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## Italian Penicillin: A Comforting Pastina Soup Recipe

Feeling a bit under the weather or just craving a taste of pure Italian comfort? When the chills set in or your spirit needs a gentle lift, what’s the go-to remedy that’s both deliciously nourishing and steeped in tradition? Enter Italian Penicillin, a deceptively simple yet profoundly comforting pastina soup that’s like a warm hug in a bowl. This isn’t just soup; it’s a culinary embrace, a time-honored remedy passed down through generations, perfect for soothing the soul and warming you from the inside out.

### The Magic of Italian Penicillin

Often referred to as “Italian Penicillin” due to its restorative properties, this pastina soup is a staple in Italian households, especially during colder months or when someone needs a little extra care. It’s a testament to how straightforward, quality ingredients can create something truly magical. The beauty of Italian Penicillin lies in its simplicity and its ability to adapt to whatever you have on hand. It’s the culinary equivalent of a cozy blanket and a good book, offering solace and warmth with every spoonful.

### Ingredients: The Heart of the Soup

Gathering your ingredients is the first step in crafting this bowl of comfort. The magic happens when simple, wholesome components come together.

* **Pastina:** This is the star! Tiny pasta shapes like stelline (little stars), acini di pepe (peppercorns), or orzo are traditional. Their small size makes them cook quickly and soak up the broth beautifully, adding a delightful texture.
* *Substitution:* If you can’t find traditional pastina, small elbow macaroni or ditalini can work in a pinch, though they might alter the texture slightly.
* **Chicken Broth:** A good quality chicken broth is the soul of this soup. Homemade is always best for that authentic depth of flavor, but a good store-bought low-sodium version will also do. The broth should be clear and flavorful, providing a savory base.
* *Substitution:* Vegetable broth can be used for a vegetarian option. For a richer flavor, consider a bone broth.
* **Egg:** A whisked egg, stirred into the hot soup at the end, creates delicate ribbons and adds a luxurious, creamy texture without dairy. This is a key element that makes it feel so special and comforting.
* *Substitution:* A small amount of heavy cream or even a swirl of plain yogurt can be added for richness if you prefer not to use egg.
* **Lemon:** The zest and juice of a fresh lemon are crucial for that “penicillin” effect. It adds a bright, zesty counterpoint to the savory broth, lifting the flavors and offering a subtle, invigorating tang. Don’t skip this!
* *Sensory Note:* The aroma of fresh lemon zest is incredibly uplifting and signals the soup’s restorative nature.
* **Parmesan Cheese:** A generous grating of authentic Parmigiano-Reggiano adds a salty, umami-rich depth that ties all the flavors together. It’s essential for that authentic Italian finish.
* *Substitution:* Pecorino Romano can be used for a sharper, saltier flavor.
* **Fresh Parsley:** Finely chopped fresh parsley adds a burst of freshness and a vibrant green garnish.
* *Substitution:* Chives or even a pinch of dried Italian herbs can be used, but fresh is always best for vibrancy.
* **Olive Oil:** A drizzle of good quality extra virgin olive oil enhances the overall flavor and adds a silky finish.
* **Salt and Pepper:** To taste, to enhance all the beautiful flavors.

### Timing is Everything

This comforting soup is designed for speed and simplicity, making it perfect for those times when you need nourishment fast.

* **Prep time:** 5-7 minutes (mostly mincing parsley and zesting lemon)
* **Cook time:** 15-20 minutes
* **Total time:** 20-27 minutes

Compared to many other soup recipes that can take an hour or more, Italian Penicillin is a remarkably quick and efficient way to get a wholesome meal on the table. It’s a testament to the power of simple, flavorful ingredients prepared with care.

### Step-by-Step Instructions: Crafting Your Comfort

Let’s get cooking! This recipe is wonderfully forgiving and easy to follow.

### Step 1: Heat the Broth
Pour your chicken (or vegetable) broth into a medium saucepan. Bring it to a gentle simmer over medium heat. We want it hot, but not boiling furiously, to keep the flavors delicate.

### Step 2: Add the Pastina
Once the broth is simmering, add your chosen pastina. Stir gently to prevent it from sticking together. Cook according to the pasta package directions, usually about 7-10 minutes, until al dente (tender but with a slight bite). You don’t want mushy pasta!

### Step 3: Infuse with Lemon and Cheese
As the pastina nears doneness, stir in the lemon zest and about half of the grated Parmesan cheese. This infuses the soup with bright citrus notes and a foundational layer of cheesy goodness.

### Step 4: Temper the Egg
This is a crucial step for achieving that silky texture. In a separate small bowl, whisk the egg thoroughly. While whisking continuously, slowly ladle about a cup of the hot broth into the egg. This gently raises the egg’s temperature, preventing it from scrambling when added to the soup.

### Step 5: Create the Silky Finish
Now, pour the tempered egg mixture back into the pot of soup, stirring constantly. Keep stirring for about 30 seconds to a minute as the soup thickens slightly and the egg creates delicate, creamy ribbons throughout. Don’t let it boil after adding the egg.

### Step 6: Add Freshness and Season
Turn off the heat. Stir in the fresh lemon juice and finely chopped fresh parsley. Season with salt and freshly ground black pepper to your taste. Remember, Parmesan is salty, so taste before adding too much salt.

### Step 7: Serve with Love
Ladle the hot soup into bowls. Garnish with a little extra fresh parsley and a generous final grating of Parmesan cheese. A final drizzle of extra virgin olive oil is optional but adds a lovely richness. Serve immediately and feel the comfort wash over you.

### Nutritional Information

While Italian Penicillin is primarily about comfort, it’s also a reasonably light and nourishing dish.

* **Calories:** Approximately 200-300 per serving (depending on broth and optional additions)
* **Protein:** Good source from broth, egg, and cheese.
* **Carbohydrates:** Primarily from the pastina.
* **Fat:** Mostly healthy fats from olive oil and Parmesan.

### Healthier Alternatives

Looking to make this even lighter?

* **Broth:** Opt for low-sodium chicken or vegetable broth.
* **Pasta:** Use whole wheat pastina for added fiber.
* **Add Vegetables:** Stir in some finely chopped carrots, celery, or spinach in the last few minutes of cooking for extra nutrients and texture.
* **Reduce Cheese:** Use a lighter hand with the Parmesan.

### Serving Suggestions

* **As a Light Meal:** Enjoy a big bowl on its own, perhaps with a side of crusty bread for dipping.
* **As an Appetizer:** Serve smaller portions as a heartwarming starter to a larger Italian meal.
* **With a Side Salad:** Pair it with a simple green salad dressed with a light vinaigrette.

### Common Mistakes to Avoid

* **Overcooking the Pastina:** Nobody likes mushy pasta. Cook it just until al dente.
* **Scrambling the Egg:** Always temper your egg by slowly adding hot broth to it while whisking, and don’t let the soup boil after adding it.
* **Skipping the Lemon:** The lemon is what gives this soup its “penicillin” zing and cuts through the richness. Don’t omit it!
* **Bland Broth:** Use the best quality broth you can find, or season your homemade broth well.

### Storing Tips

* **Refrigeration:** Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
* **Reheating:** Reheat gently on the stovetop over low heat, adding a splash of broth or water if it seems too thick. Be careful not to boil, especially if the egg has already been incorporated. The pasta may absorb more liquid upon standing, so you might need to adjust consistency.

### Frequently Asked Questions

*****Is Italian Penicillin truly good for when you’re sick?*****
While it’s not a medical cure, the warm broth, easy-to-digest pasta, and bright lemon can be soothing and provide essential hydration and nutrients, making it feel very beneficial when you’re unwell.

*****Can I make this soup ahead of time?*****
Pastina can become soft if left in the broth for too long. It’s best enjoyed fresh. If making ahead, cook the pastina separately and add it to reheated broth just before serving.

*****What kind of pastina is best?*****
Traditionally, tiny shapes like stelline (stars) or acini di pepe are used. They cook quickly and add a delicate texture. However, any small pasta shape will work.

*****Can I add chicken or other proteins?*****
Yes, for a heartier meal, you can shred cooked chicken and add it to the soup along with the pastina.

*****Why is it called “Italian Penicillin”?*****
The name is a playful nod to its comforting and restorative qualities, similar to how penicillin was historically used to fight infections. It suggests a remedy that heals and soothes.

### Conclusion

Italian Penicillin is more than just a soup; it’s a bowl of pure comfort, a taste of home, and a reminder of the simple pleasures in life. Whether you’re feeling under the weather or just need a moment of culinary peace, this classic pastina soup is an absolute winner. So, next time you need a pick-me-up, reach for your apron, gather your ingredients, and create this heartwarming Italian tradition. You’ll be so glad you did!

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