Pastina Soup (aka. Italian Penicillin)

Pastina Soup, also referred to as Italian Penicillin, is the perfect comfort food. I love making this recipe on cold nights or when someone in my family isn’t feeling well. This soup gets the name Italian Penicillin because warm broth is great for a sore throat and the garlic and other veggies are great for immunity. There are many takes on this recipe. Today I’m sharing our family favorite. It’s easy to make and has lots of flavor.

If you’re wondering what pastina is, it’s the term used to define all small pasta shapes. You can read more about that here.

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Why We Love Pastina Soup

There are so many reasons to love this pastina soup. First, it’s so easy to make. The ingredients are simple and easy to have on hand. The veggies can be left chopped or blended together to make it creamier. If you have picky eaters, it’s super easy to hide the veggies when you blend them up.

Second, it has pasta and cheese. Two of our favorite things. Who doesn’t love a good pasta and cheese combo? We like to play around with the pasta shapes. The kids love it when I use these tiny alphabet shapes or these stars because they like to search for them in their soup. Also, most of the cheese is added at the end as a topping, so everyone can make it just the way they like it.

Finally, it’s the BEST comfort food. There’s something soothing about a big warm bowl of goodness. It doesn’t matter if you’re feeling under the weather or just have the winter blues. This soup is sure to lift your spirits.

Ingredients

• extra virgin olive oil
• carrots
• onion 
• celery 
• garlic
• chicken stock or broth (bone broth is great, too)
• water
• pastina
• grated parmigiano reggiano plus more to top
• parmesan rind (optional)
• salt and pepper 
• butter
• crushed red pepper (optional)
• parsley (optional)
• lemon (optional)

How to Make Pastina Soup

The great thing about this recipe is that the instructions are super simple. Start by chopping the carrots, onion, and celery. If you plan to puree the veggies, feel free to leave them on the larger side. If you want to leave them whole and skip the blender, you will want them to be in smaller, bite-sized chunks (see picture below). Sauté the veggies in the olive oil until they start to soften. Add the garlic during the last minute.

Once the veggies start to soften, season with salt and pepper, add the chicken stock (or bone broth), parmesan rind (if you have it), and one bay leaf. Bring to a boil. Reduce heat to simmer for 30 minutes.

Next, if you want a creamier soup, remove the veggies from the pot. Add to a blender or food processor with 1/3 cup chicken stock. Blend until smooth. Pour pureed veggies back into the pot. There are many ways to do this and it’s totally optional. I don’t love getting out the blender or food processor, so I will often use my immersion blender to puree most of the veggies and move on.

Add one cup of your favorite pastini (or orzo). Any small pasta will do. On this particular day, I had orzo on hand, so that’s what I used. Cook the pasta until al dente. Remove the pan from the heat and stir in the cheese and butter.

Top with more cheese, fresh parsley, and a little bit of lemon juice. Of course, all of these are optional but they add a little extra yum to the soup!

Questions and Modifications

Where can I find pastina?

I am rarely able to find it in stores, so I typically buy it online. You can easily substitute orzo, which is much easier to find.

Can I use water instead of broth?

Of course! You can use water on its own or add some bouillon if you have it on hand. If you want to make this a vegetarian dish, you can also use vegetable stock. I like the extra flavor from the chicken stock or broth. Bone broth is also a great choice, especially if you aren’t feeling well. It has many health benefits and healing properties.

Can I use a different cheese?

Play around with any cheese you like. I personally have subbed out the more expensive parmigiano reggiano and used some grated parmesan. I highly recommend grating it yourself or buying the tubs of freshly grated cheese from the deli section of your grocery store (not the stuff that comes in a can). We have not tried any other cheeses, but it would probably taste great with romano, too.

Can I add other ingredients?

Absolutely! You can add protein like shredded chicken or ground turkey. You can also add plant-based proteins like beans or tofu. When I’m making it just for me, I like to add spinach or kale to add a little extra nutrients. Play around with your favorite seasonings. Adding a little turmeric is great when you are sick because it has anti-inflammatory properties.

Where did you get your bowls?

The bowl in the first picture belonged to my grandmother. I have not been able to find that particular set anywhere. These soup bowls are a great alternative. You can find additional kitchen favorites in this post.

Have you tried this recipe? We’d love to hear your feedback in the comments!