Nonna's "Italian Penicillin" Pastina Soup Recipe

I was struck down by the flu last year and it hit me like a truck. I’ve never been more sick or unhungry - when I lose my appetite, you know something is seriously wrong. The only thing that brought me even semi back to life was my Nonna’s pastina soup, often referred to as “Italian penicillin,” and for good reason.

It’s nourishing without being heavy, simple, gentle on the stomach, and exactly what you want when eating feels like a chore. The tiny pastina stars add much-needed carbs when you haven’t been able to keep much else down.

My extra, secret Nonna tip? Crack a whole egg into the soup once it’s off the heat and swirl until it turns wispy. It gives you a little extra protein when you need it most.

Nonna’s Pastina Soup

(Serves 4)

Ingredients

• 1 whole chicken

• 1 medium onion, halved

• 2 carrots, peeled and cut into large pieces

• 3 celery ribs, cut into large pieces

• Salt

• Black peppercorns

• 2 bay leaves

• Pastina (stelline or any tiny pasta)

• Eggs (optional, see note)

• Freshly grated Parmigiano Reggiano

• Extra virgin olive oil

Method

1. Place the chicken in a large pot and cover generously with cold water.

2. Add the onion, carrots, celery, black peppercorns, and a good pinch of salt.

3. Bring to a boil, skimming off any foam that rises to the surface. Lower the heat and let simmer gently.

4. After about 45–60 minutes, remove the chicken breasts and set them aside.
   Continue simmering the rest of the chicken for another 45–60 minutes, until the broth is rich and flavorful.

5. Remove the remaining chicken from the pot.

6. Strain the broth into a clean pot, discarding the vegetables. Taste and adjust seasoning.

7. Ladle some of the hot broth into a smaller pot and bring it to a gentle simmer.
   (Only cook as much pastina as you plan to eat.)

8. Add the pastina and cook until just tender, stirring occasionally.

9. Serve hot with freshly grated Parmigiano and a drizzle of olive oil.

Optional

• If you like, shred a little of the cooked chicken and add it to the soup before serving.
  The rest of the chicken can be saved for other meals.

• Once the soup is off the heat, crack an egg directly into the pot of pastina and stir gently until it turns wispy and cooks through.
  This adds richness and extra nourishment.

Notes

• Cooking the pastina separately prevents it from soaking up all the broth if you have leftovers.

• Store the remaining broth on its own and cook fresh pastina as needed.

• This soup is meant to be simple and soothing. Don’t overthink it!

• This soup is begging to be frozen and then defrosted when you’re struck down with sickness and not in the mood to cook.