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
Scale
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.
