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A wooden spoon holding cooked stellette pasta over Pastina soup, garnished with herbs.

Pastina Soup AKA Italian Penicillin Soup

Chef Jenn
Pastina Soup, also known as Italian Penicillin Soup, is the ultimate comfort food. Made with tiny pastina pasta, a rich broth, and simple, nourishing ingredients, this cozy soup is perfect for chilly days or when you need a soothing, homemade remedy.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 servings
Calories 209 kcal

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.

Nutrition

Serving: 1cupCalories: 209kcalCarbohydrates: 34gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 373mgPotassium: 439mgFiber: 2gSugar: 6gVitamin A: 3468IUVitamin C: 4mgCalcium: 32mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Gluten Free, Italian penicillin soup, Low Fat, Pastina Soup
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