PASTINA: THE ITALIAN PENICILLIN SOUP

The ultimate comfort food Italians grow up with

If you ask any Italian what their go-to food is when they’re sick, tired, or just craving comfort, the answer is almost always the same: pastina.

Known lovingly as “the Italian penicillin soup,” this simple dish has been passed down for generations as a natural remedy for colds, sore throats, and gloomy days. Warm, nourishing, and incredibly easy to digest, pastina is often the very first solid food Italian children eat—and the last one adults crave when they need a hug in a bowl.

Why pastina is more than just soup

Made with tiny pasta cooked in a light broth and finished with butter, Parmigiano Reggiano, or egg, pastina is proof that the simplest ingredients can be the most powerful. It’s not just food—it’s care, tradition, and nostalgia.

Whether you’re under the weather or simply longing for a taste of nonna’s kitchen, this classic Italian comfort soup delivers warmth, flavor, and emotional healing in every spoonful.

DOWNLOAD PDF WITH RECIPE OF PASTINA HERE:

PastinaPenicillin

🕒 Cooking Time & Servings

• Preparation Time: 10 minutes

• Cooking Time: 45 minutes

• Total Time: 55 minutes

• Servings: 4

🛒 Ingredients

🥕 For the Broth

• 2 medium carrots (peeled and halved)

• 1 celery stalk (chopped)

• 1 zucchini (ends trimmed)

• 1 small onion (peeled and halved)

• ½ leek (sliced into rounds)

• 1 clove (optional but aromatic)

• 1 sprig fresh parsley

• 1 ripe cherry tomato

• 1½ quarts (6 cups) water

• 1 teaspoon kosher salt

• Extra virgin olive oil (to taste)

🍝 For the Pastina

• 8 tablespoons (½ cup) pastina or any tiny pasta (e.g. stelline, acini di pepe)

• Grated Parmigiano cheese (optional)

👩‍🍳 Method

1. Clean & Prep the Vegetables
   Peel and halve carrots. Clean celery and zucchini. Slice the leek. Stick the clove into one half of the onion.

2. Cook the Broth
   In a large pot, add 6 cups of water. Add salt and all prepared vegetables. Bring to a boil, then reduce heat and simmer covered for 40–45 minutes.

3. Strain the Broth
   Remove and discard the vegetables (or save for another dish). Return the strained broth to the pot.

4. Add the Pastina
   Bring the broth back to a boil. Add the pastina and cook according to package instructions (usually 5–7 minutes), stirring occasionally.

5. Serve
   Ladle into bowls. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if desired.

🥣 Nutritional Facts (Per Serving)

🔧 Tips & Tricks

• Use leftovers: Blend the strained veggies to create a rustic minestrone or veggie purée.

• Add protein: Stir in shredded chicken or a poached egg for a heartier meal.

• Go gluten-free: Use gluten-free pastina or rice instead.

• Boost flavor: Add a bay leaf, thyme, or even a parmesan rind during broth simmering.

• Kid-friendly version: Melt in a little soft cheese (like Laughing Cow) to make it creamy!

PASTINA IN VEGETABLE BROTH

This Pastina in Vegetable Broth is more than a recipe—it's a warm embrace in a bowl. In Italy, this dish is known as the soup of love: simple, soothing, and made with care. Whether you're feeling under the weather or just craving something light and cozy, this nourishing soup is a family favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Italian Soups

Cuisine Italian

Servings 4

Notes

Ingredients

🥕 For the Broth

• 2 medium carrots (peeled and halved)
• 1 celery stalk (chopped)
• 1 zucchini (ends trimmed)
• 1 small onion (peeled and halved)
• ½ leek (sliced into rounds)
• 1 clove (optional but aromatic)
• 1 sprig fresh parsley
• 1 ripe cherry tomato
• 1½ quarts (6 cups) water
• 1 teaspoon kosher salt
• Extra virgin olive oil (to taste)

🍝 For the Pastina

• 8 tablespoons (½ cup) pastina or any tiny pasta (e.g. stelline, acini di pepe)
• Grated Parmesan cheese (optional)

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👩‍🍳 Method

1. Clean & Prep the Vegetables
   Peel and halve carrots. Clean celery and zucchini. Slice the leek. Stick the clove into one half of the onion.
2. Cook the Broth
   In a large pot, add 6 cups of water. Add salt and all prepared vegetables. Bring to a boil, then reduce heat and simmer covered for 40–45 minutes.
3. Strain the Broth
   Remove and discard the vegetables (or save for another dish). Return the strained broth to the pot.
4. Add the Pastina
   Bring the broth back to a boil. Add the pastina and cook according to package instructions (usually 5–7 minutes), stirring occasionally.
5. Serve
   Ladle into bowls. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if desired.

Keyword pastina, broth, vegetable broth

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