Italian Penicillin Soup is a beloved nickname for pastina in brodo—a humble, soothing Italian soup long trusted as a remedy for colds, fatigue, and low spirits. Passed down through generations, this simple bowl of tiny pasta simmered in rich chicken broth is the definition of comfort food. It’s warm, gentle on the stomach, deeply savory, and nourishing without being heavy.
The magic of Italian Penicillin Soup lies in its restraint. A well-made chicken broth provides body and flavor, while pastina—Italy’s smallest pasta—creates a soft, porridge-like texture that feels almost medicinal. Finished with butter, Parmesan, and sometimes a lightly beaten egg, the soup becomes creamy, restorative, and deeply satisfying.
This recipe stays true to classic Italian technique while offering clear guidance, professional tips, and practical variations. Whether you’re under the weather, cooking for someone who is, or simply craving something cozy and timeless, this Italian Penicillin Soup recipe delivers comfort in its purest form.
Ingredients
For the Soup Base
-
6 cups low-sodium chicken broth, preferably homemade
-
1 cup pastina (stelline, acini di pepe, or other tiny pasta)
-
1 tablespoon unsalted butter
-
1/2 teaspoon kosher salt, plus more to taste
-
1/4 teaspoon freshly ground black pepper
Optional Enrichment (Traditional Add-Ins)
-
1 large egg, lightly beaten
-
1/4 cup finely grated Parmigiano-Reggiano cheese
For Serving
-
Extra grated Parmigiano-Reggiano
-
Drizzle of extra-virgin olive oil (optional)
Step-by-Step Instructions
1. Heat the Broth
Pour the chicken broth into a medium saucepan and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to a steady simmer. Taste the broth and season lightly with salt and black pepper, keeping it slightly under-seasoned since the cheese will add salt later.
2. Cook the Pastina
Add the pastina directly to the simmering broth. Stir gently to prevent sticking. Cook according to package instructions, usually 4 to 6 minutes, until the pasta is very tender. The soup should thicken slightly as the pasta releases starch.
3. Adjust Texture
Italian Penicillin Soup should be spoonable and softly thick, not soupy or dry. If it becomes too thick, add a splash of hot broth or water. If it’s too thin, let it simmer uncovered for 1 to 2 minutes more.
4. Enrich with Butter
Stir in the unsalted butter until fully melted. This adds richness and a silky mouthfeel, a hallmark of classic pastina soup.
5. Optional Egg Finish (Traditional Method)
If using the egg, reduce the heat to low. Slowly drizzle the beaten egg into the soup while stirring constantly. The egg should form delicate strands and slightly thicken the broth without scrambling. Remove from heat immediately.
6. Add Parmesan
Stir in the grated Parmigiano-Reggiano until melted and incorporated. Taste and adjust seasoning with additional salt or pepper if needed.
7. Serve Immediately
Ladle the soup into warm bowls. Finish with extra Parmesan and, if desired, a small drizzle of olive oil. Serve hot.
Expert Tips & Variations
Professional Cooking Tips
-
Broth quality matters most. A gelatin-rich chicken broth gives the soup its restorative body. If using store-bought, choose low-sodium and enhance with a Parmesan rind while heating.
-
Cook pastina directly in the broth. This maximizes flavor and creates the signature creamy texture.
-
Stir gently and often. Pastina is delicate and can stick easily at the bottom of the pot.
-
Add egg off the boil. High heat will scramble the egg instead of creating silky strands.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Pastina | Orzo, couscous | Texture will be slightly larger |
| Chicken broth | Vegetable broth | Lighter but still comforting |
| Butter | Olive oil | Dairy-free option |
| Parmesan | Pecorino Romano | Saltier, sharper flavor |
Dietary Variations
-
Vegetarian: Use a full-bodied vegetable broth and skip the egg if desired.
-
Gluten-Free: Substitute gluten-free small pasta or short-grain rice.
-
Dairy-Free: Omit butter and cheese; finish with olive oil instead.
-
Extra Protein: Add shredded chicken breast or thigh for a heartier meal.
Serving Suggestions
Italian Penicillin Soup is best served simply, allowing its gentle flavors to shine. Serve it as:
-
A light main course with crusty bread or toast
-
A first course before a larger Italian meal
-
A nourishing breakfast or late-night comfort bowl
The soup pairs beautifully with soft textures and mild flavors. Avoid strongly acidic or spicy sides, which can overwhelm its subtle balance.
Storage & Make-Ahead Notes
-
Refrigeration: Store leftovers in an airtight container for up to 3 days. The soup will thicken considerably as it sits.
-
Reheating: Reheat gently over low heat, adding extra broth or water to loosen the texture. Stir frequently.
-
Freezing: Not recommended. The pasta becomes mushy and the egg (if used) changes texture.
-
Make-Ahead Tip: Prepare the broth in advance and cook the pastina fresh for best results.
Nutrition Information (Per Serving)
Approximate values based on one serving, including butter, egg, and Parmesan:
-
Calories: 310
-
Protein: 14 g
-
Fat: 11 g
-
Saturated Fat: 6 g
-
Carbohydrates: 36 g
-
Fiber: 1 g
-
Sugar: 2 g
-
Sodium: 780 mg
Why This Italian Penicillin Soup Recipe Works
This recipe succeeds because it respects tradition while applying sound culinary technique. Cooking the pastina directly in the broth builds body naturally. Butter and cheese add richness without heaviness. The optional egg provides protein and a comforting, custardy texture that generations of Italian families swear by.
Italian Penicillin Soup is proof that healing food doesn’t need to be complicated. With just a few carefully chosen ingredients and mindful preparation, this timeless recipe delivers warmth, nourishment, and reassurance—one spoonful at a time.