Have you ever heard the old Italian saying that a bowl of hot broth can cure anything from a cold to a broken heart? This Italian Penicillin Soup, classically known as Pastina, is the delicious proof of that theory. It's not just a sick day soup; it is a bowl of liquid gold that generations of nonnas have prescribed for everything that ails you. With tiny pasta stars swimming in a nutrient-rich, veggie-packed broth, this is the ultimate healing chicken soup that works magic on your body and your soul.
Enter Italian Penicillin Soup, Italian Nonna's Penicillin soup because it's known to cure just about anything that ails you! This vegan soup is a wonderful aid when you're feeling under the weather. Ready in 30 minutes makes it perfect for busy days. With vegetables, tiny pasta, chicken broth and parmesan cheese, this soup is cozy and nutritious in the best way. Easy and delicious! The creamy broth and tiny pastina pasta are the perfect match.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Italian Penicillin Soup
- How to Make Italian Penicillin Soup
- My Top Tips for This Recipe
- Making This Soup with My Family
- Substitutions for Italian Penicillin Soup
- Variations for This Recipe
- Equipment Needed
- Storage Tips
- Adam's Tip for Italian Penicillin Soup
- FAQ about Italian Penicillin Soup
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Recipe
- Healing comfort food: This italian penicillin soup viral sensation provides immune-boosting "sick day" comfort when you need it most, making it the best soup for colds.
- Quick and easy: Simple italian penicillin soup comes together in just 30 minutes, perfect for easy soup recipes quick when sick.
- Incredibly versatile: Whether you want the recipe with chicken or vegetarian, this italian penicillin soup recipe adapts to your needs.
Ingredients for Italian Penicillin Soup
This pastina soup uses pastina (tiny pasta) for that signature texture. The blended vegetable broth (onion, carrot, celery, garlic) creates a silky base, while Parmigiano-Reggiano rind umami adds incredible depth. The simmered thyme and bay leaf enhance the flavor, and optional shredded rotisserie chicken adds protein to this nourishing soup recipes favorite.
What You'll Need
For the Broth Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 1 Parmesan rind (optional but recommended)
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
For the Soup:
- 1 cup pastina pasta (or acini di pepe, orzo, or ditalini)
- 2 cups shredded rotisserie chicken (optional, omit for vegetarian)
- 1 cup fresh spinach or kale (optional)
- ½ cup grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
For Serving (Optional):
- Extra Parmigiano-Reggiano for topping
- Fresh cracked black pepper
- Crusty Italian bread
- 1 egg per bowl (for italian penicillin soup with egg)
Why These Ingredients Matter
- Pastina: The pastina (tiny pasta) creates that signature sunshine-gold silky texture and comforting mouthfeel that makes this soup special.
- Blended vegetables: The blended vegetable broth (onion, carrot, celery, garlic) creates a smooth, golden base that's both nutritious and delicious.
- Parmesan rind: Adding Parmigiano-Reggiano rind umami infuses the broth with deep, savory flavor that can't be replicated.
How to Make Italian Penicillin Soup
Step-by-Step Directions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery for the blended vegetable broth (onion, carrot, celery, garlic) base and cook until softened, about 5 to 7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in 4 cups broth (chicken or veggie) and an additional 4 cups for a total of 8 cups.
- Add Parmigiano-Reggiano rind umami (Parmesan rind), simmered thyme and bay leaf (thyme sprigs and bay leaves).
- Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavor.
- Remove half the vegetables with a slotted spoon and blend until smooth, then return to pot for vegetable-protein blend (pureed + chunky) texture.
- Add pastina (tiny pasta) and cook according to package directions, about 7 to 9 minutes.
- If using, add shredded rotisserie chicken and spinach/kale.
- Simmer for 3 more minutes until greens wilt and chicken is heated through.
- Remove Parmesan rind, thyme sprigs, and bay leaves.
- Stir in grated Parmigiano-Reggiano cheese for extra creaminess.
- Add lemon juice to brighten the flavors.
- Taste and adjust seasonings with salt and pepper.
- Stir in fresh parsley garnish and serve hot with the sunshine-gold silky texture shining through.
Hint: For italian penicillin soup with egg, crack an egg into each bowl and ladle hot soup over it to gently poach the egg, creating a pastina soup italian penicillin with egg experience.
My Top Tips for This Recipe
Don't skip the Parmesan rind! The Parmigiano-Reggiano rind umami adds incredible depth that makes this more than just chicken soup. The pastina (tiny pasta) absorbs liquid quickly, so if making ahead, cook it separately and add to bowls when serving. Blending part of the vegetables creates that signature sunshine-gold silky texture while keeping some chunks for texture in the vegetable-protein blend (pureed + chunky). For maximum italian penicillin soup benefits, add the simmered thyme and bay leaf early to infuse the broth. This technique is similar to what we use with our chicken pot pie soup, where proper herb infusion makes all the difference.
Making This Soup with My Family
Last week when Adam had a cold, we made this italian penicillin soup viral recipe together. Even though he wasn't feeling great, he helped measure the pastina (tiny pasta). "Mom, these are the tiniest noodles ever! They look like little stars!" he said with a stuffy nose. When it came time to blend the vegetables, he pressed the button on the immersion blender.
When we sat down to eat, Adam took a small spoonful of the sunshine-gold silky texture soup. "This makes my throat feel better already!" Grandma Viola tried hers and said, "Italian Nonna's Penicillin soup is known to cure just about anything that ails you and this is absolutely perfect. This is exactly what my nonna used to make for us as immune-boosting 'sick day' comfort."
Substitutions for Italian Penicillin Soup
- Pasta: Replace pastina (tiny pasta) with orzo for italian penicillin soup with orzo, or use acini di pepe for similar tiny pasta in this pastina recipe.
- Protein: Make it italian penicillin soup vegetarian by omitting chicken, or add shredded rotisserie chicken for protein.
- Broth: Use chicken broth for traditional flavor or vegetable broth for a vegetarian version in this italian penicillin recipe.
- Greens: Add any greens you have on hand for extra nutrients in this nourishing soup recipes favorite.
Variations for This Recipe
- Crockpot version: Make italian penicillin soup crockpot or recipe crockpot style by adding all ingredients except pasta to slow cooker, cook on low 6 hours, then add pasta in last 15 minutes.
- Instant Pot: Try italian penicillin soup instant pot by pressure cooking on high for 10 minutes, then quick release and add pasta.
- Giada style: Make italian penicillin soup giada inspired version by adding fresh herbs and a splash of white wine for elegance in this italian soup.
- With egg: For pastina soup italian penicillin with egg, crack eggs into bowls and ladle hot soup over them.
- AllRecipes version: Follow the allrecipes italian penicillin soup or italian penicillin soup all recipes method. Check out this italian penicillin soup for inspiration on this italian penicillin soup recipe easy approach.
Equipment Needed
- Large pot or Dutch oven: Essential for making this cozy soups comfort foods favorite with room for all ingredients.
- Immersion blender: Perfect for creating that sunshine-gold silky texture by blending part of the vegetables.
- Ladle: For serving this feel better soup recipes gem with plenty of tiny pasta in each bowl.
- Grater: For freshly grating Parmigiano-Reggiano which melts better than pre-shredded.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days. The pastina (tiny pasta) will absorb liquid, so add extra broth when reheating this cheap easy soup recipes option.
- Freezer: Freeze the broth base without pasta for up to 3 months. Cook fresh pastina (tiny pasta) when reheating for best texture.
- Reheating: Warm gently over medium heat, stirring occasionally. Add broth to restore the sunshine-gold silky texture.
This pastina soup is perfect for fall dinner recipes easy occasions and sick day care. The blended vegetable broth (onion, carrot, celery, garlic) with Parmigiano-Reggiano rind umami makes it ideal for easy warm lunch ideas. It pairs beautifully with our lasagna soup or chicken tortilla soup when you want variety in your homemade soup collection.
Adam's Tip for Italian Penicillin Soup
"When you're sick, this soup really does make you feel better! The tiny pasta is fun to eat and the soup is warm and makes your tummy happy. Ask mom to add extra cheese on top!"
FAQ about Italian Penicillin Soup
What's in Italian penicillin soup?
Italian penicillin soup (also called pastina soup) contains pastina (tiny pasta), blended vegetable broth (onion, carrot, celery, garlic), Parmigiano-Reggiano rind umami, and simmered thyme and bay leaf for flavor. For italian penicillin soup with chicken, add shredded rotisserie chicken. The vegetable-protein blend (pureed + chunky) creates the signature sunshine-gold silky texture. Some versions include italian penicillin soup with egg for extra protein. The fresh parsley garnish and lemon juice brighten it. This simple italian penicillin soup uses 4 cups broth (chicken or veggie) plus additional liquid for the perfect consistency.
Does Italian penicillin soup work?
Yes! Italian penicillin soup benefits include genuine healing properties. The warm broth keeps you hydrated, the blended vegetable broth (onion, carrot, celery, garlic) provides vitamins and antioxidants, and the Parmigiano-Reggiano rind umami adds protein and calcium. The pastina (tiny pasta) is easy to digest when you're sick, providing gentle energy. The simmered thyme and bay leaf have antimicrobial properties. This italian penicillin soup viral sensation works as immune-boosting "sick day" comfort because it's nourishing, hydrating, and easy to eat. Grandmothers have used this feel better soup recipes method for generations as the best soup for colds.
Why do they call it penicillin soup?
It's called italian penicillin soup because Italian grandmothers (nonnas) have used this italian penicillin recipe to help sick family members feel better for generations, much like the antibiotic penicillin fights illness. The name became popular with italian penicillin soup instagram and italian penicillin soup viral posts. The italian penicillin soup recipe combines the healing properties of warm broth, vegetables, and Parmigiano-Reggiano rind umami to create immune-boosting "sick day" comfort. This nourishing soup recipes tradition shows how food can be medicine, making it part of cozy soups comfort foods culture and easy soup recipes quick when sick.
Why does pastina make you feel better?
Pastina (tiny pasta) makes you feel better because it's easily digestible, provides gentle carbohydrates for energy when you're weak, and the small size makes it easy to eat when you have no appetite. In pastina soup, the pasta absorbs the nutritious blended vegetable broth (onion, carrot, celery, garlic) and Parmigiano-Reggiano rind umami, delivering nutrients in every bite. The sunshine-gold silky texture is comforting and soothing. Pastina recipe variations have been used as italian soup comfort food for sick children for generations. It's part of why this italian penicillin soup recipe easy version is so effective as healthy soup for recovery.
Conclusion
So, whether you are fighting the sniffles or just fighting a bad day, I hope this bowl of "liquid gold" does the trick. It's a delicious reminder that sometimes, the most powerful medicine in the world is simply a hot meal made with love. This Italian Penicillin Soup with its sunshine-gold silky texture and healing pastina (tiny pasta) is proof that the best remedies come from the kitchen.
The blended vegetable broth (onion, carrot, celery, garlic) and Parmigiano-Reggiano rind umami create magic in every spoonful. Whether you make it traditional, try italian penicillin soup with chicken, or keep it italian penicillin soup vegetarian, this italian penicillin soup recipe delivers comfort. The immune-boosting "sick day" comfort makes this pastina soup truly special for healthy soup recipes. Try our vegetable beef soup or chicken pot pie soup for more healing meals. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Italian Penicillin Soup:
recipe
Italian Penicillin Soup (Pastina Soup from Our Family Kitchen)
Equipment
- 1 Large pot or Dutch oven Use a heavy-bottomed pot for even simmering.
- 1 Immersion blender Makes the broth silky while keeping it kid-friendly.
- 1 Ladle
- 1 Cheese grater Freshly grated cheese melts best.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 8 cups chicken broth or vegetable broth
- 1 piece Parmesan rind optional but highly recommended
- 2 sprigs fresh thyme
- 2 leaves bay leaves
- 1 cup pastina pasta or acini di pepe
- 2 cups shredded rotisserie chicken optional
- 1 cup fresh spinach optional
- 0.5 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley chopped
- to taste salt and black pepper
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–7 minutes until soft.
- Stir in the garlic and cook for 1 minute, just until fragrant.
- Pour in the chicken broth, then add the Parmesan rind, thyme, and bay leaves. Bring to a boil, then reduce to a simmer for 15 minutes.
- Remove about half the vegetables and blend until smooth. Return to the pot.
- Stir in the pastina and cook for 7–9 minutes until tender.
- Add the chicken and spinach if using. Simmer for 3 minutes. Remove the rind and herbs. Stir in Parmigiano-Reggiano, lemon juice, salt, and pepper.
- Sprinkle with parsley and serve warm.
Notes
- If making ahead, cook the pastina separately and add it to each bowl before serving to avoid soaking up too much broth.
- For a vegetarian version, use vegetable broth and skip the chicken.
- This soup freezes best without the pasta. Add fresh pastina when reheating.
- For an extra traditional touch, crack a fresh egg into each bowl and ladle hot soup over it.
- This is the soup I want my daughter to remember when she is grown. The one that made her feel safe, warm, and loved.
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