Italian Penicillin Soup (Pastina Soup from Our Family Kitchen)

Close-up of Italian Penicillin Soup in a wooden bowl, topped with grated parmesan, fresh chopped parsley, and a slice of crispy toasted bread on the rim

Italian Penicillin Soup (Pastina Soup from Our Family Kitchen)

This Italian Penicillin Soup, also known as pastina soup, is a cozy, nourishing family recipe made with tiny pasta, blended vegetables, and rich broth. It’s the comforting, feel-better soup I make with my daughter whenever someone needs a little extra love in a bowl.

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Course: Dinner, Soup

Cuisine: Italian

Keyword: comfort soup recipe, family soup recipe, Italian penicillin soup, Italian soup for colds, pastina soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 320kcal

Cost: $14

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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