Italian Penicillin Soup, also known as Pastina Soup, is the kind of comforting recipe you turn to when you need something warm, simple, and nourishing. Light yet deeply flavorful, this classic Italian soup is made with tiny pasta, tender vegetables, and a rich, soothing broth infused with Parmesan. Whether you’re feeling under the weather or just craving comfort food, this timeless soup delivers cozy, feel-good flavor in every spoonful.
Step-by-Step Instructions
1. Build the flavor base
In a large pot or Dutch oven, add the chicken broth, chopped onion, carrots, celery, and smashed garlic cloves. Stir everything together to combine.
2. Simmer and infuse
Add the Parmesan rind to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, allowing the vegetables to soften and the broth to become rich and aromatic.
3. Season the broth
Remove and discard the Parmesan rind and garlic cloves if you prefer a smoother soup. Season the broth with salt and freshly ground black pepper to taste.
4. Cook the pastina
Increase the heat to medium-high and bring the broth back to a steady boil. Add the pastina and cook according to package instructions, usually 5–8 minutes, stirring occasionally to prevent sticking.
5. Serve warm
Ladle the hot soup into bowls. Finish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately while warm and comforting.
Helpful Tips
- Use a Parmesan rind: This is the secret to deep, savory flavor without adding heaviness.
- Keep it gentle: A low simmer prevents the vegetables from breaking down too much.
- Tiny pasta matters: Pastina cooks quickly, so keep an eye on it to avoid overcooking.
- Salt at the end: Parmesan adds saltiness, so always season after simmering.
- Perfect for sick days: This soup is light, easy to digest, and very soothing.
Frequently Asked Questions
1. Why is it called Italian Penicillin Soup?
It’s a nickname passed down through generations because this soup is commonly made when someone feels sick or run-down. It’s comforting, warming, and gentle on the stomach.
2. Can I make this soup vegetarian?
Yes, simply replace the chicken broth with a good-quality vegetable broth. The Parmesan rind still adds plenty of flavor.
3. Can I blend the vegetables?
Absolutely. For a smoother texture, remove the vegetables and blend them with some broth, then stir them back into the soup before adding the pastina.
4. How do I store leftovers?
Store leftover soup in the refrigerator for up to 3 days. For best texture, store the broth separately and cook fresh pastina when reheating.
5. Can I add protein to this soup?
Yes. Shredded chicken, a beaten egg stirred in at the end, or even small meatballs work well without overpowering the soup.
