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Classic Pastina Soup: The Ultimate ‘Italian Penicillin’ Comfort Recipe

A close-up shot of star-shaped pastina soup floating in golden broth within a white bowl.
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Make this classic Italian Pastina Soup, often called ‘Italian Penicillin,’ for a quick, nourishing bowl of comfort. It uses tiny pasta in a rich broth and is ready in under 30 minutes, perfect for sick days or chilly evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 6 cups high-quality chicken broth (or vegetable broth for vegetarian option)
  • 1 Parmesan cheese rind (optional, for deep flavor)
  • 1 cup pastina pasta (small stars or acini di pepe)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 minutes. This forms your flavorful base.
  3. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Pour in the chicken broth. If using, add the Parmesan rind to the pot. Bring the broth to a gentle simmer.
  5. Once simmering, add the pastina pasta. Cook according to package directions, usually 7 to 10 minutes, stirring often to prevent sticking.
  6. When the pasta is tender, remove and discard the Parmesan rind.
  7. Stir in the butter and the 1/4 cup of grated Parmesan cheese until melted and incorporated.
  8. Season the soup with salt and pepper to your taste.
  9. Ladle the soup into bowls. Garnish each serving with fresh parsley and extra grated Parmesan cheese.

Notes

  • For a richer broth, simmer the broth with the Parmesan rind for 15 minutes before adding the pastina. Remove the rind before proceeding.
  • If you are making this for someone who is sick, adding a squeeze of fresh lemon juice right before serving brightens the flavor.
  • This soup is best eaten immediately, as the tiny pasta absorbs liquid quickly upon standing.

Nutrition

Find it online: https://miameal.com/pastina-soup-italian-penicillin-comfort-recipe/