Simple & Affordable Italian Penicillin Soup Recipe

Italian Penicillin Soup is a traditional home-style dish affectionately named for its reputation as a natural remedy during times of illness, fatigue, or emotional exhaustion. Known in Italy as pastina in brodo, this soup has been served for generations to children, adults, and elders alike. Its simplicity, warmth, and digestibility have earned it a place not just at the table, but in family tradition and culinary heritage.

At its core, Italian Penicillin Soup consists of high-quality chicken broth and pastina, the smallest form of pasta, cooked together until soft and velvety. The soup is often enriched with butter, Parmesan cheese, and sometimes egg, creating a nourishing dish that is light yet deeply satisfying. Unlike heavily seasoned soups, this recipe relies on technique and balance rather than complexity.

This formal Italian Penicillin Soup recipe presents the dish with clarity and precision, honoring its origins while ensuring reliable results for the modern home kitchen.

---

Ingredients

Soup Base

• 6 cups low-sodium chicken broth

• 1 cup pastina (stelline, acini di pepe, or similar small pasta)

• 1 tablespoon unsalted butter

• 1/2 teaspoon kosher salt, adjusted to taste

• 1/4 teaspoon freshly ground black pepper

Traditional Enrichment (Optional but Recommended)

• 1 large egg, lightly beaten

• 1/4 cup finely grated Parmigiano-Reggiano cheese

For Serving

• Additional grated Parmigiano-Reggiano

• Extra-virgin olive oil, optional

---

Step-by-Step Instructions

1. Bring the Broth to Temperature

In a medium saucepan, heat the chicken broth over medium heat until it reaches a gentle boil. Reduce the heat to a steady simmer. Season lightly with salt and black pepper, keeping in mind that the cheese will contribute additional salinity.

2. Cook the Pastina

Add the pastina directly to the simmering broth. Stir gently to prevent sticking. Cook for 4 to 6 minutes, or until the pasta is very tender. The broth should begin to thicken naturally as starch is released from the pasta.

3. Adjust Consistency

The desired texture is soft and spoonable, similar to a loose porridge. If the soup becomes too thick, add a small amount of hot broth or water. If it is too thin, allow it to simmer uncovered for 1 to 2 minutes.

4. Incorporate Butter

Stir in the unsalted butter until fully melted. This step adds richness and rounds out the flavor of the broth.

5. Add the Egg (Optional Traditional Step)

Reduce the heat to low. Slowly pour the beaten egg into the soup while stirring continuously. The egg should form delicate strands and slightly thicken the broth without scrambling. Remove the pot from heat immediately after incorporation.

6. Finish with Cheese

Add the grated Parmigiano-Reggiano and stir until fully melted and evenly distributed. Taste and adjust seasoning as needed.

7. Serve

Ladle the soup into warm bowls. Garnish with additional Parmesan and, if desired, a small drizzle of extra-virgin olive oil. Serve immediately.

---

Expert Tips & Variations

Professional Tips

• Use a gelatin-rich chicken broth for optimal flavor and mouthfeel.

• Cook the pastina directly in the broth rather than separately to achieve the characteristic creamy texture.

• Stir frequently, especially near the end of cooking, to prevent scorching.

• Add the egg off the boil to maintain a smooth, delicate consistency.

Ingredient Substitutions

Dietary Variations

• Vegetarian: Use vegetable broth and omit the egg if preferred.

• Gluten-Free: Substitute gluten-free small pasta or short-grain rice.

• Dairy-Free: Omit butter and cheese; finish with olive oil.

• Heartier Option: Add finely shredded cooked chicken for additional protein.

---

Serving Suggestions

Italian Penicillin Soup is best served hot and freshly prepared. It may be enjoyed as a light main course, a restorative breakfast, or a first course before a larger meal. Pair it with soft bread, plain toast, or simple crackers to complement its gentle flavor and smooth texture.

The soup is particularly well suited for cold weather, recovery meals, or any occasion requiring a comforting and easily digestible dish.

---

Storage & Make-Ahead Notes

• Refrigeration: Store in an airtight container for up to 3 days.

• Reheating: Reheat gently over low heat, adding broth or water to restore consistency. Stir frequently.

• Freezing: Not recommended, as the pasta and egg may lose their intended texture.

• Make-Ahead Strategy: Prepare the broth in advance and cook the pastina just before serving for best results.

---

Nutrition Information (Per Serving)

Estimated values per serving, including butter, egg, and Parmesan:

• Calories: 310

• Protein: 14 g

• Fat: 11 g

• Saturated Fat: 6 g

• Carbohydrates: 36 g

• Fiber: 1 g

• Sugar: 2 g

• Sodium: 780 mg

---

Conclusion

Italian Penicillin Soup exemplifies the strength of traditional cooking rooted in care, restraint, and intention. With minimal ingredients and precise technique, this dish delivers warmth, nourishment, and comfort in every spoonful. Its enduring presence in Italian households speaks to its effectiveness and timeless appeal.

Prepared thoughtfully, this Italian Penicillin Soup recipe offers more than sustenance—it provides reassurance, balance, and a sense of culinary heritage that continues to endure across generations.