Pastina Soup (aka Italian Penicillin)

Pastina Soup is brothy, satisfying, and so easy too! Also known as Italian Penicillin, this nourishing soup recipe will cure whatever ails you. Warm up and feel better with a delicious bowl of soup that feeds the body and soul. READ: Pastina Soup (aka Italian Penicillin)

Jan 21, 2025 - 21:54

There’s been at least one person in my family sick at any given moment over the past three months, which means I’ve made more batches of Pastina Soup, aka Italian Penicillin, then I can count!

My kids and I have even developed a chant we sing over and over as I scoop ladlefuls of steaming broth into their bowls:

“Sewp! Sewp! We. Love. Sewp!“

Maybe you had to be there.

Whether you’re sick, well, or somewhere in between, you’re going to love each spoonful of this brothy, nourishing, EASY soup.

close up photo of italian penicillin soup

Pastina — aka Italian Penicillin — Soup

Pastina Soup is a take on Chicken Noodle Soup. Like the soul-satisfying classic, this version calls for broth, carrots, celery, onions, garlic, plus fresh and dried herbs, and pasta. Unlike typical chicken soup though, the vegetables are boiled then blended into the broth which gives the soup a little body.

Pastina Soup also goes by the name “Italian Penicillin” because it’s the BEST when you’ve got a head cold or the flu and need something comforting and nourishing that takes very little effort to make.

What is Pastina?

Pastina refers to small pasta shapes and translates to: “little pasta” in Italian. Acini di pepe and orzo are types of pastina, and Barilla even sells mini star pasta they label as “pastina”.

All that said, I love using Jovial brand gluten free “stelline” pasta which is tiny star-shaped pasta made with brown rice. They work perfectly in this recipe.

Ingredients Needed

This soup recipe falls into “the sum is greater than its parts” category, meaning it calls for everyday ingredients which combine to make something spectacular. Here’s what you’ll need:

Chicken stock or bone broth: I love using homemade chicken stock as the base of this soup, otherwise Kirkland (Costco) brand chicken stock is my store-bought go-to. If you’re really under the weather, bone broth is fantastic for pumping up the nutrition and protein in the soup.
Mirepoix: carrots, celery, and shallot or onion provide lots of flavor and nutrition.
Garlic: I’m a garlic lover and have tested this recipe with a head of garlic, all the way down to 2 cloves, and prefer the subtle flavor of a couple garlic cloves.
Fresh thyme: adds so much flavor. I highly recommend fresh, but dried will do in a pinch.
Bay leaf: infuses the broth with flavor.
Parmesan cheese rind: if you don’t already, stock your freezer with a Ziplock bag of parmesan cheese rinds to drop into soup recipes like this one. It is SHOCKING how much flavor they add! Find parmesan cheese rinds at the speciality cheese counter at your grocery store.
Extra virgin olive oil: a drizzle added to the soup pot provides flavor and a touch of needed fat.
Salt and pepper: seasons the soup.
Lemon: a small drizzle added at the end wakens and brightens the soup. Like the parmesan cheese rind, this is a must.
Pastina: again, I recommend Jovial brand stelline pasta which is gluten free.

Customize Your Pastina Soup

This is a super straight forward soup recipe that’s easy, perfect as written, and mostly hands off. That said, feel free to dress it up a bit, if you wish!

Add protein: pump up the protein by adding diced or shredded chicken. Leftover rotisserie, baked, or Air Fried chicken work perfectly.
Add heat: a pinch or more of red chili pepper flakes is especially welcome when you have the sniffles.
Add flavor: I LOVE adding a drizzle of truffle oil to my bowl just before digging in.

Alright, lets get you some Pastina Soup to soothe the stomach and soul!

Serve with Gluten Free Focaccia

How to Make Pastina Soup

Step 1: Prep the vegetables.

Start by slicing the ends off then peeling a small yellow onion (or large shallot), cleaning then trimming a couple ribs of celery, and peeling a couple small/medium-sized carrots.

Roughly chop all the veggies into hunks. I LOVE that you don’t have to take the time to finely chop or slice the veggies in this recipe which can feel like a lot of effort, especially when you’re sick.

Step 2: Boil the vegetables in broth.

Add the chopped vegetables to a large soup pot or Duch oven with chicken stock or chicken bone broth, fresh thyme, a bay leaf, parmesan cheese rind, salt, pepper, and drizzle of extra virgin olive oil.

Place a lid on top then turn the heat to high to bring the liquid to a boil. Once boiling, turn the heat down to low then simmer until the vegetables are very tender, 20-30 minutes.

Step 3: Blend the vegetables.

Once the vegetables are very tender, remove the parmesan cheese rind, thyme stems, and bay leaf from the pot then transfer the vegetables to a high-speed blender with a ladleful or two of broth.

Blend until the vegetables are very smooth then pour the puree back into the soup pot and stir to combine. I like to add nearly all the pureed vegetables into the pot because I don’t like the broth to become too thick. Feel free to add more or less to get your broth to your desired consistency.

Recipe Tip

If you have an immersion blender you can blend the veggies right in the pot!

Step 4: Season the soup.

Add a squeeze of fresh lemon juice — the soup shouldn’t taste lemony, just brightened — then taste and add more salt and pepper if necessary.

That’s it! Place a lid on top of the pot to keep it warm while you cook the pastina.

squeeze of lemon juice added to a soup pot

Step 5: Cook the pastina.

Boil the pastina in a pot of salted, boiling water according to the package directions then drain and return to the pot.

These little stars are so satisfying to eat. I just love them!

Divvy the cooked pastina between bowls then top with the steaming soup and finish with a flourish of freshly grated parmesan cheese and freshly cracked black pepper. A fresh loaf of Gluten Free Focaccia, or basket of warm Gluten Free Biscuits are the perfect finishing touch.

Leftovers keep well in the refrigerator for 3-5 days, and/or freeze beautifully for up to 3 months. That said, keep the cooked pasta and broth separate when storing in the fridge or freezer.

Whether you’re under the weather or in good health — you will love every last drop of this soup satisfying soup. Enjoy!

More Nourishing Soup Recipes

Pastina Soup

Pastina Soup, aka Italian Penicillin, will nourish your body and soul. This brothy, comforting soup recipe is packed with good for you ingredients.

Course Main Course, Soup

Cuisine American, Italian

Keyword gluten free, low fat

Method Simmer

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 263kcal

Author Kristin Porter

Equipment

Ingredients

8 cups chicken stock or bone broth
2 small-medium sized carrots peeled then roughly chopped
2 ribs celery roughly chopped
1 large shallot OR small yellow onion peeled then roughly chopped
2 cloves garlic peeled then smashed
2-3 sprigs fresh thyme
1 bay leaf
1 parmesan cheese rind
drizzle extra virgin olive oil
salt and pepper
1/2 lemon
8 oz gluten free stelline pasta Jovial brand recommended, see notes
freshly grated parmesan cheese for serving

Instructions

To a large soup pot or Dutch oven add the chicken stock or bone broth, carrots, celery, onion/shallots, garlic, fresh thyme, bay leaf, parmesan cheese rind, extra virgin olive oil, salt, and pepper. Place a lid on top then turn the heat to high to bring the liquid to a boil. Once boiling, turn the heat down to low then simmer with the lid on for 20-30 minutes or until the vegetables are very tender.
Remove the thyme stems, bay leaf, and parmesan cheese rind then transfer the cooked vegetables into a blender. Add a ladleful of broth then blend until the vegetables are very, very smooth. Note: be sure to crack the lid of the blender open to allow steam to escape. Pour some or all of the pureed vegetables back into the soup then stir to combine. Alternatively you can use an immersion blender to puree the vegetables in the pot.
Add a squeeze of fresh lemon juice — the soup shouldn’t taste lemony, just brightened — then taste and add additional salt and pepper to taste. Place a lid on top to keep the soup warm while you cook the pasta.
Cook the pasta in a pot of salted, boiling water according to package directions then drain and divide between bowls. Scoop the soup over the cooked pasta then serve with freshly grated parmesan cheese and freshly cracked black pepper.

Notes

I recommend Jovial brand gluten free stelline pasta for this soup. If you don’t need to eat gluten free, you can use mini stars or acini di pepe.
I like to add ~3/4 of the pureed vegetables back into the broth because I like this soup on the thinner side. Feel free to add more or less depending on your preferences.