10-Minute Pastina Soup Recipe

4.91 from 10 votes

10-Minute Pastina Soup Recipe

This delicious Pastina soup takes just 10 minutes to make start to finish and requires only 6 simple ingredients, it truly could not be any quicker or easier to make. There is a reason it's often referred to as Italian Penicillin Soup, it's the perfect comforting bowl of soup to make when you are feeling under the weather or simply short on time and in need of a quick meal.

Prep Time3

Cook Time7

Total Time10

Course: Gluten Free, Nut Free

Cuisine: American, Italian, Soup

Keyword: italian penicillin soup, italian penicillin soup recipe, Pastina, Pastina Soup, Pastina Soup Recipe, Penicillin soup

Servings:

Author: Carmen Sturdy

Equipment

1 Large Pot

Ingredients

8 cups chicken stock
1 1/4 cups pastina or orzo (or any gluten or grain free pasta of choice)
3 eggs
1 bunch scallions/green onions chopped
½ tsp fresh black pepper
½ -1 tbsp finely grated parmesan per bowl

Instructions

Bring chicken stock to a boil on medium high in a large pot. Add in pastina or orzo and cook for 5 minutes.
Crack the eggs into a measuring cup with a lip and whisk them until broken up.
Bring the soup to a rolling boil, whisk the soup while you very very slowly drizzle in the egg, ensuring that you whisk continuously through the egg as it hits the soup.
Continue to cook the sop until the pasta is tender and then stir in the black pepper and scallions.
Divide the soup between the bowls and top each bowl with the parmesan

Notes

As the soup sits the pasta will absorb the broth and turn into a thick pasta dish (rather than a soup) so you may need to add more broth to thin it out. . If preparing this soup in advance I recommend cooking the pasta separately in water and adding the pasta to a bowl along with the soup when serving.

Nutrition