Pastina Soup Recipe (Italian Penicillin Soup)

This bright, hearty Pastina soup perfectly blends tender vegetables with a savory low sodium chicken broth, creating a subtle symphony of flavors. The gentle embrace of lemon and egg yolks imparts a luxuriously smooth finish. An authentically Italian dish that exudes warmth and charm with every spoonful, making it a delightful comfort bowl ideal for any day.

I’ve recently been experimenting with a comforting Pastina Soup recipe I like to call the Italian Penicillin Soup. This dish is packed with flavor and is really easy to make.

I start by heating 2 tablespoons of unsalted butter with 1 tablespoon olive oil in a large pot then add a small diced yellow onion and 2 minced garlic cloves until they become soft. Next, I stir in 2 peeled and diced carrots and 2 diced celery stalks giving the dish a nice nutritional boost with vitamins and minerals.

Pouring in 8 cups of low sodium chicken broth, I then let everything simmer so the flavors blend. Once it simmers I add 1 cup pastina pasta which cooks quick and nicely absorbs the broth.

I season with 1/2 teaspoon salt and freshly ground black pepper then brighten it with the juice of 1 lemon, 2 egg yolks, and optional fresh parsley. This Quick Pastina Soup is not only hearty but a perfect meal when youre feeling under the weather.

Why I Like this Recipe

I like this recipe because:

1. I love how the mild chicken broth and veggies make the soup feel so comforting and hearty.
2. The mix of egg yolk and lemon juice gives it a unique, tangy flavor that never gets boring.
3. I really enjoy that it’s quick and easy to prepare even on a busy day.
4. The pastina pasta adds a fun texture that makes every spoonful interesting.

Here’s my take on the Pastina Soup Recipe, written like I normally would in my kitchen:

First, I melt some unsalted butter with olive oil in a big pot over medium heat. I then toss in some diced yellow onion, minced garlic, chopped carrots, and celery. I let these cook for about five minutes until the onions go transparent and everything starts smelling nice.

After that, I pour in 8 cups of low sodium chicken broth and turn up the heat till it comes to a good simmer. When it’s bubbling gently, I add in a cup of pastina pasta and season it with about a half teaspoon of salt and some freshly ground black pepper to taste. I let the pasta cook for roughly 8 to 10 minutes until it’s tender.

While that’s going on, I mix 2 egg yolks with the juice of a lemon in a small bowl until it’s smooth. To make sure the eggs don’t scramble, I slowly add about a cup of hot broth from the pot into my egg and lemon mix while whisking constantly. Then I carefully stir the warmed egg mixture back into the main soup pot and let it heat through for another minute or two; I’m careful not to let it boil again.

Finally, if I’m feeling fancy, I stir in about 2 tablespoons of freshly chopped parsley just before serving. The end result is a simple, comforting soup that always feels like a warm hug on a cold day.

Ingredients

• Chicken broth is the soul of the soup.

  Its low sodium version keeps the flavours clear and its protein helps boost nutrition.

• Unsalted butter and olive oil work together to add richness and a bit of healthy fats that make the soup creamy.
• The mix of diced onion, garlic, carrots, and celery brings fibre, vitamins and a natural sweetness thats really comforting.
• Pastina pasta offers simple carbohydrates, which makes this soup filling while giving it a perfect texture.
• Lemon juice and egg yolks add brightness and a silky finish that lifts the overall taste in every spoonful.

Ingredient Quantities

• 8 cups low sodium chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup pastina pasta (or acini di pepe)
• 1/2 teaspoon salt (or to taste)
• Freshly ground black pepper, to taste
• Juice of 1 lemon
• 2 large egg yolks
• 2 tablespoons chopped fresh parsley (optional)

How to Make this

1. In a big pot, melt the butter with the olive oil over medium heat and add the diced yellow onion, minced garlic, diced carrots, and diced celery. Let them soften for about 5 minutes until the onions turn translucent.

2. Pour in the 8 cups of chicken broth and raise the heat so it comes to a simmer.

3. Once the broth is simmering, stir in the pastina pasta and add salt and freshly ground black pepper to taste.

4. Cook the pasta in the simmering broth for about 8 to 10 minutes until it’s tender.

5. In a small bowl, combine the egg yolks with the lemon juice. Make sure the mixture is smooth.

6. To prevent the eggs from scrambling, slowly ladle about a cup of hot broth into the egg and lemon mixture while whisking constantly.

7. Now, slowly stir the warmed egg mixture back into the main pot of soup, stirring continuously.

8. Let the soup heat through gently for another minute or two but do not let it boil again.

9. If using, stir in the freshly chopped parsley for a burst of flavor before serving.

Equipment Needed

1. Large pot that can hold at least 8 cups of broth plus extra ingredients
2. Cutting board for veggies
3. Sharp knife for dicing and mincing
4. Measuring cup for the broth
5. Measuring spoons for butter, oil, salt, and pepper
6. Ladle for transferring the hot broth to temper the eggs
7. Small bowl to mix the egg yolks with lemon juice
8. Whisk to blend the egg and lemon mixture smoothly
9. A stirring spoon for continuous stirring during cooking
10. A stovetop to heat the pot over medium heat

FAQ

Pastina Soup Recipe (Italian Penicillin Soup) Substitutions and Variations

• Low sodium chicken broth – you can use regular chicken broth or even vegetable broth if you wanna lighten it up.
• Unsalted butter – if you’re out, try using coconut oil or margarine instead, they can work pretty well.
• Yellow onion – red onions or shallots can be a cool switch, though they might bring a slightly different taste.
• Olive oil – if you dont have any, canola oil or grapeseed oil can be a decent alternative.
• Fresh parsley – dried parsley is a good fallback and you’ll probably find it easily at the store.

Pro Tips

1. Try roasting the veggies before adding them to the broth for a richer flavor that makes the soup taste way deeper and more complex.
2. When you mix the egg yolks and lemon juice, be patient and thinly warm the mixture with a little hot broth first; this step is super important to prevent the eggs from turning into scrambled bits.
3. Keep an eye on the pasta as it cooks; since it can get mushy fast in hot soup, check a couple of minutes early so you get the perfect texture.
4. If you want to boost the taste, consider adding a small pinch of red pepper flakes when your onions are softening; it gives the soup an extra little kick without overwhelming the overall flavor.