Name: Italian Penicillin Soup Pastina: 3 Comforting Tips
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3 Tbsp olive oil; 3 large carrots, peeled and roughly chopped; 1 yellow onion, quartered; 5 cloves garlic, peeled; 3 ribs celery, halved; 1 tsp salt; Black pepper, to taste; 1 parmesan rind (optional); 8 cups chicken or vegetable broth; 1 ¼ cups pastina or other small pasta (orzo, stelline, ditalini); 1 lemon, juiced (more if desired); Freshly grated parmesan, for serving; Chopped parsley, for serving (optional)

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Italian Penicillin Soup Pastina has been my go-to comfort food for years, especially when I’m feeling under the weather. I remember my Nonna making this for me as a child, the steam from the pot filling our kitchen with the most amazing aroma of garlic and herbs. It was more than just soup; it was a hug in a bowl. This simple yet incredibly flavorful dish, often called a homemade Italian penicillin soup, truly soothes the soul. It’s the perfect Italian chicken soup with pastina, combining tender pasta with a creamy, vegetable-rich broth that’s both nourishing and deeply satisfying. Let’s get cooking!

Why You’ll Love This Italian Penicillin Soup Pastina

This recipe is a lifesaver for so many reasons!

Incredible Flavor: It’s a delicious, comforting taste that feels like a warm hug.
Quick Prep Time: You can have this ready in under an hour, making it perfect for busy weeknights.
Soothing & Nourishing: Packed with vegetables and gentle on the stomach, it’s ideal when you’re feeling unwell.
Budget-Friendly: Uses simple, affordable ingredients for a satisfying meal.
Family Favorite: Kids and adults alike adore this classic Italian chicken soup with pastina.
Easy to Master: This pastina chicken soup recipe is straightforward, even for beginner cooks.
Versatile: Easily adaptable to your liking, making it a go-to pastina chicken soup recipe.

Ingredients for Italian Penicillin Soup Pastina

Gather these simple ingredients for a truly comforting bowl. This is where the magic happens for a perfect Italian chicken soup with small pasta.

3 Tbsp olive oil – for sautéing and a hint of richness
3 large carrots, peeled and roughly chopped – these add sweetness and color
1 yellow onion, quartered – the base for our savory broth
5 cloves garlic, peeled – essential for that classic Italian flavor
3 ribs celery, halved – brings aromatic depth
1 tsp salt – to enhance all the other flavors
Black pepper, to taste – a little warmth
1 parmesan rind (optional) – adds incredible umami depth to the broth
8 cups chicken or vegetable broth – the liquid foundation
1 ¼ cups pastina or other small pasta (orzo, stelline, ditalini) – the “penicillin” that makes it so comforting
1 lemon, juiced (more if desired) – for that bright, healing finish
Freshly grated parmesan, for serving – a must for extra flavor
Chopped parsley, for serving (optional) – a fresh, green garnish

How to Make Italian Penicillin Soup Pastina

Step 1: Preheat your oven to 350°F (175°C). While the oven heats, gather your ingredients.
Step 2: Heat 3 Tbsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrots, quartered onion, peeled garlic cloves, and halved celery. Season with 1 tsp salt and black pepper. Sauté these vegetables for about 4-5 minutes, stirring occasionally, until they start to get a little bit tender and lightly browned. This step is key to developing a deep flavor base.
Step 3: Add the optional parmesan rind and 8 cups of broth to the pot. Increase the heat to high and bring the mixture to a gentle boil.
Step 4: Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 25-30 minutes. You want the vegetables to be very soft, almost falling apart.
Step 5: Carefully remove and discard the parmesan rind.
Step 6: Now it’s time to create that creamy base! Using an immersion blender directly in the pot, puree the vegetables until the soup is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, puree until smooth, and then return it to the pot. This is a crucial part of how to make Italian penicillin soup truly luscious.
Step 7: Stir in the 1 ¼ cups of pastina. Cook for 8-10 minutes, or until the pastina is perfectly al dente. Stir frequently to prevent the small pasta from sticking to the bottom of the pot.
Step 8: Turn off the heat. Stir in the juice of 1 lemon. Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if you like it brighter. This is how to make Italian penicillin soup taste fresh and vibrant.
Step 9: Serve your delicious Italian chicken soup with pastina hot. Garnish with plenty of freshly grated parmesan, a crack of black pepper, and optional chopped parsley or a drizzle of olive oil. Enjoy this comforting meal!

Pro Tips for the Best Italian Penicillin Soup Pastina

Want to elevate your soup game? Here are a few insider tips for making the absolute best Italian penicillin soup pastina.

Browning the vegetables before adding broth builds a deeper, more complex flavor profile for your Italian chicken soup with pastina.
Don’t skip the parmesan rind if you can help it; it adds an incredible depth of savoriness that’s hard to replicate.
Always add the pastina towards the end of cooking and stir frequently to prevent it from getting mushy.
Fresh lemon juice stirred in right before serving brightens everything up beautifully.

What’s the secret to perfect Italian Penicillin Soup Pastina?

The real secret to a perfect, authentic Italian penicillin soup recipe lies in building flavor from the start. Sautéing the vegetables until they just begin to caramelize, using a good quality broth, and adding that optional parmesan rind are key. It creates a rich base that makes this simple pastina chicken soup incredibly satisfying. For more on building flavor in soups, check out this guide on flavor development.

Can I make Italian Penicillin Soup Pastina ahead of time?

Yes! You can prepare the pureed vegetable broth base a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, reheat the base and then cook the pastina directly in the hot soup. This keeps the pasta perfectly al dente for your Italian chicken soup with small pasta.

How do I avoid common mistakes with Italian Penicillin Soup Pastina?

A common pitfall is overcooking the pastina, which can make your Italian chicken soup with pastina gummy. Make sure to cook it just until al dente, as it will continue to soften slightly in the hot soup. Also, avoid adding the lemon juice too early; adding it at the end preserves its bright, fresh flavor. Learn more about proper pasta cooking techniques here.

Best Ways to Serve Italian Penicillin Soup Pastina

This comforting soup is wonderful on its own, but it pairs beautifully with a few simple sides to make it a complete meal. It’s the perfect example of the chicken soup for cold Italian way – simple, nourishing, and deeply satisfying.

For a truly authentic Italian experience, serve this Italian chicken soup with pastina with crusty Italian bread for dipping into that flavorful broth. A simple green salad with a light vinaigrette also complements the soup nicely, adding a fresh contrast. If you’re feeling extra indulgent, a sprinkle of extra parmesan cheese right before serving is always a good idea. It makes this already amazing pastina chicken soup recipe even more special. You can find great salad dressing recipes here.

Nutrition Facts for Italian Penicillin Soup Pastina

This comforting bowl is surprisingly light and nourishing. Here’s a breakdown of what you can expect per serving of this delicious Italian chicken soup with pastina:

Calories: 274 kcal
Fat: [Insert Fat Value]
Saturated Fat: [Insert Saturated Fat Value]
Protein: [Insert Protein Value]
Carbohydrates: [Insert Carbohydrate Value]
Fiber: [Insert Fiber Value]
Sugar: [Insert Sugar Value]
Sodium: [Insert Sodium Value]

Nutritional values are estimates and may vary based on specific ingredients used in your homemade Italian penicillin soup. For general information on nutritional guidelines, consult resources like the Academy of Nutrition and Dietetics.

Italian Penicillin Soup Pastina: 3 Comforting Tips - Italian Penicillin Soup Pastina - additional detail

How to Store and Reheat Italian Penicillin Soup Pastina

Properly storing and reheating this delicious Italian comfort food soup pastina is key to enjoying it later. Once your soup has cooled to room temperature, which usually takes about an hour, transfer it into airtight containers. For freshness in the refrigerator, it will keep well for 3 to 4 days. If you plan to freeze portions for longer storage, allow the soup to cool completely, then portion it into freezer-safe containers or bags. It can stay frozen for up to 3 months. To reheat, gently warm it on the stovetop over medium-low heat, stirring frequently until heated through. If the pastina seems a bit thick from sitting, you can add a splash of broth or water to loosen it up for your perfect Italian chicken soup with pastina. Learn more about proper food storage practices.

Frequently Asked Questions About Italian Penicillin Soup Pastina

What is Italian penicillin soup?

Italian penicillin soup is a comforting, often vegetable-based broth soup with small pasta, typically pastina. It’s known for its healing properties, especially when someone is feeling unwell. Think of it as a warm, nourishing hug in a bowl, with ingredients like chicken broth, vegetables, and tender pasta making it a classic Italian comfort food soup pastina.

Can I freeze this Italian chicken soup with pastina?

Yes, you can freeze the soup base without the pastina. Cool the pureed soup completely, then store it in airtight containers in the freezer for up to 3 months. When you’re ready to eat, reheat the base and cook the pastina separately according to package directions, then add it to the hot soup. This helps prevent the pasta from becoming mushy in your Italian chicken soup with small pasta.

What if I don’t have pastina?

No worries if you can’t find pastina! This recipe works beautifully with other tiny pasta shapes like orzo, stelline (little stars), or ditalini. Even alphabet pasta can be fun! The key is to use a small pasta that cooks quickly and holds its shape well within the savory broth for your chicken and pastina soup for sickness.

How can I make this soup more substantial?

If you want to turn this into a heartier meal, consider adding shredded cooked chicken, cannellini beans, or even some cooked white rice. These additions make it an even more filling and satisfying Italian chicken pastina soup, perfect for those days when you need extra sustenance. Explore different bean varieties here.

Variations of Italian Penicillin Soup Pastina You Can Try

This wonderfully versatile soup is perfect as is, but you can easily customize it to suit your preferences or dietary needs. Here are a few ideas to make your Italian chicken soup with pastina even more special.

Vegetarian Delight: For a simple Italian chicken pastina soup without the chicken broth, simply swap it out for a high-quality vegetable broth. This makes it a fantastic vegetarian option that’s still incredibly comforting and flavorful.
Heartier Meal: To make this a more filling dish, consider adding shredded cooked chicken breast or a can of rinsed white beans (like cannellini) during the last 10 minutes of cooking. This transforms it into a more substantial meal.
Creamy Dream: For an even richer, creamier Italian chicken pastina soup, stir in a splash of heavy cream or a dollop of mascarpone cheese right at the end, after you’ve added the lemon juice. It adds a luxurious texture.
Spicy Kick: If you enjoy a little heat, add a pinch of red pepper flakes along with the salt and pepper when sautéing the vegetables. It adds a subtle warmth that complements the other flavors beautifully.