There’s something timeless and soul-soothing about a bowl of homemade soup—especially when it’s this cozy, flavorful, and packed with healing goodness. This Italian Penicillin Soup with Tiny Pasta is my go-to comfort food when I’m feeling under the weather, need something nourishing after a long day, or just want a warm, nostalgic bowl of home-cooked love. Think of it as the Italian cousin to classic chicken noodle soup—but with richer flavor, silky egg ribbons, and those adorable little pastina that instantly transport you back to childhood. I grew up on variations of this soup—sometimes made by my grandma with bits of leftover ham, other times with broken spaghetti or rice when tiny pasta wasn’t on hand. No matter how it was made, the result was always the same: steaming bowls passed around the table, laughter in the kitchen, and the kind of comfort you just can’t get from a can. And now, I make this version in my own kitchen with a few modern touches, like turkey bacon and chicken ham for a lighter twist that still delivers big flavor. This soup is simple, satisfying, and perfect for when you want something that tastes like it was made with love. Let’s get started with the first few steps that build the base of that rich, flavorful broth.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 4 oz turkey bacon, chopped
• 4 oz chicken ham, chopped
• 6 cups chicken broth
• 1 cup pastina (or any tiny pasta like acini di pepe or orzo)
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

This recipe makes about 4-6 servings, perfect for sharing or saving a few bowls for later.

Step 1: Sauté the Aromatics

To build a flavorful base, start by heating 1 tablespoon of olive oil in a large soup pot over medium heat. Once hot, add the diced onion, garlic, celery, and carrots. Sauté everything together for about 5 to 6 minutes, stirring occasionally, until the vegetables are soft and fragrant. This mix is your classic Italian soffritto—it’s what gives the soup its deep, savory foundation. You’ll know it’s ready when the onions are translucent and the garlic has mellowed out. The smell alone is enough to start feeling better, even before the soup is done.

 

Step 2: Add the Meats

Next, toss in the chopped turkey bacon and chicken ham. These add a smoky, savory element that balances beautifully with the sweetness of the carrots and the richness of the broth. Cook for about 3 to 4 minutes, stirring occasionally, until the meats are slightly browned and everything in the pot is mingling nicely. This combo of lean, flavorful proteins keeps the soup hearty without making it heavy, and it’s a great way to use up leftover meats you might already have in the fridge.

Step 3: Pour in the Broth

Now, it’s time to pour in your 6 cups of chicken broth. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. This is where all the flavors come together to create a broth that’s comforting, rich, and just a little indulgent. I like to use low-sodium broth so I can better control the salt level later on. If you have homemade broth on hand—use it! It takes this soup to a whole new level

Step 4: Add the Pastina

Once the broth is simmering, stir in your pastina (or tiny pasta of choice). Cook according to the package directions—usually about 5 to 7 minutes, just until the pasta is tender but not mushy. Be sure to stir occasionally so the pasta doesn’t stick to the bottom. This little pasta might not seem like much, but it turns the soup into something incredibly satisfying. It’s soft, comforting, and a favorite with kids and adults alike.

 

Italian Penicillin Soup: Silky Eggs, Creamy Cheese, and Comfort in Every Spoonful

Now that your soup is bubbling gently and the tiny pasta is perfectly tender, it’s time to add the real magic: a silky blend of eggs and Parmesan cheese that transforms this humble broth into something truly special. If you’ve ever had stracciatella soup—or even a good egg drop soup—this part will feel familiar. But in this Italian-style version, the richness of Parmesan and the heartiness of the broth create something altogether unique and cozy. This next step takes just a few minutes, but it’s where the soup really comes alive. Let’s get right to it.

Step 5: Beat the Eggs and Cheese

While the pasta finishes cooking, grab a small mixing bowl and beat two large eggs until they’re smooth. Then stir in 1/2 cup of grated Parmesan cheese. The mixture will be thick and creamy, almost like a custard base. This is going to add a luscious texture and savory flavor to the soup without making it feel heavy. You can also add a pinch of black pepper here if you like things a little zippy. Tip: Use freshly grated Parmesan if you can. The pre-grated stuff works in a pinch, but freshly grated cheese melts better and has a deeper, more complex flavor that really makes a difference.

 

Step 6: Create the Egg Ribbons

Now for the fun part. With your soup simmering gently—not boiling—slowly drizzle the egg and cheese mixture into the pot while stirring the soup continuously in a circular motion. This helps create beautiful ribbons of egg that cook instantly in the hot broth. The result is a creamy, slightly rich swirl that gives the soup a velvety texture and visual appeal. Don’t worry if some parts look a little clumpy or uneven—it’s all part of the charm. If you’ve never tried adding eggs to soup this way before, you’re going to be surprised at how elegant it looks and tastes with such little effort.

Step 7: Season and Simmer

Once the egg mixture is fully incorporated, taste the soup and season with salt and pepper as needed. The cheese adds quite a bit of saltiness, so be sure to taste before adding extra. Let the soup simmer for another 2 minutes, just to make sure everything is fully cooked and blended. Then you’re done—it’s ready to serve.

Step 8: Garnish and Serve Hot

Ladle the soup into bowls and top with a sprinkle of fresh chopped parsley for a bright, herbaceous finish. The parsley adds a pop of color and freshness that complements the richness of the broth. You can serve this soup on its own or with a side of crusty bread, garlic toast, or even a light green salad. It also pairs beautifully with a warm sandwich or a few slices of sharp cheese on the side for a complete, satisfying meal.

Optional Add-Ons and Variations

Want to make this recipe your own? Here are a few simple ways to switch it up while keeping all that cozy charm:

• Add spinach or kale: Toss in a handful of fresh greens during the last few minutes of cooking for a boost of color and nutrients.
• Use different pasta: Acini di pepe, orzo, ditalini, or even broken spaghetti can all work beautifully here.
• Make it vegetarian: Skip the turkey bacon and chicken ham, and use veggie broth instead. Add a can of white beans or some sautéed mushrooms for heartiness.
• Boost the protein: Shredded rotisserie chicken or leftover roast turkey are great additions if you want a little extra in each bite.

This soup really is the kind of dish that warms you from the inside out—whether you’re fighting off a cold or just in need of a comforting bowl of something familiar.

 

Italian Penicillin Soup: FAQ and Final Thoughts

By now, your kitchen probably smells amazing, your soup is ladled up, and you’re ready to curl up with a bowl of this comforting, protein-packed Italian favorite. But before you dive in completely, let’s cover some of the most frequently asked questions that come up when making this cozy dish. Whether it’s your first time making a stracciatella-inspired soup or you’re just curious about substitutions and storage, these quick answers will help you make the most of every pot. 1. What is Italian Penicillin Soup, and why is it called that? Much like the classic chicken soup many of us grew up with, this Italian version is considered a go-to comfort dish for when you’re sick or just need something soothing. It’s often called “Italian Penicillin” because of its restorative feel—warm broth, hearty ingredients, and a touch of nostalgia in every bite. 2. Can I use a different kind of pasta? Absolutely. While pastina is traditional, any small pasta like orzo, ditalini, acini di pepe, or even broken spaghetti will work. Just adjust the cooking time according to the package directions. 3. Is it okay to skip the egg and Parmesan mixture? You can, but you’ll be missing the silky richness that sets this soup apart from basic broth and pasta combinations. That egg-and-cheese swirl gives the soup body and depth. If you’re avoiding eggs or dairy, consider blending in a bit of pureed white beans for a creamy effect without the cheese. 4. Can I make this soup vegetarian? Yes! Skip the turkey bacon and chicken ham, and use vegetable broth instead of chicken. You can add a can of white beans or sautéed mushrooms to give it a satisfying, umami-rich base without the meat. 5. How long does this soup last in the fridge? Stored in an airtight container, this soup will keep well for 3 to 4 days in the refrigerator. Just note that the pasta will continue to absorb broth, so you may need to add a splash of water or more broth when reheating. 6. Can I freeze this soup? You can, but for the best texture, freeze it before adding the pasta and egg mixture. When you’re ready to eat it, reheat the broth, cook the pasta fresh, and stir in the egg and cheese at the end. 7. What’s the best way to reheat leftovers? Reheat gently over medium heat on the stovetop, adding a bit more broth if needed. Avoid boiling once the egg and cheese mixture is in—this helps maintain that silky consistency.

Conclusion: Your New Favorite Cold-Weather Soup

Italian Penicillin Soup with Tiny Pasta is more than just a bowl of broth—it’s warmth, comfort, and nostalgia in every spoonful. It brings together simple ingredients in a way that feels deeply nourishing, whether you’re fighting off a seasonal bug or just need a meal that feeds your soul. What I love most about this recipe is how versatile it is. You can stick to the classic or put your own twist on it depending on what you have in your fridge. And every time you make it, it feels like a return to something familiar and healing. If you try this recipe, I’d love to know how it turns out for you. Did you go the traditional route with pastina and parsley, or switch it up with some creative add-ins? Share your tips, tweaks, and serving ideas in the comments—I always love hearing how others make a recipe their own. Stay cozy, keep cooking, and remember: sometimes the best kind of comfort comes in a bowl. Print