A humble, healing bowl of tiny pasta in golden broth, enriched with egg, butter, and Parmesan—this is the soup your nonna served when you were sick, tired, or just needed comfort. Known as “Italian penicillin,” it’s not medicine, but it might just cure what ails you with warmth, simplicity, and soul.
Why You’ll Love This Recipe
This isn’t just soup—it’s care in a spoon. Light yet deeply nourishing, this classic Italian remedy comes together in under 15 minutes using pantry staples. The pastina melts into the broth, the egg creates silky ribbons, and the Parmesan adds richness that coats your throat like a hug. It’s perfect for cold nights, recovery days, or when you want something soothing without heaviness.
Often served to children, elders, and anyone under the weather, it earns its nickname “Italian penicillin” not from herbs or spices—but from the healing power of being fed with love.
Ingredients
Base
- 4 cups good-quality chicken broth (homemade or low-sodium store-bought)
- 1 cup pastina pasta (or substitute: acini di pepe, stelline, or orzo)
Enrichment
- 1 large egg, beaten
- ¼ cup freshly grated Parmesan cheese (plus extra for serving)
- 1 tbsp unsalted butter
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Add-Ins:
- 1 clove garlic, minced (sautéed in butter first)
- ½ tsp lemon zest (brightens flavor)
- Handful of fresh parsley or basil, chopped
Step-by-Step Instructions
- Boil the broth:
In a medium saucepan, bring chicken broth to a gentle boil over medium-high heat. - Cook the pastina:
Stir in pastina and simmer 6–8 minutes, stirring occasionally, until al dente and broth thickens slightly. - Temper the egg:
Reduce heat to low. Slowly drizzle the beaten egg into the soup while whisking constantly in a circular motion. This creates soft, silky strands—don’t stop whisking! - Finish with richness:
Remove from heat. Stir in butter and grated Parmesan until melted and smooth. The residual heat will finish cooking the egg gently. - Season and serve:
Taste and season with salt and pepper. Ladle into warm bowls. Top with extra Parmesan and a crack of black pepper.
You Must Know
- Use fresh eggs — they create better ribbons and cleaner flavor.
- Grate your own Parmesan — pre-shredded has anti-caking agents that don’t melt smoothly.
- Whisk while adding egg — prevents scrambling; slow pour = silkiness.
- Don’t boil after adding egg — high heat curdles it. Keep it off direct heat if possible.
- Serve immediately — this soup waits for no one. It thickens fast as it cools.
Storage Tips
- Best eaten fresh — does not reheat well due to egg separation.
- If needed, reheat very gently on low, stirring constantly. Add a splash of broth if too thick.
- Not recommended for freezing — texture breaks down.
Ingredient Substitutions
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Chicken broth
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Vegetable or bone broth
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For vegetarian option or deeper flavor
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Pastina
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Orzo, acini di pepe, or small stars
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Match size for best mouthfeel
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Egg
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Omit or use silken tofu (blended)
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For egg-free version (texture changes)
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Butter
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Olive oil
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For dairy-free; adds fruitiness
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Parmesan
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Pecorino Romano or nutritional yeast
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Stronger bite or vegan alternative
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Serving Suggestions
- Serve with crusty bread or garlic toast for dipping.
- Pair with a simple green salad or roasted vegetables.
- Ideal with a glass of warm milk or herbal tea.
- Great for kids, seniors, or anyone feeling under the weather.
Cultural Context
In Italy, this soup is called pastina in brodo—a rite of passage for babies, the sick, and weary souls. It’s often the first solid food an infant eats and the last thing a tired adult wants before bed. Made across generations in homes from Sicily to Milan, it reflects cucina povera—the beauty of turning little into something deeply satisfying. No fancy techniques, no showy ingredients—just broth, egg, and time.
Pro Tips
- Make it baby-friendly: Blend until smooth and serve lukewarm.
- Boost nutrition: Add pureed carrots or spinach to the broth before adding pasta.
- Double the batch — freeze broth portions for future quick meals.
- Warm the bowls — keeps soup hot longer and feels more comforting.
- Say the blessing: In many homes, someone says, “Che ti passi” (“May it go away”) when serving this. Tradition matters.
Frequently Asked Questions
Q: Can I make this ahead?
A: Not really—the egg doesn’t hold. But prep broth and measure ingredients for fast assembly later.
Q: Why did my egg scramble?
A: Heat was too high or not whisking while pouring. Always reduce to low and stir continuously.
Q: Is this gluten-free?
A: Only if using GF pastina (like corn-based). Most pastina contains wheat.
Q: Can I add chicken?
A: Absolutely! Shred leftover roast chicken and stir in at the end.
Q: What if I don’t have pastina?
A: Use orzo—it’s widely available and works perfectly.
Allergy Information
Contains: egg, dairy (butter, Parmesan), wheat (in most pastina).
Gluten-free option: Use certified GF pasta.
Dairy-free option: Substitute with olive oil and vegan Parmesan.
Always check labels—especially on broth and pre-grated cheese.
Nutrition Facts (Per Serving – Approximate)
Based on 4 servings
- Calories: 180
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 2g
- Protein: 9g
- Sodium: 620mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This soup doesn’t need fanfare. It just needs to be warm, quiet, and shared. That’s how healing begins—not with a pill, but with a pot, a promise, and someone who says, “Eat. Rest. You’ll feel better.”
