Italian Penicillin Soup

This Italian Penicillin Soup, a classic and beloved Pastina Soup, is the ultimate comfort food, renowned for its restorative and soul-soothing qualities. This simple, one-pot recipe features tiny star-shaped pastina pasta, tender shredded chicken, and a savory mirepoix of carrots and celery, all simmered in a rich, flavorful chicken broth. It’s a hug in a bowl—the perfect remedy for a cold day, a sick day, or any time you need a taste of simple, heartwarming comfort.

This is the kind of soup that grandmothers make, full of simple, nourishing ingredients and timeless flavor. It comes together in about 30 minutes, making it an easy and delicious meal that will be loved by both kids and adults alike.

this recipe

Why You’ll Love This Recipe

• The Ultimate Comfort Food: The perfect, soul-warming soup for when you’re feeling under the weather.
• Quick & Easy: A nourishing, from-scratch soup that comes together in one pot in about 30 minutes.
• Simple, Wholesome Ingredients: Made with a handful of fresh, pantry-staple ingredients.
• Kid-Friendly: The tiny pastina pasta and gentle flavors make it a guaranteed hit with children.

Ingredients

• 8 cups High-Quality Chicken Broth
• 1 cup Pastina Pasta (or other small pasta like acini de pepe or orzo)
• 2 cups Cooked Chicken, shredded (rotisserie chicken is perfect)
• 1 Carrot, finely chopped
• 1 Celery Stalk, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Olive Oil
• 1/4 cup Fresh Parsley, chopped
• 1 tablespoon Fresh Lemon Juice
• 1/4 cup Grated Parmesan Cheese, plus more for serving
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sauté the Vegetables: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped carrot and celery and cook for 5-7 minutes, until softened. Add the minced garlic and cook for one more minute until fragrant.
2. Simmer the Broth: Pour in the chicken broth and bring it to a gentle boil.
3. Cook the Pasta: Add the pastina pasta to the boiling broth. Cook for 6-8 minutes, or according to package directions, until the pasta is al dente.
4. Combine: Reduce the heat to low. Stir in the shredded chicken, fresh parsley, lemon juice, and 1/4 cup of Parmesan cheese.
5. Serve: Let the soup warm through for a minute or two. Season with salt and pepper to taste. Ladle into bowls and serve hot, with plenty of extra grated Parmesan cheese on top.

Tips & Variations

• Pro Tip: Pastina will continue to absorb the broth as it sits, making the soup very thick. If you prefer a brothier soup, you can cook the pasta separately and add it to each bowl just before serving.
• Creamy Egg Swirl (Stracciatella style): For a richer, traditional version, whisk 1 egg with 2 tablespoons of grated Parmesan cheese in a small bowl. Once the pasta is cooked, remove the soup from the heat and slowly drizzle in the egg mixture while stirring the soup continuously.
• Add Greens: Stir in a few large handfuls of fresh spinach at the very end and let it wilt into the hot soup for extra nutrients.
• Vegetarian Version: Omit the chicken and use a quality vegetable broth. A can of drained cannellini beans can be added for protein.

Frequently Asked Questions (FAQ)

• What is pastina?
  • Pastina literally means “little pasta.” It refers to a variety of very small pasta shapes, with the tiny star-shaped version being the most common for this type of soup.
• How do I store and reheat leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 4 days. Be aware that the soup will become very thick as the pasta absorbs the broth. Reheat on the stovetop, adding a generous splash of extra broth or water to thin it to your desired consistency.
• Can I freeze this soup?
  • It’s best to freeze the soup base before adding the pasta, as pasta can become very soft and mushy when thawed and reheated.

Serving Suggestions

• This soup is best served steaming hot, with a generous sprinkle of freshly grated Parmesan cheese and a few cracks of black pepper. A side of warm, crusty bread for dipping is highly recommended for the full comfort food experience.

Italian Penicillin Soup

Italian penicillin soup is exactly what you need when you feel under the weather—and this version is vegan! A comforting, nourishing soup filled with vegetables, fresh herbs, and pastina.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 119

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon olive oil (15 ml)
• 1 large onion, diced (200 g)
• 2 medium carrots, sliced (150 g)
• 2 stalks celery, sliced (120 g)
• 1 yellow bell pepper, diced (150 g)
• 1 parsnip, peeled and diced (130 g)
• 3 cloves garlic, minced (9 g)
• 4 sprigs fresh thyme, leaves stripped
• 1 sprig fresh rosemary, chopped
• 6 cups low-sodium vegetable broth (1.5 L)
• 1 bay leaf
• 1 teaspoon white miso paste (5 g)
• 1 cup dry pastina pasta, cooked (130 g)
• 1/2 lemon, juiced (30 ml)
• 1/4 cup fresh parsley, chopped (15 g)
• Salt and pepper, to taste

Equipment

• large pot
• Immersion blender or regular blender
• Knife and cutting board

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, parsnip, and yellow bell pepper. Cook 5–7 minutes until softened.
2. Stir in garlic, thyme, and rosemary. Cook for 1–2 minutes until fragrant.
3. Add vegetable broth, miso paste, and bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
4. Remove half the vegetables and set aside. Blend remaining soup until smooth with an immersion blender (or carefully in a blender). Return reserved vegetables.
5. Stir in cooked pastina. Add lemon juice and parsley. Season with salt and pepper to taste.