Description
Italian Pastina Penicillin Soup is a comforting and nourishing traditional Italian soup featuring tender pastina pasta simmered in a flavorful broth with sautéed vegetables, enriched with a creamy Parmesan and egg mixture, and brightened with fresh lemon juice and parsley. This warm, soothing soup is perfect for chilly days or when you need a healing, hearty meal.
Ingredients
Scale
Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Broth and Seasonings
- 8 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
Pasta
- 1 cup pastina (such as stelline or acini di pepe)
Enrichment and Garnish
- 2 large eggs
- 1 cup finely grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley, plus more for serving
Instructions
- Sauté the Vegetables: In a large pot, heat the butter and olive oil over medium heat until the butter melts and begins to foam. Add the onion, carrots, and celery with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant, being careful not to let it brown.
- Add Broth and Seasonings: Pour in the chicken broth and water, scraping up any bits from the bottom of the pot for extra flavor. Add the Italian seasoning, black pepper, and crushed red pepper flakes if using.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 5–10 minutes so the flavors meld together.
- Cook the Pastina: Stir in the pastina pasta and simmer, stirring frequently, for 5–8 minutes or until the pasta is just tender and the broth has thickened slightly.
- Prepare Egg Parmesan Mixture: While the pastina cooks, whisk the eggs and grated Parmesan cheese together in a medium bowl until smooth.
- Temper the Eggs: Turn the heat to low so the soup is hot but not boiling. Ladle a small amount of hot broth into the egg mixture slowly while whisking constantly. This tempers the eggs to prevent curdling.
- Incorporate the Egg Mixture: Slowly pour the warmed egg mixture back into the pot in a thin stream, stirring constantly until the broth becomes slightly thickened and silky in texture.
- Add Lemon and Parsley: Stir in the fresh lemon juice and chopped parsley. Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Adjust Consistency: If the soup is thicker than desired, add a splash of hot water or broth to loosen it to your preferred consistency.
- Serve: Ladle the soup into bowls and serve warm. Garnish with extra Parmesan cheese and parsley if desired for added flavor and presentation.
Notes
- Use low-sodium broth to better control salt levels in the soup.
- Tempering the eggs is essential to avoid scrambling and to achieve a creamy texture.
- Pastina cooks quickly; monitor it closely to prevent overcooking and mushiness.
- For a vegetarian option, substitute vegetable broth and omit eggs and Parmesan or use vegetarian alternatives.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Add crushed red pepper flakes according to your preferred spice level or omit for mild flavor.
