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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 minutes
Cook Time 20 minutes
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.