Description
This Pastina Soup with Egg, often called Italian Penicillin, is a warm, comforting dish perfect for chilly nights. It’s a velvety soup that warms you inside and out, transforming chilly evenings into cozy dining moments. This recipe is quick to prepare, coming together in just 30 minutes, making it perfect for busy weeknights. It is also versatile, allowing you to switch up the stock based on your preferences or pantry supplies. The combination of egg and Parmesan adds a layer of creaminess that makes it irresistibly rich and a crowd-pleaser for both family dinners and entertaining guests.
Ingredients
Scale
- 1 tablespoon Butter
- 1 cup Pastina (tiny pasta shapes, can also use Stelline, orzo, or Fregola)
- 1 cup Parmesan (finely grated for the best melt)
- 1 large Egg (brings a velvety texture to the soup)
- 1 medium Onion (finely diced, for sautéing)
- 1 medium Carrot (finely diced)
- 1 stalk Celery (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Turmeric (optional)
- Salt and Pepper (to taste)
- Lamb and Beef Stock (can substitute with chicken or vegetable stock)
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add the diced onion and fry until translucent, about 5 minutes.
- Stir in the finely chopped carrot, celery, and minced garlic, sautéing for another 3-4 minutes until softened.
- Pour in your chosen stock—lamb and beef or chicken/vegetable. Bring to a boil to meld the flavors.
- Add 1 cup of pastina and cook according to package instructions, usually about 5-7 minutes.
- Beat together 1 egg and 1/2 cup of Parmesan in a bowl until smooth and creamy.
- Reduce heat to low. Slowly pour in the egg mixture while stirring gently until creamy.
Notes
- Optional to garnish with extra Parmesan and freshly cracked black pepper.
- It’s best enjoyed fresh.
- You can chop the onion, carrot, celery, and garlic up to 3 days ahead and store them in an airtight container in the refrigerator.
- You can cook the pastina and store it separately in an airtight container for up to 24 hours.
- Refrigerate the soup base without the egg mixture to maintain its quality.
- Reheat the base on low heat, stir in the pastina, and then add the egg and Parmesan mixture while stirring gently for that velvety texture.
- Store your pastina soup in an airtight container for up to 3 days in the refrigerator.
- To freeze, portion the soup into freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.
- When reheating, add a bit of stock to maintain the luscious consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 150 mg