How to Make Classic Italian Pastina Soup
How to Make Classic Italian Pastina Soup is a easy Italian recipe that serves 6. 320 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 20 min | Cook: 1 hr 27 min | Total: 2 hrs 2 min
Cost: $9.75 total, $1.63 per serving
Ingredients
- 3 pounds Whole Chicken (small (about 3 lbs), cleaned)
- 2 medium Carrots (diced for mirepoix)
- 2 stalks Celery Stalks (diced for mirepoix)
- 1 large Onion (diced for mirepoix)
- 2 teaspoons Salt (kosher or table salt)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Olive Oil (extra virgin)
- 2 cloves Garlic Cloves (minced)
- 1 teaspoon Chicken Base (optional, enhances flavor; can use bouillon cube)
- 1 cup Pastina (traditional tiny pasta, such as stelline)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- 1 tablespoon Grated Parmesan Cheese (for garnish)
- 12 cups Water (cold, for broth)
Instructions
Make Homemade Chicken Broth
Place the whole chicken in a large stockpot. Add diced celery, carrots, and onion, season with 2 teaspoons salt and pepper, then pour in cold water until the chicken is just covered (about 10‑12 cups). Cover and simmer over medium heat for 1 hour.
Time: PT1H
Temperature: Medium heat
Shred Cooked Chicken
Using tongs, carefully remove the chicken from the pot. Let it cool for a few minutes, then pull the meat off the bones and shred into bite‑size pieces. Set the shredded chicken aside.
Time: PT10M
Strain the Broth
Pour the cooking liquid through a fine mesh strainer into a clean pot, discarding the solids. Press the vegetables gently to extract extra flavor.
Time: PT5M
Sauté Mirepoix
Heat 2 tablespoons olive oil in the same pot over medium heat. Add the remaining diced celery, carrot, and onion, sauté until tender, about 5 minutes. Stir in minced garlic and an additional 2 teaspoons salt, cooking 1 more minute.
Time: PT6M
Temperature: Medium heat
Combine Broth
Return the strained broth to the pot, add the optional chicken base, and bring to a boil. Reduce to a gentle simmer and let cook for 5 minutes.
Time: PT5M
Temperature: Medium‑high to boil, then low simmer
Cook Pastina
Stir in 1 cup pastina and cook, stirring occasionally, until the pasta is tender, about 12 minutes. Adjust liquid if you prefer a thicker or more soupy consistency.
Time: PT12M
Temperature: Medium simmer
Finish Soup
Add the shredded chicken back into the pot, season with freshly ground black pepper, and simmer for another 5 minutes until the chicken is heated through.
Time: PT5M
Temperature: Low simmer
Garnish and Serve
Ladle the soup into bowls, garnish each serving with chopped parsley and a sprinkle of grated Parmesan. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 320
- Protein
- 41g
- Carbohydrates
- 12g
- Fat
- 8g
- Fiber
- 0.5g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Whole Chicken: Rotisserie chicken (meat only)
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Celery hearts
- Instead of Onion: Shallots
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Chicken Base: Store‑bought chicken stock
- Instead of Pastina: Orzo, Small ditalini
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Grated Parmesan Cheese: Pecorino Romano
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Fine Mesh Strainer
- Measuring Cups and Spoons
- Wooden Spoon or Ladle
- Grater
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Make homemade chicken broth
- Shred cooked chicken
- Strain the broth
- Cook pastina until tender
Chef Tips from the Video
- Homemade broth adds depth; if short on time, use a high‑quality store‑bought chicken stock.
- Use fresh parsley and freshly grated Parmesan for the brightest flavor.
- For extra richness, stir in a splash of heavy cream just before serving.
Troubleshooting
Soup is too salty.
Add additional water or unsalted broth to dilute, then taste and adjust.
Pastina becomes mushy.
Cook pasta for a shorter time or add it later in the simmering stage.
Broth is cloudy.
Skim foam during simmering and strain through a fine mesh strainer; for extra clarity, pass through a cheesecloth.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Freeze without pasta for up to 2 months; add fresh pastina when reheating.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; reheat before adding pasta.
- The soup can be frozen without pasta; simply cook fresh pastina when reheating.
Frequently Asked Questions
What is the cultural significance and history of Italian Penicillin Pastina Soup in Italian cuisine?
Pastina soup, often called "Italian Penicillin," is a traditional comfort dish in Italy, especially in the northern regions. It was originally served to sick family members because the warm broth, chicken, and tiny pasta are soothing and nourishing, embodying the Italian belief in food as medicine.
What are the traditional regional variations of pastina soup in Italian cuisine?
In northern Italy, pastina is often served with a clear chicken broth and a sprinkle of Parmesan, while in the south, cooks may add a touch of tomato or use egg‑based pasta shapes. Some families also make a thicker, risotto‑like version by using less liquid and stirring constantly.
How is authentic Italian pastina traditionally served in Italy?
Authentic Italian pastina is served hot in shallow bowls, garnished with freshly chopped parsley and a generous shaving of Parmesan cheese. It is usually eaten with a spoon and accompanied by crusty bread for dipping.
What occasions or celebrations is pastina soup traditionally associated with in Italian culture?
Pastina soup is commonly prepared for family gatherings, after‑school meals for children, and as a restorative dish during cold weather or when someone is ill. It is also a staple in Italian households for quick weekday lunches.
What authentic traditional ingredients are essential for Italian Penicillin Pastina Soup versus acceptable substitutes?
The core ingredients are a whole chicken for broth, mirepoix (celery, carrot, onion), tiny pastina pasta, olive oil, garlic, parsley, and Parmesan. Substitutes can include rotisserie chicken for the meat, store‑bought chicken stock instead of homemade broth, and orzo or small ditalini in place of pastina.
What other Italian dishes pair well with pastina soup?
Pastina soup pairs nicely with a simple Italian salad (such as arugula with lemon vinaigrette), crusty Italian bread, or a light antipasto platter featuring olives, cured meats, and cheese.
What are the most common mistakes to avoid when making Italian Penicillin Pastina Soup?
Common mistakes include over‑cooking the pastina, which makes it mushy, under‑seasoning the broth, and adding the pasta too early, causing it to absorb too much liquid. Also, failing to skim the broth can result in a cloudy soup.
Why does this pastina soup recipe use a whole chicken for broth instead of just chicken stock cubes?
Using a whole chicken extracts richer gelatin and flavor from the bones and meat, creating a clear, silky broth that store‑bought cubes cannot replicate. The depth of flavor is what gives the soup its comforting "penicillin" quality.
Can I make Italian Penicillin Pastina Soup ahead of time and how should I store it?
Yes, you can prepare the broth and shredded chicken up to two days in advance, storing them separately in airtight containers in the refrigerator. Add fresh pastina when reheating to keep the pasta from becoming overly soft.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes specializes in a wide range of home‑cooked recipes, offering step‑by‑step video tutorials for everyday meals, comfort foods, and seasonal dishes that are approachable for home cooks of all skill levels.
How does the YouTube channel Allrecipes' approach to Italian cooking differ from other cooking channels?
Allrecipes focuses on practical, ingredient‑flexible recipes with clear visual instructions, often emphasizing shortcuts like store‑bought stock while still encouraging homemade techniques. This balanced approach makes Italian dishes accessible without sacrificing authentic flavor.
Last updated: August 31, 2026
