Pastina Soup Recipe (Italian Penicillin Soup) (Page 2 ) | March 22, 2025

Stir in the uncooked pastina and let it cook directly in the broth for 6–8 minutes, or until tender. Stir occasionally to prevent sticking.
4. Add the Egg:
Lower the heat to a gentle simmer. Slowly drizzle the beaten egg into the soup, stirring constantly to create delicate ribbons or “egg flowers.”
5. Finish with Cheese:
Stir in the grated Parmesan cheese until melted and incorporated into the broth, adding richness to the soup.
6. Adjust and Garnish:
Taste and adjust seasoning as needed. If desired, add a squeeze of fresh lemon juice or a pinch of nutmeg.
Ladle the soup into bowls and garnish with fresh parsley.
Serving Suggestions:
Pair with crusty bread or garlic toast for a satisfying meal.
Serve alongside a simple green salad or roasted vegetables.
Tips:
Customizable Broth: Use homemade broth for a richer, more authentic flavor.
Kid-Friendly: The tiny pastina shapes are a hit with kids, making this an excellent family meal.
Leftovers: The soup will thicken as it cools due to the pasta. Add more broth or water when reheating to restore the desired consistency.
Nutritional Information (Per Serving):
Calories: ~180
Protein: ~8g
Carbs: ~22g
Fat: ~6g
This Pastina Soup is pure comfort in a bowl, with its simple ingredients and soothing flavors. Whether you’re under the weather or simply craving something cozy, this recipe delivers the ultimate dose of comfort and warmth. Buon appetito! 🍲

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