Pastina Soup AKA Italian Penicillin Soup
Pastina Soup—often called Italian Penicillin—is a staple in Italian and Italian-American households. It’s what grandmothers and mothers serve when someone has a cold, a bad day, or just needs a little extra love. The rich, flavorful broth, tiny star-shaped pasta, and silky-smooth texture make it irresistible. And while every family has its own twist on the recipe, this version stays true to the soul-warming tradition with fresh ingredients and a touch of Parmesan.

We may not be Italian, but my family sure does love this soup. It’s packed with veggies, and if you’ve got a veggie-hating kid, they’ll never know they’re there.
This is a brothy soup, but it is slightly thicker because you cook the veggies in the broth and then puree them. So the soup is silky and a bit thicker, but there’s no cream, no dairy, and no added fat.

Ingredients
- Chicken stock or bone broth – Use low or no sodium-added broth.
- Carrots – Peel them and chop them into 4-5 pieces.
- Celery – You can use the leaves and all.
- Yellow onion – Peel it and cut it into chunks.
- Garlic – Please use real garlic! Jarlic doesn’t have the same flavor.
- Dried thyme – You can use 2-3 fresh thyme sprigs if you have some growing.
- Bay leaf
- Parmesan cheese rind – The secret ingredient! You can find these in the deli section of most grocery stores and they add SO much flavor!
- Lemon juice
- Stellette pasta – See my notes below on the perfect pasta for this soup.
- Parmesan cheese – Optional garnish.
- Parsley – Optional garnish.

How To Make Pastina Soup
- Combine the chicken stock or bone broth, carrots, celery, onion, garlic, thyme, bay leaf, parmesan cheese rind, salt, and pepper in a large soup pot or Dutch oven. Cover with a lid and bring to a boil over high heat.
- Lower the heat to a gentle simmer once boiling. Cook with the lid on for 20-30 minutes, or until the vegetables are super tender.
- Discard the thyme stems, bay leaf, and parmesan cheese rind. Transfer the softened vegetables to a blender with about ⅓ of the broth. Blend until silky smooth. Be cautious when blending hot liquids.
- Return the pureed vegetables to the soup and stir to combine. Alternatively, blend the vegetables directly in the pot using an immersion blender.
- Squeeze in the lemon juice to brighten the flavors then adjust the seasoning with salt and pepper.
- Meanwhile, boil the pasta in a separate pot of salted water according to package directions. Drain well and divide between serving bowls.
- Ladle the warm soup over the pasta. Garnish with freshly grated parmesan cheese and some chopped parsley and serve immediately.
The Best Pasta for Pastina Soup
When it comes to this homey chicken soup, the best pasta choices are tiny shapes that cook quickly and add a delicate texture without overwhelming the broth. Traditional Italian Penicillin Soup, which means “little pasta” in Italian, includes shapes like stelline (tiny stars), acini di pepe (small round beads), or orzo (rice-shaped pasta). Stelline is a classic favorite for its whimsical star shape, making it especially appealing for kids. Acini di pepe creates a smooth, velvety consistency in each spoonful, while orzo adds more bite.
Step-By-Step Process




Chef Jenn’s Tips
- The best broths make the best soups. Use homemade chicken broth or a good quality store-bought broth. To make this a vegan Pastina Soup recipe, use vegetable broth.
- Don’t skip the parmesan cheese rind if you can find it—it adds depth and umami to the broth.
- A splash of lemon juice adds a touch of acidity and balance to the soup. You could also use a wee bit of apple cider vinegar.
- Cook the pasta separately to keep it from getting too soft or soaking up all the broth, and store the pasta separately, too.
Recommended
Make It A Meal
Pair this humble soup with a simple side salad and some crusty bread for the ultimate comforting meal. If you’re feeling extra indulgent, serve it with a gooey grilled cheese sandwich.

Storage
Store leftover soup (without the pasta) in an airtight container in the refrigerator for up to four days. If you plan to freeze it, do so without the pasta—just the broth and blended veggies—so it maintains the best texture. Freeze in a sealed container for up to three months. I love freezing soup in my Souper Cubes.

Pastina Soup AKA Italian Penicillin Soup
Ingredients
- 6 cups chicken stock or bone broth
- 2-3 medium carrots
- 2 ribs celery
- 1 small yellow onion
- 2 cloves garlic
- ¼ teaspoon dried thyme
- 1 bay leaf
- 1 parmesan cheese rind
- 1 tablespoon lemon juice
- 6 ounces stellette pasta
- parmesan cheese grated, optional garnish
- fresh parsley optional garnish
Instructions
- Combine the chicken stock or bone broth, carrots, celery, onion, garlic, thyme, bay leaf, parmesan cheese rind, salt, and pepper in a large soup pot or Dutch oven. Cover with a lid and bring to a boil over high heat.
- Lower the heat to a gentle simmer once boiling. Cook with the lid on for 20-30 minutes, or until the vegetables are super tender.
- Discard the thyme stems, bay leaf, and parmesan cheese rind. Transfer the softened vegetables to a blender with about ⅓ of the broth. Blend until silky smooth. Be cautious when blending hot liquids.
- Return the pureed vegetables to the soup and stir to combine. Alternatively, blend the vegetables directly in the pot using an immersion blender.
- Squeeze in the lemon juice to brighten the flavors then adjust the seasoning with salt and pepper.
- Meanwhile, boil the pasta in a separate pot of salted water according to package directions. Drain well and divide between serving bowls.
- Ladle the warm soup over the pasta. Garnish with freshly grated parmesan cheese and some chopped parsley and serve immediately.
Notes
Chef Jenn’s Tips
- The best broths make the best soups. Use homemade chicken broth or a good quality store-bought broth. To make this a vegan Pastina Soup recipe, use vegetable broth.
- Don’t skip the parmesan cheese rind if you can find it—it adds depth and umami to the broth.
- A splash of lemon juice adds a touch of acidity and balance to the soup. You could also use a wee bit of apple cider vinegar.
- Cook the pasta separately to keep it from getting too soft or soaking up all the broth, and store the pasta separately, too.