Here’s a cozy, comforting classic: Pastina Soup, also known as “Italian penicillin.” This simple dish — often made by Italian nonnas — is warm, nourishing, and perfect when you’re under the weather or just want something soothing.
🍲 Classic Italian Pastina Soup
🕒 Ready in 15–20 minutes
🍽️ Servings: 2–4
🧾 Ingredients
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6 cups chicken broth (homemade or low-sodium store-bought)
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3/4 cup pastina (tiny pasta like stelline or acini di pepe)
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1 tbsp butter (optional but traditional)
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1 egg (optional for egg-drop style)
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2–3 tbsp Parmesan cheese, grated
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Salt & black pepper, to taste
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Fresh parsley, chopped (for garnish – optional)
👩🍳 Instructions
1. Bring Broth to a Boil
In a medium pot, bring the chicken broth to a gentle boil.
2. Add the Pastina
Stir in the pastina and cook according to package directions (usually 5–7 minutes), stirring occasionally.
3. Add Butter and Cheese
Once pasta is tender, reduce heat to low. Stir in the butter and Parmesan cheese. Taste and season with salt and pepper as needed.
4. Optional Egg Drop Method
In a small bowl, beat one egg. Slowly drizzle the egg into the hot soup while stirring gently to create soft ribbons (similar to egg drop soup).
5. Serve
Ladle into bowls, sprinkle with extra Parmesan and parsley if desired, and serve hot.
🧺 Optional Add-Ins:
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Shredded cooked chicken for protein
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A squeeze of lemon juice for brightness
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A handful of baby spinach or peas stirred in at the end
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Swap chicken broth for vegetable broth for a vegetarian version
🇮🇹 Why Italians Love It:
Pastina is often the first solid food Italian children eat — and the dish holds nostalgic comfort for many. It’s simple, satisfying, and deeply rooted in family tradition.