If you’re searching for a warm hug in a bowl, look no further than the Italian Pastina Penicillin Soup Recipe. This cozy, soothing soup combines tiny pastina pasta with a flavorful vegetable and broth base, enhanced by garlic, onions, and a touch of Parmesan cheese. Perfect for chilly days, or anytime you need a comforting boost, this recipe is simple, quick, and incredibly satisfying. It’s like a gentle remedy that nurtures your body and soul with every spoonful.
Ingredients You’ll Need
The magic of this Italian Pastina Penicillin Soup Recipe lies in its simplicity. Each ingredient plays a key role in building layers of flavor and texture while keeping the soup light and nourishing. Here’s what you’ll gather before diving into the cooking adventure:
- 1 cup pastina pasta: The small, delicate pasta softens perfectly in the broth, adding a velvety texture without overwhelming the soup.
- 4 cups chicken or vegetable broth: Your flavor base that enriches every bite and can be tailored to your dietary preferences.
- 1 medium carrot, diced: Adds subtle sweetness and a splash of color to brighten the bowl.
- 1 small onion, finely chopped: Provides a savory depth and natural aroma when sautéed.
- 2 cloves garlic, minced: Infuses bold, comforting flavor essential to Italian cooking.
- 1 large egg (optional): Adds silkiness and a lovely richness if you choose to include it.
- 1/4 cup grated Parmesan cheese: Brings a nutty, salty finish that ties all the flavors together.
- 1 tablespoon olive oil or butter: For sautéing and contributing a pleasant richness.
- Salt and black pepper to taste: Enhances the overall seasoning and balance.
- 1 tablespoon fresh parsley, chopped (optional): Adds a fresh herbal brightness as a final touch.
How to Make Italian Pastina Penicillin Soup Recipe
Step 1: Sauté the Aromatics
Start by warming olive oil or butter in a medium pot over medium heat. Toss in the finely chopped onions and minced garlic, allowing them to gently soften and release their fragrant aroma over 3 to 4 minutes. This base is the heart of your soup’s flavor, so give those aromatics the time they deserve to shine.
Step 2: Cook the Carrots
Next, add the diced carrots to the pot and stir everything together for about 2 minutes. The carrots will start to sweeten and mingle beautifully with the savory onion and garlic mixture, creating a well-rounded flavor foundation.
Step 3: Add Broth and Simmer
Pour in your broth of choice, whether chicken or vegetable, and bring it to a gentle boil. Once bubbling, lower the heat and let the soup simmer for 10 to 12 minutes. This gentle simmer softens the carrots until they’re tender and infuses the broth with all the wonderful flavors from the sautéed veggies.
Step 4: Cook the Pastina
Stir in the pastina pasta and continue cooking for 5 to 6 minutes until the pasta is beautifully tender but not mushy. Be sure to stir occasionally to prevent sticking and to allow the pasta to absorb the savory broth perfectly.
Step 5: Add the Egg (Optional)
If you’d like to give your soup an inviting silkiness, beat a large egg in a small bowl. Slowly drizzle it into the simmering soup while stirring gently. This technique forms delicate ribbons that add an elegant texture without overwhelming the lightness of the dish.
Step 6: Season and Finish
Finally, season your soup with salt and freshly ground black pepper to taste. Serve piping hot, garnished with a sprinkle of grated Parmesan cheese and fresh parsley if you like. This last step lifts the soup from comforting to downright irresistible.
How to Serve Italian Pastina Penicillin Soup Recipe
Garnishes
Simple garnishes like freshly grated Parmesan and chopped parsley not only add color but also enhance the soup’s umami and freshness. A twist of cracked black pepper or a drizzle of good olive oil can personalize the dish to your liking.
Side Dishes
This soup pairs wonderfully with rustic crusty bread or warm garlic toast for soaking up every last drop. For a light meal, a crisp green salad with a lemon vinaigrette will complement the softness of the soup beautifully.
Creative Ways to Present
Serve the Italian Pastina Penicillin Soup Recipe in charming bowls to highlight its homely character, or pour it into mini bread bowls for an impressive and edible presentation at gatherings. Garnish with microgreens or edible flowers for a festive touch that surprises and delights.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve the freshness of the broth and vegetables without the pasta becoming too soft.
Freezing
While you can freeze the soup, the pastina tends to absorb liquid and turn mushy when thawed. To avoid this, freeze the broth and vegetables separately and add freshly cooked pastina when reheating.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much, and stir in freshly cooked pastina if desired to refresh the texture.
FAQs
Can I use a different type of pasta instead of pastina?
Absolutely! While pastina is traditional for its tiny, tender texture, you can substitute with other small pasta shapes like orzo or acini di pepe. Just watch cooking times as they may vary slightly.
Is this soup suitable for vegetarians?
Yes, if you use vegetable broth instead of chicken broth, this Italian Pastina Penicillin Soup Recipe is completely vegetarian-friendly without losing any of its comforting flavors.
Can I make this soup without the egg?
Definitely. The egg is optional and primarily adds silkiness, but the soup is delicious and hearty without it.
How spicy is this soup?
This soup is mild and soothing, making it perfect for all ages. You can add a pinch of red pepper flakes if you prefer a little heat.
What is the best way to thicken the soup?
The pastina itself thickens the broth slightly as it cooks, but if you want it heartier, you can blend a portion of the soup and stir it back in for extra body.
Final Thoughts
Making the Italian Pastina Penicillin Soup Recipe is like giving yourself a warm, flavorful hug that brightens any day. Its simplicity and heartiness make it a staple you’ll return to time and again, whether you’re feeling under the weather or simply craving something cozy. I encourage you to try this recipe soon and enjoy the comfort it brings, one spoonful at a time.
Print
Italian Pastina Penicillin Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This cozy Italian Pastina Penicillin Soup is a comforting, quick-to-make broth-based soup loaded with tender pastina pasta, diced carrots, onions, and garlic. Enriched with Parmesan cheese and optionally silky egg ribbons, this soup is perfect for soothing the soul and warming up any day. It’s a simple, nourishing meal ideal for a light lunch or a starter.
Ingredients
Soup Base
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 4 cups chicken or vegetable broth
Additional Ingredients
- 1 cup pastina pasta
- 1 large egg (optional)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: In a medium pot, heat olive oil or butter over medium heat. Add the chopped onions and garlic, sautéing for 3–4 minutes until softened and fragrant.
- Add Carrots: Add the diced carrots to the pot and cook for an additional 2 minutes, stirring occasionally to combine flavors with the aromatics.
- Simmer Broth: Pour in the chicken or vegetable broth and bring it to a gentle boil. Once boiling, reduce heat to a simmer and cook for 10–12 minutes until the carrots become tender.
- Cook Pastina: Stir in the pastina pasta and cook for another 5–6 minutes, or until the pasta is fully tender, stirring occasionally to prevent sticking.
- Add Egg Ribbons (Optional): If using the egg, beat it lightly in a small bowl. Slowly drizzle the beaten egg into the hot soup while stirring constantly to create silky ribbons in the broth.
- Season and Serve: Season the soup with salt and black pepper to taste. Serve warm topped with grated Parmesan cheese and chopped fresh parsley for garnish.
Notes
- Using vegetable broth makes this soup vegetarian-friendly.
- The egg is optional but adds a lovely silky texture to the soup.
- Pastina is a very small pasta; ensure not to overcook to avoid mushiness.
- For a creamier soup, stir in a splash of cream or milk before serving.
- Adjust seasoning according to taste, especially if broth is salted.
