Italian Penicillin Soup Recipe (Pastina)

This Italian penicillin soup with pastina delivers a golden, creamy broth packed with hidden veggies and tiny pasta stars. Known as Nonna’s ultimate sick-day remedy, it comforts like chicken noodle soup but with richer Italian flavors from blended carrots, garlic, and Parmesan umami.​

Why You’ll Love It

Italian penicillin soup warms from the inside out. Blending vegetables creates a silky texture without cream, perfect for sore throats or chilly evenings. One pot means minimal cleanup, and rotisserie chicken adds protein for heartiness.​

Ready in 40 minutes, it serves 6 generously. Customize with vegan swaps or spice for extra sinus-clearing kick. Kids devour the fun pastina shapes while getting nutrient boosts from pureed carrots and celery.​

Ingredients

For the Broth:

• 2 tablespoons olive oil
• 1 large yellow onion, quartered
• 4 large carrots (about 1 pound), roughly chopped
• 3 celery stalks, halved
• 6 garlic cloves, peeled
• 1-inch piece fresh ginger, optional for warmth
• 1 Parmesan rind (optional, for depth)
• 8 cups low-sodium chicken broth (or vegetable for vegan)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper

For the Soup:

• 1 cup pastina pasta (stelline stars, acini di pepe, or orzo)
• 2-3 cups shredded cooked chicken (rotisserie or leftover)
• Juice of 1 lemon (about 2 tablespoons)
• Fresh parsley, chopped, for garnish

To Serve:

• Grated Parmesan cheese
• Extra black pepper
• Crusty bread or focaccia​

Helpful Swaps

Standard	Vegan Option	Gluten-Free
Chicken broth	Vegetable broth	Any broth​
Pastina	Chickpea orzo	Jovial stelline
Chicken	Canned chickpeas (1 can, drained)	Chicken
Parmesan	Nutritional yeast	Parmesan​

Step-by-Step Instructions

Step 1: Sauté Aromatics
Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, celery, garlic, and ginger (if using). Season with salt and pepper. Cook 5-7 minutes until softened and lightly browned, stirring occasionally. This builds flavor base.​

Step 2: Simmer Broth
Pour in broth and add Parmesan rind. Bring to a boil, then reduce to low simmer. Cover and cook 25 minutes until vegetables are very tender. Stir midway.​

![Vegetables simmering in golden broth]​

Step 3: Blend for Creaminess
Remove rind. Use immersion blender to puree until smooth (or transfer to blender in batches, venting steam). Reserve 1 cup veggies for texture if desired. Broth turns velvety golden.​

Step 4: Cook Pastina and Chicken
Return to medium heat. Stir in pastina and simmer 6-9 minutes (check package) until al dente, stirring to prevent sticking. Add shredded chicken to warm through, 2-3 minutes.​

Step 5: Finish and Rest
Turn off heat. Stir in lemon juice. Cover and rest 10 minutes; flavors meld and pasta absorbs broth. Taste; adjust salt or lemon.​

Step 6: Serve
Ladle into bowls with extra pastina if needed. Top with Parmesan, parsley, pepper, and olive oil drizzle. Pair with bread for dipping.​

Expert Tips

Cook pasta separately for leftovers; it swells in broth. Reheat with splash of water. For spice, add red pepper flakes or chili during sauté. Freeze broth up to 3 months; add fresh pasta when serving.​

Ginger clears sinuses; Parmesan rind (freezer staple) amps savoriness. Use low-sodium broth to control salt.​

Variations

• Vegan: Swap broth, chickpeas for chicken, skip cheese or use nutritional yeast.
• Extra Protein: Stir in white beans or lentils.
• Thicker: Blend all veggies; add coconut milk splash.
• Kid-Friendly: Alphabet pasta, no ginger.​

Nutrition (Per Serving)

Nutrient	Amount
Calories	350​
Protein	28g
Carbs	27g
Fiber	3g
Fat	13g

Approximate for 6 servings. High in vitamin A from carrots.​

Storage

Fridge broth and pasta separately up to 4 days. Reheat on stovetop with extra broth. Freeze broth 3 months; boil fresh pastina.​

Serving Suggestions

Occasion	Pairing
Sick Day	No-knead bread​
Family Dinner	Arugula salad
Light Lunch	Crispy chickpeas

Frequently Asked Questions

What is pastina?
Tiny Italian pasta like stars or pearls, under 1/4-inch. Orzo or ditalini work as subs.​

Can I make it vegan?
Yes, use vegetable broth, chickpeas, and nutritional yeast.​

Why blend the veggies?
Creates creamy texture without dairy; hides nutrients for picky eaters.​

Freezes well?
Broth does; pasta gets mushy, so cook fresh.​

Pastina substitute?
Stelline, acini di pepe, mini shells; adjust cook time.​

This soup nourishes body and soul. Enjoy the warmth!​

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