Italian Pastina Penicillin Soup

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Comfort in a bowl, Italian Pastina Penicillin Soup is the remedy your soul didn’t know it needed. Creamy, cozy, and full of delicate flavors, this traditional Italian dish has long been dubbed “Italian penicillin” for its soothing effect on both the body and spirit. It’s the kind of food that feels like a warm hug from Nonna—simple ingredients working in harmony to create something truly healing.

This soup stars tiny pasta pearls (pastina) cooked in a light, flavorful broth with just enough butter and cheese to create a creamy texture without overwhelming richness. With a base of gently sautéed vegetables and nourishing broth, it’s ideal for chilly days, recovery meals, or a quick comfort-food fix. Whether you’re under the weather or simply craving something nostalgic, this soup delivers all the warmth you need.

Why You’ll Love This Italian Pastina Penicillin Soup

• Minimal ingredients with maximum flavor
• Soothing and nourishing—perfect for sick days
• Kid-friendly and elderly-approved
• Ready in under 30 minutes
• Adaptable for different diets

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Preparation Phase & Tools to Use

To make Italian Pastina Penicillin Soup, you’ll want to have a few key kitchen tools ready:

• Medium Saucepan or Soup Pot: Essential for evenly cooking the pastina and simmering the broth.
• Wooden Spoon or Silicone Spatula: Great for stirring gently without damaging the pasta.
• Microplane or Grater: For finely grating Parmesan or Pecorino, which melts smoothly into the soup.
• Ladle: To serve up the perfect scoop, especially helpful if you’re dishing out for little ones or sick family members.
• Knife & Cutting Board: For prepping aromatics like carrots, celery, and onions.

Each of these tools plays a role in maintaining the texture and flavor of this delicate soup, making prep and cleanup quick and easy.

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Preparation Tips

Use good-quality broth—homemade or store-bought low-sodium chicken broth works best, especially when you’re making this for someone who’s not feeling their best. Don’t overcook the pastina, as it can turn mushy quickly. Stir frequently to prevent it from sticking to the bottom of the pot. Add cheese gradually while stirring to prevent clumping. For extra flavor, toss in a small garlic clove or a parmesan rind while the soup simmers, then remove before serving. If you’re feeling fancy, a sprinkle of fresh parsley or a drizzle of olive oil on top adds a nice finishing touch.

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Ingredients for Italian Pastina Penicillin Soup

• 6 cups low-sodium chicken broth (or homemade broth)
• 3/4 cup pastina (or other tiny pasta like acini di pepe or stelline)
• 1 tablespoon unsalted butter
• 1 small carrot, finely grated or minced
• 1 small celery stalk, finely minced (optional)
• 1/4 small onion, finely chopped
• 1 garlic clove (optional), whole or minced
• 1/4 cup grated Parmesan or Pecorino Romano cheese (plus extra for serving)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, finely chopped (for garnish)
• Optional: 1 Parmesan rind for simmering
• Optional: 1 egg, beaten (for a richer variation similar to egg drop style)

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Step 1: Prepare the Aromatics

In a medium soup pot over medium heat, melt the butter. Add the chopped onions, grated carrots, and celery (if using). Sauté for 3–4 minutes until the vegetables are soft and fragrant. Add the garlic clove if desired, and cook for another minute.

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Step 2: Simmer the Broth

Pour in the chicken broth and bring the mixture to a gentle boil. If you’re using a Parmesan rind, add it to the pot now. Reduce the heat to a simmer and let everything meld for about 10 minutes, stirring occasionally.

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Step 3: Cook the Pastina

Add the pastina directly into the simmering broth. Stir gently to prevent clumping or sticking. Let it cook for 5–7 minutes, or until the pasta is tender but not mushy. Stir frequently to ensure even cooking.

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Step 4: Add Cheese and Adjust Seasoning

Remove the Parmesan rind and discard it. Lower the heat and gradually stir in the grated cheese. Season with salt and black pepper to taste. If using a beaten egg, slowly drizzle it in while stirring constantly to create silky egg ribbons throughout the soup.

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Step 5: Garnish and Serve

Ladle the soup into bowls and top with a sprinkle of fresh parsley and more grated cheese. Optionally, drizzle a bit of extra virgin olive oil for a glossy finish. Serve warm with crusty bread or crackers on the side.

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Notes

Italian Pastina Penicillin Soup is incredibly adaptable, and that’s part of its charm. You can enrich it with a drizzle of olive oil or add a handful of spinach or peas if you’re looking for extra nutrition. It’s best served hot, as the pastina continues to absorb the broth as it sits, thickening the soup over time. For a creamier texture, stir in a splash of milk or a pat of butter just before serving.

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Watch Out for These Mistakes While Cooking

• Overcooking the Pastina: Tiny pasta cooks quickly. Leaving it too long can turn your soup into mush.
• Using Too Much Salt Too Early: Since the cheese adds saltiness, wait until the end to season.
• Skipping the Stirring: Pastina can stick to the bottom of the pot and clump if not stirred regularly.
• Adding Cheese Too Fast: Stir it in slowly and off heat if possible to avoid clumping or curdling.
• Forgetting the Parmesan Rind: If you have one, use it! It deeply enriches the broth.

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Storage Instructions

Leftover pastina soup can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will continue to absorb the broth, so when reheating, you’ll likely need to add more stock or water to loosen it up. Reheat gently on the stovetop over low heat, stirring often. Freezing is not ideal as the pasta may become overly soft and lose texture.

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Estimated Nutrition

Per 1 cup serving (approximate)

• Calories: 210
• Protein: 8g
• Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 2g
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 560mg

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Frequently Asked Questions

What is pastina?

Pastina is a very small type of pasta often used in soups. Common shapes include stars, dots, and tiny tubes.

Can I make this vegetarian?

Yes! Just use vegetable broth instead of chicken broth and skip the Parmesan rind or use a vegetarian hard cheese.

Is this soup good for kids?

Absolutely. Its mild flavor and soft texture make it perfect for young children and picky eaters.

Can I add protein to this soup?

Yes, you can stir in cooked shredded chicken, a beaten egg, or even white beans for a protein boost.

What if I don’t have pastina?

Other tiny pasta like orzo, acini di pepe, or even broken spaghetti work just as well.

How do I prevent the soup from getting too thick after storing?

Add a splash of broth or water while reheating to loosen the consistency.

Can I make this soup in advance?

You can make the broth and aromatics ahead, but cook the pastina fresh for best texture.

Does it freeze well?

It’s better fresh, but you can freeze it. Just expect a softer pasta texture when reheated.

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Conclusion

Italian Pastina Penicillin Soup is a heartwarming classic that’s as healing as it is satisfying. Whether you’re nursing a cold or just craving something simple and nostalgic, this dish checks all the boxes. With easy prep, a short ingredient list, and customizable options, it’s a recipe worth mastering—and sharing. Keep it in your back pocket for rainy days, sick days, or any time comfort is on the menu.

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