Italian Penicillin Soup Recipe (Pastina Chicken Soup)

Introduction

Italian Penicillin Soup—often known as pastina soup—is a comforting, nourishing dish beloved across generations of Italian households. Nicknamed “Italian penicillin” for its soothing qualities, this simple yet deeply satisfying soup combines tender pasta, flavorful broth, and often eggs or chicken into a warm, restorative bowl. It’s the kind of recipe that feels like a remedy for cold days, busy weeks, or whenever you crave something gentle and wholesome.

What makes this soup exceptional is its balance of simplicity and depth. The small pasta absorbs the savory broth, while optional additions like shredded chicken, eggs, or Parmesan cheese enhance both texture and richness. Whether served to someone feeling under the weather or enjoyed as a quick weeknight meal, this Italian Penicillin Soup delivers comfort in every spoonful.

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Ingredients

For the Broth Base

• 6 cups chicken broth (homemade or high-quality store-bought)
• 1 cup cooked shredded chicken (optional but recommended)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 1/2 small onion, finely chopped
• Salt, to taste
• Black pepper, to taste

For the Soup

• 3/4 cup pastina (tiny pasta such as acini di pepe or stelline)
• 1 large egg (optional, for richness)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1 tablespoon fresh parsley, finely chopped (optional garnish)

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Step-by-Step Instructions

1. Build the Flavor Base

Heat the olive oil in a medium soup pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until softened and fragrant. Stir occasionally to prevent browning.

Add the minced garlic and cook for another 30 seconds, just until aromatic.

2. Add the Broth

Pour in the chicken broth and bring the mixture to a gentle boil. If using shredded chicken, add it at this stage. Season lightly with salt and black pepper.

Reduce the heat to a simmer and let the broth cook for about 10 minutes to allow the flavors to meld.

3. Cook the Pastina

Increase the heat slightly and stir in the pastina. Cook according to package instructions, typically 5–7 minutes, stirring occasionally to prevent sticking.

The pasta should be tender but not mushy, and the soup will begin to thicken slightly as the starch releases.

4. Add the Egg (Optional Step)

In a small bowl, whisk the egg. Slowly drizzle it into the simmering soup while stirring constantly. This creates delicate ribbons of egg throughout the broth, adding richness and body.

5. Finish the Soup

Turn off the heat and stir in the butter and grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.

6. Serve

Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately while warm.

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Expert Tips & Variations

Pro Tips for Best Results

• Use homemade broth if possible: It adds depth and a more authentic flavor.
• Don’t overcook the pasta: Pastina cooks quickly and can become too soft if left too long.
• Stir frequently: Prevents the pasta from sticking to the bottom of the pot.
• Add butter at the end: This enhances the silky texture of the soup.

Variations

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Serving Suggestions

Italian Penicillin Soup is best served hot, straight from the pot. Its delicate texture pairs beautifully with:

• Crusty Italian bread or garlic bread
• A light green salad with vinaigrette
• Roasted vegetables for a more complete meal

This soup works equally well as a starter or a light main course. It’s especially ideal for cold evenings, quick lunches, or when you need a comforting, easy-to-digest dish.

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Storage & Make-Ahead Notes

Refrigeration

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Note that the pasta will continue to absorb liquid, so the soup may thicken over time.

Freezing

For best results, freeze the broth and chicken separately without the pasta. Pastina tends to become mushy after freezing and reheating.

Reheating

Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water to loosen the consistency if needed. Stir occasionally until heated through.

Make-Ahead Tip

Prepare the broth base in advance and store it separately. Cook the pastina fresh when ready to serve for the best texture.

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Nutrition Information (Per Serving)

• Calories: 220
• Protein: 14g
• Fat: 9g
• Saturated Fat: 4g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 2g
• Sodium: 720mg

Values are approximate and may vary based on specific ingredients used.

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Final Thoughts

Italian Penicillin Soup is more than just a recipe—it’s a tradition rooted in comfort, care, and simplicity. With minimal ingredients and straightforward preparation, it delivers maximum warmth and nourishment. Whether you’re making it for yourself, your family, or someone in need of a little extra care, this timeless soup is a reliable go-to that never disappoints.

Its adaptability, quick cooking time, and wholesome flavor profile make it a staple worth mastering. Once you try it, you’ll understand why generations have relied on this humble dish as their ultimate comfort food.