This Italian penicillin soup recipe isn’t just a recipe; it is a memory wrapped in nostalgic warmth. This is like a hug from Nonna Rosa. Pastina is a baby’s first food and an older person’s last meal. In between, it’s just perfect comfort food. The fever would retreat, and my spirits would lift.

Pastina, a tiny star-shaped pasta that is cooked like pasta cooked in chicken broth with veggies and cheese .

What is Pastina? The Magic of Pastina Recipe

Pastina is a tiny pasta of a small star shape called Stelline that is different from other Italian pasta. It is more likely to cook like rice than pasta due to its soft, porridge-like nature. Italians mostly eat it when they fall sick. The other name for pastina is “Italian penicillin,” the ultimate Italian comfort food. Pastina is slightly different from orzo, which is a tiny oval shape. My grandmother usually called the penicillin soup “power pellet.”

How to Make Pastina

Pastina is usually cooked in chicken broth, vegetable broth, water, or milk. Boil any desired herbs (fresh or dry) in chicken broth, then add some pastina and frequently stir to prevent sticking. When it starts sticking, stop cooking until most of the chicken or vegetable stock is absorbed. Melt a butter bar, sprinkle with black pepper, and add parmesan and pecorino cheese. Mix in a beaten egg for a creamy texture. Dish it up and garnish with more parmesan cheese and olive oil.

Ingredients

this …

• Herb infusion: you can use any herb for a unique aromatic experience.
• Chicken broth magic: We will need chicken broth to boil pastina and add more nutrition and flavor to this pastina soup recipe. You can also add vegetable stock or beef broth as an alternative to chicken broth.
• Spice goodness: You can add salt according to your preferences, including kosher salt. Pepper is also needed to season a comforting bowl of italian pastina soup.
• Pasta perfection: Prepare the main ingredient for this viral ditalini pasta recipe. Preferably, use the star-shaped Stelline pastina. It will give this dish the ultimate Italian food vibe.
• Butter meltdown: Creamy taste in this pastina recipe is enhanced with butter. It combines with the pasta water and cheese, resulting in a velvety texture that beautifully balances the pasta’s and butter’s richness.
• Compulsory Cheese: Parmesan and pecorino cheeses can be used for a nutty, salty experience. Cheese brings a creamy texture to our pastina, making it the ultimate comfort food. My grandma always says that everything tastes delicious in cheese!
• Egg embrace: For pastina recipe with egg you can add an egg yolk or whole egg. This egg adds a creamier texture to the pastina, creating a soft porridge-like consistency.
• Add some veggies if you want. Add veggies of your choice, like carrots, broccoli, lima beans, zucchini, and celery.
• Virgin olive oil: you can also need some virgin olive oil to be poured on top.

Pastina Recipe

1.Cook the Pastina:

In a pot, bring 3 cups of chicken broth to a boil. Add 1 cup of pastina (approximately 120 grams) to the boiling broth. Stir occasionally to prevent sticking (extra tip).

2.Simmer and Absorb

Simmer the pasta in the broth until it absorbs most liquid and increase in size. The result should be creamy, similar to porridge or risotto.

3.Add flavor

While the pastina is cooking, add your choice of herbs (dry or fresh) to enhance the flavor. Common herbs include basil, parsley, or thyme. I am using dried thyme.

4.Butter and black pepper

Once the pastina has absorbed most of the liquid, stop cooking. Add a small bar of butter to the pot. Gently sprinkle some black pepper for extra flavor.

5.Cheese and creaminess

Stir in 4-5 tablespoons of freshly grated Parmesan cheese. For additional richness, you can also add some Pecorino cheese.

6.Creamy texture

Crack an egg into the pot and mix it well. Stir vigorously to achieve a creamy texture without bubbling.

7.Serve and garnish

Dish out the creamy pastina into bowls. Shave the Parmesan cheese and a drizzle of extra virgin olive oil. For a better presentation and taste, garnish with chopped parsley.

Other Ways to Make Pastina

Veggies pastina (a nutritionally complete meal)

1.Prepare the Broth

Start by boiling some dried mushrooms and lima beans in a cup of water. Add cube-shaped carrots, broccoli, celery, and zucchini to the boiling water. You can add as many veggies as you’re interested in. Cook until the veggies become soft. Toss a chopped clove of garlic in broth. Pour 3 cups of water for broth.

2.Cook the Pastini Pasta

Add 1 cup of pastina (small pasta) to the broth. Cook for 5 minutes.

3.Flavor It Up

Drop a bar of butter, season with salt and black pepper, and sprinkle four tablespoons of Parmesan cheese. Add lemon zest for freshness.

4.Finish Strong

Stir eggs vigorously for gluten free pastina that cures your upset stomach.

Italian Penicillin Soup Recipe

1.Veggie Broth Prep

Take 6 cups of water and toss in some cubed carrots, an onion, celery, and a garlic clove in big chunks. Boil everything until the veggies turn soft and cozy. Now, separate those softened veggies from the broth.

2.Veggie Smash Party

Mash those veggies well. Imagine you’re giving them a little veggie hug. Add the mashed veggies back into the broth.

3.Pastina Time

Sprinkle in 1 cup of pastina (those tiny pasta stars). They’re like little pasta confetti! Give everything five minutes or so to cook together.

4.Season It Up

Salt and black pepper transform the taste like magic! Now, sprinkle some Parmesan cheese and fresh parsley.

5.Serve and Savor

Dish it up into bowls and enjoy your warm, comforting pastina recipe soup.

Print

FAQ’S for This Italian Penicillin Soup Recipe