Italian Penicillin Soup (Pastina)
This cozy, comforting Italian Penicillin Soup, also known as Pastina Soup, is like a warm hug in a bowl. Perfect for when you're feeling under the weather or just craving a taste of home, it's quick, easy, and packed with nostalgic flavors.
Equipment
- Large pot
- Whisk
- Measuring cups
- Ladle
Ingredients
- 8 cups chicken broth (homemade or store-bought)
- 1 cup pastina (or substitute with orzo or mini shells)
- 2 large eggs
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 1 tablespoon butter (optional, for extra creaminess)
- salt and freshly ground black pepper to taste
- fresh parsley (chopped, for garnish)
Instructions
- In a large pot, bring the chicken broth to a gentle boil over medium heat.
- Add the pastina and cook until tender, about 5-6 minutes, stirring occasionally.
- While the pastina is cooking, whisk the eggs in a small bowl. Slowly ladle a bit of the hot broth into the eggs, whisking constantly to temper them.
- Slowly pour the tempered eggs back into the pot, whisking gently to create silky ribbons in the soup.
- Stir in the Parmesan cheese until melted. Add the butter for extra creaminess if desired. Season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and top with extra Parmesan. Serve warm and enjoy!
Notes
If you can't find pastina, orzo or mini shells work wonderfully. For added protein, stir in shredded rotisserie chicken. Leftovers can be stored in the fridge for up to 3 days; add a splash of broth when reheating to refresh the texture.