This Pastina Soup, often called Italian Penicillin, is a warm, comforting soup made from just a few simple ingredients. It’s quick to prepare—ready in under an hour—and delivers cozy, satisfying flavor.
In Italy, this dish is nicknamed Italian Penicillin because families often make it to soothe a sick loved one. It really feels like the best home remedy. Serve it alongside crusty bread for a simple, comforting meal.
The recipe relies on a classic mirepoix—carrot, celery, and onion—plus chicken stock, a beaten egg, and tiny pastina pasta. The result is a clear, flavorful broth with delicate pasta and a hint of creaminess from the egg.
Why You’ll Love This Soup:
- Simple to make with everyday ingredients
- Ready in under an hour
- An Italian take on chicken noodle soup—great for colds or chilly days
- Pair it with French bread for a satisfying meal
- Kid-friendly and easy to customize
Ingredients:
Acini di Pepe (Pastina) – Tiny, bead-like pasta that cooks quickly and is traditional in this soup. Avoid overcooking it so the pasta doesn’t swell and absorb all the broth.
Chicken stock – Use a rich chicken stock for better depth of flavor; stock made from bones gives a fuller taste than plain chicken broth.
Egg – Tempered into the hot broth, the egg adds a silky texture and authentic flavor. If you prefer a completely clear broth, you can omit the egg.
Carrot, celery, and onion – Finely minced mirepoix flavors the soup without overpowering it. Use about a tablespoon of each and avoid browning them so the broth stays clear.
Parmesan and black pepper – Optional toppings that add nutty, savory notes. Freshly grated Parmigiano-Reggiano with black pepper creates a flavor reminiscent of cacio e pepe.
*Full measurements appear in the recipe card below.
Substitutions and Variations:
- Omit the egg if you prefer a clear broth.
- For children, skip the onion and garlic if they are sensitive to those flavors.
- If you can’t find pastina, substitute orzo or another small pasta.
- Add protein by stirring in shredded rotisserie chicken during the last 5 minutes of cooking, along with the tempered egg.
How to Make Pastina Soup:
Step 1: Heat a dutch oven over medium-low heat. Add 1 tablespoon olive oil and warm it. Add the finely minced celery, carrot, onion, garlic, and sea salt. Cook, stirring frequently, until the vegetables are softened and translucent, about 4–5 minutes. Do not brown them.
Step 2: Pour in the chicken stock, stir, then cover and simmer gently for 10 minutes to meld the flavors.
Step 3: Add the pastina to the pot. Cover and cook for about 15 minutes, stirring once or twice so the pasta doesn’t stick to the bottom.
Step 4: While the pasta cooks, beat the egg in a small bowl. Temper the egg by slowly whisking in a hot ladleful of the soup broth until the egg is warmed and slightly thickened.
Step 5: Slowly pour the tempered egg into the soup while stirring. Cover and let the soup rest for about 5 minutes to finish cooking the pasta and set the egg.
Step 6: Remove the pot from the heat as soon as the pasta is tender to prevent it from swelling and absorbing too much broth.
Step 7: Ladle the soup into bowls and top with freshly grated Parmigiano-Reggiano and a crack of black pepper, if desired. Serve immediately and enjoy.
Expert Tips:
- Do not brown the vegetables; just soften them to keep the broth clear. Reduce the heat if they start to brown.
- Tempering the egg prevents large cooked chunks and gives the broth a silky texture. If you dislike any stringy egg pieces, skip the egg.
- Remove the pot from the heat as soon as the pasta is done; pastina continues to swell if left in hot liquid.
Recipe FAQs:
Tempering the egg by slowly whisking in hot broth warms it gradually and prevents large curds. Once added, it creates a creamy texture without large pieces of cooked egg.
Pastina is the smallest type of pasta, commonly sold as acini di pepe. It’s ideal for brothy soups and cooks very quickly.
Let the soup cool to room temperature, then store in a sealed container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
If you try this Pastina Soup, please leave a star rating and a comment to share how it turned out—I love hearing from readers!
Recipe
Pastina Soup (Italian Penicillin)
5 from 3 reviews
- Author: Tara Smithson
- Total Time: 40 minutes
- Yield: 4 large bowls
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon carrot, peeled and minced
- 1 tablespoon celery, minced
- 1 tablespoon yellow onion, minced
- 1 small garlic clove, minced
- ¾ teaspoon sea salt
- 48 ounces chicken stock (about 1.5 containers)
- ¾ cup dried acini di pepe (pastina)
- 1 egg
- Optional: ¼ teaspoon black pepper and ¼ cup Parmigiano-Reggiano for serving
Instructions
- Heat a dutch oven over medium-low heat. Add 1 tablespoon olive oil and warm. Add the minced celery, carrot, onion, garlic, and sea salt. Cook until the vegetables are softened and translucent, about 4–5 minutes.
- Pour in the chicken stock, stir, then cover and simmer for 10 minutes.
- Add the pastina, cover, and cook about 15 minutes, stirring once so the pasta doesn’t stick.
- Beat the egg in a small bowl. Temper it by whisking in one hot ladleful of broth until combined.
- Slowly stir the tempered egg into the soup, cover, and let rest for 5 minutes.
- Remove the pot from the heat immediately to prevent the pasta from over-swelling.
- Serve topped with grated Parmigiano-Reggiano and a sprinkle of black pepper, if desired.
Notes
- Keep the vegetables from browning—soften only—to preserve a clear broth.
- Tempered egg yields a silky texture but may create fine strands in the broth; omit if you prefer.
- Pastina absorbs liquid quickly; remove from heat as soon as it’s tender.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian