Making the Italian penicillin *Pastina* soup
Making the Italian penicillin *Pastina* soup is a easy Italian recipe that serves 4. 110 calories per serving. Recipe by In the Kitchen With Emily on YouTube.
Prep: 20 min | Cook: 1 hr 4 min | Total: 1 hr 39 min
Cost: $5.27 total, $1.32 per serving
Ingredients
- 4 pieces Carrots (peeled and diced)
- 1 heart Celery Heart (cleaned and chopped)
- 1 large Onion (peeled and quartered)
- 3 cloves Garlic (minced)
- 4 cups Chicken or Vegetable Broth (low‑sodium preferred)
- 4 cups Water (tap water)
- 1 cup Small Pasta (Pastina) (star‑shaped or alphabet pasta)
- to taste Salt (seasoning)
- to taste Black Pepper (freshly ground)
Instructions
Prep the Vegetables
Peel and dice the carrots, clean and chop the celery heart, quarter and peel the onion, and mince the garlic cloves.
Time: PT15M
Combine Broth and Water
In a large pot, pour in 4 cups of chicken or vegetable broth and 4 cups of water, then add all the prepared vegetables.
Time: PT5M
Simmer the Soup
Bring the mixture to a boil, then reduce to a gentle simmer and cook for about 45 minutes, or until the vegetables are very tender.
Time: PT45M
Temperature: simmer
Cook the Pasta
While the soup simmers, bring a separate pot of water to a boil, add a pinch of salt, and cook 1 cup of small pasta until al dente according to package directions (about 8‑10 minutes). Drain and set aside.
Time: PT10M
Temperature: boiling
Blend the Soup
When the vegetables are tender, carefully transfer the hot soup to a blender (or use an immersion blender) and blend until completely smooth.
Time: PT5M
Season the Soup
Return the blended soup to the pot, taste, and add salt and freshly ground black pepper as needed.
Time: PT2M
Combine Soup and Pasta
Ladle the hot soup into serving bowls and stir in the cooked pasta. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 110
- Protein
- 4g
- Carbohydrates
- 45g
- Fat
- 1g
- Fiber
- 3g
Dietary info: Vegetarian (use vegetable broth)
Allergens: Wheat (pasta)
Ingredient Substitutions
- Instead of Carrots: Parsnips
- Instead of Celery Heart: Celery stalks
- Instead of Onion: Shallots
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Chicken or Vegetable Broth: Homemade broth, Water with bouillon
- Instead of Small Pasta (Pastina): Orzo, Small shells
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Medium Pot
- Blender
- Cutting Board
- Chef's Knife
- Measuring Cups
- Wooden Spoon
- Serving Bowls
Critical Steps — Do Not Skip
- Simmer the soup until vegetables are very tender (about 45 minutes)
- Blend the hot soup safely, avoiding steam burns
- Cook the pasta separately to keep it from becoming mushy
Chef Tips from the Video
- For extra depth, roast the carrots and onion before adding them to the broth
- A drizzle of extra‑virgin olive oil at the end adds a silky finish
- Finish with a sprinkle of grated Parmesan if dairy is acceptable
Troubleshooting
Soup is too thick after blending
Add a splash of water or reserved pasta cooking water until desired consistency is reached.
Pasta becomes mushy
Cook pasta al dente and add it to the soup just before serving; keep extra pasta on the side for later.
Blend splatters hot liquid
Allow the soup to cool for a couple of minutes, blend in smaller batches, and cover the blender lid with a towel.
Storage
Refrigerator: Store in airtight containers for up to 4 days. Reheat gently and add fresh pasta if desired.
Freezer: Freeze the blended broth (without pasta) in freezer‑safe bags for up to 2 months. Thaw and reheat, then add freshly cooked pasta.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The broth can be made a day ahead and refrigerated; reheat and add freshly cooked pasta just before serving
- Blend the soup, freeze the pureed broth, and cook pasta fresh when ready to eat
Frequently Asked Questions
What is the cultural significance and history of Italian Penicillin Soup (Pastina Soup) in Italian home cooking?
Italian Penicillin Soup, often called "pastina soup," is a traditional comfort dish that Italians serve to sick family members. The name comes from the belief that the simple broth, vegetables, and tiny pasta act like a natural antibiotic, helping to soothe colds and boost recovery.
What are the traditional regional variations of Italian Penicillin Soup (Pastina Soup) across Italy?
In northern Italy the soup may feature butter‑sautéed carrots and leeks, while in the south it often includes tomato paste or a splash of olive oil. Some regions add small meatballs or beans for extra protein, but the core concept of broth, vegetables, and tiny pasta remains the same.
How is Italian Penicillin Soup (Pastina Soup) traditionally served in Italian households?
It is typically served hot in shallow bowls, sometimes topped with a drizzle of olive oil or a sprinkle of grated Parmesan. It is eaten as a light lunch or dinner, especially when someone is under the weather, and is often accompanied by crusty bread.
What occasions or celebrations is Italian Penicillin Soup (Pastina Soup) associated with in Italian culture?
While not a festive dish, it is a staple during cold winter months and is commonly prepared for family members recovering from illness. It also appears on "comfort food" menus in Italian trattorias during the flu season.
How does Italian Penicillin Soup (Pastina Soup) fit into the broader Italian cuisine tradition?
The soup embodies the Italian culinary principles of simplicity, fresh ingredients, and using every part of the pantry. Its reliance on a clear broth, seasonal vegetables, and humble pasta reflects the Italian ethos of creating nourishing meals from modest components.
What are the authentic traditional ingredients for Italian Penicillin Soup (Pastina Soup) versus acceptable substitutes?
Authentic ingredients include carrots, celery, onion, garlic, low‑sodium chicken or vegetable broth, water, and tiny pasta such as pastina. Substitutes can be parsnips for carrots, regular pasta shapes for pastina, and homemade broth in place of store‑bought.
What other Italian dishes pair well with Italian Penicillin Soup (Pastina Soup)?
A simple side of garlic‑bread, a light arugula salad with lemon vinaigrette, or a slice of focaccia complement the soup nicely. For a fuller meal, serve with a small portion of risotto or a baked polenta cake.
What makes Italian Penicillin Soup (Pastina Soup) special or unique in Italian cuisine?
Its reputation as a "healing" soup, the use of tiny pasta that cooks quickly, and the blend of sweet carrots with savory broth create a comforting, easily digestible dish that is both nourishing and soothing for colds.
What are the most common mistakes to avoid when making Italian Penicillin Soup (Pastina Soup) at home?
Common errors include overcooking the pasta so it becomes mushy, blending the soup while it is boiling hot (which can cause splatters), and under‑seasoning the broth. Follow the timing steps and blend carefully to avoid these pitfalls.
Why does this Italian Penicillin Soup (Pastina Soup) recipe blend the soup instead of leaving it chunky?
Blending creates a silky, soothing texture that is easier on a sore throat and mimics the classic smooth consistency associated with the "penicillin" nickname. It also helps distribute the flavors evenly throughout the broth.
Can I make Italian Penicillin Soup (Pastina Soup) ahead of time and how should I store it?
Yes. Store the blended broth in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months. Cook fresh pasta when ready to serve and stir it into the reheated broth.
What does the YouTube channel In the Kitchen With Emily specialize in?
The YouTube channel In the Kitchen With Emily focuses on approachable home‑cooking tutorials, comfort‑food recipes, and quick meals that use everyday ingredients. Emily emphasizes clear step‑by‑step instructions and practical kitchen tips for home cooks of all skill levels.
How does the YouTube channel In the Kitchen With Emily's approach to Italian cooking differ from other Italian cooking channels?
Emily’s approach blends classic Italian flavors with a modern, time‑saving mindset, often using pantry staples and simplifying traditional techniques. Unlike some channels that focus on elaborate regional dishes, she delivers quick, comforting recipes like this Penicillin Soup that fit busy lifestyles.
Last updated: August 31, 2026
