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.
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.