The Best Pastina Soup with Egg (Italian Penicillin)

Name: The Best Pastina Soup with Egg (Italian Penicillin)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 onion, finely chopped; 3 cloves garlic, crushed; 2 carrots, diced into small pieces; 2 sticks celery, diced into small pieces; 6 cups stock (lamb and beef mix recommended); ¼ tsp turmeric (optional); 1 cup pastina (stelline); 2 eggs; ½ cup Parmesan cheese, finely shredded; Fresh parsley, finely chopped for garnish

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This Pastina Soup with Egg, also known as “Italian Penicillin,” is a one-pot wonder that delivers a comforting, velvety-smooth bowl of nourishment in under 30 minutes, using a unique egg-and-cheese technique for the creamiest texture you’ve ever had.

Seriously, this soup is like a warm hug in a bowl, and it’s my go-to whenever someone has the sniffles or I’m just craving ultimate comfort food without a ton of effort. We’re talking rich, savory broth packed with tiny, tender star-shaped pasta and finished with that dreamy, creamy texture that only a perfect egg-and-cheese swirl can create. It’s got all the healing vibes of my Marry Me Chicken Soup but comes together in half the time, making it your new secret weapon for cozy nights in.

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Key Takeaways

This authentic Italian penicillin soup is ready in under 30 minutes with just 10 simple ingredients.
The recipe features a rich, flavorful broth base using a mix of beef and lamb stock, enhanced with a golden glow from turmeric.
The secret to its incredible creaminess is whisking eggs and Parmesan cheese together before stirring them into the soup, creating a silky, velvety texture.
Perfect for sick days, this soup is a true comfort food that feels like a warm hug in a bowl, similar to my cozy Veggie Pot Pie Soup.

Why You’ll Love This Pastina Soup Recipe

Incredibly quick and easy. Seriously, this is the perfect meal for a busy weeknight when you’re craving something homemade but are short on time. It’s a “dump, simmer, and stir” kind of recipe.
The texture is amazing. Forget brothy, watery soups. The technique of stirring in a Parmesan-egg mixture at the end makes this soup so rich, creamy, and velvety. It’s pure luxury.
It’s genuinely comforting. There’s a reason they call it Italian Penicillin! The warm broth, tender veggies, and tiny star-shaped pasta are incredibly soothing, especially when you’re feeling under the weather. It’s my go-to right alongside my classic Marry Me Chicken Soup.
Packed with flavor. Using a combination of beef and lamb stock creates a deeply savory and rich flavor that you just can’t get from chicken broth alone. It’s a small change that makes a huge difference.
Minimal ingredients, maximum coziness. You only need 10 basic ingredients to create this incredibly satisfying meal.

The Story Behind “Italian Penicillin”

While many pastina recipes exist, this version gets its “Italian Penicillin” nickname for a few specific reasons that make it extra nourishing. The tradition of serving pastina to a loved one who is feeling unwell is a cornerstone of Italian family life. But this recipe’s specific ingredients elevate it from simple comfort food to a truly restorative meal.

The optional pinch of turmeric isn’t just for that beautiful golden color; it’s a well-known anti-inflammatory spice that adds a subtle warmth and healing properties. More importantly, this recipe calls for a rich mixed stock of lamb and beef. This combination creates a more complex and deeply savory broth, providing collagen and minerals that a simple chicken or vegetable broth might lack.

Finally, the egg and Parmesan stirred in at the end not only create a velvety texture but also add a significant boost of protein and umami, making the soup more satisfying and fortifying. It’s a beautiful example of how traditional food wisdom, much like in my Fall Harvest Vegetable Soup, uses simple ingredients to create something truly powerful.

Ingredients for Pastina Soup

Ingredient	Notes & Substitutions
2 tbsp butter	Unsalted is best to control the sodium.
1 onion	Finely chopped. Yellow or white onion works well.
3 cloves garlic	Crushed or finely minced for best flavor.
2 carrots	Diced into small, uniform pieces.
2 sticks celery	Diced small to match the carrots.
6 cups stock	The recipe shines with a mix of lamb and beef stock for richness. You can also use chicken or vegetable stock.
¼ tsp turmeric	Optional, but it adds a beautiful golden color and warmth.
1 cup pastina	Stelline (little stars) are perfect. Orzo can also be used.
2 eggs	The key to the soup’s creamy, velvety texture.
½ cup Parmesan	Finely grated is essential so it melts smoothly with the egg.
Fresh parsley	Finely chopped, for garnish.

Equipment Needed

A large pot or casserole dish
Chef’s knife and cutting board
A small bowl and a whisk
Ladle for serving

How to Make Pastina Soup Step-by-Step

Step 1: In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until it has softened and become translucent.

Step 2: Stir in the crushed garlic, diced carrots, and diced celery. Continue to sauté for another 5 minutes, allowing the vegetables to soften and release their flavors.

Step 3: Pour in the stock, add the turmeric (if using), and bring the mixture to a boil. Once boiling, lower the heat to a simmer and add the pastina. Cook according to the package instructions (usually 5–7 minutes) until tender.

Step 4: While the pastina is cooking, whisk the eggs and the finely grated Parmesan cheese together in a small bowl until completely smooth. This mixture is the secret to the soup’s amazing texture.

Step 5: Once the pastina is cooked, reduce the heat to low. This is the most important step! Slowly pour the egg and Parmesan mixture into the soup, stirring constantly as you pour. Continue to stir until the egg mixture is incorporated, creating a creamy, velvety broth. Do not let the soup boil, or the eggs will scramble.

Step 6: Serve the soup immediately. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese.

Expert Tips for the Best Results

Don’t Overcook the Pasta: Keep a close eye on your pastina. These tiny shapes cook very quickly, and they can go from perfectly al dente to mushy in a minute.
The Egg & Parmesan Emulsion: The technique of whisking the egg and finely grated Parmesan together before adding it to the soup is a game-changer. The fat from the cheese and the protein from the egg create a stable emulsion, which is what gives the soup its signature creamy, velvety body without any cream. This is far superior to adding them separately.
Low Heat is Your Friend: When adding the egg mixture, the soup must be at a very low simmer, not a boil. If the temperature is too high, the eggs will curdle and scramble instead of creating silky ribbons.
Make-Ahead Tip: If you’re not eating all the soup at once, it’s best to store the broth and pasta separately. The pastina will continue to absorb liquid and can become too thick upon reheating. Just cook a fresh batch of pastina and add it to the reheated broth.

Pastina Variations

Add Protein: Stir in some leftover shredded chicken (like from my Rotisserie Chicken and Mushroom Soup) during the last few minutes of cooking for a heartier meal.
Add Greens: Wilt a large handful of fresh spinach or kale into the soup just after you stir in the egg mixture.
Make it Vegetarian: Simply use a quality vegetable broth instead of the lamb/beef stock. The flavor will be lighter but still delicious.

What to Serve With Pastina Soup

This comforting soup is a wonderful meal on its own, but it also pairs beautifully with a few simple sides:

Crusty Bread: A slice of warm, crusty bread is essential for soaking up every last drop of the savory broth.
Simple Green Salad: A lightly dressed arugula salad provides a fresh, peppery contrast to the rich soup.
Garlic Bread: For extra comfort, serve with a side of homemade garlic bread.

Storing and Reheating

Store any leftover soup in an airtight container in the fridge for up to 2 days. To reheat, gently warm it on the stove over medium-low heat. Note that the pastina will absorb more liquid as it sits, so you may need to add a splash of extra broth to bring it back to its original consistency.

FAQs About Pastina Soup with Egg

Can I make this soup without the egg?

Yes, you can, but you will miss out on the signature creamy and velvety texture. The soup will be more of a simple broth with pasta.

What if I can’t find Stelline pasta?

No problem! You can use any other tiny pasta shape, like orzo or even ditalini. Just adjust the cooking time according to the package directions.

Why did my egg scramble?

The heat was likely too high when you added the egg mixture. Make sure to lower the heat to a bare simmer before slowly stirring it in.

Can I use chicken broth instead of lamb or beef?

Absolutely. The flavor will be a bit lighter and more traditional, but it will still be delicious.

Final Thoughts

There is something so incredibly nurturing about a warm bowl of Pastina Soup. It’s the recipe I turn to when I need a quick meal that feels like a hug. This particular version, with its rich mixed-meat stock and the brilliant egg-and-cheese technique, is truly special. It’s a testament to how a few simple ingredients, prepared with a bit of know-how, can become something extraordinary. If you enjoy wholesome, comforting meals, you’ll also love my Creamy White Chicken Chili. Enjoy

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