Italian Penicillin Soup: A Cozy Classic Soup

Italian Penicillin Soup is the kind of cozy bowl you want when your day is a little rough or you feel the sniffles sneaking in. I grew up knowing it as pastina soup, and to this day it’s my go-to comfort fix when I need something warm, gentle, and satisfying. It cooks fast, tastes nostalgic, and uses simple ingredients you probably already have. If you’ve never made it, trust me, this will become your rainy day ritual. And if you have, I’ll share a few grandma-level tips that make it taste like a hug in a bowl.

What Is Italian Pastina Soup (Why It’s Called Italian Penicillin)

Italian pastina soup is a simple broth-based soup with tiny pasta that softens into a silky, soothing spoonful. Families have made this for generations because it’s easy on the stomach, quick to prepare, and rich in feel-good flavor. People call it Italian Penicillin because it’s the dish everyone brings when you’re under the weather. It’s warm, hydrating, and comforting, and the steam alone can help you breathe easier. The best part is how customizable it is. You can keep it pure and simple or add protein and veggies, and it still tastes classic.
When I’m craving a little variety, I’ll switch things up with hearty bowls like Italian sausage gnocchi soup or a creamy, cheesy option like slow cooker broccoli cheese soup. But for sick days or super chill nights, this is the one that always hits right.

Key Ingredients for Authentic Italian Pastina Soup

• Pastina: The star is tiny pasta shapes like stelline (little stars), acini di pepe, or quadretti.
• Chicken broth: Use a good-quality broth or homemade stock. Rich broth is the backbone of flavor.
• Garlic and onion: Keep it light. A small onion and a clove of garlic create a cozy base.
• Parmesan rind: If you have one, drop it in. It gives the soup a deep, savory note that tastes like it simmered all day.
• Egg: Optional, but the whisked egg transforms the broth into something velvety and nourishing.
• Parmesan cheese: A fresh grating on top or stirred in at the end for creaminess.
• Butter or olive oil: A tiny pat of butter adds body and roundness. Olive oil keeps it bright and clean.
• Fresh lemon: A squeeze at the end perks up the whole pot.
• Salt and pepper: Season to taste at the end, since Parmesan and broth add salt.

For nights when I need something even heartier, I’ll lean into comfort creatures like crockpot chicken tortilla soup or the ever-classic 4 ingredient potato soup that saves busy weeknights.

Best Type of Pastina to Use

Traditional pastina shapes work best because they cook quickly and turn silky without going mushy. Stelline is my favorite for nostalgia and slurp-ability. Acini di pepe is slightly chewier and holds up well if you plan to reheat the soup. Or you can use tiny shells or quadretti for a more spoonable bite. The key is choosing something tiny so it cooks fast and gently thickens the broth as it goes. If you’re cooking for kids, stelline almost always wins because it’s adorable and mellow.

Substitutes If You Can’t Find Pastina

No pastina at the store? It happens. You can use orzo, broken spaghetti (snap into tiny bits), or couscous in a pinch. Arborio rice works too if you’re willing to give it a little extra cook time and stir now and then. Even tiny gnocchi or mini ditalini can do the job, though they feel a bit more like a heartier soup. If pasta isn’t your thing today, add a handful of diced potatoes and simmer until tender, then stir in a bit of egg and Parmesan for the same soothing vibe.
If you love exploring cozy bowls, this autumn-friendly butternut squash sweet potato soup is creamy, naturally sweet, and so good with grilled cheese.

How to Make Italian Pastina Soup Step by Step

Start with a medium pot and a little butter or olive oil. Gently sweat diced onion and a smashed clove of garlic until soft and fragrant. Pour in your broth and slip in a Parmesan rind if you have one. Bring it to a gentle simmer for 5 to 10 minutes so the flavors mingle. Fish out the garlic if you want a milder flavor, then taste and adjust the salt.
Stir in the pastina and simmer until just tender. Keep an eye on it because tiny pasta goes from perfect to too soft quickly. If the broth reduces more than you like, add a splash of hot water or extra broth. Turn the heat to low, whisk the egg in a bowl with a spoonful of hot broth to temper, then slowly stream it into the pot while stirring. The egg will turn silky, not scrambled, and give the broth a gentle body. Finish with a squeeze of lemon and a shower of Parmesan.
I like to serve it with a sprinkle of black pepper and a drizzle of olive oil. If I’m feeding extra hungry people, I’ll add shredded rotisserie chicken or a handful of baby spinach right at the end. If dinner needs a cozy sidekick, I pair it with a simple green salad or buttered toast.

Italian Grandma Tips for Perfect Pastina Soup

Use good broth. It doesn’t need to be fancy, but it should taste good on its own. If you add a Parmesan rind, let it simmer for at least 10 minutes to release all that savory goodness. Cook the pasta in the broth rather than separately so the starch helps the soup feel plush. Temper the egg with a little hot broth before adding it to prevent clumps. Always finish with lemon to brighten and balance the saltiness from the cheese. And finally, taste before salting because Parmesan and broth can be quite salty already.
Want more soup-night inspiration? Try a classic Italian-style favorite like slow cooker zuppa toscana for a satisfying, herby bowl that pairs well with crusty bread.

Italian Penicillin Soup with Egg and Parmesan (Classic Method)

This is the heart of the dish. Bring broth to a steady simmer and add the pastina. While it cooks, whisk one egg with a spoonful of hot broth to warm it up. Stream the egg into the pot while stirring. It should feather silkily into the soup, giving the broth a glossy finish. Stir in grated Parmesan until it melts in. A tiny pat of butter at the end gives it that comforting, round flavor my nonna swore by. If you want even more richness, add a touch of cream, but I usually keep it simple.
Make sure to serve right away because pastina continues to drink up broth as it sits.

Chicken Options for Pastina Soup

Poached and Shredded

Poach a small chicken breast in the broth before adding the pasta. Shred it and return it to the pot for protein that stays tender and juicy.

Rotisserie Shortcut

Grab a rotisserie chicken and shred a cup right into the soup. It’s fast and adds a roasty flavor that feels richer without extra work.

Broth-Only Comfort

Skip the chicken and let the egg and Parmesan be the comfort builders. This is the classic sick-day version and it’s perfect when you want something lighter.

Variations of Italian Pastina Soup

Add veggies like peas, carrots, or baby spinach to boost nutrients and color. Stir in a squeeze of lemon and a bit of zest for a zingy version. Try a garlic and herb spin with fresh parsley and thyme. For a slightly spicy kick, add a pinch of red pepper flakes. If you’re curious about savory, umami-rich twists, read about the benefits of miso and how it boosts brothy soups here: what is miso soup. On busy weeknights, I sometimes go for a fuller, creamier vibe like this crockpot cheeseburger soup or rustic crockpot beef and vegetable soup to switch it up.

Is Italian Pastina Soup Healthy

It’s a simple soup of broth, tiny pasta, and a little egg and cheese, so it’s easy on the stomach and hydrating. You get protein from the egg and potentially chicken if you add it. If you keep portions reasonable and balance it with veggies, it’s a wholesome, realistic meal. Use low-sodium broth if you’re watching salt. Add spinach or peas for fiber and vitamins. And remember, comfort counts. When you’re not feeling great, it’s okay to lean on meals that help you get nourished and back on your feet.

How to Serve Italian Pastina Soup

• Top it with extra Parmesan, black pepper, and a drizzle of good olive oil.
• Add greens like baby spinach or chopped kale right at the end so they stay bright.
• Pair it with buttered toast, garlic bread, or a simple side salad.
• Make a soup night lineup by offering a second pot like Instant Pot ham cheese broccoli soup for the folks who want extra protein.
• Finish with lemon right before serving to keep the flavor lively.

Common Mistakes to Avoid

Overcooking the pastina is the big one. Keep it al dente and remember it keeps softening in the hot broth. Don’t add too much salt early on. With Parmesan and broth, you should season at the end. If you add the egg without tempering, it can clump, so whisk with hot broth before gently streaming it into the pot. Lastly, don’t skip tasting as you go. A small squeeze of lemon at the end can fix a flat-tasting soup in seconds.

Common Questions

Q: Can I make Italian Penicillin Soup ahead of time?
A: Yes, but cook the pasta separately and add it when reheating so it doesn’t soak up all the broth.
Q: What’s the best pasta shape if I can’t find pastina?
A: Orzo is easiest. Broken spaghetti or acini di pepe are great alternatives too.
Q: How do I make it extra nourishing for someone feeling sick?
A: Use a rich homemade broth, add a whisked egg, finish with lemon, and keep the flavors simple and soothing.
Q: Can I use vegetable broth?
A: Absolutely. It will be lighter in flavor, so use a Parmesan rind and a bit of butter to add depth.
Q: How do I thicken the soup a little more?
A: Add another beaten egg in a slow stream, or stir in a spoonful of grated Parmesan and let it melt.

One Last Warm Spoonful

Italian Penicillin Soup is that back-pocket recipe you’ll turn to again and again. It’s simple, fast, and full of comfort, especially with a silky egg finish and a sprinkle of Parmesan. If you want a straightforward walk-through, check out this helpful Soup Recipe and make it your own with the tips above. I hope this becomes your cozy classic too. Grab a bowl, squeeze in a little lemon, and enjoy every soothing spoonful.

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