Pastina Soup Recipe Italian Penicillin Soup: Grandma’s Cold-Fighting Comfort

This Italian pastina soup has been my go-to remedy for generations, offering comfort in every spoonful. The tiny star-shaped pasta creates a delicate texture that’s perfect when you’re feeling under the weather.

The beauty lies in its simplicity—just a handful of pantry staples transformed into a nourishing bowl. I always use high-quality chicken broth and add a touch of parmesan rind for depth of flavor.

What emerges is a light yet satisfying soup with tender pasta swimming in a flavorful broth. The pasta absorbs just enough liquid to become perfectly al dente while maintaining its shape.

Ready in under 20 minutes, this is the kind of dish that proves healing can be delicious. The recipe scales easily for feeding a crowd or just yourself.

Ingredients for Pastina Soup Recipe Italian Penicillin Soup

Simple pantry staples transform into this comforting, healing bowl of goodness in minutes.

The broth is the backbone here. Look for low-sodium, high-quality chicken broth—Swanson or Pacific Foods are solid choices at most supermarkets. The Parmesan rind adds depth, so save those ends instead of tossing them (or ask your deli counter for extras). Pastina comes in star, alphabet, or tiny grain shapes—De Cecco or Barilla are widely available and cook up perfectly al dente.

No chicken broth? Vegetable broth works fine (though it’ll be lighter in flavor). Skip the Parmesan rind if you don’t have it, but do add the grated cheese at the end. Fresh herbs like thyme or oregano can join the pot with the bay leaf for extra aroma. If you’re adding spinach or kale, stir it in at the very end—just until wilted.

Soup keeps well for 4-5 days in the fridge, but the pasta will absorb more liquid over time. Freeze without the pasta (add fresh when reheating). Leftovers taste even better the next day—the flavors deepen beautifully.

Step-by-Step Instructions for Italian Penicillin Soup

This comforting soup comes together quickly with a few simple, heartwarming steps.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add the finely diced 0.5 whole yellow onion, 2 diced carrots, and 2 diced celery stalks with a pinch of the 1 tsp sea salt.

Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This builds a rich, flavorful foundation for your soup. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant—just until the raw edge disappears.

Step 2: Simmer the Broth with Herbs

Pour in the 8 cups chicken broth, then add the 1 whole bay leaf and 1 piece parmesan rind. Increase heat to medium-high and bring to a gentle boil, then reduce to a low simmer.

Let the broth simmer uncovered for 15-20 minutes to allow the flavors to meld. The parmesan rind will infuse the broth with a subtle depth, while the bay leaf adds a gentle earthiness. Taste and adjust seasoning with more sea salt or 0.5 tsp ground black pepper if needed.

Step 3: Cook the Pastina to Perfection

Stir in the 0.75 cup pastina pasta and return the soup to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender and the soup has thickened slightly.

The pastina will plump up beautifully in the broth, absorbing the rich, savory flavors. Avoid overcooking, as the pasta can become mushy if left too long. You’ll know it’s ready when the pieces are soft but still retain a slight bite.

Step 4: Finish with Cheese and Parsley

Remove the pot from heat and discard the bay leaf and parmesan rind. Stir in the 0.5 cup freshly grated parmesan cheese until fully melted and incorporated into the soup.

Ladle the soup into bowls and garnish with the 0.25 cup chopped fresh flat-leaf parsley. The parsley adds a bright, fresh contrast to the rich, comforting soup. Serve immediately while hot, with extra parmesan on the side for those who want it.

Pro Cooking Tips for Perfect Results

Broth Flavor Boost

I always bloom my onion, carrots, and celery in 2 tbsp olive oil until deeply fragrant—this builds the soup’s foundation. The parmesan rind is non-negotiable for me; it melts into the broth, adding umami depth that plain salt can’t match.

Pasta Timing

Add the 0.75 cup pastina only after the broth has developed flavor. Cook it for 8-10 minutes—any longer and it turns to mush. I stir frequently to prevent sticking, especially with star-shaped pasta.

Aromatic Balance

The bay leaf and minced garlic need just 30 seconds to release their essence. Remove the bay leaf before serving—its work is done once the soup simmers. I taste for seasoning right before adding the pasta.

Cheese Integration

Off-heat, I stir in the 0.5 cup parmesan slowly so it melts evenly. This creates a silky texture without curdling. The residual heat is perfect for incorporating it smoothly.

Fresh Finish

The 0.25 cup parsley goes in last for a bright pop of color and freshness. I always serve extra parmesan on the side—some days call for more comfort. 💪

Frequently Asked Questions