Pastina Soup (Italian Penicillin Soup)

Introduction

Few dishes warm the soul like a steaming bowl of Pastina Soup, affectionately nicknamed “Italian Penicillin Soup.” This classic comfort food has been a staple in Italian households for generations, known for its simplicity, nourishment, and ability to make you feel better during cold winter nights or when under the weather. Made with tiny pasta, a flavorful broth, and a touch of olive oil or butter, it’s as comforting as a hug in a bowl. Perfect for children and adults alike, this dish is a must-have recipe in every kitchen.

My recipe story

Growing up, Pastina Soup was more than just food—it was tradition. Whenever someone in the family had a cold, this soup was the first remedy. My grandmother would stir a big pot of broth, add the tiny star-shaped pastina, and finish it with a drizzle of olive oil. She always said that this soup wasn’t just about flavor; it was about care and love. Today, I make this recipe not only to stay connected to my heritage but also to bring warmth and comfort to my own family. Every spoonful takes me back to those cozy kitchen memories filled with laughter, healing, and love.

Ingredient breakdown

The magic of Pastina Soup lies in its simplicity. Each ingredient plays an important role, transforming basic pantry staples into a bowl of ultimate comfort. The base is a high-quality chicken or vegetable broth. This not only provides warmth but also delivers essential nutrients that support wellness, which is why many call it “Italian penicillin.” Whether homemade or store-bought, choose a broth rich in flavor for the best results.

Next comes the pastina itself. These tiny star-shaped pasta pieces (or similar varieties like acini di pepe or orzo) are the heart of the dish. Their delicate size makes them especially appealing to kids and perfect for spoonfuls that melt in your mouth. Olive oil or butter adds a silky finish and depth of flavor, rounding out the soup’s richness. Optional additions like grated Parmesan, fresh parsley, or even a squeeze of lemon can elevate the taste while keeping the dish true to its roots.

Equipment you’ll need

• Large soup pot or Dutch oven
• Wooden spoon or silicone spatula for stirring
• Measuring cups and spoons
• Ladle for serving
• Soup bowls for presentation

Step-by-step directions

1. Prepare the broth: In a large soup pot, bring 6 cups of chicken or vegetable broth to a gentle boil. Using high-quality broth is essential, as it forms the foundation of the soup’s flavor. If using homemade broth, skim any foam from the top for a clearer, cleaner taste.
2. Add the pastina: Once the broth reaches a steady boil, stir in 1.5 cups of pastina (or your choice of tiny pasta such as orzo or acini di pepe). Stir frequently to prevent sticking and ensure even cooking. The pasta will expand slightly, creating a silky, comforting base.
3. Cook until tender: Allow the pasta to simmer gently for 6–8 minutes, or until tender. Keep an eye on the pot, as tiny pasta cooks quickly. Stir occasionally to avoid clumping at the bottom of the pot.
4. Add richness: Stir in 2 tablespoons of olive oil or 1 tablespoon of unsalted butter. This addition enhances the mouthfeel and gives the soup a velvety finish. Taste the broth and adjust with salt and freshly ground black pepper if needed.
5. Serve with love: Ladle the warm soup into bowls and garnish with freshly grated Parmesan cheese, a sprinkle of parsley, or even a squeeze of lemon juice for brightness. Serve immediately while hot, letting the steam and aroma provide instant comfort.

Variations & substitutions

Pastina Soup is wonderfully versatile. If you don’t have pastina, you can substitute with orzo, acini di pepe, or ditalini. For added protein, stir in shredded chicken, turkey, or even beans. To make it heartier, toss in diced carrots, celery, and onions while simmering the broth. For a creamier version, whisk in a beaten egg during the final minutes of cooking to create delicate egg ribbons, similar to Italian stracciatella soup. Vegans can opt for vegetable broth and olive oil, skipping the Parmesan or replacing it with a dairy-free alternative.

Storage, freezing & make-ahead

Pastina Soup is best enjoyed fresh, but it can also be stored for later. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will continue to absorb liquid, so you may need to add extra broth when reheating. For freezing, it’s best to prepare the broth separately and freeze it. Cook the pasta fresh when ready to serve, as small pasta can become mushy after thawing. If you’re meal prepping, you can cook the broth in advance and add the pasta just before serving to keep the texture perfect.

Serving ideas & pairings

Serve Pastina Soup as a starter for an Italian-inspired dinner or as a light main dish. Pair it with crusty bread or garlic toast for dipping. For a more substantial meal, enjoy it alongside a fresh green salad or a simple panini. If serving for kids, a sprinkle of grated cheese and a side of steamed veggies make a wholesome, comforting plate. Pairing it with a crisp white wine like Pinot Grigio or a refreshing sparkling water can make the meal feel extra special for adults.

FAQ

Can I use a different type of pasta?
Yes, if you can’t find pastina, try orzo, acini di pepe, or ditalini. Any small pasta works well in this recipe.

Is this soup suitable for vegetarians?
Absolutely! Simply use vegetable broth instead of chicken broth and olive oil instead of butter.

Can I add vegetables?
Yes, diced carrots, celery, onions, or spinach are wonderful additions for extra flavor and nutrition.

How do I prevent the pasta from becoming mushy?
Cook the pasta until just tender, and avoid reheating multiple times. If storing, add fresh pasta when reheating broth.

Can I make it creamy?
Yes, you can stir in a beaten egg during the last few minutes of cooking for a creamy stracciatella-style soup.

Final thoughts

Pastina Soup is more than a recipe—it’s a tradition that embodies comfort, healing, and love. Whether you’re making it for a sick loved one, warming up on a cold evening, or simply craving a simple yet satisfying meal, this Italian classic never disappoints. With its delicate pasta, flavorful broth, and endless adaptability, it’s a dish you’ll return to time and time again. Once you try it, you’ll understand why so many call it Italian penicillin—a bowl of pure comfort that nourishes both body and soul.

Pastina Soup (Italian Penicillin Soup)

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• Author: Sarah White
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy Italian classic made with tiny pasta and flavorful broth. Perfect for cold days, quick dinners, or when you need a comforting boost.

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Ingredients

Scale 1x2x3x

• 6 cups (1.4 L) chicken or vegetable broth

• 1.5 cups pastina pasta (or acini di pepe, orzo, or tiny stars)

• 2 tbsp olive oil or 1 tbsp unsalted butter

• Salt and black pepper, to taste

• Freshly grated Parmesan cheese, for serving (optional)

• Chopped fresh parsley, for garnish (optional)

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Instructions

1. Bring the chicken or vegetable broth to a gentle boil in a large pot.

2. Stir in the pastina pasta and cook for 6–8 minutes, stirring occasionally, until tender.

3. Add olive oil or butter, then season with salt and pepper to taste.

4. Ladle the soup into bowls and top with Parmesan and parsley if desired. Serve hot.

Notes

This soup thickens as it sits; add extra broth when reheating. For variety, add shredded chicken, diced vegetables, or a squeeze of lemon juice.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian