60 Million Views - Italian Penicillin / Pastina
60 Million Views - Italian Penicillin / Pastina is a easy Italian recipe that serves 4. 210 calories per serving. Recipe by The Cooking Mawma on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $6.05 total, $1.51 per serving
Ingredients
- 4 cups Water (for base broth)
- 4 cups Chicken Broth (low‑sodium)
- 1 cup Carrots (peeled and diced)
- 1 cup Celery (diced)
- 1 cup Onion (diced, medium onion)
- 2 cloves Garlic (minced)
- 1 tsp Chicken Bouillon (or 1 cube)
- 1 cup Pastina (small star‑shaped pasta)
- 0.25 cup Parmesan Cheese (freshly grated)
- to taste Salt
- to taste Black Pepper
Instructions
Prep the Vegetables
Peel and dice the carrots, dice the celery and onion, and mince the garlic. Set aside in a bowl.
Time: PT10M
Start the Broth
In a stock pot combine 4 cups water, 4 cups chicken broth, and the diced vegetables. Bring to a roaring boil over high heat, partially cover the pot.
Time: PT10M
Temperature: high heat
Simmer the Soup
Reduce the heat to low and let the mixture simmer gently for 45 minutes, or until the vegetables are very tender.
Time: PT45M
Temperature: low simmer
Cook the Pastina
While the broth simmers, bring a separate pot of salted water to a boil. Add the pastina and cook according to package directions, about 8 minutes, until al dente. Drain and set aside.
Time: PT10M
Temperature: 212°F
Blend the Soup Base
Using a ladle, transfer several cups of the hot broth with vegetables into a blender. Add the chicken bouillon and blend until smooth. Vent the blender lid slightly to allow steam to escape.
Time: PT5M
Combine and Re‑heat
Pour the blended mixture back into the stock pot, stir in the remaining broth, and warm over low heat for 2 minutes. Adjust seasoning with salt and pepper.
Time: PT2M
Temperature: low
Serve
Place a serving of cooked pastina in each bowl, ladle the hot soup over the pasta, and finish with a generous sprinkle of grated Parmesan cheese.
Time: PT3M
Nutrition Facts
- Calories
- 210
- Protein
- 10g
- Carbohydrates
- 30g
- Fat
- 5g
- Fiber
- 2g
Dietary info: Contains meat (chicken broth), Contains dairy, Contains gluten
Allergens: Dairy (Parmesan), Gluten (pastina)
Ingredient Substitutions
- Instead of Chicken Broth: vegetable broth
- Instead of Carrots: parsnips
- Instead of Celery: fennel
- Instead of Onion: shallot
- Instead of Chicken Bouillon: vegetable bouillon
- Instead of Pastina: orzo, small ditalini
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Stock Pot
- Blender
- Ladle
- Measuring Cup
- Grater
- Saucepan for Pasta
- Colander
- Serving Bowls
- Wooden Spoon
Critical Steps — Do Not Skip
- Simmering the broth for 45 minutes to develop flavor
- Blending hot soup safely – vent the blender lid to prevent steam burns
- Cooking pastina al dente so it doesn’t become mushy in the soup
Chef Tips from the Video
- Use homemade chicken stock for deeper flavor
- Add a bay leaf or a pinch of dried thyme to the broth while it simmers
- Finish each bowl with a drizzle of extra‑virgin olive oil for added richness
Troubleshooting
Soup is too thick
Stir in additional chicken broth or water a little at a time until desired consistency is reached.
Soup tastes bland
Add a pinch more salt, freshly cracked black pepper, or a splash of lemon juice to brighten the flavor.
Pastina becomes mushy
Cook the pastina al dente and rinse briefly under warm water before adding to the bowl; serve immediately.
Storage
Refrigerator: Store broth and cooked pasta separately in airtight containers for up to 3 days.
Freezer: Freeze the broth (without pasta) in freezer‑safe bags for up to 2 months. Reheat and add freshly cooked pastina when ready to serve.
Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.
Make-Ahead Tips
- Prepare the broth and blend it a day ahead; store in the refrigerator and reheat before serving
- Grate Parmesan cheese in advance and keep sealed
- The soup can be frozen; just add fresh pastina when reheating
Frequently Asked Questions
What is the cultural significance and history of Mama Mina's Italian Penicillin Pastina in Italian home cooking?
In Italy, "penicillin soup" refers to a simple chicken broth with pasta that families make when someone feels under the weather. Mama Mina’s version adds blended vegetables for extra nutrition, embodying the Italian tradition of turning humble ingredients into comforting medicine.
What are the traditional regional variations of penicillin soup in Italy?
Northern regions often add butter and Parmesan, while southern versions may include tomatoes, fresh herbs like basil, or a splash of olive oil. Some families use small pasta shapes such as stelline or orzo instead of pastina.
How is Mama Mina's Italian Penicillin Pastina traditionally served in Italian households?
It is served hot in shallow bowls, topped with a generous amount of freshly grated Parmesan and sometimes a drizzle of extra‑virgin olive oil. It is usually eaten with a slice of crusty bread on the side.
During which occasions or celebrations is penicillin soup traditionally associated in Italian culture?
Penicillin soup is most commonly made during the cold season or when a family member is ill. It is also served on simple family gatherings where comfort food is prized over elaborate dishes.
What other Italian dishes pair well with Mama Mina's Italian Penicillin Pastina?
A light green salad with lemon vinaigrette, roasted vegetables, or a simple bruschetta complement the soup nicely. For a fuller meal, serve with grilled chicken or a slice of focaccia.
What makes Mama Mina's Italian Penicillin Pastina special compared to other Italian soups?
The soup blends the broth with cooked vegetables, creating a creamy texture without dairy, while still finishing with Parmesan for richness. This technique gives a velvety mouthfeel while keeping the dish light and soothing.
What are the most common mistakes to avoid when making Mama Mina's Italian Penicillin Pastina?
Common errors include over‑cooking the pastina, which makes it mushy, not venting the blender lid when pureeing hot soup (risk of burns), and simmering the broth too aggressively, which can cause bitterness. Follow the timing and venting tips to avoid these pitfalls.
Why does this recipe blend the vegetables instead of straining the broth?
Blending incorporates the fiber and nutrients of the vegetables, giving the soup a naturally creamy texture without adding cream. Straining would produce a clearer broth but lose the comforting thickness that defines penicillin soup.
Can I make Mama Mina's Italian Penicillin Pastina ahead of time and how should I store it?
Yes – prepare the broth and blend it a day ahead, storing it in the refrigerator. Reheat gently and add freshly cooked pastina just before serving. The soup freezes well without the pasta; freeze the broth in airtight bags for up to two months.
What does the YouTube channel The Cooking Mawma specialize in?
The Cooking Mawma focuses on easy‑to‑follow home‑cooked meals that blend comfort food with practical tips for busy families. The channel emphasizes clear, step‑by‑step demonstrations and often highlights dishes that are soothing or suitable for everyday cooking.
How does the YouTube channel The Cooking Mawma's approach to Italian cooking differ from other Italian cooking channels?
The Cooking Mawma prioritizes simplicity and speed, using pantry staples and minimal equipment while still honoring authentic flavors. Unlike some channels that showcase elaborate techniques, The Cooking Mawma delivers approachable recipes like Mama Mina’s penicillin soup that anyone can master at home.
Last updated: August 30, 2026
