Go Back
–+ servings
Close up of pastina in a plate with a eind of Parmesan Cheese

Italian Pastina Soup (The Original Italian “Penicillin”)

This classicItalian pastina soup — often called Italian Penicillin — is made with brodo di pollo, tiny pasta, and Parmigiano for the ultimate comfort bowl.
Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Chicken Broth, Brodo di Pollo, Clear broth, Italian broth, Italian Penicillin, Italian Penicillin Soup, Minestra
Difficulty: Beginner
Servings: 4
Calories: 178kcal

Ingredients

  • 4 cups chicken broth homemade or store bought
  • ½ cup pastina acini, stelline
  • 4 tbsp Parmesan freshly grated
  • 2 tbsp olive oil extra virgin
  • 1 pinch black pepper freshly grounded
  • 1 pinch salt
  • 4 small rinds Parmigiano Reggiano

Instructions

  • Bring the brodo di pollo to a gentle simmer in a saucepan.
  • Add the Parmesan rind and let it infuse for 2–3 minutes.
  • Stir in the pastina and cook, stirring often, until tender.
  • Remove from heat and discard the Parmesan rind. (see notes).
  • Stir in freshly grated Parmigiano until melted and creamy. Drizzle with EVOO and a pinch of black pepper.
  • Taste and adjust salt if needed. Serve immediately.

Notes

  • If you like the flavor of Parmesan rinds, you can leave them in. They are melted and they will infuse more the taste as you eat it.

Nutrition

Calories: 178kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Sodium: 988mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 0.01mg | Calcium: 54mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!