This Italian Penicillin Soup (Pastina) is simple, soothing and made with just a few humble ingredients, but somehow it works like magic. Warm broth, tiny pasta and plenty of parmesan come together in the cosiest, most comforting bowl. It’s gentle on the stomach and ready in no time which is exactly why it’s my go to soup when I’m feeling under the weather.
There are two methods when making Italian Penicillin Soup:
Jump to:
- as per above, where the vegetables (soffritto) is cooked until soft and then blended up before adding the pasta, lemon juice and parmesan
- where the soffritto (chopped very finely) is softened and then everything else is added until cooked - this results in a clear broth with tiny chunks of vegetables and pasta visible throughout
I'm opting for the first method, as I tend to find this is the most effective way of ensuring my kids are eating vegetables without them realising it. They simply think they're eating a particularly delicious soup with pastina.
Why Is It Called Italian Penicillin Soup
Italian Penicillin Soup (often known as pastina in brodo) is nicknamed "penicillin" because, like medicine, it is considered a go-to remedy for colds, flu, and any other ailments in Italian culture. It is a comforting, easily digestible, and nutrient-rich broth made with tiny pasta loved by kids and adults alike!
Similar to Chicken Noodle Soup in other cultures (like the UK), Italian Penicillin Soup (Pastina) is a staple comfort food often given to children when they're ill. It provides essential nourishment through broth, vegetables and carbohydrates in the shape of tiny pasta.
Ingredients for Italian Penicillin Soup (Pastina)
- Vegetables: onion, carrots, celery (a 'soffritto' is a fundamental Italian aromatic vegetable base consisting of finely diced carrots, onions, and celery that are slowly cooked in olive oil (or butter) until soft, golden, and fragrant
- Chicken Bone Broth (or chicken stock)
- Salted Butter
- Lemon (trust me, it elevates it from average to sublime)
- Tomato Puree
- Bouquet Garni: it looks like a teabag, but its effective as the Italian Penicillin Soup is infused with the flavour of the herbs but without the aesthetic impact of seeing herbs in the dish (making it perfect for kids)
- Pastina (or any small pasta shape)
Where Can I Buy Pastina in the UK?
Sainsburys have a specific Pastina Pasta available as part of their range.
But otherwise, you'll tend to find you can buy pastina in local Italian delis, or you might find it occasionally in the World Food sections of supermarkets.
How to make Italian Penicillin Soup
Melt salted butter in a large pot with olive oil. Prepare vegetables: peel and chop carrots and onions and chop celery. Add vegetables to pot with oil and butter and cook for 5 minutes until they start to soften slightly.
Stir through tomato puree and cook for further 2 minutes. Pour in chicken bone broth then add bouquet garni sachet and parmesan rind (if using) - simmer on medium/high heat.
Remove bouquet garni sachet and parmesan rind then blend soup until smooth (using jug blender or hand blender). Add pastina and lemon juice and simmer for further 5 minutes
Season with salt and pepper to taste then serve with a generous helping of grated parmesan.
Other Soup Recipes You Might Love
If you like my Italian Penicillin Soup (Pastina) then why don't you try some of my other Soup recipes:
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Italian Penicillin Soup (Pastina)
Ingredients
- 1 tablespoon olive oil
- 50 g salted butter
- 2 tablespoon tomato puree
- 2 carrots peeled and chopped
- 2 onions peeled and chopped
- 3 stalks celery chopped
- 1 L chicken bone broth or chicken stock
- 1 bouquet garni sachet
- parmesan rind optional
- 2 tablespoon lemon juice juice of ½ lemon
- 200 g pastina
Instructions
- Melt 50 g salted butter in a large pot with 1 tablespoon olive oil
- Prepare vegetables: peel and chop 2 carrots, 2 onions and chop 3 stalks celery
- Add vegetables to pot with oil and butter and cook for 5 minutes until they start to soften slightly
- Stir through 2 tablespoon tomato puree and cook for further 2 minutes
- Pour in 1 L chicken bone broth, add 1 bouquet garni sachet and parmesan rind (if using) - simmer on medium/high heat for 30 minutes
- Remove bouquet garni sachet and parmesan rind then blend soup until smooth (using jug blender or hand blender)
- Add 200 g pastina and 2 tablespoon lemon juice and simmer for further 5 minutes
- Season with salt and pepper to taste then serve with a generous helping of grated parmesan
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