Pastina Soup with Egg (Italian Penicillin)

5 from 1 vote

A cozy, and creamy Pastina Soup (Italian penicillin) with egg. 10-ingredient recipe, and ready in 30 minutes. Perfect for chilly days!

Prep Time10

Cook Time20

Course: Pasta, Soup

Cuisine: Italian

Diet: Vegetarian

Servings: people

Calories: 328kcal

Author: Helen

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.

1. 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.
2. Turmeric: Optional but adds a lovely yellow glow to the soup.
3. 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.