Can I make this soup vegan? Yes, you can adapt the recipe for a vegan diet. Use a rich vegetable broth as the base. Instead of the egg, you can use a tablespoon of nutritional yeast or a bit of cashew cream to achieve a similar thickness. For the cheese, there are many high-quality vegan parmesan alternatives available that melt well into hot liquids. While it won't be the traditional "penicillin" recipe, it will still be very comforting and warm. What if I can't find pastina?

If your local store doesn't carry the tiny stars or dots, don't worry. You can use orzo, which is slightly larger but still works well. Another trick is to take angel hair pasta or vermicelli and break it into tiny half-inch pieces before boiling it. The goal is to have very small bits of pasta that can be eaten easily with a spoon alongside the broth. Even regular ditalini can work, though the texture will be a bit chunkier.

How do I reheat the leftovers?

Reheating pastina can be tricky because the pasta absorbs the liquid as it sits. If you have leftovers, they will likely look like a thick porridge the next day. To bring it back to a soup consistency, put the leftovers in a pot and add half a cup of water or broth. Heat it slowly over medium-low heat, stirring frequently. Add a little extra cheese and a pinch of salt to refresh the flavors, as the pasta tends to dull the seasoning over time.

Is this soup good for kids?

This is arguably the best soup for children. The tiny shapes are fun to look at and very easy to swallow. Since it isn't filled with large chunks of vegetables that some kids might pick out, it is a great way to get some protein and hydration into them when they aren't feeling well. Many adults who grew up in Italian households have very fond memories of eating this soup whenever they stayed home from school.

Authentic Italian Penicillin Soup Recipe

Name: Italian Penicillin Soup: The Ultimate Comfort in a Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 3 cups high-quality chicken broth; 1/2 cup pastina pasta (stars or acini di pepe); 1 tablespoon unsalted butter; 1/4 cup freshly grated Parmesan cheese; 1 large egg; 1/8 teaspoon sea salt; 1/8 teaspoon cracked black pepper; 1 teaspoon fresh parsley, chopped

Ingredients

Scale

3 cups high-quality chicken broth
1/2 cup pastina pasta (stars or acini di pepe)
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
1 large egg
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
1 teaspoon fresh parsley, chopped

Instructions

Step 1: Prepare Broth – Pour the chicken broth into a medium saucepan and place over medium-high heat.
Step 2: Boil Liquid – Bring the broth to a rolling boil, ensuring it is hot enough to cook the pasta quickly.
Step 3: Add Pasta – Carefully pour the tiny pastina into the boiling broth and stir immediately to prevent sticking.
Step 4: Reduce Heat – Lower the heat to a simmer and cook the pasta for approximately 8 to 10 minutes.
Step 5: Monitor Absorption – Stir frequently until the pasta is tender and has absorbed most of the savory liquid.
Step 6: Melt Butter – Add the unsalted butter to the saucepan, stirring until it is completely melted and creamy.
Step 7: Temper Egg – Whisk the egg and slowly drizzle it into the pasta while stirring constantly for a silky texture.
Step 8: Final Seasoning – Stir in the Parmesan cheese, salt, pepper, and parsley, then serve immediately while hot.

Notes

For a thinner consistency, add an extra half cup of broth. Always stir the egg quickly to avoid large clumps.

Author: Mike
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 1.2g
Sodium: 840mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0.1g
Carbohydrates: 34g
Fiber: 1.5g
Protein: 13g
Cholesterol: 115mg

Keywords: Pastina, Italian Penicillin, Comfort Food, Flu Remedy, Easy Dinner