Healing Italian Penicillin Soup (Pastina)

Known affectionately as “Italian Penicillin,” this soup utilizes the “Risottatura” technique—cooking the pasta directly in the broth. This method allows the starches to release into the liquid, creating a naturally silky, porridge-like consistency without the need for heavy cream or flour thickeners. By fortifying the bone broth base with a tempered egg and cheese mixture (similar to Stracciatella), the protein content is significantly increased while creating a velvety texture that is easy to digest.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 15 Min
• Total Time: 25 Min
• Yield: 2 Servings
• Calories: 290 kcal per serving

Ingredients:

The Healing Base

• 4 cups High-Quality Chicken Bone Broth (Essential for collagen content)
• 1/2 cup Pastina (Star-shaped or Acini di pepe)
• 1 Carrot, very finely diced (minced)
• 1 Celery Stalk, very finely diced (minced)
• 1 small Shallot, minced

The Enrichment

• 1 Large Egg
• 1/4 cup Freshly Grated Parmesan Cheese
• 1 tsp Salt and 1/4 tsp White Pepper

Garnish

• Fresh Parsley, chopped
• A drizzle of Extra Virgin Olive Oil

Preparation Steps:

1. Sautéing the Soffritto

1. In a small pot, heat a teaspoon of olive oil over medium-low heat.
2. Add the minced shallot, carrot, and celery. Sauté for 5 minutes until the vegetables are soft and translucent but not browned. This creates an aromatic base (soffritto) for the broth.

2. The Broth Simmer

3. Pour the chicken bone broth into the pot and bring to a rolling boil.
4. Once boiling, add the salt and white pepper. Taste the broth immediately—it should be savory and well-seasoned, as the pasta will absorb these flavors.

3. Cooking the Pastina

5. Add the tiny pasta to the boiling broth. Reduce the heat to a simmer and cook for 8–10 minutes (follow package directions).
6. Stir frequently to prevent the tiny pasta from sticking to the bottom. The liquid will begin to thicken as the pasta starch releases.

4. The “Penicillin” Finish

7. In a small bowl, whisk the egg and parmesan cheese together until smooth.
8. Turn off the heat. Slowly pour the egg mixture into the soup while whisking the soup constantly. This creates a creamy, “velvet” emulsion.
9. Safety Check: Ensure the soup is piping hot (above 160°F/71°C) when adding the egg mixture to ensure it is fully cooked.

Expert Tips:

• The Texture Secret: Pastina absorbs liquid rapidly, even after cooking. If the soup becomes too thick, add an extra 1/2 cup of warm broth or water just before serving to loosen it back to a spoonable consistency.
• Flavor Boost: For an extra immune kick, grate a small clove of raw garlic directly into the bowl just before serving. The residual heat will soften the bite while keeping the garlic’s medicinal properties active.