Step 5: Temper the Soup

Once the pastina is perfectly tender, reduce the heat to low to avoid scrambling the eggs. Slowly pour the egg and Parmesan mixture into the soup while stirring gently. This technique ensures the eggs gently thicken the broth, resulting in a luscious, silky finish rather than curdled bits.

Step 6: Serve Immediately

Divide the soup into bowls and garnish generously with the finely chopped parsley for a fresh pop of color and flavor. Serve it hot to enjoy the comforting textures and nourishing warmth at its peak.

How to Serve Pastina Soup with Egg (Italian Penicillin) Recipe

A round white pot with two handles is filled with a thick, yellow lentil stew that has a slightly grainy texture. Small pieces of orange carrots and tiny green bits are visible throughout the stew, giving it a speckled look. The stew has a smooth but chunky consistency, filling the pot almost to the top. The pot is placed on a white marbled surface, showing a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the classic choice for brightening the rich flavors and adding a lovely herbal aroma. You might also sprinkle a little extra Parmesan on top or a crack of black pepper for added spice. These simple touches elevate the final presentation and taste beautifully.

Side Dishes

This soup pairs wonderfully with crusty bread, perfect for dipping and soaking up every comforting drop. A light green salad with a lemon vinaigrette also provides a refreshing contrast. For a heartier meal, a slice of focaccia or a warm roll with butter complements the warm, silky soup superbly.

Creative Ways to Present

If you want to make the Pastina Soup with Egg (Italian Penicillin) Recipe extra special, serve it in rustic ceramic bowls with a drizzle of high-quality extra virgin olive oil on top. Adding a few toasted pine nuts or a sprinkle of chili flakes can add exciting texture and heat for a modern twist. Presenting it with a side of fresh herbs encourages everyone to customize their bowl, making it fun and interactive.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Pastina Soup with Egg (Italian Penicillin) Recipe in an airtight container in the refrigerator for up to 3 days. Because the soup contains eggs and delicate pasta, it tastes best fresh but still warms up nicely the next day if cared for properly.

Freezing

Freezing this soup is possible, but the texture may change slightly as the eggs and pasta do not always freeze well. If you plan to freeze, leave out the egg mixture and add it fresh when reheating. Alternatively, freeze just the broth and cooked vegetables, then cook the pastina and add the egg mixture when ready to serve.

Reheating

When reheating, do so gently over low heat, stirring often. To avoid curdling the eggs, you can whisk a fresh egg and some Parmesan to temper into the hot soup while reheating just before serving. This will restore the creamy texture and make the soup taste freshly made.

FAQs

What is pastina?

Pastina is a type of very small pasta, often star-shaped or tiny shapes, commonly used in Italian cooking for soups and broths. It cooks quickly and lends a pleasant, delicate texture to dishes like this soup.

Can I use chicken stock for this recipe?

Absolutely! Chicken stock adds a lovely depth of flavor that complements the vegetables and egg mixture beautifully, but vegetable stock works well for a vegetarian version.

Why is this called Italian Penicillin?

This nickname comes from the soup’s reputation as a natural remedy, especially when feeling under the weather. It’s nourishing, easy to digest, and packed with comforting nutrients, much like a warm healing tonic.

Can I add other vegetables to the soup?

Yes, feel free to add veggies like zucchini, peas, or spinach, but keep in mind the cooking times to avoid mushy textures. The classic recipe’s charm is in its simplicity, so additions should be subtle.

How do I avoid the eggs scrambling in the soup?

Lower the heat to very gentle before adding the egg-Parmesan mixture and stir it in slowly and steadily. This helps the eggs gently cook into a silky texture rather than scrambling into clumps.

Final Thoughts

There is something truly special about the Pastina Soup with Egg (Italian Penicillin) Recipe that feels both timeless and tender-hearted. Whether you’re cozying up on a chilly evening or nursing a sniffle, this soup’s warmth and simplicity are an invitation to slow down and savor simple joys. I encourage you to give this recipe a try and discover your own little bowl of Italian comfort—it might just become your new favorite remedy for the soul.