Italian Penicillin
Italian Penicillin is a easy Italian recipe that serves 4. 250 calories per serving. Recipe by The Cooking Mawma on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 30 min
Cost: $5.20 total, $1.30 per serving
Ingredients
- 4 cups Water (tap water)
- 4 cups Chicken Broth (low‑sodium, store‑bought or homemade)
- 2 pieces Carrots (peeled and diced)
- 2 pieces Celery Stalks (diced)
- 1 piece Onion (medium, diced)
- 2 cloves Garlic (minced)
- 1 tsp Salt (adjust to taste)
- ½ tsp Black Pepper (optional, freshly ground)
- 1 tsp Chicken Bouillon (optional for extra depth)
- 1 cup Pastina (any tiny pasta shape, such as star or alphabet)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prep Vegetables
Peel and dice the carrots, dice the celery stalks, dice the onion, and mince the garlic.
Time: PT10M
Combine Base Liquids and Veggies
In a stock pot, add water, chicken broth, the diced vegetables, salt, and pepper. Turn the heat to high and bring to a rolling boil.
Time: PT5M
Temperature: 100°C
Simmer Vegetables
Cover the pot, reduce heat to a gentle simmer, and cook for 45 minutes until the vegetables are very tender.
Time: PT45M
Temperature: 95°C
Blend Vegetables into Puree
Transfer the cooked vegetables and about 1 cup of the broth to a blender. Add the chicken bouillon and blend until smooth and creamy.
Time: PT5M
Return Puree to Pot
Pour the blended mixture back into the pot, stirring to combine with the remaining broth.
Time: PT2M
Cook Pastina
Add the pastina to the soup and cook for 8‑10 minutes, stirring occasionally, until the pasta is tender.
Time: PT10M
Temperature: 100°C
Final Seasoning and Serve
Taste the soup and adjust salt or pepper if needed. Ladle into bowls and garnish with chopped parsley.
Time: PT2M
Optional Rest for Deeper Flavor
Allow the soup to cool, then refrigerate for up to 24 hours. Reheat gently before serving.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 250
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Gluten (contains), Low‑Fat, High‑Protein, Kid‑Friendly, Dairy‑Free
Allergens: Wheat, Chicken
Ingredient Substitutions
- Instead of Chicken Broth: vegetable broth, homemade chicken stock
- Instead of Carrots: parsnips
- Instead of Celery Stalks: fennel stalks
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Black Pepper: white pepper
- Instead of Chicken Bouillon: vegetable bouillon
- Instead of Pastina: orzo, small rice pasta
- Instead of Fresh Parsley: fresh basil
Equipment Needed
- Stock Pot
- Blender
- Knife
- Cutting Board
- Measuring Cups
- Ladle
- Wooden Spoon
- Mixing Bowl
Critical Steps — Do Not Skip
- Simmer vegetables for 45 minutes until tender.
- Blend vegetables with broth to achieve a creamy texture.
- Cook pastina just until al dente to avoid mushiness.
Chef Tips from the Video
- Use homemade chicken stock for the richest flavor.
- A pinch of freshly grated nutmeg adds a comforting warmth.
- Garnish with a drizzle of extra‑virgin olive oil for a silky finish.
Troubleshooting
Soup is too thin.
Blend more vegetables or add a splash of extra broth and simmer a few minutes longer.
Pastina becomes mushy.
Reduce cooking time by 2‑3 minutes or add the pasta later in the simmer.
Flavor is bland.
Add a pinch more salt, a dash of extra bouillon, or a squeeze of lemon juice.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Puree the vegetables ahead of time and store in the fridge for up to 2 days.
- Cook the pastina separately and add just before serving to keep it from soaking.
Frequently Asked Questions
What is the cultural significance and history of Italian Penicillin Soup in Italian home cooking?
Italian Penicillin Soup, often called "pastina al brodo," is a traditional comfort dish that Italian families serve to children and the ill. The tiny pasta and soothing broth are believed to help restore strength, much like a home‑made remedy.
What are the traditional regional variations of pastina soup in Italy?
In northern Italy, butter and Parmesan are sometimes added, while southern versions may feature tomato‑based broth or a touch of chili. Some families also add small meatballs or shredded chicken for extra protein.
How is Italian Penicillin Soup traditionally served in Italian households?
It is typically served hot in shallow bowls, garnished with a sprinkle of grated Parmesan and fresh parsley. A side of crusty bread is common, and the soup is often eaten as a first course or a light dinner.
What occasions or celebrations is Italian Penicillin Soup associated with in Italian culture?
While not tied to a specific holiday, it is a staple during cold weather, after illness, and at family gatherings where a gentle, nourishing dish is needed for children and elders.
What are the authentic traditional ingredients for Italian Penicillin Soup versus acceptable substitutes?
Authentic ingredients include chicken broth, carrots, celery, onion, garlic, and small pasta like pastina. Substitutes can be vegetable broth for a vegetarian version, parsnips for carrots, or orzo in place of pastina.
What are the most common mistakes to avoid when making Italian Penicillin Soup?
Common errors include overcooking the pasta, which makes it mushy, and not blending the vegetables enough, resulting in a grainy texture. Also, seasoning too early can lead to a bland final soup.
Why does this Italian Penicillin Soup recipe blend the vegetables instead of leaving them whole?
Blending creates a creamy, soothing texture that coats the tiny pasta and mimics the smoothness of a classic chicken broth, making it easier for sick children to eat and digest.
Can I make Italian Penicillin Soup ahead of time and how should I store it?
Yes, you can prepare the broth and vegetable puree up to two days in advance, storing them separately in airtight containers in the refrigerator. Add the pastina and reheat just before serving.
What texture and appearance should I look for when making Italian Penicillin Soup?
The soup should be slightly creamy from the pureed vegetables, with the pastina floating gently. The broth should be clear to light‑gold, not cloudy, and the vegetables should be fully softened.
How do I know when the pastina is done cooking in Italian Penicillin Soup?
Taste a piece; it should be tender but still have a very slight bite (al dente). Overcooked pastina will become mushy and absorb too much broth.
What does the YouTube channel The Cooking Mawma specialize in?
The Cooking Mawma focuses on family‑friendly, comfort‑food recipes that blend traditional home cooking with easy‑to‑follow techniques, often featuring dishes that soothe and nourish.
How does the YouTube channel The Cooking Mawma's approach to Italian cooking differ from other Italian cooking channels?
The Cooking Mawma emphasizes simplicity and health‑conscious tweaks, using readily available ingredients and minimal equipment, whereas many Italian channels focus on more elaborate regional specialties.
Last updated: August 21, 2026
