Kristyslifestyle

Published by: Kristy Hawk

Italian Penicillin is a simple and easy soup that consists of warm broth, easy-to-digest tiny pasta, vegetables and nourishing ingredients that are believed to soothe and comfort. It’s like a hug in a bowl.

Why Is It Called Italian Penicillin?

Italian Penicillin is a popular nickname for this pastina soup. It’s not actual medicine, but a traditional go-to remedy in Italian households for colds, flu or feeling under the weather. It is also sometimes called “Nonna’s Penicillin” or “Sick Day Soup.”

Ingredients:

• Chicken Broth
• Water
• Pastina
• Egg
• Carrots
• Garlic
• Celery
• Onion
• Salt
• Parmesan
• Parsley

How To Make:

• Boil the water, broth, veggies and garlic in a pot for 20-30 minutes or until tender. No need to chop the veggies.
• 10 minutes before that is done boiling, cook the pastina in a separate pot according to the instructions on the box.
• Drain the pastina and then add in one egg and the Parmesan cheese. Stir over medium low heat for a few minutes until the egg is cooked.
• Once the veggies are tender, blend the broth and soup until creamy.
• Scoop some of the pastina into a bowl and then scoop the creamy broth over top.
• Garnish with grated Parmesan and parsley.

Final Thoughts:

If you’re feeling under the weather or just want something warm and Italian, this is a great soup to try.

Italian Penicillin

Italian Penicillin is a simple and easy soup that consists of warm broth, easy-to-digest tiny pasta, vegetables and nourishing ingredients that are believed to soothe and comfort. It’s like a hug in a bowl.

Print Pin Rate

Course: dinner, lunch, Soup

Cuisine: American, Italian

Keyword: broth, comfort food, easy, Italian, pastina, penicillin, sick day soup, soup

Author: kristyslifestyle

Ingredients

• 32 oz reduced sodium chicken broth
• 1 cup water
• 3 stalks celery
• 2 cups carrots
• 2 Tbsp minced garlic
• 1 small onion
• 1 egg
• 1/4 cup freshly shredded parmesan cheese *plus more for garnishing
• fresh parsley
• salt to taste
• 1 box pastina

Instructions

• In a large pot, bring the chicken broth, water, carrots, onion, celery, onion and garlic to a boil. *There is no need to chop the vegetables.
  32 oz reduced sodium chicken broth, 1 cup water, 3 stalks celery, 2 cups carrots, 2 Tbsp minced garlic, 1 small onion
• Cover with a lid and boil for around 20-30 minutes or until the veggies are tender. Season with salt.
  salt to taste
• Blend the soup until smooth.
• In a small pot, cook the pastina according to the directions on the box.
  1 box pastina
• Drain the excess water and then add in 1 egg and 1/4 cup of parmesan cheese.
  1 egg, 1/4 cup freshly shredded parmesan cheese
• Stir over medium-low heat for a few minutes until the egg is cooked.
• Put some of the pastina into a bowl and the pour some of the broth over top.
• Garnish with parmesan and parsley.
  fresh parsley