This creamy, comforting Italian Medicine Sick Soup With Egg is made with tiny pastina, chicken broth, and parmesan, and is ready in just 10 minutes. The beaten egg emulsifies into the hot broth to create a rich, silky texture that warms you from the inside out. I always make this whenever I feel a cold coming on.
Why This Classic Works
Often called “Italian Penicillin,” this dish works because it bridges the gap between a soup and a creamy risotto. Unlike a standard chicken noodle soup where the broth remains thin, the starch from the tiny pasta thickens the liquid, creating a porridge-like consistency that is incredibly soothing for a sore throat. It is simple comfort food stripped down to its most healing essentials.
The secret lies in how you handle the egg. Many people make the mistake of dumping the egg into boiling broth, which creates stringy scrambled eggs (stracciatella style). However, for the true “medicine” texture, you want to temper the egg mixture so it thickens the soup into a velvety, golden sauce without curdling.
Italian Medicine Sick Soup With Egg Ingredients
- 1/2 cup Pastina: Tiny star-shaped pasta (stelline) is traditional, but acini di pepe or tiny tubes work too.
- 2 cups Chicken Broth: Use high-quality bone broth or homemade stock for the best healing properties.
- 1 large Egg: Fresh is best, as it creates the creamy binding.
- 2 tbsp Parmesan Cheese: Finely grated Parmigiano Reggiano melts best.
- 1 tbsp Butter: Adds a final glossy finish and richness.
- Black Pepper: Freshly cracked, to taste.
How To Make Italian Medicine Sick Soup With Egg
- Boil the Broth: In a small saucepan, bring the chicken broth to a rolling boil.
- Cook the Pasta: Add the pastina to the broth. Reduce heat to a simmer and cook for about 6-7 minutes, or until the pasta is tender and has absorbed some of the liquid. Do not drain.
- Prepare the Egg Mixture: While the pasta cooks, whisk the egg and grated parmesan cheese together in a small bowl until completely smooth.
- Temper and Combine: Remove the saucepan from the heat. Take one tablespoon of the hot broth and whisk it into the egg mixture to temper it. Then, pour the egg mixture back into the pot while stirring constantly and vigorously to create a creamy sauce. Stir in the butter and serve immediately.
Recipe Tips
- Don’t Walk Away: Pastina drinks up liquid very quickly. If you leave it on the stove too long, it will turn into a solid block of pasta rather than a soup.
- Temper the Eggs: If you are nervous about scrambling the eggs, whisk a little hot broth into the egg bowl first. This brings the egg temperature up slowly so it stays smooth when added to the pot.
- Grate Your Own Cheese: Pre-grated cheese often has anti-caking agents that prevent it from melting smoothly into the broth. Grating it fresh ensures a silky texture.
What To Serve With Italian Medicine Sick Soup With Egg
Since this is primarily a sick-day meal, keep the sides simple and digestible. A few plain saltine crackers or a slice of toasted sourdough bread are perfect for dipping. If you are feeling well enough for more flavor, a squeeze of fresh lemon juice cuts through the richness beautifully.
How To Store
This soup does not store well. The tiny pasta will continue to absorb liquid in the fridge until it becomes a solid mass. It is best to make only what you can eat immediately; however, if you must reheat leftovers, you will need to add a significant amount of extra broth to loosen it up.
FAQs
Is the egg raw?
No. The residual heat from the boiling broth and pasta cooks the egg gently, similar to how a carbonara sauce cooks. It reaches a safe temperature without becoming rubbery.
Can I add chicken?
Yes, you can add shredded rotisserie chicken or poached chicken breast if you need more protein. Add it in with the broth so it warms through.
What if I don’t have pastina?
You can use orzo, broken spaghetti pieces, or alphabet pasta. Just be aware that larger pasta shapes might require a bit more broth and cooking time.
Nutrition
- Calories: 350 kcal
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 215mg
- Sodium: 980mg
- Total Carbohydrate: 38g
- Protein: 16g
Try More Recipes:
- Creamy Italian Sausage Potato Kale Zuppa Soup
- Creamy Parmesan Italian Sausage Spinach Ditalini Soup
- Rustic Italian Sausage White Bean Kale Soup Recipe
Italian Medicine Sick Soup With Egg
1
servings2
minutes8
minutes10
minutesThis creamy Italian Medicine Sick Soup With Egg combines tender pastina, rich chicken broth, and parmesan for a 10-minute comfort meal. It’s the ultimate cozy remedy for cold days or when you’re feeling under the weather.
Ingredients
1/2 cup Pastina (stelline or acini di pepe)
2 cups Chicken Broth
1 large Egg
2 tbsp Parmesan Cheese, grated
1 tbsp Butter
Black Pepper, to taste
Directions
- Boil the Broth: In a small saucepan, bring the chicken broth to a rolling boil.
- Cook the Pasta: Add the pastina to the broth. Reduce heat to a simmer and cook for about 6-7 minutes, or until the pasta is tender and has absorbed some of the liquid. Do not drain.
- Prepare the Egg Mixture: While the pasta cooks, whisk the egg and grated parmesan cheese together in a small bowl until completely smooth.
- Temper and Combine: Remove the saucepan from the heat. Take one tablespoon of the hot broth and whisk it into the egg mixture to temper it. Then, pour the egg mixture back into the pot while stirring constantly and vigorously to create a creamy sauce. Stir in the butter and serve immediately.
