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Classic Italian Pastina Soup (Italian Penicillin)

Close-up of a white bowl filled with golden pastina soup, topped generously with fresh chopped parsley.
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Make this quick and comforting Italian Pastina Soup, often called ‘Italian penicillin,’ for a nourishing meal. It features small pastina pasta in a flavorful broth with simple vegetables.

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, to taste
  • 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.
  2. Add minced garlic and grated carrot. Sauté for 2–3 minutes until softened and fragrant.
  3. Pour in the broth and bring the mixture to a gentle boil.
  4. Stir in the pastina and cook for 5–7 minutes, stirring often to prevent sticking, until the pasta is tender.
  5. In a small bowl, beat the egg with the Parmesan cheese.
  6. Lower the heat on the soup. Slowly drizzle the egg and cheese mixture into the soup while stirring constantly to create soft egg ribbons.
  7. Season the soup with salt and pepper to your taste. Simmer for one more minute.
  8. Remove the pot from the heat and stir in the chopped parsley.
  9. Ladle the soup into bowls. Add more Parmesan if desired. Serve hot.

Notes

  • If you are feeling unwell, skip the bread and drink the soup straight from a mug for maximum comfort.
  • This recipe is a great alternative to using **meal planning** services when you need a fast, homemade meal.
  • You can substitute orzo or acini di pepe if you do not have pastina pasta.

Nutrition

Find it online: https://blissbatter.com/easy-5-minute-pastina-soup-cure/