Name: Italian Pastina Penicillin Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup pastina pasta; 4 cups chicken or vegetable broth; 1 medium carrot, diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 large egg (optional); 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil or butter; Salt and black pepper to taste; 1 tablespoon fresh parsley, chopped (optional)

When comfort is the cure, Italian Pastina Penicillin Soup is the answer. This humble, healing bowl is pure nostalgia in every bite. It wraps you in warmth and wellness, a go-to remedy passed down through generations of Italian kitchens. Whether you’re battling a cold or simply craving a taste of home, this soup delivers gentle flavors and soothing satisfaction.

Made with delicate pastina (tiny star-shaped pasta), rich broth, aromatics, and a touch of cheese, it’s often referred to as “Italian penicillin” for a reason. It’s a healing hug in a bowl—easy to make, loved by all ages, and endlessly comforting. This is the kind of recipe that doesn’t just fill your belly but lifts your spirit.

What Kind of Pasta Should I Use for Pastina Soup?

Traditionally, the star of the show is pastina, which means “little pasta.” Look for varieties like stelline (stars), acini di pepe (peppercorn-shaped), or even orzo if you’re in a pinch. The key is choosing something small enough to soak up the broth without overpowering it. Pastina cooks quickly and is tender enough for even the littlest or weakest eaters—perfect for those days when you need nourishment without the effort.

Ingredients for the Italian Pastina Penicillin Soup

Pastina Pasta: This tiny pasta gives the soup its name and texture. It cooks quickly and creates a delicate bite in every spoonful.
Chicken or Vegetable Broth: The heart of the soup. Use a rich homemade broth for maximum flavor and healing benefits, or your favorite store-bought version.
Carrots: Diced small, carrots add a subtle sweetness and color, as well as vitamin-packed goodness.
Onion: Finely chopped onion brings depth and warmth to the broth.
Garlic: A must for flavor and its natural antibacterial properties—a true medicine in a clove.
Egg (optional): Whisked into the hot soup at the end, it adds body and richness.
Parmesan Cheese: A sprinkle on top brings salty, umami magic.
Olive Oil or Butter: For sautéing the aromatics and adding a touch of richness.
Salt and Black Pepper: Essential for seasoning to taste.
Fresh Parsley (optional): For brightness and a fresh finish.

How To Make the Italian Pastina Penicillin Soup

Step 1: Sauté the Aromatics

In a medium pot, heat a tablespoon of olive oil or butter over medium heat. Add finely chopped onions and garlic. Sauté for 3 to 4 minutes until they’re soft and fragrant, being careful not to brown them.

Step 2: Add the Carrots and Broth

Stir in the diced carrots and let them cook for about 2 minutes with the aromatics. Then pour in the chicken or vegetable broth and bring everything to a gentle boil.

Step 3: Simmer and Soften

Once boiling, reduce the heat and let the mixture simmer for 10 to 12 minutes, or until the carrots are soft and the flavors have melded beautifully.

Step 4: Cook the Pastina

Add the pastina pasta directly to the simmering broth. Stir occasionally and cook according to package directions, usually about 5 to 6 minutes, until the pasta is tender.

Step 5: Enrich with Egg (Optional)

If using the egg, beat it in a small bowl. Slowly drizzle it into the soup while stirring constantly to create silky egg ribbons, similar to Italian egg drop soup.

Step 6: Season and Finish

Season with salt and black pepper to taste. Ladle into bowls and top with grated Parmesan cheese and a sprinkle of chopped fresh parsley for a vibrant finish. Serve warm and enjoy the healing comfort.

How to Serve and Store Italian Pastina Penicillin Soup

Serve this soup piping hot in your coziest bowls, with a generous sprinkle of freshly grated Parmesan on top. A drizzle of good olive oil and a crack of black pepper elevate it to something special. Pair it with crusty bread or toast for dunking—an ideal match for the creamy broth and tender pasta.

If you’re serving it to little ones or someone under the weather, skip the extras and keep it simple. The pastina and broth alone do wonders.

To store, let the soup cool completely and transfer to an airtight container. It will keep in the fridge for up to 4 days. Keep in mind that the pastina will continue to absorb broth over time, so when reheating, you may need to add a splash of water or broth to loosen it up.

Frequently Asked Questions

Can I freeze Pastina Soup?

Technically yes, but it’s not ideal. The pastina can get mushy when thawed. If you want to freeze it, cook the pasta separately and add it fresh when serving.

What broth is best for this recipe?

Homemade chicken broth is gold, but a high-quality store-bought version works beautifully. Vegetable broth is great for a vegetarian twist.

Can I make it dairy-free?

Yes! Simply skip the Parmesan or replace it with your favorite dairy-free alternative.

Is this soup kid-friendly?

Absolutely. Pastina is a childhood classic in many Italian homes. Its soft texture and mild flavor make it perfect for toddlers and picky eaters.

Can I use other vegetables?

You can. Try adding celery, peas, or spinach for extra nutrients and flavor.

What if I don’t have pastina?

No problem—orzo, acini di pepe, or even broken angel hair pasta make excellent substitutes in a pinch.

Want More Soup Ideas with a Cozy Twist?

If this Italian Pastina Penicillin Soup warmed your soul, you’ll love diving into these other comforting creations:

Creamy Shrimp Chowder is a rich and satisfying seafood take.
Creamy Garlic Butter Shrimp Scampi Lasagna blends Italian flair with cozy indulgence.
Zesty Tuscan Artichoke Soup brings bold Mediterranean flavor to your bowl.
Crockpot Thai Coconut Chicken Soup is a slow-cooked, spicy-sweet favorite.
Mediterranean White Beans & Greens is a hearty and healthy plant-forward dish.

These are perfect companions when you want a nourishing bowl that brings both comfort and excitement to the table.

📌 Save this recipe to your Pinterest comfort food board so you can revisit it anytime: Life with Nina on Pinterest

Let me know how your Pastina Soup turned out! Did you go with chicken broth or veggie? Add the egg or skip it? Share your version in the comments.

I love seeing your kitchen creations and hearing the ways you make these recipes your own. Questions are welcome too—let’s make every bowl even better together.

Italian Pastina Penicillin Soup

Author: Nina Johnson
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian

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Description

Italian Pastina Penicillin Soup is a comforting classic made with tiny pasta, rich broth, and gentle aromatics. Often called “Italian penicillin,” this feel-good soup is the go-to remedy for colds, cozy nights, and nostalgic cravings. Perfect for kids, adults, or anyone in need of a healing hug in a bowl.

Instructions

1. In a medium pot, heat olive oil or butter over medium heat. Add the chopped onions and garlic, sautéing for 3–4 minutes until softened and fragrant.

2. Add the diced carrots and cook for 2 more minutes, stirring with the aromatics.

3. Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes until carrots are tender.

4. Stir in the pastina and cook for 5–6 minutes, or until the pasta is fully tender, stirring occasionally.

5. If using the egg, beat it in a bowl. Slowly drizzle into the soup while stirring to create silky ribbons.

6. Season with salt and black pepper. Serve warm with Parmesan cheese and parsley on top.