There’s nothing quite like a bowl of warm, soothing soup when you’re feeling under the weather or just craving comfort food. This pastina soup recipe, often called Italian penicillin, is a beloved classic that’s quick to make and deeply satisfying. You’ll love the gentle flavors and tiny star-shaped pasta that bring a nostalgic, healing touch to your table.
Whether it’s a chilly evening or you need a little pick-me-up, this pastina soup is your go-to. The simple ingredients come together beautifully, making it a perfect recipe to keep in your culinary arsenal.
Why You'll Love This Recipe
- Quick and easy to prepare with minimal ingredients
- Gentle, soothing flavors perfect for colds or comfort food cravings
- Light yet nourishing, ideal for all ages
- Customizable with fresh herbs and lemon for brightness
- Classic Italian recipe with a warm, nostalgic feel
Ingredients
Gather these simple ingredients to make your comforting pastina soup.
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup pastina pasta (tiny star-shaped pasta)
- 1 tablespoon olive oil
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Optional: grated Parmesan cheese for serving
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Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: Approximately 150 per serving
How to Make Pastina Soup Recipe | Italian Penicillin Soup
- In a medium pot, heat the olive oil over medium heat. Add the diced carrot and celery, sautéing for about 3 minutes until they begin to soften.
- Pour in the chicken broth and water, then stir in the garlic powder and dried thyme. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, add the pastina pasta and reduce the heat to medium-low. Simmer for 6 to 8 minutes, stirring occasionally, until the pasta is tender but not mushy.
- Season the soup with salt and freshly ground black pepper to your taste. Stir in the fresh lemon juice and chopped parsley for a bright, fresh finish.
- Ladle the soup into bowls, optionally topping with grated Parmesan cheese. Serve hot and enjoy the comforting warmth of this Italian penicillin soup.
Tips for the Best Results
- Use low-sodium broth to control salt levels and keep flavors balanced.
- Don’t overcook the pastina; it should be tender but still hold its shape.
- Fresh lemon juice added at the end brightens the soup and enhances the flavors.
- For a vegetarian version, substitute vegetable broth and omit any cheese if desired.
- Garnish with fresh herbs like parsley or basil to add color and freshness.
Storage and Reheating
Store any leftover pastina soup in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid over time, so add a splash of broth or water when reheating.
To reheat, warm the soup gently on the stove over medium heat until heated through, stirring occasionally. Avoid boiling to keep the pasta texture pleasant. You can also freeze the soup for up to 1 month, but pasta texture may soften after thawing.
Frequently Asked Questions
What is pastina pasta?
Pastina is a tiny, star-shaped pasta commonly used in Italian cooking, especially in soups. Its small size makes it perfect for quick-cooking and for comforting dishes like this classic soup.
Can I use other types of pasta instead of pastina?
Yes, you can substitute with small pasta shapes like orzo or acini di pepe. Just adjust the cooking time as needed to ensure the pasta is tender but not overcooked.
Is pastina soup suitable for children and babies?
Absolutely. The soft texture and mild flavors make pastina soup a great option for toddlers and even babies transitioning to solids, but always check for any allergies or sensitivities first.
Can I make this soup vegan?
Yes, simply replace the chicken broth with vegetable broth and omit any cheese toppings. The soup will still be flavorful, soothing, and delicious.