Italian Pastina Soup (Healing "Italian Penicillin")
Italian Pastina Soup is a healing comfort food made with blended vegetables and rich broth. This simple, nourishing recipe is perfect for cold weather or when you're feeling under the weather.
Healthy and Healing Soup Recipe
I first discovered this recipe a year ago when it went viral on social media. There were so many versions being shared, but they all had one thing in common: it was the soup everyone made when someone they loved was feeling under the weather.
Italian Penicillin Soup is a comforting, rustic Italian pastina soup rooted in the healing traditions of Italian kitchens. Made with tiny pasta shapes, sautéed onions and garlic, carrots, celery, and fragrant herbs like rosemary and parsley. It's gently simmered into a rich, nourishing broth, making it the perfect remedy for chilly days or whenever you need a bowl of cozy, feel-good comfort.
Why This Soup Works
- Packed with blended vegetables - nourishing and easy to digest.
- Hydrating and soothing - perfect for cold weather or when under the weather
- Great for meal prep - makes multiple servings for busy days
- Comforting during cold and flu season - a warm, healing bowl anytime
- A healthy way to eat more veggies - ideal for cooler months
Watch Me Make It
Ingredients You Need
- Pasta- Traditional pastina soup uses small shape pasta like stars or acini di pepe.
- Chicken broth or use veggie broth for a complete vegetarian soup.
- Veggies include onions, garlic, carrots, and celery.
- Butter gives the soup a rich flavor.
- Parmesan cheese and rind. This is optional but really adds a sweet nutty flavor to the soup making it delicious.
- Water is important when blending the vegetables in the blender.
- Other ingredients- Bay leaves, lemon juice, parsley, salt and pepper.
How To Make Italian Pastina Soup (step-by-step)
These steps are an overview of the preparation details. See full cooking instructions in the printable recipe card below.
- Step One- Sauté veggies with butter, salt and pepper, in a soup pot for 5 minutes.
- Step Two- Stir in chicken broth, bay leaves, and parmesan cheese rind if using. Simmer with the lid on until veggies are tender.
- Step Three- Remove the cooked veggies from the pot and place in a blender with water. Blend until smooth.
Step Four- Meanwhile bring the broth to a boil and cook pasta until al dente, then stir in the pureed veggies.
Step Five- Simmer the soup for another 5-minutes, taste for seasonings, then ladle into serving bowls and top with parmesan cheese, fresh parsley, and a squeeze of lemon juice.
Variations
This is an easy soup to play around with and add additional seasonings, legumes, and protein. Try adding these additions and craft your perfect pastina soup recipe.
- Shredded rotisserie chicken
- Tiny turkey or chicken meatballs
- White beans
- Baby spinach at the very end
- Dried herbs like thyme, oregano, or Italian seasoning
- Half and half or heavy cream for extra creaminess (although we think it's naturally creamy enough).
Ang's Tips For The Best Soup
- Blend veggies thoroughly for a silky texture. Plus, our bodies absorb the vegetables nutrients better when pureed.
- Cook pasta separately if you want a thinner soup. Pasta cooked directly in the broth will add natural starch making the soup thicker.
- Add extra broth if it thickens to much or when reheating the next day.
- Avoid over-seasoning the soup with salt as the broth and parmesan cheese offer some saltiness. You can always add more to taste after the cooking time.
FAQ
Yes! However, pasta tends to absorb a lot of liquid during freezing, so it may be softer when thawed and reheated. To help thin the soup, simply add a splash of broth while reheating. For the best texture, you can also freeze the broth separately and cook the pasta fresh just before reheating and serving.
You can but it will change the texture and overall experience. Pastina soup is meant to be delicate, highlighting the smooth broth. If you can't find star shape pasta or acini di pepe, you can use orzo pasta, or tiny macaroni.
Storing Soup
You can freeze this soup up to 3 months, otherwise refrigerate and enjoy up to 5 days.
Ideas For Serving This Soup
You must have something to help sop up that rich broth and these options are easy enough to make on the side. My Lighter Buttermilk Biscuits along with my mom's 1-Hour Buttermilk Rolls are truly classic with a soup like this. Talk about comfort!
For something crunchier, try my Crispy Parmesan Cheese Toast, English Muffin Garlic Bread, or even good ol' saltine crackers make the perfect crispy companion for dunking and savoring every last spoonful.
Try These Popular Soups Next
- Slow Cooker Chicken Gnocchi Soup
- Chicken Barley Soup (with rotisserie chicken)
- Slow Cooker Cowboy Soup
- Creamy Beef and Potato Soup
- Ham and Bean Soup with Kale
Italian Penicillin Soup
Equipment
- large soup pot with fitted lid
- blender emersion blender
Ingredients
- 1 ½ tablespoon butter
- 1 medium onion cut in quarters
- 2 large carrots, peeled and cut in large chunks
- 2 celery sticks cut in large chunks
- 2-3 whole garlic cloves
- 6 cups chicken broth, low sodium
- 2 bay leaves
- parmesan rind this is optional but adds flavor and richness
- 1 cup cold water
- ¾ cup acini di pepe or tiny star shape pasta
- freshly grated parmesan for garnish
- fresh lemon juice for garnish
- fresh chopped parsley for garnish
- kosher salt and black pepper
Instructions
- Roughly chop all your veggies. It's okay if they are in bigger chunks, and keep garlic cloves whole.
- Heat a large soup pot to medium heat and melt butter. Add all the veggies and sprinkle with a little salt and pepper. Sauté for 5-minutes to bring out some natural sweetness.
- Next pour in chicken stock, add bay leaves and parmesan cheese rind if using. Turn the heat up and bring to a boil then place the lid on. Turn the heat down to medium low and simmer for 15-20 minutes or until veggies are super soft but not mushy.
- Remove the parmesan rind and bay leaves--discard them. Use a slotted spoon to transfer the veggies to your blender. (See notes below if using an immersion blender instead) Next add 1 cup of water to the veggies. Allow the veggies and cold water to sit while you start the pasta.
- Bring the broth to a boil on medium high heat then stir in pasta. Continue to cook for 8-9 minutes until al dente. The pasta should have a slight bite in the center when you test it. Not too soft.
- While the pasta is cooking blend the veggies and water in your blender until completely smooth. Once the pasta is cooked add the veggie puree and combine. Cook another 5-minutes or so just to blend the flavors.
- Taste for seasonings then ladle soup into serving bowls. Top with fresh parmesan cheese, parsley, and a squeeze of lemon juice.
Notes
Nutrition
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Love the way this traditional soup was transformed by processing the veggies. My Italian immigrant mother did not have any type of processor, so everything was whole, or veggies left out, or we had pastina with just butter. I love this idea and made it last night. Absolutely delicious. At 72, it brought me back to my Italian childhood days. Thank you so much for sharing!!
That's wonderful! I'm so happy you enjoyed it, and thank you for sharing your traditions from your mom.
I just discovered your channel. You make your delicious recipes easy to follow and fun to do in little time. I’m now a subscriber. I’ve made 2 of your recipes this far and can’t wait to do more. I honestly recommend your channel to anyone wanting to became a better cook without a lot of time or fancy ingredients. Thank you for showing us the way. God’s blessings to you.
Thank you so much Michelle! I truly appreciate you being here and taking the time to review the recipe!