Description
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, perfect for whenever someone has the sniffles or you’re just craving ultimate comfort food without a ton of effort.
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 or other star-shaped pasta)
2 large eggs
½ cup Parmesan cheese, finely shredded
Fresh parsley, finely chopped, for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent.
Stir in the crushed garlic, diced carrots, and diced celery. Continue to sauté for another 5 minutes, allowing the vegetables to soften.
Pour in the stock, add the turmeric (if using), and bring the mixture to a boil. Lower the heat to a simmer and add the pastina. Cook for 5–7 minutes, or according to package directions, until tender.
While the pastina cooks, whisk the eggs and finely grated Parmesan cheese together in a small bowl until completely smooth.
Once the pastina is cooked, reduce the heat to the lowest setting. Slowly pour the egg and Parmesan mixture into the soup while stirring constantly. Continue to stir until the soup becomes creamy and velvety. Do not let it boil.
Serve immediately, garnished with fresh parsley and extra Parmesan.
Notes
Stock Choice: Using a mix of lamb and beef stock creates an incredibly rich flavor, but chicken or vegetable stock works great too.
Don’t Scramble the Eggs: It is critical to have the heat on the absolute lowest setting before you stir in the egg and cheese mixture. This ensures a silky, creamy texture, not scrambled eggs.
Storing Leftovers: Pastina will absorb the broth as it sits. If making ahead or saving leftovers, store the broth separately and cook a fresh batch of pastina just before serving for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 130 mg
Keywords: pastina soup, italian penicillin, comfort soup, soup recipe, italian soup, quick soup, egg drop soup, stelline soup