Ingredients
- 6 cups chicken broth (homemade or low-sodium)
- 1 cup pastina pasta (or orzo/acini di pepe as substitutes)
- 1 tablespoon butter
- 1 egg (optional, for creaminess)
- 2 tablespoons grated Parmesan or Pecorino Romano cheese
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, bring chicken broth to a gentle boil over medium-high heat.
- Add the pastina and cook according to package instructions (usually 5–7 minutes), stirring occasionally to prevent sticking.
- Once the pasta is tender, reduce heat to low and stir in the butter and cheese until melted and creamy.
- If you’d like to make the traditional “egg drop” version, whisk an egg in a small bowl, then slowly drizzle it into the hot soup while stirring constantly until ribbons of cooked egg form.
- Season with salt and pepper to taste. Add a squeeze of lemon juice for brightness if desired.
- Ladle into bowls and garnish with fresh parsley and extra cheese before serving.
Storage Options
Store leftover Italian Pastina Soup in an airtight container in the refrigerator for up to 3 days. The pasta will absorb broth as it sits — simply add a splash of broth or water when reheating. This soup is best enjoyed fresh and not ideal for freezing.
Notes
- Use homemade chicken broth for the richest flavor — it’s the heart of this dish.
- Adjust the thickness: add more broth for a soupier texture or less for a creamier, risotto-like consistency.
- Lemon and Parmesan add flavor and gentle acidity that enhances healing comfort.
Tips for Success
- Stir frequently to prevent pastina from sticking to the bottom of the pot.
- Use freshly grated cheese for the best flavor and smooth texture.
- For a heartier version, add shredded chicken or chopped cooked vegetables.
- Serve immediately — pastina continues to absorb liquid as it sits.
Variations
- Egg & Cheese Pastina: Skip the broth and cook pastina in water, then stir in butter, egg, and cheese for a creamy, comforting porridge-like version.
- Lemon Chicken Pastina Soup: Add shredded chicken and a squeeze of lemon for a zesty immune-boosting twist.
- Vegetable Pastina Soup: Add diced carrots, celery, and onions for a light veggie-filled meal.
Frequently Asked Questions (FAQ)
What is pastina?
Pastina means “little pasta” in Italian — tiny shapes like stars, dots, or tubes commonly used in soups for children or light meals.
Can I use other pasta types?
Yes! Orzo, acini di pepe, or small elbow macaroni work well if pastina isn’t available.
Is this soup good for colds?
Absolutely. It’s often called “Italian penicillin” because it’s soothing, hydrating, and nourishing when you’re feeling sick.
Can I add protein?
Yes — shredded chicken, turkey, or even white beans can make it more filling.
Conclusion
This Italian Penicillin Pastina Soup is the very definition of comfort — simple, soothing, and full of warmth. Whether you’re fighting off a cold, craving something light, or missing Nonna’s kitchen, this humble little soup delivers pure comfort in every spoonful.
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