Name: Cozy Italian Penicillin: Pastina Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 cups chicken broth (low-sodium preferred); 1 cup pastina pasta (or any small pasta like orzo); 1 large egg, beaten; 1/4 cup freshly grated Parmesan cheese; 1 tablespoon butter; Salt, to taste; Freshly ground black pepper, to taste; A squeeze of lemon juice (optional); A few basil leaves or parsley (optional); A pinch of red pepper flakes (optional); A clove of minced garlic (optional); Shredded cooked chicken (optional); A drizzle of olive oil (optional)

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Last updated on February 19, 2026

##Introduction
Do you ever crave something so simple and soothing that it feels like a warm hug on a rough day? I know I have—standing in my kitchen with steam fogging the window, spoon in hand, ready to dive into a bowl that soothes both body and mood. If you’re new to cooking, barely able to tell a sauté from a simmer, this recipe is one of those gentle, forgiving starts that builds confidence fast. I’ll walk you through everything slowly, so you can enjoy the process as much as the bowl of Cozy Italian Penicillin: Pastina Soup itself, and if you already love easy comfort food, you might also enjoy my notes on a similar creamy option like this creamy vegetable soup for another weeknight favorite.

##A Quick Look at This Cozy Italian Penicillin: Pastina Soup Recipe
Simple pantry staples—chicken broth and tiny pastina—are the stars of this dish. The soup is warming, light on the stomach, and quick to make, which makes it perfect for busy nights or when you’re feeling under the weather. It’s a comforting source of hydration and a bit of protein from the egg and cheese, and it’s incredibly forgiving for beginners. Keep reading to find easy tips and small swaps that make this recipe your new go-to for soothing, homemade comfort.

##Ingredients You’ll Need for Cozy Italian Penicillin: Pastina Soup

Essentials

4 cups chicken broth (low-sodium preferred if you want more control over salt)
1 cup pastina pasta (tiny stars, or any small pasta like orzo or acini di pepe)
1 large egg, beaten
1/4 cup freshly grated Parmesan cheese
1 tablespoon butter
Salt, to taste
Freshly ground black pepper, to taste

Optional add-ons

A squeeze of lemon juice for brightness
A few basil leaves or a sprinkle of chopped parsley for fresh color and aroma
A pinch of red pepper flakes if you want a tiny kick
A clove of minced garlic sautéed briefly in butter for deeper flavor
Shredded cooked chicken or rotisserie chicken for extra protein (keep it light—this soup shines when delicate)
A drizzle of good olive oil instead of butter for a different finish

Substitutions and shortcuts

Broth substitute: Use a good-quality vegetable broth to make a vegetarian version, or use bouillon cubes dissolved in water in a pinch.
Pasta swap: If pastina is hard to find, substitute orzo, small ditalini, or even broken-up spaghetti cooked a bit shorter than package directions.
Egg technique: If you’re nervous about tempering the egg, you can whisk in 1/4 cup of cream or half-and-half for a creamy finish instead—though it changes the texture slightly.
Cheese options: Pecorino Romano works if you like saltier, sharper notes. Pre-grated cheese is okay for convenience, but fresh-grated melts better.
Butter alternatives: Use olive oil or a small knob of ghee to adjust flavor and dairy content.
Time-saver: Use preheated broth (microwaved) to speed up the process and shorten overall cooking time.

##How to Make Cozy Italian Penicillin: Pastina Soup Step-by-Step
I like to keep each step calm and steady. This soup is forgiving, but a few small touches make it feel like a bowl you’d get from someone who cares.

Prepare your mise en place
- Measure out your 4 cups of chicken broth and 1 cup of pastina so everything’s within reach.
- Beat the egg in a small bowl and set it aside.
- Grate the Parmesan and set aside a little extra for serving if you like.
- If you’re using optional add-ons (like garlic or herbs), have them prepped and ready.
Bring the chicken broth to a gentle boil
- Pour the 4 cups of chicken broth into a medium-sized saucepan.
- Set the pan over medium-high heat and bring it to a gentle boil.
- I watch closely because broth can go from bubbling to boiling over fast; a steady simmer is all you need once the pasta goes in.
Add the pastina and cook until al dente
- Stir in the 1 cup pastina into the boiling broth.
- Reduce the heat to medium-low so the pot maintains a gentle simmer.
- Cook, stirring occasionally, for the time recommended on the pasta package minus about 1 minute so the pastina ends up al dente—tender but with a slight bite.
- Taste a piece after the shorter time; pastina swells and soaks up broth quickly, so leave it a touch firm because it will continue to soften in the hot soup.
Temper the beaten egg
- Take about 2–3 tablespoons of the hot broth and slowly whisk it into the beaten egg. This brings the egg temperature up gradually and prevents curdling when added to the hot soup.
- Go slowly and keep whisking until the egg mixture is warm to the touch.
Finish the soup with the egg and enrichments
- Turn the heat to low. While whisking the soup gently with one hand (or stirring continuously), pour the tempered egg mixture back into the pot in a thin stream.
- Keep stirring gently for 30–60 seconds. The egg will slightly thicken the broth and give a silky texture—think of it like a light egg drop effect.
- Add the tablespoon of butter and stir until melted and incorporated.
- Stir in the 1/4 cup freshly grated Parmesan so it melts into the broth, adding savory depth and creaminess.
- Taste and season with salt and freshly ground black pepper as needed. Remember that Parmesan is salty, so taste before adding a lot of extra salt.
Rest briefly and serve
- Turn off the heat and allow the soup to rest for a minute. This helps the flavors settle and the pastina to finish softening without becoming mushy.
- Ladle into warm bowls and top with an extra sprinkle of Parmesan or a small drizzle of olive oil if you like.
- Serve piping hot with a spoon and a napkin nearby—this is comfort served in a bowl.

A few timing notes: from start to finish this soup takes about 12–15 minutes on the stove if your broth is already warm. If you’re using cold broth, add a few extra minutes to bring it to boil.

##Common Mistakes to Avoid
This soup is forgiving, but a couple of missteps can change the texture or flavor. Below I point out the most common mistakes I see and how to avoid them.

Mistake 1: Overcooking the pastina

Pastina is tiny and soaks up liquid fast. Overcooking turns it into a mushy blob that ruins the lovely light texture of the soup. To avoid this, cook it until just al dente and plan for a short resting period off the heat—carryover heat will finish it.

Mistake 2: Adding the egg directly to hot broth

If you pour the beaten egg straight into a boiling pot, you’ll end up with scrambled bits. Temper the egg by whisking in a little hot broth first, then slowly incorporate it into the soup while stirring. That gentle method keeps the broth silky.

Mistake 3: Over-salting before tasting

Because Parmesan and many store-bought broths have sodium already, it’s easy to over-season. I always taste near the end and add salt slowly. If using low-sodium broth, you’ll have more control and can adjust safely.

##Serving Suggestions for Cozy Italian Penicillin: Pastina Soup
This soup is satisfying on its own, but a few simple pairings elevate it into a cozy meal. I like to keep things light and fresh so the delicate flavors shine.

Light salad on the side

A small mixed greens salad dressed with lemon vinaigrette or a simple arugula salad complements the warm, savory notes without overpowering the soup.

Toasted bread or garlic toast

A slice of crusty bread, lightly buttered and toasted, is perfect for dipping. If you want a treat, rub a clove of garlic on the warm toast for a subtle aromatic boost.

Simple protein additions

If you want the soup to be heartier, add a spoonful of shredded cooked chicken or white beans. They fold in naturally and keep the bowl comforting without heavy flavors.

##Conclusion
I promise this Cozy Italian Penicillin: Pastina Soup is easier than it looks—tiny pastina, warm chicken broth, a beaten egg tempered into silkiness, and a shower of Parmesan all come together in about 15 minutes. It’s endlessly customizable: add herbs, a squeeze of lemon, or some shredded chicken to make it your own. If you want more background or a slightly different take on this family favorite, you might enjoy the classic version and notes over at Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup). Give it a try tonight—grab your pot, pick a cozy mug, and let the kitchen simplicity warm you up.

##FAQs About Cozy Italian Penicillin: Pastina Soup

Q: Can I make Cozy Italian Penicillin: Pastina Soup without chicken broth?
A: Yes. You can use a good-quality vegetable broth for a vegetarian-friendly version. Bouillon dissolved in hot water also works as a quick substitute, though taste may vary so adjust seasoning before serving.
Q: How long does Cozy Italian Penicillin: Pastina Soup keep in the fridge?
A: Stored in an airtight container, the soup will keep for 2–3 days. The pastina will continue to absorb liquid and soften, so you might want to add a splash of extra broth or water when reheating to refresh the texture.
Q: Can I freeze Cozy Italian Penicillin: Pastina Soup?
A: I don’t recommend freezing once the pastina is cooked; it becomes mushy when thawed. Instead, freeze the broth separately and add fresh pastina when you’re ready to eat.
Q: Is Cozy Italian Penicillin: Pastina Soup suitable for babies or toddlers?
A: This soup is often used as a gentle first meal for little ones because of the tiny, soft pasta and mild flavors. Reduce added salt and omit black pepper, and consider blending or finely shredding any added chicken for very young children.
Q: Can I make Cozy Italian Penicillin: Pastina Soup dairy-free?
A: Yes. Skip the Parmesan and use a dairy-free butter substitute or olive oil instead of butter. You’ll lose some of the savory umami from the cheese, so add a little extra seasoning or a splash of nutritional yeast if you want that cheesy note.

Cozy Italian Penicillin: Pastina Soup