Homemade Italian Penicillin Soup

This Italian Penicillin Soup (also known as Pastina) is the ultimate culinary hug and the go-to remedy in Italian households for everything from a common cold to a long, rainy day. There is something deeply nostalgic and healing about a bowl of tiny pasta shapes swimming in a rich, golden, egg-enriched broth. It’s silky, savory, and incredibly soothing—often called “Italian Penicillin” because it’s believed to cure just about anything with its warmth and nourishment.

When you serve this, the aroma of simmering chicken stock and salty Parmesan fills the air, instantly making the kitchen feel like the safest place in the world. It is the definition of simple comfort: minimal ingredients that transform into a velvety, protein-packed soup that both kids and adults absolutely adore.

Why You’ll Love It

• Ultimate Healing Comfort: The warm, nutrient-dense broth and easy-to-digest pasta make it the perfect recovery meal.
• 15-Minute Wonder: This is one of the fastest “scratch” soups you can make, perfect for those days when you have zero energy to cook.
• Protein Boost: The addition of a whisked egg into the hot broth creates a silky texture while adding satisfying protein.
• Minimal Cleanup: Everything happens in one small pot, meaning you won’t be stuck at the sink while you’re trying to rest.
• Pantry Staple Hero: Made almost entirely from things you likely already have—pasta, eggs, broth, and cheese.

Ingredient Notes & Details

• Pastina Pasta: Traditionally, tiny star-shaped stelline are used, but any very small pasta like acini di pepe or orcezo works perfectly.
• High-Quality Chicken Broth: Since the broth is the star, use a good bone broth or a rich homemade stock if possible for maximum flavor and nutrients.
• Fresh Egg: Whisking a fresh egg into the hot soup “stracciatella-style” gives it a creamy, custard-like consistency.
• Parmesan Cheese: Freshly grated Parmigiano-Reggiano adds the essential salty, nutty finish that defines the dish.
• Butter: A small knob of butter stirred in at the end adds a luxurious richness that makes the soup feel extra special.

Natural Substitutions: For a vegetarian version, use a high-quality vegetable broth. If you are dairy-free, you can omit the cheese and butter and add a squeeze of lemon for brightness.

Step-by-Step Instructions

The secret to a perfect Pastina is the pasta-to-liquid ratio. You want enough broth to cook the pasta, but the goal is a thick, almost porridge-like consistency rather than a thin, watery soup. Start by bringing your chicken broth to a boil, then add the tiny pasta. These small shapes cook very quickly, usually in about 5 to 7 minutes.

While the pasta cooks, whisk your egg and Parmesan together in a small bowl. Once the pasta is tender and has absorbed most of the broth, turn the heat to low. Slowly drizzle in the egg mixture while stirring constantly. The egg will cook instantly in the residual heat, creating delicate, silky ribbons throughout the soup. Stir in a pat of butter at the very end to give it that shimmering, glossy finish.

Expert Tips

• Stir Constantly: When adding the egg, stir quickly to create fine ribbons rather than large clumps of cooked egg.
• Don’t Overcook: Tiny pasta can go from perfect to mushy in a matter of seconds; keep an eye on the clock.
• Adjust Consistency: If it sits for a few minutes, the pasta will continue to absorb the broth. Simply add a splash of hot water or extra broth to loosen it back up.
• The Cheese Rind: If you have an old Parmesan rind, throw it into the broth while it boils for an even deeper, savorier flavor.
• Season Simply: A generous crack of fresh black pepper at the end is all you need to cut through the richness.

Storage & Reheating

Italian Penicillin Soup is best enjoyed immediately. If you do have leftovers, be aware that the pasta will continue to swell and absorb all the liquid in the fridge. Store it in an airtight container for up to 2 days. When reheating, you will definitely need to add a significant splash of broth or water to return it to a soup-like consistency.

Serving & FAQs

Can I add vegetables to this? Absolutely! Many families add very finely diced carrots and celery to the broth at the beginning for extra vitamins, or a handful of fresh spinach at the end.

Is this only for when you’re sick? Not at all! In Italy, this is a beloved “comfort dinner” for children and adults alike, perfect for any night you need something quick and heartwarming.

📖 Recipe

Print Pin

Homemade Italian Penicillin Soup

This Italian Penicillin Soup (also known as Pastina) is the ultimate culinary hug and the go-to remedy in Italian households for everything from a common cold to a long, rainy day. There is something deeply nostalgic and healing about a bowl of tiny pasta shapes swimming in a rich, golden, egg-enriched broth.

Course Soup

Cuisine Italian

Prep Time 3 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Ingredients

• 2 cups high-quality chicken broth
• ½ cup pastina pasta stars, acini di pepe, or orzo
• 1 large egg
• ¼ cup freshly grated Parmesan cheese
• 1 tbsp unsalted butter
• Salt and black pepper to taste
• Fresh parsley for garnish optional

Instructions

• In a small saucepan, bring the chicken broth to a rolling boil.
• Add the pastina and reduce the heat to a simmer. Cook according to package directions (usually 5–7 minutes) until tender.
• While the pasta cooks, whisk the egg and Parmesan cheese together in a small bowl until well combined.
• Once the pasta is cooked, reduce the heat to low.
• Slowly pour the egg and cheese mixture into the saucepan while stirring the soup constantly in a circular motion.
• Remove from heat and stir in the butter until melted and glossy.
• Season with a pinch of salt (if needed) and plenty of fresh black pepper.
• Ladle into warm bowls and garnish with extra Parmesan or fresh parsley.