Name: Italian Penicillin: Pastina Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 3/4 cup pastina pasta (or orzo, acini di pepe); 4 cups chicken or vegetable broth; 1 small onion, finely chopped; 1 carrot, finely diced; 1 celery stalk, finely diced; 2 garlic cloves, minced; 1 tbsp olive oil or butter; 2 tbsp chopped fresh parsley; Salt and pepper to taste; Optional: lemon juice or grated Parmesan for serving

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I love this Italian Penicillin: Pastina Soup because it’s a soothing, healing bowl of comfort with tiny pasta pearls (pastina) swimming in a savory broth. It’s simple, nourishing, and perfect when I need something gentle yet flavorful.

Why You’ll Love This Recipe

What I appreciate most is how this soup feels like a warm hug when I’m under the weather or just craving comfort food. The small pastina pasta cooks quickly and adds a delightful texture, while the broth is rich, savory, and easy on the stomach—hence the nickname “Italian Penicillin.”

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pastina pasta (or other tiny pasta like orzo or acini di pepe)
Chicken broth or vegetable broth
Onion, finely chopped
Carrot, finely diced
Celery, finely diced
Garlic, minced
Olive oil or butter
Fresh parsley, chopped
Salt and pepper
Optional: lemon juice or grated Parmesan for serving

Directions

I heat olive oil or butter in a pot over medium heat and sauté onion, carrot, and celery until softened and fragrant.
I add minced garlic and cook for another minute.
I pour in the chicken or vegetable broth and bring it to a gentle boil.
I stir in the pastina pasta and cook according to package instructions—usually 5 to 7 minutes—until tender but not mushy.
I season with salt and pepper to taste.
I stir in chopped fresh parsley just before serving for a burst of freshness.
If desired, I add a squeeze of lemon juice or sprinkle grated Parmesan on top to brighten the flavors.

Servings and Timing

Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Vegetarian: I use vegetable broth and omit Parmesan or use a vegetarian alternative.
Added protein: I stir in shredded cooked chicken or soft-boiled egg for more substance.
Herb twist: I add fresh thyme or basil for different herbal notes.
Spicy kick: I sprinkle crushed red pepper flakes for gentle heat.
Creamy version: I swirl in a splash of cream or milk for a richer broth.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 2 days. Pastina tends to absorb broth as it sits, so I add extra broth or water when reheating to loosen it up. I warm it gently on the stove until heated through.

FAQs

Can I use other small pasta?

Yes—tiny pastas like orzo, acini di pepe, or even small ditalini work well.

How do I avoid mushy pasta?

I cook the pasta just until al dente and serve immediately. Adding extra broth when reheating helps maintain a good texture.

Can I freeze pastina soup?

I don’t recommend freezing because the pasta softens significantly, but you can freeze the broth separately.

Is this soup good for kids?

Absolutely—the mild flavors and small pasta make it a kid-friendly comfort food.

Can I make this soup in a slow cooker?

Yes—I sauté the veggies first, then combine all ingredients in the slow cooker and cook on low for 2–3 hours.

Conclusion

Italian Penicillin: Pastina Soup is my go-to comfort bowl when I want something warm, gentle, and satisfying. It’s simple, quick, and packed with nourishing flavors that soothe both body and soul.

Olivia