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Classic Italian Pastina Soup: Your Soul-Soothing ‘Italian Penicillin’

Close-up of a comforting bowl of pastina soup featuring star-shaped pasta, sliced carrots, and fresh parsley.
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This classic Italian pastina soup delivers pure comfort in a bowl. Known affectionately as ‘Italian penicillin,’ this recipe is quick, easy, and perfect for sick days or chilly nights when you need a nourishing hug.

Ingredients

Scale
  • 6 cups quality chicken stock or vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 cup pastina pasta (small stars or acini di pepe)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 Parmesan rind (optional, for deep flavor)
  • 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. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. This base is your vibrant soffritto.
  2. Add the minced garlic to the pot and cook for 1 minute until fragrant. Be careful not to burn it.
  3. Pour in the chicken stock or vegetable broth. If you are using a Parmesan rind, add it now. Bring the broth to a gentle simmer.
  4. Once simmering, add the pastina pasta. Cook according to package directions, usually about 7 to 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
  5. When the pastina is tender, remove and discard the Parmesan rind. Stir in the 1/4 cup of grated Parmesan cheese until it melts into the broth.
  6. Taste the soup and season generously with salt and freshly ground black pepper. Remember, good seasoning makes this simple soup shine.
  7. Ladle the pastina soup into bowls. Garnish each serving with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately for the ultimate comfort food experience.

Notes

  • For a richer, more authentic flavor, use high-quality, low-sodium chicken stock.
  • If you want to make this soup extra soothing for sick days, blend about 1 cup of the cooked vegetables and broth mixture before adding the pasta, then return it to the pot to thicken the soup naturally.
  • This soup is best eaten right away, as the tiny pastina pasta absorbs liquid quickly. If you have leftovers, you may need to add extra broth when reheating.

Nutrition

Find it online: https://kitchenuser.net/pastina-soup-italian-penicillin-comfort-food/