Savor the Comfort: Italian Penicillin Soup (Pastina Recipe)
Savor the Comfort: Italian Penicillin Soup (Pastina Recipe) is a easy Italian recipe that serves 4. 350 calories per serving. Recipe by Tasty on YouTube.
Prep: 5 min | Cook: 39 min | Total: 54 min
Cost: $7.20 total, $1.80 per serving
Ingredients
- 6 cups Bone Broth (low‑sodium, store‑bought or homemade)
- 4 cloves Garlic (peeled; can be left whole for a milder flavor)
- 2 medium Carrots (peeled and cut into large chunks)
- 2 stalks Celery (washed and cut into large pieces)
- 1 large Chicken Breast (boneless, skinless, about 8 oz; will be shredded after cooking)
- 1 tsp Fresh Thyme (leaves stripped; dried thyme can be used (½ tsp))
- 1 cup Small Pasta (any small shape such as ditalini, orzo, or tiny shells)
Instructions
Gather Ingredients
Measure out bone broth, peel garlic, chop carrots and celery into large chunks, and have the chicken breast and thyme ready.
Time: PT5M
Combine Ingredients and Bring to Simmer
Place the bone broth, garlic cloves, carrot pieces, celery pieces, thyme, and the whole chicken breast into the large pot. Bring to a gentle simmer over medium heat.
Time: PT10M
Temperature: simmer
Cook Until Chicken Is Done
Let the soup simmer until the chicken breast is cooked through and the vegetables are fork‑tender, about 15 minutes.
Time: PT15M
Temperature: simmer
Shred the Chicken
Remove the chicken breast with tongs, place on a cutting board, and shred using two forks.
Time: PT5M
Return Shredded Chicken
Add the shredded chicken back into the pot and stir to combine.
Time: PT1M
Blend the Soup Base
Using an immersion blender, blend the vegetables and broth directly in the pot until smooth and creamy. Blend in short bursts to avoid splatter.
Time: PT5M
Add Small Pasta
Stir in the small pasta and continue to simmer until the pasta is al dente, about 8 minutes.
Time: PT8M
Temperature: simmer
Serve
Ladle the hot soup into bowls and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: High protein, Gluten (if regular pasta is used), Dairy‑free, Low‑fat
Allergens: Chicken, Wheat (regular pasta)
Ingredient Substitutions
- Instead of Bone Broth: Chicken broth, Vegetable broth
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Carrots: Parsnips
- Instead of Celery: Fennel stalks
- Instead of Chicken Breast: Rotisserie chicken, Turkey breast
- Instead of Fresh Thyme: Dried thyme, Oregano
- Instead of Small Pasta: Gluten‑free small pasta
Equipment Needed
- Large Pot
- Immersion Blender
- Ladle
- Cutting Board (optional)
- Chef’s Knife (optional)
- Measuring Cups (optional)
Critical Steps — Do Not Skip
- Bring the broth to a gentle simmer without boiling.
- Shred the chicken while it is still warm.
- Blend the hot soup safely using an immersion blender.
- Cook the pasta just until al dente to avoid mushiness.
Chef Tips from the Video
- For extra depth, roast the carrots and celery for 10 minutes before adding them to the broth.
- A pinch of red pepper flakes adds a gentle warmth without overpowering the soup.
- Finish with a drizzle of high‑quality extra‑virgin olive oil for a glossy finish.
Troubleshooting
Soup is too thick after blending.
Add additional warm broth or water a little at a time until the desired consistency is reached.
Pasta becomes mushy.
Cook the pasta separately al dente and stir it into the soup just before serving.
Blending causes splatter.
Use an immersion blender directly in the pot or let the soup cool slightly before using a countertop blender, covering the lid with a kitchen towel.
Storage
Refrigerator: Store in airtight containers for 3–4 days. Reheat gently on the stove; add a splash of broth if it thickens.
Freezer: Freeze without pasta for up to 2 months. Thaw in the refrigerator and add fresh pasta when reheating.
Room temperature: Do not store at room temperature; cool to room temperature within 2 hours before refrigerating.
Make-Ahead Tips
- Prepare the bone broth a day ahead and store it in the fridge.
- Shred the cooked chicken and keep it separate; add it back just before serving.
- Freeze the soup base without pasta; add fresh pasta when reheating.
Frequently Asked Questions
What is the cultural significance and history of Italian‑style Penicillini Soup (Pastini Soup) in Italian cuisine?
Penicillini (or pastini) soup is a traditional Italian comfort dish that originated in the northern regions as a way to stretch small pasta with hearty broth and protein. It was often served to farm families during the colder months to provide warmth and nourishment.
What are the traditional regional variations of Penicillini Soup in Italy?
In Lombardy, the soup may include pancetta and Parmesan, while in Tuscany it often features Tuscan kale and cannellini beans. The version on the Tasty channel keeps it simple with bone broth, chicken, and herbs for a quick, family‑friendly take.
How is Penicillini Soup traditionally served in Italy?
It is typically served hot in shallow bowls, topped with a drizzle of olive oil, a sprinkle of grated Pecorino or Parmesan, and a few fresh herb leaves. It is eaten as a first course (primo) during winter meals.
What occasions or celebrations is Penicillini Soup associated with in Italian culture?
While not tied to a specific holiday, Penicillini Soup is a staple during the cold season, especially after harvest festivals and on family gatherings when a quick, nourishing dish is needed.
What authentic traditional ingredients are used in Penicillini Soup versus acceptable substitutes?
Authentic ingredients include homemade bone broth, small pasta like ditalini, chicken or veal, garlic, carrots, celery, and fresh thyme. Acceptable substitutes are store‑bought low‑sodium broth, rotisserie chicken, gluten‑free pasta, and dried thyme.
What other Italian dishes pair well with Penicillini Soup?
A simple mixed green salad with balsamic vinaigrette, crusty Italian bread, or a side of roasted vegetables complement the soup nicely, creating a balanced Italian‑style meal.
What makes Penicillini Soup special or unique in Italian cuisine?
Its uniqueness lies in the blend of a protein‑rich bone broth with blended vegetables, creating a creamy texture without dairy, and the addition of small pasta that turns the soup into a satisfying, one‑pot meal.
What are the most common mistakes to avoid when making Penicillini Soup?
Common errors include boiling the broth too vigorously, which toughens the chicken; over‑cooking the pasta, which makes it mushy; and blending the soup while it is boiling, which can cause dangerous splatter.
Why does this Penicillini Soup recipe blend the vegetables in the pot instead of using a separate blender?
Blending directly in the pot saves time and reduces cleanup, and the immersion blender allows you to achieve a smooth, creamy base without transferring hot liquid, preserving the soup’s flavor and temperature.
Can I make Penicillini Soup ahead of time and how should I store it?
Yes, you can prepare the broth and shredded chicken a day ahead and refrigerate them separately. Store the blended soup base in the fridge for up to 4 days; add fresh pasta when reheating to keep the texture optimal.
What does the YouTube channel Tasty specialize in?
The YouTube channel Tasty specializes in fast‑paced, visually engaging recipe videos that focus on quick, approachable home‑cooking techniques, often using everyday ingredients and minimal equipment.
Last updated: August 31, 2026
