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Bowl of Easy Italian Penicillin Soup with pastina and fresh herbs on a wooden table.

Easy Italian Penicillin Soup

A cozy and comforting soup made with tiny pasta, chicken broth, and optional egg, perfect for soothing those under the weather.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Chicken broth or stock Store bought or homemade
  • 1 cup Pastina (tiny pasta like stelline stars or acini di pepe)
  • 2 tablespoons Butter For richness (olive oil works too)
  • 1/2 cup Parmesan cheese Freshly grated if possible
  • 1 large Egg Optional, but makes it extra comforting
  • to taste Salt Adjust according to broth used
  • to taste Black pepper
Optional Extras
  • 1 clove Garlic Minced
  • 1 tablespoon Lemon juice For brightness
  • 1/4 cup Fresh parsley Chopped
  • 1 cup Shredded chicken Optional protein add-in

Method
 

Preparation
  1. Warm your broth in a medium pot, bringing it to a gentle boil.
  2. Stir in the pastina and cook for 4 to 7 minutes, stirring often.
Finishing
  1. Decide your preferred soup texture by adding more broth for a brothy soup or letting it sit for a thicker texture.
  2. Turn off the heat and stir in the butter and Parmesan cheese.
  3. If using, whisk the egg in a bowl and slowly drizzle it into the soup while stirring for silky strands.
  4. Taste and season with salt, pepper, and optional lemon juice for brightness.

Notes

Best enjoyed immediately after making. Keep extra broth handy as pastina absorbs liquid quickly. Adjust seasoning after adding cheese.