Italian Pastina Soup (Italian Penicillin)
Restorative, velvety Italian comfort soup with tiny star-shaped pastina simmered in golden vegetable and chicken broth, egg, and heaps of Parmigiano-Reggiano.
In a nutshell: This authentic italian italian pastina soup (italian penicillin) comes together in just 20 mins using simple whole ingredients. The chef's secret is to Stelline pasta captures the broth and creates the authentic Italian childhood texture. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Known across Italy as 'Italian Penicillin', this traditional Italian Pastina Soup is the ultimate restorative comfort food for chilly autumn days and cold season. Tiny star-shaped pastina pasta cooks directly in a golden vegetable-infused chicken bone broth, whisked with a rich beaten egg and a generous mountain of freshly grated Parmigiano-Reggiano cheese. It is creamy, soul-warming, and made in 20 minutes.
Key Equipment
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- Medium saucepan or soup pot
- Whisk
- Ladle
Chef's Pro-Tips
- Use star-shaped pastina (stelline): Stelline pasta captures the broth and creates the authentic Italian childhood texture.
- Temper the egg with hot broth: Whisk a ladle of hot broth into your beaten egg before pouring it into the pot so it emulsifies into a velvety cream rather than scrambled bits.
- Lots of Parmigiano-Reggiano: High-quality aged Parmigiano-Reggiano cheese provides the savory umami backbone that makes this soup famous.
Ingredients
4
servings
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4 cups high-quality chicken bone broth, rich and golden, low sodium
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1 cup star-shaped pastina pasta (stelline), or acini di pepe
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2 medium carrots, finely grated or diced small
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1 stalk celery, finely minced
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2 tbsp unsalted butter, for silky mouthfeel
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1 large egg, beaten, room temperature
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1 cup Parmigiano-Reggiano cheese, freshly grated, plus more for topping
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1 tbsp fresh Italian parsley, finely chopped
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1 tsp kosher salt and freshly cracked black pepper, to taste
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Step-by-Step Instructions
Simmer Broth & Veggies
In a medium saucepan, bring chicken bone broth, finely minced carrots, and celery to a gentle boil over medium-high heat. Simmer for 5 minutes until vegetables are tender.
Cook Star Pastina
Stir in uncooked star pastina. Reduce heat to medium-low and simmer uncovered for 6-7 minutes, stirring occasionally, until pastina is al dente and broth turns silky.
Temper Egg & Emulsify
In a small bowl, beat the egg with 2 tbsp grated parmesan. Scoop 2 tablespoons of hot broth from the pot and whisk into the egg to temper. Slowly pour tempered egg into the simmering soup while stirring vigorously.
Melt Butter & Parmesan
Remove pot from direct heat. Stir in butter and remaining grated Parmigiano-Reggiano until fully melted and broth becomes creamy and velvety.
Garnish & Serve
Ladle into warm bowls. Top generously with freshly cracked black pepper, chopped parsley, and an extra snowfall of Parmigiano-Reggiano. Enjoy steaming hot!
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Pastina refers to any variety of tiny pasta shapes, most famously 'stelline' (little stars), commonly cooked in Italy for comfort and recovery.
Yes! Adding shredded rotisserie chicken breast makes this an even heartier, protein-packed meal.
Pastina absorbs broth as it cools. When reheating, add 1/2 cup of broth or water to return it to the perfect soupy consistency.
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