Italian Penicillin Soup (Italian Pastina Soup)

If you've been wondering how to make Italian penicillin soup, you've come to the right place. I love a bowl of homemade soup when I need a comforting meal, and this Italian penicillin soup checks all the boxes. It’s like the Italian version of the classic chicken noodle soup but without the chicken. My version has an added richness from the parmesan rind and a smooth, creamy vegetable puree that's made from scratch. 

Nonna Approved Italian Pastina Soup

I love a comforting bowl of soup, and this Italian chicken pastina soup has been my go-to recently. The first time I made it, I was surprised by how much more flavorful it was than chicken noodle soup since it's made with almost all of the same ingredients. 

I honestly think it's easier to make too. Everything comes together in one pot, and you can even prep the veggies the day before if you want to save time!

By the way, this is a nonna approved Italian pastina soup. I made this and brought it to a family dinner, and my Italian Nonna said it reminded her of the Italian pastina soup her mom used to make. So I gurantee this recipe will be a huge success with your family!

Ingredients For This Italian Pastina Soup

I just mentioned that this Italian penicillin soup recipe is made with pretty common ingredients. Here’s what you’ll need to make this warm and hearty soup:

• 6 cups chicken broth
• 1 medium onion, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 celery ribs, roughly chopped
• 2 garlic cloves, peeled
• 1 parmesan rind
• Salt and pepper, to taste
• 1 cup pastina or any tiny pasta variety
• Fresh parsley for garnish
• Grated parmesan for serving

How to Make Italian Penicillin Soup

Step 1: Simmer the Vegetables and Broth

Start by adding the chicken broth to a large pot and bringing it to a boil. Add the chopped onion, carrots, celery, garlic cloves, and parmesan rind to the broth.

Let it simmer for 25 minutes until the vegetables are tender and the broth has absorbed the flavors of the parmesan.

Step 2: Blend the Vegetables

After simmering, remove and discard the parmesan rind. Using a slotted spoon, carefully transfer the cooked vegetables into a blender, along with about 2 cups of broth. Allow it to cool for a few minutes, then blend until smooth to make the broth.

Step 3: Combine the broth and Cook the Pasta

Return the vegetable puree to the broth and stir well. Add the pastina or any small pasta of your choice to the pot and cook until the pasta is tender. This usually takes me about 5-7 minutes since I like my pasta al dente.

Step 4: Serve The Soup

Once the pasta is ready, ladle the soup into serving bowls. I always get four hearty bowls of soup. Then top with fresh parsley and a generous sprinkle of grated parmesan (the more cheese the better)! Serve immediately while it's nice and warm, and enjoy this comforting bowl of Italian chicken pastina soup!

 Brendan's Tips To Make The Best Pastina Soup

• Use fresh parmesan rind: The parmesan rind is key to adding depth and flavor to the broth. If you don’t have one, you can add extra grated parmesan, but the rind is definitely worth using if you have it. Oh, and if you don't know what it is, a parmesan rind is the hard outer layer of that surrounds the soft part of the cheese. You can either get a fresh cheese square of block and use the rind from that. 
• Blending pro tip: Allow the vegetables to cool slightly before blending to avoid steam buildup. If it's too hot, the steam will ruin the texture of the broth. You can also use an immersion blender directly in the pot if you have one.
• Switch up the pasta: Feel free to use any small pasta you want, such as orzo, ditalini pasta, or even broken spaghetti if you don’t have pastina. Whatever you have on hand will work great for convenience! 
• Make Italian chicken pastina soup: If you want to add chicken to this soup for more protein, I recommend adding two cups of rotisserie chicken the soup before serving. Just give it a good mix, and serve warm!

How to Store Leftover Pastina Soup

If you have any leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the broth as it sits, so you may need to add a little extra broth or water when reheating.

How to Reheat The Soup

To reheat, simply warm the soup in a pot over medium heat, stirring occasionally until heated through. Add a splash of water or broth if the soup has thickened too much. You can also reheat it in the microwave in 1-minute intervals, stirring in between until it's warm.

More Dinner Recipes to Try Next

• Chicken and sweetcorn soup
• Grandma's chicken and dumplings
• Penne alla vodka with chicken
• Cowboy soup (made in one pot)
• Salmon wellington
• Cowboy stew