Italian Penicillin Soup (Pastina Soup)

Italian penicillin soup, also known as pastina soup, is an Italian twist on classic chicken noodle soup. After softening vegetables in simmering chicken broth, they’re pureed to give the soup its thick texture. Then, tiny pasta called pastina adds heartiness to the soup along with a bit of whimsy. After all, there’s no better pick-me-up when you’re feeling under the weather than finding tiny star-shaped noodles in your soup.

Plenty of Italian seasonings, a hearty amount of garlic, a Parmesan rind and fresh lemon juice all ensure each bite is packed with cozy, comforting flavor.

Italian Penicillin Soup Ingredients

• Olive oil: Olive oil is used to saute the veggies. You could use a tablespoon of unsalted butter in its place if you prefer.
• Mirepoix: Mirepoix is a classic aromatic mixture of chopped onions, carrots and celery. Because you’ll be pureeing the veggies, don’t worry about dicing them perfectly. Just chop them to a similar size so they cook evenly.
• Garlic: A heap of minced garlic (2 tablespoons or six cloves) is used to flavor the soup. When garlic is minced, a compound called allicin is produced, which is responsible for garlic’s pungent smell. This compound is known for its antifungal and antimicrobial properties. Nonna may have been on to something!
• Seasonings and herbs: The soup is seasoned with salt, pepper, thyme, oregano, parsley flakes and a bay leaf.
• Chicken broth: Chicken broth serves as the base for this soup; use a low-sodium brand of chicken broth to control the overall salt level. You can always use homemade chicken broth too.
• Parmesan rind: Don’t throw away your Parmesan rinds! A soup recipe like this one is perfect for tossing in a leftover rind. Don’t fret if you don’t have one on hand: Instead, stir in a tablespoon or two of finely grated Parmesan into the soup before serving it, or garnish each bowl of soup with grated Parmesan cheese.
• Pastina: The term pastina refers to the small size of the pasta, rather than a certain shape. Common shapes include tiny beads, called acini di pepe, and tiny stars, called stelline. If you have trouble finding pastina, you could substitute orzo or another small pasta shape, such as tiny shells or elbows.
• Shredded chicken: This is a great recipe to use up leftover cooked chicken. No leftovers? Pick up a grocery store rotisserie chicken to make prep a breeze.
• Lemon juice: Fresh lemon juice is added just before serving to brighten the flavor of the soup. (And add a dose of vitamin C!)
• Fresh parsley: Garnish each bowl of soup with chopped parsley for a pop of color and fresh herbal flavor.

How to Make Italian Penicillin Soup

Step 1: Saute the vegetables

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, carrot and celery and cook them until they’re softened, about four to six minutes. Add the garlic and saute it until it’s fragrant, about 30 to 60 seconds.

Stir in the salt, thyme, oregano, parsley and pepper.

Step 2: Simmer the soup

Add the broth, Parmesan rind (if using) and bay leaf. Bring the soup to a boil, then reduce it to a simmer over medium-low heat. Cover and simmer until the vegetables are soft, about 25 to 30 minutes.

Step 3: Puree the vegetables

Remove the Parmesan rind and bay leaf, and discard them. Use an immersion blender to puree the vegetables until they’re smooth. If you do not have an immersion blender, carefully transfer the vegetables and 1 cup of the broth to a blender and puree them until they’re smooth, then return them to the soup pot.

Step 4: Add the chicken and pasta

Stir in the shredded chicken. Bring the soup to a gentle simmer over medium-low heat.

Add the pastina and cook it in the soup until it’s al dente, about 8 to 10 minutes, stirring occasionally. Once the pasta is cooked, stir in the lemon juice. Season the soup to taste with additional salt and pepper.

Step 5: Garnish and serve

Ladle the soup into individual serving bowls and garnish it with fresh chopped parsley.

Italian Penicillin Soup Variations

• Make it vegetarian: For a vegetarian version of this pastina soup, skip the shredded chicken and use vegetable broth instead of chicken broth.
• Give it a little spice: Stir in up to 1/2 teaspoon of crushed red pepper flakes to add a little heat to the soup. (Nothing like a little spice to help clear out the sinuses!)
• Add some greens: Right before serving, stir in baby spinach or chopped kale and simmer it just until it’s wilted.

How to Store Italian Penicillin Soup

Transfer leftover Italian penicillin soup to an airtight container and store it in the refrigerator.

How long does Italian penicillin soup last?

Italian penicillin soup lasts up to four days when stored properly in the refrigerator.

Can you freeze Italian penicillin soup?

Yes, you can freeze Italian penicillin soup! For the best results, freeze the soup without the pasta. Transfer the cooled soup to a freezer-safe container and store it in the freezer for up to three months. Allow it to thaw overnight in the refrigerator, then reheat it on the stovetop. You can prep the pastina separately, or simmer it in the soup as originally directed.

How should you reheat Italian penicillin soup?

The easiest way to reheat Italian penicillin soup is in the microwave. Transfer the soup to a microwave-safe dish, cover it, and heat it for one minute. Stir the soup, then heat it in 30-second intervals until it’s warmed through. You can also reheat the soup on the stovetop; simply transfer it to a soup pot and reheat it over medium-low heat until it’s warmed through.

Italian Penicillin Soup Tips

What can you serve with Italian penicillin soup?

This flavorful Italian penicillin soup pairs perfectly with a big Italian chopped salad and hearty slices of crusty bread slathered with salted butter.

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