Description
Italian Pastina Penicillin Soup is a comforting, hearty soup featuring small star-shaped pasta simmered in a flavorful broth with aromatics, finished with a creamy Parmesan and egg mixture for a silky texture. Enhanced with fresh lemon juice and herbs, this traditional Italian remedy is perfect for soothing cold days and nourishing the soul.
Ingredients
Scale
Soup 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
- 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 and Garnish
- 1 cup pastina (such as stelline or acini di pepe)
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 cup finely grated Parmesan cheese
- 2 large eggs
- 2 tablespoons fresh lemon juice
Instructions
- Heat Butter and Oil: In a large pot, heat the unsalted butter and olive oil over medium heat until the butter melts and begins to foam.
- Sauté Vegetables: Add the finely chopped onion, diced carrots, and diced celery along with a pinch of salt. 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 low-sodium chicken broth and water, scraping up any browned bits from the bottom of the pot. Add the dried Italian seasoning or oregano, black pepper, and optional crushed red pepper flakes.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 5–10 minutes to allow the flavors to meld.
- 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 slightly thickens.
- Prepare Egg-Parmesan Mixture: While the pasta cooks, whisk together the two large eggs and finely grated Parmesan cheese in a medium bowl until smooth.
- Temper Eggs: Reduce the heat to low so the soup is hot but not boiling. Slowly ladle a small amount of hot broth into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
- Incorporate Egg Mixture: 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 fresh parsley. Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Adjust Consistency: If the soup is thicker than preferred, add a splash of hot water or broth to loosen it to the desired consistency.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley if desired. Serve warm.
Notes
- Tempering the eggs is crucial to avoid scrambling and to achieve a creamy texture.
- You can substitute vegetable broth to make the soup vegetarian, but it will alter the traditional flavor.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- Pastina can be replaced with other small pasta shapes like orzo or acini di pepe if unavailable.
- Store leftovers in the refrigerator and reheat gently to prevent breaking the egg mixture.
