Description
Italian Penicillin Soup is a comforting classic made with tiny pastina pasta, rich broth, butter, and Parmesan. Simple, soothing, and nostalgic, it’s the ultimate feel-good soup when you’re under the weather.
Ingredients
Scale
Ingredients
- 6 cups chicken broth
- 1 cup pastina (or other tiny pasta)
- 1 tbsp butter
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: fresh parsley or lemon zest for garnish
Instructions
Instructions
- Bring chicken broth to a gentle boil in a medium pot.
- Add pastina and cook according to package directions until very tender.
- Reduce heat to low and stir in butter until melted.
- Slowly drizzle in the beaten egg while stirring gently to create silky egg strands.
- Remove from heat and stir in Parmesan cheese.
- Season with salt and black pepper to taste.
- Serve warm, garnished with parsley or a touch of lemon zest if desired.
Notes
This soup thickens as it sits. Add extra broth when reheating. For added richness, stir in a little extra butter or cheese before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 2g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 95mg
Keywords: italian penicillin soup, pastina soup, comfort soup, sick day soup