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The Ultimate Quick & Cozy Italian Pastina Soup (Italian Penicillin)

A close-up of a white bowl filled with golden pastina soup, featuring small pasta shapes and topped with dried herbs.
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Make this fast, comforting Italian Pastina Soup, often called ‘Italian Penicillin,’ in under 30 minutes. It uses simple ingredients for a nourishing, soul-soothing meal.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1.5 cups pastina pasta (or acini di pepe, orzo, or tiny stars)
  • 2 tbsp olive oil or 1 tbsp unsalted butter
  • 1 small carrot, finely grated or diced
  • 1 garlic clove, minced
  • 1 egg (optional, for richness and body)
  • 2 tbsp grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil or butter in a medium pot over medium heat. Add garlic and grated carrot. Sauté for 2–3 minutes, stirring often, until softened.
  2. Pour in the broth and bring the mixture to a gentle boil.
  3. Stir in the pastina and cook for 5–7 minutes, until the pasta is tender. Stir occasionally to stop the pasta from sticking to the bottom.
  4. If you are using the egg, beat the egg with the Parmesan cheese in a small bowl. Lower the heat to low. Slowly drizzle the egg mixture into the soup while stirring constantly to create soft egg ribbons.
  5. Season the soup with salt and pepper to your taste. Simmer for one more minute.
  6. Remove the pot from the heat and stir in the chopped parsley.
  7. Ladle the soup into bowls. Top with extra Parmesan cheese if desired. Serve hot.

Notes

  • For a richer flavor, use homemade chicken broth.
  • If you are feeling unwell, skip the bread and sip the soup directly from a mug.
  • This recipe works well with orzo or acini di pepe if you do not have pastina.

Nutrition

Find it online: https://mdlatdmm.com/quick-cozy-italian-pastina-soup/