The Ultimate Comfort Cure Nonnas Italian Penicillin Pastina Soup

Nonnas Penicillin Soup 2

0.0 / 5 (0 Review)

Preparation time:15 Mins

Cooking time:60 Mins

Servings:4 servings

Ingredients:

• 2 Tbsp Extra Virgin Olive Oil
• 1 medium Yellow Onion, finely diced
• 2 medium Carrots, finely diced
• 2 stalks Celery, finely diced
• 8 cups High-Quality Chicken Broth
• 1 Bay Leaf
• 1 small sprig Fresh Rosemary
• 1/2 tsp Dried Thyme
• Pinch of freshly grated Nutmeg
• Salt and freshly ground Black Pepper, to taste
• 1/2 cup Pastina pasta (small stars, or acini di pepe)
• 1 large Egg Yolk
• 1/4 cup Freshly grated Parmigiano-Reggiano cheese
• 2 Tbsp Fresh Parsley, finely chopped

Instructions:

• Heat olive oil in the stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté gently (sweat the vegetables) until soft and translucent, about 8–10 minutes. Do not brown them.
• Pour in the chicken broth. Add the bay leaf, rosemary, thyme, and nutmeg. Bring the liquid to a gentle simmer.
• Reduce the heat to low, cover partially, and let the broth simmer gently for at least 30 minutes to allow the aromatics to fully infuse the stock.
• Remove and discard the bay leaf and rosemary sprig. Optionally, strain the broth through a fine-mesh sieve back into the pot for a clearer soup.
• Bring the clear broth back to a low, steady simmer. Add the pastina. Cook according to package directions (usually 6–8 minutes), stirring occasionally to prevent sticking.
• While the pasta cooks, whisk the egg yolk in a small bowl. In a separate small bowl, whisk the grated Parmesan into the yolk until smooth.
• Temper the egg: Slowly ladle about 1/2 cup of the hot broth into the egg/cheese mixture while whisking continuously.
• Once the pasta is al dente, remove the pot from the heat. Pour the tempered egg mixture back into the soup pot, stirring constantly until the broth slightly thickens to a pale, creamy yellow. Do not return the soup to a boil after adding the egg.
• Stir in the fresh parsley. Season aggressively with salt and black pepper to taste. Serve immediately with extra Parmesan on the side.

Nutrition Facts

Calories:2321 kcal

Protein:29.3 g

Fat:46.4 g

Carbs:62.4 g

Fiber:26.8 g

Sugar:0.0 g

Sodium:402 mg

Recipe Info

Category:Soup

Cuisine:Italian

Unveiling the Magic: Why This Italian Penicillin Soup Beats All Others

When life delivers a sharp, unwelcome chill—whether it’s the onset of a nasty cold or simply the pervasive grayness of a long winter, we instinctively reach for comfort. While the American equivalent often involves chicken noodle soup, true Italian tradition calls for something far more delicate, yet profoundly soothing: Italian Penicillin Soup . This isn't just a meal; it’s a ritual, a culinary balm passed down through generations. What sets this specific version, Pastina in Brodo , apart is its elegant simplicity. It relies not on heavy ingredients or complicated techniques, but on the pure, unadulterated quality of its core components, transforming humble ingredients into a powerhouse of restorative flavour.

The Authentic Soul of Pastina in Brodo

Forget everything you think you know about chicken noodle soup! This is the authentic Italian remedy— Pastina in Brodo (tiny pasta in broth). It’s a soul-soothing, deeply flavourful dish built upon a high-quality, savoury broth, brightened with fresh herbs, and studded with those tiny, comforting pasta stars. It tastes like a warm embrace on a chilly, miserable day. This preparation is classified as an Easy recipe, as the primary skill lies in assembling high-quality ingredients and managing gentle simmering times, making it perfectly accessible for any cook looking for a true Comfort Food Soup Recipe . Our total time commitment is manageable, clocking in at about an hour to an hour and fifteen minutes from start to finish.

More Than Just Broth: Understanding the Italian Comfort Tradition

In Italy, Pastina in Brodo embodies the concept of cucina povera —poor cooking—elevated through technique and love. It is the foundational Italian Chicken Soup for Colds . It is not meant to be heavy, bogged down by mountains of shredded meat or thickeners. Instead, the focus is on the liquid itself. The broth must be crystal clear, richly flavoured, and aromatic, serving as the primary carrier of nourishment and warmth. This Simple Italian Soup tradition dictates that when you are unwell, your body needs easily digestible, flavourful sustenance, and nothing fits that bill better than this classic.

A Healing Hug in a Bowl: Its Role as a Remedy

The term Italian Penicillin Soup is hardly an exaggeration. This specific dish functions as the ultimate remedy when you feel weak. The warmth thaws the chest, the steam helps clear congestion, and the gentle flavour profile is easy on a sensitive stomach. Because it is so light, you can consume a substantial, nourishing portion without feeling heavy or sluggish afterward. This Italian Sick Day Soup delivers hydration and flavour when appetite is low, ensuring you get vital energy without taxing your digestive system.

Setting the Stage: What Makes This Recipe Truly Special

What elevates our Italian Penicillin Soup Recipe beyond the ordinary is the specific treatment of the aromatics and the inclusion of a traditional final step involving egg yolk and Parmesan. We begin by gently sweating a classic soffritto (onion, carrot, celery) in excellent olive oil, coaxing out sweetness rather than browning them harshly. This flavour base is then simmered for a significant period with herbs to create an intensely flavourful stock. Finally, the addition of a tempered egg yolk mixture at the end gives the broth a beautiful, pale-yellow hue and a velvety mouthfeel—a hallmark of a truly authentic Pastina in Brodo Recipe .

Assembling the Pillars of Flavor: Essential Components

The success of this restorative dish hinges entirely on the quality of its few components. Since we are not masking anything with heavy spices or thick cream, every ingredient must pull its weight. The foundational elements for our four generous servings include a proper soffritto base: two tablespoons of high-quality Extra Virgin Olive Oil, one medium yellow onion, two carrots, and two celery stalks, all finely diced. For the liquid, you will require eight cups of High-Quality Chicken Broth , ideally low sodium so you can control the final seasoning precisely.

Related Recipes Worth Trying

• The Nonnas Secret Italian Penicillin Soup Recipe — Need comforting food when sick This Italian Penicillin Soup recipe delivers a restorative broth with delicate homemade semolina dumplings Easy and soulful
• Rich Creamy Keto Taco Soup Recipe Fiesta in a Bowl — This Easy Keto Taco Soup recipe uses ground beef and cream cheese for incredible flavour Its a hearty low carb dinner ready in under an hour
• The LowCarb Fiesta Bowl Hearty Keto Taco Soup Recipe — Ditch the beans and carb confusion This Keto Taco Soup recipe is rich zesty and uses cream cheese for perfect low carb dinner comfort Get the easy steps now

Sourcing Superior Simplicity: Ingredient Quality Matters

When crafting this Homemade Italian Soup , simplicity demands superior sourcing. Think of this as an exercise in quality over quantity; you only have a few players on the field, so they must all be top-tier athletes.

The Golden Standard: Choosing Your Perfect Broth Base

The broth is the star of this Comfort Food Soup Recipe . If you have the time, making a homemade bone broth is unparalleled, but for expediency, seek out the highest quality, low-sodium store-bought chicken broth you can find. The colour should be light gold, and the flavour robust—a thin, watery stock will result in a thin, uninteresting soup, no matter how much you simmer it.

The Tiny Pasta Powerhouse: Selecting the Right Pastina

Pastina , literally meaning "little pasta," is crucial. Look specifically for shapes like tiny stars ( stelline ) or little beads ( acini di pepe ). The point of pastina is that it cooks rapidly and swells just enough to provide substance without becoming chewy or tough. We will use about half a cup of these tiny shapes for four servings.

Flavor Boosters: Herbs, Aromatics, and Finishing Touches

To infuse our broth, we rely on aromatics beyond the soffritto . A single bay leaf provides depth, complemented by a small sprig of fresh rosemary (or half a teaspoon dried) and half a teaspoon of dried thyme. The secret finishing notes are a tiny pinch of freshly grated nutmeg, freshly ground black pepper, and—critically—a quarter cup of freshly grated Parmigiano-Reggiano cheese mixed with one large egg yolk for the final enrichment. Finally, we need two tablespoons of fresh parsley, finely chopped, to introduce a necessary lift of freshness just before serving.

Mastering the Simmer: Step-by-Step Preparation

The preparation process for this Easy Italian Penicillin Soup is meditative, relying on gentle, slow cooking to build flavour complexity before the quick introduction of the pasta.

Building the Aromatic Foundation for Your Italian Penicillin Soup

Begin by heating the two tablespoons of olive oil in your large Dutch oven over medium heat. Add the finely diced onion, carrots, and celery. The instruction here is to sweat these vegetables gently for about eight to ten minutes. You are releasing their internal moisture and sweetness; the goal is translucency, not caramelization or browning. A slight colour change is fine, but deep browning will introduce bitterness that you don't want in this delicate dish.

The Gentle Art of Infusing the Broth

Once the soffritto is softened, pour in the eight cups of chicken broth. Add the bay leaf, rosemary, thyme, and that small pinch of nutmeg. Bring the entire mixture up to a gentle simmer, then reduce the heat significantly, cover the pot slightly askew, and allow it to infuse for a minimum of thirty minutes. This simmering period is where the magic happens, allowing the herbs and vegetables to marry their flavours completely with the stock. Following this infusion, remove and discard the bay leaf and rosemary sprig. For a truly elegant, almost restaurant-quality clear broth, strain the entire liquid through a fine-mesh sieve back into the clean pot, discarding the spent vegetables.

When to Introduce the Pastina for Ideal Al Dente Results

Bring the now-infused broth back to a low, steady simmer—just barely bubbling. Add the half-cup of pastina . These tiny shapes cook very quickly, usually requiring only six to eight minutes according to package instructions. Stir gently but frequently during this phase to ensure the pasta doesn't settle and stick to the bottom of the pot.

Elevating Your Comfort Bowl: Variations and Enhancements

While the classic Pastina in Brodo Recipe is perfect as is, personal preference allows for minor, thoughtful upgrades to tailor this Italian Penicillin Soup to your exact needs or cravings.

Optional Upgrades: Adding Greens or Protein

If you desire more substance, particularly when you are on the mend and need extra nutrients, you can introduce greens during the last five minutes of the pasta cooking time. Finely shredded kale or spinach wilts beautifully into the hot broth, adding vitamins without altering the core flavour profile too dramatically. If you are making this for someone recovering from a more significant illness and needing protein, you can gently poach very small cubes of high-quality chicken breast directly in the simmering broth after you have strained the vegetables, removing the chicken just before you temper the egg.

The Parmesan Question: Best Serving Strategies

The step involving the egg yolk and Parmesan is what transforms the broth from simple stock into a richer, more complex sauce. Whisk the egg yolk and Parmesan cheese together thoroughly in a bowl. Once the pasta is cooked, remove the pot from the heat. Slowly ladle about half a cup of the hot broth into the egg/cheese mixture while whisking vigorously—this crucial tempering step prevents the yolk from scrambling. Once smooth, slowly pour this tempered mixture back into the main pot, stirring constantly until the soup takes on a slightly velvety texture. It is imperative never to return the soup to a boil after this step, as high heat will curdle the egg.

Freezing and Reheating for Future Comfort Needs

This Homemade Italian Soup freezes surprisingly well, though pasta is always best fresh. If you intend to freeze it, undercook the pastina by about two minutes. Allow the soup to cool completely before portioning it into freezer-safe containers. When reheating, thaw slowly in the refrigerator and then reheat gently on the stove, adding a splash of fresh water or broth if it seems too thick, as the pasta will continue to absorb liquid upon cooling.

Storing Leftovers of This Beloved Italian Penicillin Soup

If you simply have leftovers to store for the next day, they are best kept in the refrigerator for up to three days. Remember that the tiny pasta will continue to absorb liquid overnight, so the soup will thicken considerably upon chilling. When you reheat leftovers, always have a little extra broth or water on hand to loosen the consistency back to your preferred level.

Freezing and Reheating for Future Comfort Needs

This Italian Penicillin Soup freezes surprisingly well, though pasta is always best fresh. If you intend to freeze it, undercook the pastina by about two minutes, as it will swell further during the cooling and freezing process. Allow the soup to cool completely before portioning it into freezer-safe containers. When reheating, thaw slowly in the refrigerator and then warm gently on the stove, adding a splash of fresh water or broth if it seems too thick, as the pasta will continue to absorb liquid upon cooling. A final flourish of fresh parsley and extra grating of Parmigiano-Reggiano before serving ensures that even a reheated bowl delivers the full restorative power of this iconic Italian Sick Day Soup .