Print

Easy Italian Pastina Soup (The ‘Italian Penicillin’ Recipe)

Close-up of a steaming bowl of amazing pastina soup, topped with grated cheese, fresh parsley, and diced carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, nourishing Italian Pastina Soup, often called ‘Italian Penicillin Soup,’ for a comforting meal ready in under 30 minutes. It uses basic ingredients for classic Italian flavor.

Ingredients

Scale
  • 6 cups quality chicken broth
  • 1 tablespoon olive oil
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 2 cloves garlic, minced
  • 1 cup pastina pasta
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 Parmesan rind (optional, for deep flavor)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrot and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant. Do not let the garlic brown.
  3. Pour in the chicken broth. If you are using the Parmesan rind, add it to the pot now. Bring the broth to a gentle boil.
  4. Add the pastina pasta to the boiling broth. Stir immediately to prevent sticking. Reduce the heat to maintain a simmer.
  5. Cook according to the pasta package directions, usually about 6 to 8 minutes, until the pastina is tender. Stir occasionally.
  6. Remove and discard the Parmesan rind, if used.
  7. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and creamy.
  8. Season the soup with salt and black pepper to your preference. Remember the broth and cheese already contain salt.
  9. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley and extra grated Parmesan cheese.

Notes

  • For a richer broth flavor, use high-quality, low-sodium chicken broth. You control the final salt level this way.
  • If you are making this ahead of time, remember that pastina absorbs liquid quickly. You may need to add extra broth or water when reheating.
  • This soup is excellent for sick days because it is easy to digest and warm.

Nutrition

Find it online: https://tastethisplate.com/easy-italian-pastina-soup-recipe/