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Classic Italian Pastina Soup (The ‘Italian Penicillin’)

A close-up of a bowl of amazing pastina soup, featuring small pasta, diced carrots, topped with Parmesan cheese and fresh parsley.
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Make this quick and comforting Italian Pastina Soup. It uses simple ingredients like pastina pasta and broth, offering nourishment in about 20 minutes.

Ingredients

Scale
  • 6 cups chicken or vegetable broth
  • 1.5 cups pastina pasta
  • 2 tbsp olive oil or 1 tbsp unsalted butter
  • 1 small carrot, finely grated or diced
  • 1 garlic clove, minced
  • 1 egg (optional)
  • 2 tbsp grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil or butter in a medium pot over medium heat.
  2. Add minced garlic and grated carrot. Sauté for 2–3 minutes until softened.
  3. Pour in the broth and bring the mixture to a gentle boil.
  4. Stir in the pastina pasta. Cook for 5–7 minutes, stirring often to keep the pasta from sticking to the bottom.
  5. In a small bowl, beat the egg with the Parmesan cheese.
  6. Lower the heat. Slowly drizzle the egg and cheese mixture into the soup while stirring constantly to form small egg ribbons.
  7. Season the soup with salt and pepper. Simmer for one more minute.
  8. Remove the pot from the heat. Stir in the chopped fresh parsley.
  9. Ladle the soup into bowls. Top with extra Parmesan cheese before serving.

Notes

  • If you feel unwell, skip the bread and sip the soup directly from a mug for maximum comfort.
  • You can substitute pastina with acini di pepe, orzo, or tiny star pasta shapes.
  • This recipe is a great base for adding shredded cooked chicken for a heartier meal.

Nutrition

Find it online: https://kingscook.com/quick-easy-pastina-soup-recipe/