Hey there, fellow food lovers! Are you craving a warm, comforting bowl of deliciousness that’s also incredibly easy to whip up? Then look no further than this Pastina Soup, often affectionately called “Italian Penicillin Soup.” Why? Because it’s the ultimate feel-good food, perfect for soothing a soul (or a cold!). This recipe isn’t just about the taste; it’s about the experience. Imagine the subtle sweetness of the carrots, the gentle garlic aroma, the perfectly cooked tiny pasta swimming in a flavorful broth – it’s pure comfort in a bowl.

You’ll absolutely adore the creamy texture and the delicate flavors of this soup. It’s unbelievably quick to prepare, making it ideal for busy weeknights. The tiny pastina pasta cooks in minutes, creating a delightful mouthfeel that’s neither too chewy nor too mushy. Trust me, this soup is so incredibly easy and satisfying, you’ll want to make it again and again. It’s the perfect recipe to share with loved ones – it’s just that kind of friendly, heartwarming meal. So grab your apron, and let’s dive in!

What You’ll Need

This simple soup requires just a handful of everyday ingredients, making it both budget-friendly and convenient. Let’s take a closer look:

Chicken or Vegetable Broth (6 cups): The foundation of our flavor! Chicken broth adds richness, while vegetable broth keeps it vegetarian-friendly. Look for low-sodium options to control the saltiness.
Pastina Pasta (1.5 cups): These tiny pasta shapes are what make this soup so special. You can also use acini di pepe, orzo, or even tiny star-shaped pasta for a fun twist.
Olive Oil or Unsalted Butter (2 tbsp/1 tbsp): A touch of fat enhances the flavors and adds richness. Olive oil lends a brighter, fresher taste, while butter creates a creamier texture.
Carrot (1 small, finely grated or diced): Adds a subtle sweetness and a pop of vibrant color. Finely grating it helps it melt into the broth nicely.
Garlic (1 clove, minced): Just a little garlic goes a long way! It adds depth and aromatic warmth to the soup.
Egg (1, optional): Whisking in an egg at the end enriches the soup, adding creaminess and body. It’s totally optional, though, and the soup is delicious without it.
Parmesan Cheese (2 tbsp, grated): Freshly grated Parmesan cheese is a must! It adds a salty, sharp, and umami note that perfectly complements the other flavors.
Salt and Freshly Ground Black Pepper: Seasoning to taste is crucial! Adjust to your preference.
Fresh Parsley (2 tbsp, chopped): A sprinkle of fresh parsley adds a bright, herby finish and beautiful color to the finished soup.

Step-by-Step Instructions

This recipe is a breeze to follow, even for beginner cooks! Let’s get started:

Prepare the aromatics: Finely grate your carrot and mince the garlic clove. This ensures even cooking and prevents large chunks from overpowering the soup.
Sauté the vegetables (optional): In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the grated carrot and minced garlic. Sauté for 2-3 minutes, until the carrot softens slightly and the garlic becomes fragrant. This step is optional, but it adds a deeper layer of flavor.
Add the broth: Pour in the chicken or vegetable broth and bring it to a gentle simmer. Make sure the broth is simmering, not boiling vigorously, to prevent the pasta from becoming mushy.
Cook the pasta: Add the pastina (or your chosen pasta) to the simmering broth. Stir gently to prevent sticking. Cook according to the package directions, usually around 8-10 minutes, or until the pasta is tender but still has a slight bite. Taste-test frequently to ensure it’s cooked to your liking. Tip: Don’t overcook the pasta!
Stir in the egg (optional): If using an egg, whisk it lightly in a small bowl. Once the pasta is cooked, remove a small amount of the hot soup and whisk it into the egg to temper it (this prevents the egg from scrambling). Then, slowly pour the tempered egg mixture back into the pot, stirring constantly. Cook for another minute or two, just until the egg is slightly thickened, but don’t boil.
Season and garnish: Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Taste and adjust the seasoning as needed. This step is crucial for achieving the perfect balance of flavors.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately and enjoy the warm, comforting goodness!

Tips for Success

Here are a few tips to ensure your Pastina Soup turns out perfectly every time:

Don’t overcook the pasta: Overcooked pastina becomes mushy and loses its texture. Cook it just until it’s al dente, with a slight bite.
Use fresh ingredients: Freshly grated Parmesan cheese and fresh parsley make a world of difference in the final flavor.
Adjust seasoning to taste: Salt and pepper are crucial for balancing the flavors. Taste the soup before serving and adjust as needed.
Don’t be afraid to experiment: Feel free to add other vegetables, such as spinach or zucchini, for added flavor and nutrition.
Use good quality broth: The broth is the base of your soup, so using a flavorful broth will make a significant difference in the overall taste.

Variations to Try

This recipe is a fantastic base for endless variations! Try these ideas:

Vegetarian/Vegan: Simply use vegetable broth and omit the egg (if using).
Spicy Pastina: Add a pinch of red pepper flakes for a touch of heat. Start with a small amount and add more to taste.
Hearty Pastina: Add cooked chicken, Italian sausage, or even some leftover roasted vegetables for a heartier meal.
Lemon Pastina: A squeeze of fresh lemon juice at the end brightens the flavor beautifully.
Creamy Pastina: Stir in a dollop of heavy cream or crème fraîche for extra richness.

Storing and Reheating

Leftover Pastina Soup is delicious! Allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, or microwave in 30-second intervals, stirring in between, until heated through. Avoid boiling, as this can make the pasta mushy. Freezing is also possible; freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Here are some frequently asked questions about this recipe:

Q: Can I use different pasta? A: Absolutely! Acini di pepe, orzo, or tiny star pasta are all great alternatives to pastina.
Q: How long does the soup keep? A: Stored properly in the refrigerator, the soup will keep for up to 3 days. Frozen soup will last for up to 2 months.
Q: Can I make it ahead of time? A: You can prepare the soup ahead of time, but it’s best to add the Parmesan cheese and parsley just before serving to maintain their freshness.
Q: What if I don’t have fresh parsley? A: Dried parsley can be substituted, but use about 1 teaspoon for every 2 tablespoons of fresh parsley. The flavor will be slightly less intense.
Q: Can I add other vegetables? A: Yes! Feel free to add other vegetables like spinach, zucchini, or chopped mushrooms.

The Final Word

This easy Pastina Soup is a true culinary hug in a bowl. Its simplicity, comforting flavors, and quick preparation time make it a perfect weeknight meal or a cozy weekend treat. The delicate pasta, the subtle sweetness of the carrots, and the warm, aromatic broth will leave you feeling satisfied and happy. Give this recipe a try, and let me know what you think in the comments below! Don’t forget to rate the recipe and share your experience. Happy cooking!

Pastina Soup (Italian Penicillin Soup)

A comforting and flavorful Italian soup, perfect for a light meal or when feeling under the weather.

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Prep Time 10

Cook Time 20

Servings 4 servings

Calories 250 kcal

Equipment

Medium saucepan

Ingredients

Broth and Pasta

6 cups Chicken or vegetable broth (1.4 L)
1.5 cups Pastina pasta (or acini di pepe, orzo, or tiny stars)

Aromatics and Seasoning

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
2 tbsp Fresh parsley chopped (for garnish)
Salt to taste
Freshly ground black pepper to taste

Instructions

Heat the olive oil (or butter) in a medium saucepan over medium heat.
Add the grated carrot and minced garlic and sauté for 2-3 minutes, until softened.
Pour in the chicken or vegetable broth and bring to a boil.
Add the pastina pasta and reduce heat to a simmer. Cook for 8-10 minutes, or until the pasta is tender.
If using, gently stir in the beaten egg to thicken the soup. Remove from heat immediately to prevent scrambling.
Stir in the Parmesan cheese, salt, and pepper to taste.
Serve hot, garnished with fresh parsley.

Notes

Adjust seasoning to your preference. You can also add other vegetables like spinach or zucchini during the last few minutes of cooking.

Comforting and Easy Pastina Soup (Italian Penicillin Soup)