Italian Penicillin Soup with Pastina and Egg

Italian penicillin soup is what I make when someone in my house sounds a little sniffly, or when I just want dinner to feel like a warm blanket. It is simple, cozy, and honestly kind of magical for how little effort it takes. If you have pastina in the pantry and a couple eggs in the fridge, you are already halfway there. The smell alone, garlic, veggies, and broth bubbling away, makes the whole kitchen feel calmer. This is the soup I grew up calling comfort food, even before I knew what comfort food was.

What Is Italian Penicillin Soup?

Italian penicillin soup is a nickname for an Italian style chicken soup that usually includes tiny pasta (most often pastina) and a little egg stirred in at the end. Nobody is claiming it is medicine, but it has that same vibe of being dependable when you feel run down.

My version is built on a quick veggie base that gets blended into the broth. That makes it taste like it simmered all day, even if you started it after work. Then you add pastina, and finally the eggs for that silky, swirly finish.

If you want to see a version that leans more classic, my post here has a similar cozy feel: Italian Penicillin Soup.

How This Soup Relates to Pastina and Egg-Drop Soups

There are a lot of “tiny pasta plus broth” soups across cultures, and this one reminds me of two things at once.

First, it is absolutely a pastina soup at heart. Pastina is that little star shaped pasta that cooks fast and makes every bite feel soft and soothing.

Second, adding egg at the end gives you that egg-drop effect. The soup stays clear-ish and brothy, but you get those tender egg ribbons throughout. The result is somewhere between chicken soup, pastina soup, and a gentle egg-drop soup, in the best way.

When I am craving other cozy soups with that same easy comfort factor, I also make this one a lot: Asian Potsticker Soup. Totally different flavors, same “thank goodness this exists” energy.

Why Blended Vegetables Create a Creamy Broth

Here is the little trick that makes this soup feel special without adding cream. You cook onion, carrot, and celery (sometimes a little zucchini too), then blend them with some broth until smooth. When that goes back into the pot, the soup looks a bit creamy and tastes fuller.

This matters because pastina and egg are pretty delicate. A blended vegetable base gives the soup body so it does not feel thin, but it still tastes clean and light.

If you have ever made a simple potato soup, it is kind of the same idea, using vegetables to create thickness without needing a lot of extras. This one is a great example of a simple creamy texture done right: 4-Ingredient Potato Soup.

Ingredients for Italian Penicillin Soup

This is the version I make most often. It is flexible, so do not stress if you need to swap something.

• Olive oil or a little butter
• 1 small onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 to 3 cloves garlic, minced
• 6 to 8 cups chicken broth (or stock)
• 1 to 2 cups cooked shredded chicken (rotisserie is perfect)
• Pastina (about 3/4 cup, more if you like it thicker)
• 2 eggs
• Salt and black pepper
• A little grated Parmesan, optional but highly recommended
• Optional: lemon wedge, chopped parsley

I keep the seasoning gentle since this is “feel better” food, but you can always add more pepper, lemon, or cheese at the table.

Best Pastina and Tiny Pasta Options

Classic pastina is those tiny little stars, but any very small pasta works. The goal is fast cooking and small bites.

Good swaps if you cannot find pastina:

Acini di pepe, orzo, ditalini (very small), tiny shells, or even broken angel hair if that is what you have. If you use a bigger pasta shape, it still works, it just feels less like the traditional Italian penicillin soup experience.

One tip: different tiny pastas cook at different speeds, so keep the box nearby the first time you try a new shape.

Ingredient Substitutions and Broth Choices

You can make Italian penicillin soup with whatever broth you trust and like. If I have homemade stock, I use it. If not, boxed broth is totally fine. Just taste before adding salt because some brands are already pretty salty.

Quick swaps that still taste great

If you need options, here are the swaps I use all the time:

Chicken: rotisserie chicken, leftover roast chicken, or even turkey.

Broth: chicken broth, chicken bone broth, or veggie broth plus a little extra Parmesan at the end.

Vegetables: add zucchini, spinach, or frozen peas if your fridge looks sad.

Eggs: if you cannot do eggs, skip them and finish with extra cheese and a squeeze of lemon.

This is the kind of soup that forgives you for improvising.

How to Make Italian Penicillin Soup Step by Step

I am going to write this like I am standing in the kitchen with you, because that is how I learned it.

My simple method

1) In a soup pot, warm olive oil over medium heat. Add onion, carrot, and celery. Cook for about 8 to 10 minutes until everything softens.

2) Add garlic and cook for 30 seconds, just until you smell it.

3) Pour in the broth and bring it to a gentle simmer. Let it simmer another 10 minutes so the veggies get really tender.

4) Blend the vegetables (safely, see the next section), then return them to the pot.

5) Add shredded chicken. Simmer 5 minutes.

6) Stir in pastina and cook until just tender.

7) Lower the heat. Stir in the eggs (details below) and finish with Parmesan, pepper, and maybe a squeeze of lemon.

That is it. Cozy dinner with minimal drama.

How to Blend the Vegetables Safely and Smoothly

Blending hot soup can be a little intimidating, so here is the safe way.

If you have an immersion blender, this is the easiest. Just blend right in the pot until smooth. No transferring, no splashing, done.

If you are using a regular blender, ladle the hot broth and veggies in carefully, only filling the blender about halfway. Put the lid on, but keep the little center cap slightly vented and cover it with a kitchen towel. Blend in short bursts. Then pour it back into the pot.

Once the veggies are blended, the broth looks creamy, but it is still light. That is the sweet spot for Italian penicillin soup.

How to Add Eggs for Silky Ribbons

This is the part that makes people go quiet at the table because it tastes so comforting.

Egg ribbon trick that actually works

Crack the eggs into a bowl and whisk well. Turn the heat down so the soup is at a very gentle simmer, not a rolling boil. Stir the soup in a slow circle with a spoon, then slowly drizzle in the eggs while you keep stirring.

The eggs cook instantly and turn into soft strands. If you dump them in all at once, you get chunks. Still tasty, just not that silky ribbon vibe.

Once the eggs are in, I usually add a small handful of Parmesan and a little black pepper. The cheese melts into the broth and makes it even cozier.

How to Keep Pastina from Getting Mushy

Pastina is adorable, but it can go from perfect to mushy if it sits too long in hot broth.

Here is what I do. If we are eating right away, I cook it directly in the pot and serve immediately.

If I know we will have leftovers, I cook the pastina in a separate small pot of salted water, drain it, and store it separately. Then I add a scoop of pasta to each bowl and ladle soup on top. This is the easiest way to keep Italian penicillin soup tasting fresh on day two.

Also, do not overcook it. Tiny pasta cooks fast, so start checking early.

Easy Flavor Variations and Add-Ins

Once you have the basic soup down, you can play with it depending on who you are feeding.

Easy add ins:

Chopped spinach stirred in at the end, frozen peas, a pinch of red pepper flakes, or extra lemon for brightness.

If you want a heartier dinner, add more chicken and a little extra pastina. If you want it lighter, use less pasta and add more broth.

And if you are in the mood for a different kind of comfort soup another night, I love this one when I want something rich and filling: Italian Sausage Gnocchi Soup.

What to Serve with Italian Penicillin Soup

This soup does not need much, but I almost always add something on the side because it makes dinner feel complete.

• Crusty bread or garlic toast
• Simple salad with lemon and olive oil
• Extra Parmesan at the table
• Roasted veggies if you want a bigger meal

If you want to keep the “green and cozy” theme going, asparagus soup makes a really nice starter for a dinner party kind of vibe, even if the main is simple: Asparagus Soup.

Make-Ahead Tips for Pastina Soup

If you are making this for someone who is under the weather, making it ahead is a sweet move. You can prep the veggie base and chicken, then finish it fast when it is time to eat.

My favorite method is to cook and blend the vegetables, add the chicken, then cool it and store it. When you are ready to serve, reheat, cook the pastina separately, and add the eggs at the last minute. That way the egg stays delicate and the pasta stays bouncy.

Also, the flavors get even better after a night in the fridge. It is one of those rare soups that tastes like you tried harder than you did.

How to Store Freeze and Reheat Leftovers

Store leftovers in the fridge in a sealed container for up to 3 to 4 days. If the pastina is already in the soup, expect it to soak up broth. When reheating, add a splash of broth or water to loosen it up.

For freezing, I strongly recommend freezing the soup base without the pastina and without the egg. Pasta can get soft after freezing, and egg ribbons can change texture. Freeze the base up to 3 months, thaw in the fridge, then reheat and add freshly cooked pastina and eggs.

Reheat gently on the stove. A hard boil can make the egg bits a little tough, so keep it at a low simmer.

Italian Penicillin Soup FAQs

Can I make Italian penicillin soup without chicken?

Yes. Use vegetable broth and add extra blended veggies plus Parmesan for depth. It will still taste cozy and satisfying.

Why did my egg turn into clumps instead of ribbons?

The soup was probably boiling or you poured the egg in too fast. Lower the heat and drizzle slowly while stirring in a circle.

Can I use orzo instead of pastina?

Absolutely. Orzo is a great swap. Just watch the cook time and consider cooking it separately if you want better leftovers.

How do I make it more flavorful if I am congested?

Add a squeeze of lemon, extra black pepper, and a tiny pinch of red pepper flakes. Also, a little more garlic never hurts.

Is this the same as stracciatella soup?

They are related. Stracciatella is often broth plus egg and cheese ribbons, sometimes with spinach. This version is more like a chicken pastina soup with that egg ribbon finish.

A Cozy Bowl Worth Repeating

If you make Italian penicillin soup once, it tends to become a regular thing, especially during cold season or those weeks when everyone is tired. Keep the method simple, blend the veggies for that creamy feel, add pastina at the right moment, and finish with those silky eggs. If you want to compare a couple approaches, I have looked at Italian Penicillin Soup Recipe – Allrecipes and also this cozy take on Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup), and they both reinforce the same idea: simple ingredients, big comfort. Make a pot, taste as you go, and do not forget the Parmesan. I hope you try it the next time you need something warm and reassuring in a bowl.

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