Pastina Soup Recipe (Italian Penicillin Soup)
Indulge in a soul-warming bowl of comfort with our Pastina Soup, affectionately known as “Italian Penicillin Soup.” This heartening dish is not just a meal but a remedy for cold days or those moments when you need a little TLC. With its simple yet flavorful ingredients, this soup captures the essence of Italian home cooking, bringing warmth and nourishment to your table.
At the heart of this recipe lies a rich broth, simmered to perfection, providing a comforting base that soothes the soul. The addition of pastina pasta, small and delicate, adds a touch of nostalgia, evoking memories of childhood and family gatherings around the kitchen table.
But it’s not just about the pasta; the soup bursts with the sweetness of cherry tomatoes, their vibrant flavor enhancing each spoonful. Parmesan cheese adds a nutty richness, elevating the taste and texture of the soup to new heights.
As you savor each spoonful, you’ll find yourself transported to the sun-drenched hills of Italy, where food is love, and every meal is a celebration of life’s simple joys.
So whether you’re seeking solace on a chilly evening or looking to nurture your loved ones back to health, our Pastina Soup is here to provide warmth, comfort, and a taste of Italian tradition. Mangia bene! (Eat well!)
Why People Will Love Pastina Soup (Italian Penicillin Soup):
A bowl of comfort: The gentle flavor and silky texture of pastina instantly evoke childhood memories of warmth, care, and healing, making it one of the most comforting dishes you can enjoy.
Healing and restorative qualities: Known as Italian Penicillin, this soup is traditionally served to soothe colds, fevers, or times of weakness, reminding people of food’s natural power to heal both body and spirit.
Simple yet nourishing: With only a handful of humble ingredients—broth, pasta, tomato, and cheese—the soup delivers surprising depth of flavor while remaining light, wholesome, and easy to digest.
Universal appeal: Its mild, balanced taste makes it suitable for all ages—from children to the elderly—allowing the whole family to enjoy it together without adjustments.
Tradition in every spoonful: Beyond its flavor, Pastina Soup carries with it generations of Italian culinary tradition, offering not just a meal, but a connection to heritage and timeless home cooking.
Key Ingredients:
Pastina pasta – Tiny, star-like pasta shapes that create a delicate texture in every spoonful. Their small size makes them soothing, easy to eat, and perfect for absorbing the flavors of the broth.
Broth – The heart of the soup, whether chicken, vegetable, or beef. A good broth provides warmth, depth, and nourishment, turning simple ingredients into a soul-healing meal.
Cherry tomatoes – Their natural sweetness and bright acidity balance the richness of the broth and Parmesan, adding freshness and a subtle complexity to the soup.
Parmesan cheese – Adds a velvety finish and a gentle nutty-salty note, elevating the humble ingredients into something deeply satisfying and comforting.
Salt and black pepper – Simple yet essential, these seasonings sharpen the flavors and give the soup its balance—proof that even the smallest touches can transform a dish.
Expert Tips:
Choose a rich, homemade broth when possible – While store-bought broth works in a pinch, a slowly simmered homemade chicken or vegetable broth adds unmatched depth, warmth, and healing qualities that give this soup its “penicillin” reputation.
Don’t overcook the pastina – Because these tiny pasta shapes cook quickly, add them only when the broth is boiling and monitor closely. Slightly undercooking them by a minute allows them to finish in the hot broth without becoming mushy.
Use ripe, sweet cherry tomatoes – Their natural acidity balances the richness of the broth and cheese. For deeper flavor, you can roast them briefly before peeling and adding to the pot.
Stir in Parmesan gradually – Adding the cheese a little at a time while stirring ensures it melts smoothly into the broth, creating a creamy, silky texture instead of clumping.
Finish with olive oil and black pepper at serving – A drizzle of high-quality extra virgin olive oil and freshly cracked pepper right before eating brightens the flavors and gives the soup an elegant finishing touch.
Optional add-ins for nourishment – For more body, you can fold in shredded chicken, a whisked egg (for stracciatella-style ribbons), or even a handful of spinach or escarole. Each variation brings its own character while keeping the dish comforting and healing.
How to make Pastina Soup Recipe (Italian Penicillin Soup)
Ingredients:
6 cups Broth
1.5 cups Pastina pasta (small pasta shapes)
6 Cherry tomatoes
Salt and black pepper to taste
2 tablespoons Parmesan cheese
Instructions:
Bring the broth of choice to boil at high heat in a large pot.
Wash the cherry tomatoes and make an X-shaped incision at the bottom. Heat some water in the kettle. Transfer hot water to a bowl and soak cherry tomatoes for 2 to 3 minutes.
Using a knife, remove the skin from the cherry tomatoes.
Add the chopped cherry tomatoes to the broth.
When the broth is boiling, add the pastina. Cook at medium heat and follow the cooking times given in the package.
When the pasta is ready, turn off the heat add Parmesan cheese and a drizzle of oil, and mix well with a wooden spoon.
Also, add a sprinkle of freshly ground black pepper and some salt, if any is needed.
Serve this soul-warming soup piping hot in a soup bowl.
Important Notes When Making Pastina Soup (Italian Penicillin Soup):
Broth quality defines the soup – The entire flavor rests on the broth, so if you use homemade, simmer bones, vegetables, and herbs for hours to extract maximum depth. If using store-bought, choose a low-sodium option and adjust seasoning yourself.
Salt should be balanced, not dominant – Parmesan and broth already contribute saltiness, so always taste before adding extra. Over-salting will overshadow the delicate sweetness of pastina and tomatoes.
Pastina is fragile – These tiny pasta shapes absorb liquid quickly and can become soggy. Serve immediately after cooking, or keep the pastina separate from the broth if planning to store leftovers.
Tomatoes bring both acidity and sweetness – Removing their skins ensures a silky texture in the broth. For a richer taste, you may roast or sauté them lightly before adding.
Consistency matters – The soup should be light yet slightly creamy from melted Parmesan and olive oil. If the broth reduces too much while cooking, add a splash of hot water or extra broth to maintain the right balance.
Timing is crucial – Add Parmesan and olive oil at the very end, off the heat, so they emulsify smoothly without breaking or becoming greasy.
Storage consideration – Pastina tends to bloat in liquid when refrigerated. For best results, store broth and cooked pasta separately, combining only when reheating.
How To Enjoy Pastina Soup (Italian Penicillin Soup) After Cooking
Serve it piping hot – Pastina Soup is at its best when enjoyed immediately after cooking, while the tiny pasta is tender yet still holds its shape and the broth is steaming with comforting aromas.
Pair with rustic bread – Enjoy with a slice of warm crusty Italian bread, focaccia, or ciabatta. Dipping the bread into the broth enhances the experience and makes it more filling.
Add finishing touches – Just before serving, drizzle with a little extra-virgin olive oil for richness, or squeeze a touch of lemon for brightness. Both lift the flavors without overpowering the gentle comfort of the soup.
Make it personal – Customize each bowl at the table. Add extra grated Parmesan for cheesier depth, a sprinkle of fresh parsley for freshness, or crushed red pepper flakes for a mild kick of heat.
Pair with simple sides – This soup is light yet nourishing, making it a perfect starter or light meal. Serve it alongside a small salad, roasted vegetables, or even a prosciutto and cheese plate for a balanced Italian-inspired spread.
Sip slowly – Pastina Soup is known as “Italian Penicillin” because of its soothing, healing qualities. Take your time with each spoonful, letting the warmth comfort your body, especially on cold days or when you’re feeling under the weather.
Store and reheat carefully – If you have leftovers, store the broth and pastina separately to prevent the pasta from becoming mushy. Reheat the broth gently on the stove and add the pastina back in just before serving.
Nutrition Information:
YIELD: 2 SERVING SIZE: 1
Amount Per Serving:
CALORIES: 541 | TOTAL FAT: 12g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 26mg | SODIUM: 1426mg | CARBOHYDRATES: 77g | FIBER: 4g | SUGAR: 14g | PROTEIN: 29g
Pro Tips:
Use homemade broth; it will give the pastina more flavor.
The right proportion of broth to pasta: The basic rule is 40 grams of pasta to 250 ml of broth.
If you have leftover parmesan rind, don’t throw it away; add it while cooking the pastina.
It’s best to cook only the pastina soup you plan to consume immediately.
Kitchen Equipment Needed:
Large pot
Wooden spoon
Small knife
Bowl (for blanching tomatoes)
Ladle
Soup bowls for serving
Recipe Swaps and Variations:
Pasta: Use orzo, ditalini, or couscous if pastina isn’t available.
Broth: Swap chicken broth with veggie or bone broth.
Tomatoes: Use canned diced tomatoes in place of fresh cherry tomatoes.
Add-ins: Toss in spinach, carrots, or leftover veggies.
Cheese: Try Pecorino Romano or a dairy-free alternative.
How to Store Leftovers:
Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen if needed.
This soup doesn’t freeze well due to the pasta, which can become mushy—better enjoyed fresh or next day.
Food and Drink Pairings:
Food: Serve with crusty Italian bread, garlic toast, or a simple arugula salad.
Drink: Pair with light white wine like Pinot Grigio or sparkling water with lemon.
Optional Side: Add a soft-boiled egg or a poached egg for more protein.
Frequently Asked Questions:
Can I use a different type of pasta instead of pastina?
Yes, you can substitute with other small pasta shapes such as orzo, acini di pepe, or ditalini. However, cooking times may vary slightly, so always check the package instructions to avoid overcooking.
What type of broth works best for this soup?
Traditionally, chicken broth is preferred because it enhances the comfort-food quality of the dish. However, vegetable broth makes an excellent vegetarian alternative, and beef broth can provide a richer, heartier flavor.
Do I need to peel the cherry tomatoes?
Peeling the cherry tomatoes ensures a smoother texture and a cleaner broth, but it is optional. If you prefer a more rustic soup, you can simply chop the tomatoes with the skin on.
How can I make this soup more filling?
To make the soup heartier, you can add shredded chicken, white beans, or extra vegetables such as spinach, carrots, or zucchini. These additions increase the protein and nutrient content without altering the classic flavor.
Can I store and reheat Pastina Soup?
Yes, the soup can be stored in the refrigerator for up to 3 days. However, the pasta will continue to absorb broth as it sits, making the soup thicker. When reheating, add a splash of broth or water to restore the desired consistency.
How do I prevent the pastina from becoming mushy?
Cook the pastina directly in the simmering broth and remove the pot from heat as soon as the pasta reaches al dente. Remember, pastina continues to absorb liquid even after cooking, so serve immediately or keep extra broth on hand to adjust the consistency.
When should I add the cherry tomatoes for the best flavor?
Add the peeled and chopped cherry tomatoes right after the broth comes to a boil. This allows them to soften and infuse their natural sweetness into the soup without breaking down completely into pulp.
Can I cook the pastina separately and then add it to the broth?
Yes, this is a good technique if you plan to store leftovers. Cooking the pasta separately prevents it from over-absorbing broth. Simply cook pastina in salted water, then add to the hot broth just before serving.
How can I ensure the Parmesan cheese blends smoothly into the soup?
Add the Parmesan off the heat and stir vigorously with a wooden spoon to emulsify it into the hot broth. Adding it while the soup is boiling may cause the cheese to clump instead of melting smoothly.
What’s the best way to adjust the consistency of the soup?
If the soup becomes too thick, add a little extra hot broth or water. If it feels too thin, simmer uncovered for a few extra minutes to let the liquid reduce naturally. Always adjust before serving to achieve the perfect comforting texture.