Pastina…. The ultimate comfort food
Pastina…. The ultimate comfort food is a easy Italian recipe that serves 2. 250 calories per serving. Recipe by Coco Larkin Cooks on YouTube.
Prep: 5 min | Cook: 14 min | Total: 30 min
Cost: $10.09 total, $5.05 per serving
Ingredients
- 2 cups Chicken Stock (homemade or low‑sodium store‑bought)
- 1 cup Pastina Pasta (any small pasta shape if pastina unavailable)
- 1 tablespoon Unsalted Butter (cut into small pieces for quick melting)
- 0.5 cup Parmesan Cheese (freshly grated, preferably Parmigiano‑Reggiano)
- 2 tablespoons Parmesan Cheese (extra for serving) (freshly grated)
- to taste Black Pepper (freshly ground)
- to taste Salt (optional, broth may already be seasoned)
Instructions
Prepare Ingredients
Grate the Parmesan cheese, measure out the chicken stock and pastina, and cut the butter into a small knob.
Time: PT5M
Heat Stock and Butter
Add the chicken stock and butter to the saucepan over medium heat. Stir until the butter melts and bring the mixture to a gentle boil.
Time: PT5M
Temperature: Boiling
Add Pastina
Stir in the pastina, reduce to a gentle boil and cook, stirring occasionally to prevent sticking, for about 5 minutes.
Time: PT5M
Temperature: Boiling
Incorporate Parmesan
Remove the saucepan from the heat and immediately stir in a generous heap of the grated Parmesan until fully melted.
Time: PT1M
Rest Covered
Cover the pot and let the soup sit for 3–4 minutes so the pastina finishes cooking and the flavors meld.
Time: PT4M
Serve
Ladle the soup into bowls, top each serving with a little extra grated Parmesan and a grind of black pepper.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 10g
- Carbohydrates
- 30g
- Fat
- 10g
- Fiber
- 1g
Dietary info: Contains dairy, Contains gluten, Not vegetarian (chicken stock)
Allergens: Dairy (Parmesan, butter), Gluten (pastina)
Ingredient Substitutions
- Instead of Chicken Stock: Vegetable stock, Water with bouillon cube
- Instead of Pastina Pasta: Orzo, Acini di pepe, Small shell pasta
- Instead of Unsalted Butter: Olive oil (for a lighter flavor)
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Parmesan Cheese (extra for serving): Pecorino Romano
Equipment Needed
- Medium Saucepan
- Microplane or Fine Grater
- Ladle
- Measuring Cups
- Wooden Spoon
Critical Steps — Do Not Skip
- Stir the pastina frequently while it cooks to keep it from sticking to the bottom of the pan
- Remove the pot from heat before adding the final batch of Parmesan to avoid cheese clumping
- Cover and let the soup rest for 3–4 minutes so the pasta finishes cooking in residual heat
Chef Tips from the Video
- Use the highest quality Parmigiano‑Reggiano you can find for the deepest flavor
- A pinch of nutmeg in the broth adds a subtle warmth without overpowering the dish
- Serve with a crusty piece of Italian bread to soak up the broth.
Troubleshooting
Pastina sticks to the bottom of the pan
Stir more frequently and add a splash of extra stock or water if needed.
Soup is too thick after resting
Thin with additional warm chicken stock or water, stirring until smooth.
Parmesan clumps instead of melting smoothly
Add the cheese off the heat and stir vigorously; ensure the broth is not boiling vigorously.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of stock if it thickens.
Freezer: Not recommended – the pasta may become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours due to the dairy content.
Make-Ahead Tips
- Grate the Parmesan ahead of time and store in a sealed container in the fridge
- Keep the chicken stock warm on low heat so you can add it quickly when ready
Frequently Asked Questions
What is the cultural significance and history of Italian Penicillin (Pastina Soup) in Italian peasant cuisine?
Italian Penicillin, also known as pastina soup, originated as a humble peasant dish in Southern Italy where simple ingredients like tiny pasta, broth, butter, and Parmesan were used to create a nourishing, restorative meal for sick family members. Its nickname reflects the belief that the comforting broth and cheese helped ease colds and flu.
What traditional regional variations of pastina soup exist within Italy?
In the Campania region, small star‑shaped pastina called "stelline" is common, often flavored with a splash of olive oil. In the north, butter and Parmesan dominate, while in the south, a drizzle of extra‑virgin olive oil and a pinch of red pepper flakes may be added for heat. Some families also include a poached egg for extra protein.
How is Italian Penicillin (Pastina Soup) traditionally served in Italian households?
Traditionally the soup is ladled into shallow bowls, topped with a generous sprinkle of freshly grated Parmesan and a crack of black pepper. It is often enjoyed with a slice of crusty bread or a small buttered focaccia on the side, making it a complete, comforting meal.
During which occasions or celebrations is pastina soup commonly prepared in Italian culture?
Pastina soup is frequently made for sick family members, as a quick comfort food after church gatherings, and during the colder months as a warming starter. It also appears in school lunch programs in Italy because of its simplicity and nutritional balance.
What other Italian dishes pair well with Italian Penicillin (Pastina Soup)?
A light arugula salad with lemon vinaigrette, a simple bruschetta with tomatoes, or a serving of roasted vegetables complement the mild flavors of the soup. For a heartier meal, serve alongside meatballs in tomato sauce or a slice of baked eggplant Parmesan.
What are the authentic traditional ingredients for Italian Penicillin (Pastina Soup) versus acceptable substitutes?
Authentic ingredients include chicken or veal stock, tiny pastina pasta, unsalted butter, and freshly grated Parmigiano‑Reggiano. Acceptable substitutes are vegetable stock for a vegetarian version, orzo or acini di pepe for the pasta, and Pecorino Romano if Parmesan is unavailable.
What are the most common mistakes to avoid when making Italian Penicillin (Pastina Soup)?
Common errors include letting the pasta sit unattended and stick to the pan, adding Parmesan while the broth is still boiling which causes clumps, and over‑cooking the pastina so it becomes mushy. Follow the stirring and resting steps carefully for the best texture.
Why does this recipe add Parmesan after removing the pot from heat instead of while the soup is boiling?
Adding the cheese off the heat prevents the proteins in Parmesan from coagulating and forming gritty clumps. The residual heat is enough to melt the cheese smoothly, creating a velvety broth without a grainy texture.
Can I make Italian Penicillin (Pastina Soup) ahead of time and how should I store it?
Yes, you can prepare the broth and grate the cheese ahead of time. Store the broth in the refrigerator and reheat gently, then add fresh pastina and finish with cheese just before serving. The soup keeps up to 2 days refrigerated in an airtight container.
What does the YouTube channel Coco Larkin Cooks specialize in?
The YouTube channel Coco Larkin Cooks specializes in approachable, home‑cooked comfort food with a focus on classic Italian and Mediterranean dishes, offering step‑by‑step tutorials that emphasize simple techniques and affordable ingredients.
How does the YouTube channel Coco Larkin Cooks' approach to Italian cooking differ from other Italian cooking channels?
Coco Larkin Cooks emphasizes everyday, peasant‑style recipes that you can find in a typical home kitchen, avoiding overly fancy techniques or hard‑to‑find ingredients. The channel prioritizes flavor, speed, and practicality over restaurant‑style presentation.
Last updated: August 30, 2026
