Pastina Soup is one of those go-to cozy soups that feels like a warm hug—especially when it's cold outside or you’re feeling a bit under the weather. That's why they call it Italian penicillin! It’s the Italian's answer to chicken soup, and it's as nourishing and comforting as it sounds.
You're going to love how quick and simple this recipe is. Ready in under 30 minutes and made with just 10 ingredients, it's perfect if you're in a hurry and makes tasty leftovers too. With carrots, celery, umami Parmesan, and egg to give it a creamy dreamy, and velvety texture. It’s speedy, satisfying, and perfect for those nights when you need something quick but comforting.
If you're craving more creamy, cozy soups, you'll love my Chicken Alfredo Soup. For something lighter, try my Greek Lemon Soup with Orzo, Chicken Minestrone, or Tomato Orzo Soup.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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Why I can't get enough of this soup:
- Gives you all the cozy feels without the fuss. Uses just 10 ingredients and is ready in 30 minutes.
- Warming, comforting, and full of flavor with egg to bring a distinct velvety texture.
Ingredients:
- Stock: I like to use a mixture of lamb and beef for a richer flavor, but feel free to use chicken or veg stock if you prefer. Homemade stock is great if you have it, otherwise store-bought is fine.
- Turmeric: Optional but adds a lovely yellow glow to the soup.
- Pastina: Pastina is tiny round pasta pieces around 1/16th inch. Because I can't buy it in my local store I have used Stelline (little star-shaped pasta) instead. You can also use orzo or Fregola.
- Parmesan: Finely grated and stirred into the egg before adding to the soup for a touch of umami.
- Egg: Beaten and added at the end to create that creamy texture.
Substitutions & Variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Add leftover cooked chicken for extra protein.
- Include extra veggies like spinach or zucchini.
Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Fry the onions in melted butter until translucent. Then add the carrot, celery, and garlic and sauté for a few more minutes until softened.
Step 2: Pour in the stock, bring to boil, and cook the pastina according to packet instructions.
Step 3: Meanwhile, beat the egg and parmesan together.
Step 4: Reduce the heat to low and pour in the egg mixture.
Expert Tips
- Don’t overcook the pasta: Pastina cooks quickly, so keep an eye on it to avoid it getting mushy.
- Reduce the heat before adding the egg. To prevent it from scrambling.
- Pastina left in the soup can turn mushy. If you're making it ahead or planning for leftovers, it's best to store the broth separately and cook the pastina fresh when you're ready to serve.
Serving suggestions
This cozy and comforting pastina soup is perfect on its own or as an appetizer before a larger meal. For a rounded meal, serve it with a side of crusty bread to soak up all that tasty broth.
Recipe FAQs
The soup can be stored in the fridge for up to 2 days and reheated on the stove over medium heat or in the microwave. Keep in mind that the pastina will absorb some of the liquid. If you are planning to keep some aside for later. It's best to set aside some broth and cook the pastina fresh just before serving.
While the egg adds creaminess, you can skip it if you prefer a lighter version. The soup will still be delicious, but it won’t have the same smooth and creamy texture.
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Recipe
Pastina Soup with Egg (Italian Penicillin)
Equipment
- Chopping board
- 1 Casserole dish
Ingredients
- 2 tbsp (30 g) butter
- 1 onion finely chopped
- 3 cloves garlic crushed
- 2 carrots diced into small pieces
- 2 sticks celery diced into small pieces
- 6 cups (1.4 litres) stock (Note 1)
- ¼ tsp turmeric optional (Note 2)
- 1 cup (170 g) pastina (Note 3)
- 2 eggs
- ½ cup (50 g) Parmesan finely shredded
- parsley finely chopped
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables start to soften.
- Bring the stock to boil, then lower to a simmer. Add the turmeric (if using) and pastina. Cook according to the package instructions (about 5–7 minutes) until tender.
- While the pastina cooks, whisk the eggs in a bowl with the Parmesan cheese until smooth.
- Once the pastina is cooked, reduce the heat to low. Slowly stir the egg mixture into the soup.
- Serve immediately, garnished with parsley if using.
Notes
-
- Stock: I like to use a mixture of lamb and beef for a richer flavor, but feel free to use chicken or veg stock if you prefer. Homemade stock is great if you have it, otherwise store-bought is fine.
- Turmeric: Optional but adds a lovely yellow glow to the soup.
- Pastina: Pastina is tiny round pasta pieces around 1/16th inch. Because I can't buy it in my local stores I have used Stelline (little star-shaped pasta) instead. You can use orzo or Fregola instead.
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