Italian Penicillin: Pastina Soup

Italian Penicillin: Pastina Soup is a comforting, soul-soothing bowl of goodness that combines tiny pasta stars (pastina), tender vegetables, and rich chicken broth for a remedy as effective as its name suggests. This classic Italian soup is often served during cold seasons or when someone needs a little TLC—it’s light, flavorful, and packed with nutrients. Whether you’re feeling under the weather or simply craving warmth in a bowl, this recipe will hit the spot.

Italian Penicillin: Pastina Soup Recipe

Servings: 4–6 people

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Total Time: 40–45 minutes

Ingredients

  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
  • 2 cups water
  • 1 small onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup pastina (tiny star-shaped pasta) or another small pasta like orzo or ditalini
  • 1/2 cup fresh spinach or kale, chopped (optional)
  • Zest and juice of 1/2 lemon
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
  • Salt and pepper, to taste
  • Optional: Grated Parmesan cheese or shredded mozzarella for serving
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prep the Vegetables

  1. Finely chop the onion, dice the carrots and celery, and mince the garlic.
  2. If using leafy greens, rinse and chop them into bite-sized pieces.

Step 2: Sauté the Aromatics

  1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Simmer the Broth

  1. Pour in the chicken broth and water. Bring the mixture to a boil.
  2. Reduce the heat to low and let the broth simmer while you prepare the rest of the ingredients.

Step 4: Add the Pasta

  1. Stir in the pastina (or other small pasta). Cook according to package instructions, usually about 8–10 minutes, until al dente.
  2. If using spinach or kale, add it during the last 2–3 minutes of cooking so the greens wilt but retain their color.