Easy Pastina Soup

Easy Pastina Soup, often called Italian Penicillin, is a comforting dish enjoyed in many Italian and Italian-American homes. It’s the go-to meal for when someone is feeling under the weather, needs a pick-me-up, or just craves something warm and nourishing. The rich broth, tiny pasta, and smooth consistency make it a favorite. While every family has its own variation, this version keeps it simple and flavorful with fresh ingredients and a hint of parmesan.

This soup is a great way to sneak in vegetables, especially for picky eaters who won’t even notice they’re there. It has a slightly thicker texture than a typical broth-based soup because the vegetables are blended into the stock, creating a smooth, creamy consistency without any added dairy or fat. It’s full of flavor and comes together in under an hour.

Ingredients

• Chicken stock or bone broth – Use low or no sodium-added broth.
• Carrots – Peel them and chop them into 4-5 pieces.
• Celery – You can use the leaves and all.
• Yellow onion – Peel it and cut it into chunks.
• Garlic – Please use real garlic! Jarlic doesn’t have the same flavor.
• Dried thyme – You can use 2-3 fresh thyme sprigs if you have some growing.
• Bay leaf
• Parmesan cheese rind – The secret ingredient! You can find these in the deli section of most grocery stores and they add SO much flavor!
• Lemon juice
• Stellette pasta – See my notes below on the perfect pasta for this soup.
• Parmesan cheese – Optional garnish.
• Parsley – Optional garnish.

How To Make Easy Pastina Soup

1. Combine the chicken stock, carrots, celery, onion, garlic, thyme, bay leaf, parmesan cheese rind, salt, and pepper. Cover and bring to a boil over high heat.
2. Reduce the heat to low and let it simmer with the lid on for 20-30 minutes, or until the vegetables are very soft.
3. Remove and discard the thyme sprigs, bay leaf, and parmesan rind. Transfer the vegetables to a blender with about a third of the broth. Blend until smooth, being careful with hot liquids.
4. Pour the pureed vegetables back into the pot and stir to combine. If using an immersion blender, blend directly in the pot until smooth.
5. Stir in the lemon juice and adjust seasoning with salt and pepper as needed.
6. Cook the pasta in salted water according to package instructions. Drain and divide into serving bowls.
7. Ladle the soup over the pasta, then top with grated parmesan and fresh parsley if desired. Serve immediately.

The Best Pasta for Easy Pastina Soup

For this traditional Italian soup, small pasta shapes work best. Stelline (tiny stars) is a popular choice, especially for kids. Acini di pepe (small round beads) creates a silky texture, while orzo (rice-shaped pasta) adds a bit more bite. Any of these will work well without overpowering the broth.

Step-By-Step Process

Chef Jenn’s Tips

• High-quality broth makes a huge difference. Use homemade chicken broth or a premium store-bought version.
• The parmesan rind is key to adding deep, savory flavor—don’t skip it if you can find one.
• A little lemon juice or apple cider vinegar balances the flavors and brightens the soup.
• Cooking the pasta separately prevents it from soaking up too much broth and getting mushy. Store the pasta and soup separately as well.

Recommended

Make It A Meal

Pair this soup with a fresh salad and crusty bread for a complete meal. For extra indulgence, serve it alongside a grilled cheese sandwich.

Storage

Store leftover soup (without pasta) in an airtight container in the fridge for up to four days. To freeze, keep only the blended broth and vegetables—freeze in a sealed container for up to three months. Reheat and add freshly cooked pasta when serving.