There’s something undeniably soothing about a warm bowl of pastina soup. With its delicate pasta pearls floating in golden broth and a subtle richness from egg and cheese, this recipe brings comfort with every spoonful. Whether you’re under the weather or simply craving a cozy meal, this soup offers a gentle, satisfying hug in a bowl.
Ingredient Breakdown
The foundation of this soup is built on a classic soffritto: a mixture of finely minced yellow onion, carrot, celery, and garlic. These humble vegetables are sautéed gently to coax out their sweetness and create a fragrant base layer. Together, they add balance and depth, each spoonful carrying the comforting familiarity of a home-cooked meal.
Quality chicken stock is essential. Opt for a low-sodium version to have better control over seasoning, or use homemade if you have it on hand. It should taste rich and savory on its own—this will ensure your final soup is full of character without the need for additional enhancers.
The acini di pepe pasta, a tiny bead-like variety, gives the soup its heartiness. These miniature pastas swell slightly in the broth, creating a soft yet toothsome texture that feels both filling and light. It’s important not to overcook them to preserve the desired bite.
A whisked and tempered egg adds a gentle silkiness to the broth, transforming the texture into something more luxurious. This technique blends the egg into the soup without clumping, giving it a subtle richness that enhances without overpowering.
Toppings are where you can personalize your bowl. A grating of Parmigiano Reggiano introduces nutty umami notes, while freshly cracked black pepper brings a bit of warmth. They’re simple additions that make the soup feel finished and thoughtfully served.
Step-by-Step Preparation Guide
Begin by gently softening your aromatic vegetables in olive oil. Keep the heat low—this allows them to sweat and release flavor without browning, which would add an unintended bitter note. Stir regularly to avoid sticking and ensure even cooking.
Once the vegetables are tender and fragrant, it’s time to introduce the chicken stock. This broth absorbs all the goodness from the sautéed aromatics as it simmers under a lid for ten minutes. This step builds flavor before adding the pasta.
Acini di pepe goes in next. Stir it well to distribute evenly, and be sure to give the pot a good mix halfway through cooking. This prevents the pasta from collecting at the bottom and ensures even texture. Keep the lid on to help retain heat and cook the pasta evenly.
While the pastina cooks, crack an egg into a bowl and whisk it until smooth. To temper it, slowly add a ladle of the hot broth, whisking constantly to prevent curdling. This tempered egg is then poured gently into the soup, followed by a final stir. The egg integrates into the hot liquid and thickens the broth without forming strands.
After just five minutes of covered cooking, the soup is ready. Remove it from heat immediately to avoid overcooked pasta. Serve hot, garnished with cheese and pepper for a dish that’s as beautiful as it is comforting.
Recipe Tips
Always mince vegetables uniformly for even cooking.
Avoid letting the soup boil once the egg is added to maintain a creamy texture.
Stir frequently after adding pasta to prevent sticking.
Use room-temperature eggs for easier tempering.
Remove from heat as soon as the soup is ready to avoid mushy pastina.
What to Serve With This Recipe
Pair the soup with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast. Toasted garlic bread or slices of rustic sourdough make for excellent dipping companions, soaking up the golden broth with each bite. For drinks, a light white wine or sparkling water with citrus adds brightness, while roasted vegetables or marinated olives offer a savory complement to the meal.
Creative Variations
This soup welcomes simple adaptations. Swap the chicken stock with a rich vegetable broth to make it vegetarian without sacrificing depth. For a protein boost, add shredded rotisserie chicken just before serving. A handful of baby spinach or torn kale stirred in at the end adds color and nutrients. You can also try other pastas like orzo or ditalini for a different texture, depending on what’s in your pantry.
Frequently Asked Questions
Can I use store-bought broth instead of homemade?
Yes, just choose one with good flavor and low sodium.
What’s the best substitute for acini di pepe?
Orzo, ditalini, or even tiny star-shaped pastas work well.
Can I leave out the egg?
Absolutely. The soup will be slightly lighter but still flavorful.
How do I store leftovers and reheat them?
Store in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed.
Will the pasta absorb too much liquid over time?
Yes, the pastina will continue soaking up broth. To avoid this, cook the pasta separately and add it when reheating.
Pastina Soup (Italian Penicillin) is more than just a meal—it’s comfort in a bowl, perfect for slow days or whenever you need something simple yet satisfying. With a handful of ingredients and a few careful steps, you can craft a nourishing dish that’s endlessly adaptable and universally loved. Whether you stick to the original or play with your own twist, it’s a timeless recipe worth keeping in your kitchen rotation.
Ingredients
1 tablespoon olive oil
1 tablespoon minced yellow onion
1 tablespoon minced carrot (peeled)
1 tablespoon minced celery
1 small garlic clove, finely minced
¾ teaspoon sea salt
48 ounces chicken stock (approximately 1.5 cartons)
¾ cup acini di pepe pasta (or other small pastina)
1 egg
Optional: ¼ teaspoon ground black pepper
Optional: ¼ cup grated Parmigiano Reggiano cheese
Instructions
Warm a Dutch oven over medium-low heat. Drizzle in the olive oil and allow it to heat gently. Add the minced onion, carrot, celery, garlic, and sea salt to the pot. Sauté the aromatics, stirring regularly, until softened and fragrant, about 4 to 5 minutes.
Pour in the chicken stock and stir well to incorporate the vegetables. Cover with a lid and allow the mixture to simmer for 10 minutes to develop depth of flavor.
Stir in the acini di pepe pasta. Replace the lid and let the soup simmer for another 15 minutes, stirring once midway to ensure the pasta doesn’t cling to the bottom.
While the pasta cooks, whisk the egg in a small bowl. Gradually ladle in some hot broth while whisking continuously—this step tempers the egg, preventing it from scrambling.
Slowly pour the tempered egg back into the soup, stirring immediately to distribute it evenly. Cover and let it cook for an additional 5 minutes, allowing the soup to thicken slightly and the egg to fully integrate.
Once finished, remove the pot from heat promptly to keep the pastina from becoming overly soft. Ladle into bowls and finish with a generous sprinkle of Parmigiano Reggiano and freshly ground black pepper, if desired. Serve warm.
Pastina Soup (Italian Penicillin) Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced yellow onion
- 1 tablespoon minced carrot peeled
- 1 tablespoon minced celery
- 1 small garlic clove finely minced
- ¾ teaspoon sea salt
- 48 ounces chicken stock approximately 1.5 cartons
- ¾ cup acini di pepe pasta or other small pastina
- 1 egg
- Optional: ¼ teaspoon ground black pepper
- Optional: ¼ cup grated Parmigiano Reggiano cheese
Instructions
- Warm a Dutch oven over medium-low heat. Drizzle in the olive oil and allow it to heat gently. Add the minced onion, carrot, celery, garlic, and sea salt to the pot. Sauté the aromatics, stirring regularly, until softened and fragrant, about 4 to 5 minutes.
- Pour in the chicken stock and stir well to incorporate the vegetables. Cover with a lid and allow the mixture to simmer for 10 minutes to develop depth of flavor.
- Stir in the acini di pepe pasta. Replace the lid and let the soup simmer for another 15 minutes, stirring once midway to ensure the pasta doesn’t cling to the bottom.
- While the pasta cooks, whisk the egg in a small bowl. Gradually ladle in some hot broth while whisking continuously—this step tempers the egg, preventing it from scrambling.
- Slowly pour the tempered egg back into the soup, stirring immediately to distribute it evenly. Cover and let it cook for an additional 5 minutes, allowing the soup to thicken slightly and the egg to fully integrate.
- Once finished, remove the pot from heat promptly to keep the pastina from becoming overly soft. Ladle into bowls and finish with a generous sprinkle of Parmigiano Reggiano and freshly ground black pepper, if desired. Serve warm.
