Name: Italian Penicillin Soup (Pastina Soup) Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1-1/2 cups chopped onion; 1-1/2 cups chopped carrot; 1 cup chopped celery; 2 tablespoons minced garlic; 1-1/2 teaspoons salt; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon dried parsley flakes; 1/2 teaspoon pepper; 8 cups reduced-sodium chicken broth; 2-inch Parmesan rind (optional); 1 bay leaf; 3 cups cooked shredded chicken breast; 1 cup uncooked pastina; 1 tablespoon lemon juice; Minced fresh parsley

Jump to Recipe· 4.2 from 8 reviews

I’m so excited to share my Italian Penicillin Soup (Pastina Soup) Recipe with you, a dish that feels like a warm hug in a bowl. This soup is comfort food at its finest, blending tender shredded chicken with velvety pureed veggies, fragrant herbs, and tiny pearls of pastina pasta. It’s the kind of meal I crave when I want something soothing yet deeply flavorful. Plus, it’s surprisingly simple to prepare, making it one of my favorite go-to soups whenever I need both nourishment and a little culinary magic.

Why You'll Love This Italian Penicillin Soup (Pastina Soup) Recipe

From the very first spoonful, this soup wins me over with its rich and comforting flavor profile. The combination of sautéed aromatic vegetables, herbs like thyme and oregano, and the subtle salty tang from the Parmesan rind creates layers of savory goodness that feel nourishing and satisfying without being heavy. Adding the shredded chicken brings protein and heartiness, but it’s the pastina pasta—those tiny, delicate noodles—that truly steals my heart, lending the soup a wonderful silky texture and a little playful bite.

One of the best parts for me is how easy this soup is to pull together. Despite the depth of flavor, the process is straightforward and perfect for both beginners and seasoned home cooks alike. I love having this recipe ready to make on cooler evenings, casual family dinners, or even when someone needs a comforting meal (it truly earns its nickname as a natural “penicillin”). This soup feels special but doesn’t require endless ingredients or complicated steps, which is a rare and wonderful combination in my kitchen.

Ingredients You'll Need

A large white pot with teal handles sits on a white marbled surface, filled with three layers of diced vegetables being stirred with a wooden spoon held by a woman's hand. The bottom layer is light yellow pieces, likely onions, the middle layer is bright green celery, and the top layer is vibrant orange carrots mixed with red bell peppers. The wooden spoon is positioned slightly to the right, lifting some of the colorful vegetable mix. The edges of the pot show a light coating of cooked bits, emphasizing the cooking process. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Italian Penicillin Soup (Pastina Soup) Recipe are simple, wholesome, and each one plays a crucial role in building the soup’s depth and balance. From the fresh vegetables and fragrant garlic to the herbs and cozy chicken broth, everything works in harmony to create a rich and inviting bowl of goodness.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Olive oil: This is the fragrant foundation that helps soften and bring out the sweetness of the vegetables.
Chopped onion: Adds a savory base flavor and a touch of natural sweetness.
Chopped carrot: Gives the soup a subtle sweetness and tender texture.
Chopped celery: Provides earthiness and crunch that balances the other ingredients.
Minced garlic: Infuses an aromatic kick that brightens the soup.
Salt: Essential for seasoning and enhancing every flavor in the pot.
Dried thyme, oregano, and parsley flakes: These herbs add layers of herbal warmth and fragrance.
Pepper: Adds a subtle bite to round out the flavor profile.
Reduced-sodium chicken broth: The soul of the soup, providing richness without overpowering saltiness.
Parmesan rind (optional): Melts into the broth to impart a deep umami undertone.
Bay leaf: Adds subtle, savory notes during simmering that deepen the broth’s flavor.
Cooked shredded chicken breast: The protein star that turns this soup into a satisfying meal.
Uncooked pastina: These tiny pastas give the soup its charming texture and help it feel more substantial.
Lemon juice: A bright finishing touch that lifts and balances the rich flavors.
Minced fresh parsley (for garnish): Adds color and a fresh herbal note when serving.

Directions

Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery. Sauté these until they become soft and fragrant, usually about 4 to 6 minutes. Then stir in the minced garlic and cook for another 30 to 60 seconds until you can really smell its savory aroma. Sprinkle in the salt, thyme, oregano, parsley flakes, and pepper, mixing well to evenly coat the vegetables in herbs.

Step 2: Pour in the chicken broth along with the Parmesan rind and bay leaf. Bring everything to a boil, then reduce the heat to a medium-low simmer. Let the soup gently bubble away for about 25 to 30 minutes until the vegetables are tender and have released all their flavors into the broth.

Step 3: Remove and discard the bay leaf and Parmesan rind. Use an immersion blender right in the pot to puree the vegetables until smooth and silky. If you don’t have an immersion blender, you can carefully transfer the veggies and one cup of broth to a blender and puree until velvety smooth, then pour the mixture back into the pot.

Step 4: Stir in the shredded chicken and bring the soup back to a gentle simmer over medium-low heat. Add the pastina and cook until the tiny pasta is al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking. Once the pastina is perfectly tender, stir in the lemon juice to lend the soup a fresh, zesty brightness.

Step 5: Ladle the soup into individual bowls and garnish with the minced fresh parsley. Serve immediately and enjoy the comforting warmth with every spoonful.

Servings and Timing

This recipe makes about 6 generous servings, perfect for sharing with family or meal prepping for the week. Prep time is around 15 minutes, mainly chopping and gathering ingredients. The cooking process takes about 45 minutes, including simmering and pasta cooking time, so the total time from start to finish is roughly 1 hour. There’s no resting or cooling time needed—I love serving it piping hot to enjoy the full flavors and soothing warmth.

How to Serve This Italian Penicillin Soup (Pastina Soup) Recipe

A top-down view of a large green pot with cream inside, filled with light orange smooth soup or sauce. A white immersion blender with a silver blending head is inside the pot, partially blending the mixture. The pot is resting on a white and grey striped cloth placed on a white marbled surface. To the left, there is a small white dish holding two brown bay leaves and one large orange chip-like item. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Italian Penicillin Soup (Pastina Soup) Recipe, I love pairing it with crusty bread, like a fresh ciabatta or a rustic Italian loaf, to soak up every last drop of the luscious broth. A simple green salad with a tangy vinaigrette makes a great complement, bringing a crisp contrast to the soup’s silky texture. For a heartier meal, steamed or roasted vegetables on the side add color and extra nutrients.

Garnishing with freshly chopped parsley is my favorite finishing touch because it adds a pop of color and a fresh herbal note that brightens up each bowl. Sometimes, I like to sprinkle a little extra grated Parmesan on top for an indulgent finish. Serving the soup hot is best—it lights up the senses and enhances the feeling of comfort this dish delivers.

For drinks, I often reach for a glass of crisp white wine like Pinot Grigio or a light, fruity red such as Chianti to complement the soup’s herbal and lemony notes. For non-alcoholic options, sparkling water with a splash of lemon or a warm cup of chamomile tea pairs beautifully. This soup shines in diverse settings—whether it’s a cozy weeknight dinner, a family gathering, or even a casual holiday meal, it’s guaranteed to bring smiles and satisfied appetites.

Variations

I love experimenting with variations to keep this Italian Penicillin Soup (Pastina Soup) Recipe fresh and tailored to different tastes or dietary needs. For instance, if you want to make it vegetarian, swapping the chicken broth for vegetable broth and omitting the chicken works wonderfully—adding beans like cannellini or chickpeas provides protein and heartiness. For a vegan version, choosing nutritional yeast instead of the Parmesan rind ensures you keep that umami depth.

If you’re sensitive to gluten, I substitute pastina with gluten-free pasta or tiny gluten-free shapes, which hold up nicely in the soup. You can also jazz it up by introducing different herbs—fresh basil or rosemary can lend unique flavors. Another idea I sometimes try is roasting the vegetables before adding them to the broth, which adds a caramelized sweetness and a richer taste.

Different cooking methods can be fun too! This soup can easily be made in a slow cooker by sautéing the veggies first, then letting everything simmer all day for an ultra-tender texture and deeply melded flavors. Alternatively, a pressure cooker or Instant Pot speeds things up without sacrificing the soup’s comforting character.

Storage and Reheating

Storing Leftovers

I always keep leftovers in airtight containers, preferably glass, to preserve the soup’s fresh flavors. Stored in the fridge, the soup stays good for about 3 to 4 days. When storing, I recommend keeping the soup separate from any garnishes like fresh parsley, so everything tastes its best upon reheating.

Freezing

This soup freezes very well, which I find super convenient for busy days. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers or zip-top bags, leaving some headspace for expansion. It keeps at its peak quality for up to 3 months. Because pastina can sometimes soften on freezing, I prefer to freeze the soup without the pasta, then cook fresh pastina when reheating.

Reheating

When reheating, I gently warm the soup over medium heat on the stove, stirring occasionally to prevent sticking and to evenly distribute heat. If the soup feels too thick after storage, a splash of broth or water refreshes its consistency. Avoid microwaving for large batches as it can heat unevenly. If you froze the soup without pasta, add freshly cooked pastina while reheating to maintain the best texture and flavor.

FAQs

Can I use other types of pasta instead of pastina?

Absolutely! While pastina is traditional and offers that delightful tiny texture, you can substitute with small pasta shapes like orzo, acini di pepe, or tiny elbow macaroni. Just keep in mind that cooking times may vary slightly depending on the shape and size.

Is it okay to skip the Parmesan rind?

Yes, skipping the Parmesan rind is perfectly fine if you don’t have it on hand. It adds a lovely umami boost and depth, but the soup will still be flavorful thanks to the broth and herbs. If you want, a sprinkle of grated Parmesan added at the end can mimic some of that richness.

Can I make this soup vegetarian or vegan?

Definitely. Use vegetable broth instead of chicken broth, and skip the chicken or swap it with hearty vegetables, cooked beans, or tofu. For vegan, avoid the Parmesan rind or replace it with nutritional yeast to maintain a cheesy note.

How long does the pastina hold up in the soup?

Pastina can become quite soft if left sitting too long in the soup, so it’s best to add it just before serving or reheat the soup and add freshly cooked pastina separately. This way, you get perfect al dente pasta and a fresh texture every time.

Can I make this soup ahead of time?

Yes! This soup is fantastic for meal prep. You can make the broth and vegetable base a day or two ahead and refrigerate it, then add chicken and pastina right before serving to keep everything fresh and tasty.

Conclusion

I genuinely hope you’ll give this Italian Penicillin Soup (Pastina Soup) Recipe a try soon. It’s been a comforting favorite in my kitchen for good reason—a bowl packed with warmth, flavor, and just the right amount of heartiness. Whether you’re feeling under the weather or simply craving a cozy homemade meal, this soup never fails to lift my spirits. I know you’ll love it as much as I do!