This heartwarming and nourishing soup, often called “Italian Penicillin,” is the perfect remedy for chilly days or when you’re feeling under the weather. Made with tiny pastina pasta, rich broth, and simple ingredients, it’s a hug in a bowl that’s loved by all ages.

Ingredients:

For the Soup Base:
4 cups chicken broth (or vegetable broth for a vegetarian option)
1/2 cup uncooked pastina (tiny star-shaped pasta or similar)
1 large egg, beaten
1 small carrot, finely diced or grated
1 small celery stalk, finely diced
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional Additions:
Shredded rotisserie chicken for extra protein
A squeeze of fresh lemon juice for brightness
A pinch of nutmeg for warmth
Instructions:
1. Prepare the Aromatics:
Heat the olive oil in a medium pot over medium heat.
Add the minced garlic, diced carrot, and celery. Sauté for 3–4 minutes until softened and fragrant.
2. Add the Broth:
Pour in the chicken broth and bring to a gentle boil.
Season with salt and pepper to taste.
3. Cook the Pastina:

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