Viral Pastina Soup (Italian Penicillin)
VIRAL Pastina Soup (Italian Penicillin) is a easy Italian recipe that serves 4. 250 calories per serving. Recipe by Domenic’s Kitchen on YouTube.
Prep: 15 min | Cook: 52 min | Total: 1 hr 17 min
Cost: $17.78 total, $4.45 per serving
Ingredients
- 2 tablespoons Extra Virgin Olive Oil (for sautéing vegetables)
- 4 cloves Garlic (minced)
- 1 teaspoon Red Chili Flakes (adjust to taste for sinus relief)
- 1 Bay Leaf
- 2 cups Mixed Vegetables (carrot, celery, onion) (diced small)
- 4 cups Chicken Stock (low‑sodium preferred)
- 2 cups Water
- to taste Salt
- to taste Black Pepper (freshly ground)
- 1 cup Pastina (small pasta stars) (uncooked)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- 1 tablespoon Extra Virgin Olive Oil (finishing) (drizzled just before serving)
Instructions
Prepare Vegetables
Dice carrot, celery, and onion into small uniform pieces. Mince the garlic cloves.
Time: PT10M
Sauté Aromatics
Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced vegetables, minced garlic, and red chili flakes. Sauté until the vegetables are softened and fragrant, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Stock and Simmer
Add the bay leaf, 4 cups chicken stock, and 2 cups water to the pot. Bring to a gentle boil, then reduce to a simmer and cover. Let it simmer for 30 minutes.
Time: PT30M
Temperature: Simmer
Strain and Blend
Remove the bay leaf. Using a fine mesh strainer, separate the vegetables from the broth. Transfer the cooked vegetables to a blender, add about 1 cup of the hot broth, and blend until smooth and creamy.
Time: PT5M
Combine and Season
Return the blended vegetable puree to the pot with the remaining broth. Stir well and season with salt and freshly ground black pepper to taste.
Time: PT2M
Cook Pastina
Bring the soup back to a gentle boil. Add 1 cup uncooked pastina and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
Time: PT8M
Temperature: Boil
Finish and Serve
Ladle the soup into bowls. Drizzle each serving with a little extra virgin olive oil, sprinkle with a pinch of black pepper, and garnish with chopped parsley.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 35 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains meat (chicken stock), Dairy-free, Nut-free
Allergens: Wheat (pastina), Potential trace of fish (if stock contains fish flavoring)
Ingredient Substitutions
- Instead of Extra Virgin Olive Oil: Canola oil, vegetable oil
- Instead of Garlic: Garlic paste
- Instead of Red Chili Flakes: Fresh red chili, finely chopped
- Instead of Bay Leaf: Dried thyme
- Instead of Mixed Vegetables (carrot, celery, onion): Frozen mirepoix
- Instead of Chicken Stock: Vegetable stock, store‑bought broth
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Pastina (small pasta stars): Orzo, small ditalini
- Instead of Fresh Parsley: Fresh basil
- Instead of Extra Virgin Olive Oil (finishing): Infused olive oil
Equipment Needed
- Large Pot
- Blender
- Fine Mesh Strainer
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Ladle
- Soup Bowls
Critical Steps — Do Not Skip
- Sauté the vegetables without burning the garlic.
- Simmer the broth long enough to develop flavor.
- Blend hot vegetables safely – vent the blender and use a towel.
- Cook pastina just until al dente to avoid mushy texture.
Chef Tips from the Video
- Use a high‑quality extra virgin olive oil for both sautéing and finishing – it adds depth and a silky finish.
- A pinch of smoked paprika can be added with the chili flakes for a subtle smoky note.
- For extra sinus relief, add a splash of lemon juice just before serving.
Troubleshooting
Soup is too thick after blending.
Thin with additional warm chicken stock or water until desired consistency is reached.
Pastina becomes mushy.
Cook pastina al dente and add it at the end; if leftovers, reheat broth and add fresh pastina.
Blender lid blows off due to steam.
Allow the blended mixture to cool slightly, vent the lid, and cover with a kitchen towel while blending.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the broth without pasta for up to 2 months; add fresh pastina when reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken broth and blend the vegetable puree up to 24 hours ahead; refrigerate and reheat before adding pasta.
- Store the cooked pastina separately and add it to the hot soup just before serving to keep it from becoming soggy.
Frequently Asked Questions
What is the cultural significance and history of Pastina Soup in Italian cuisine?
Pastina soup is a classic Italian comfort food traditionally served to children and the ill because the tiny pasta cooks quickly and the broth is soothing. It reflects Italy's emphasis on simple, nourishing dishes that use pantry staples like pasta, broth, and aromatic vegetables.
What regional variations of pastina soup exist within Italy?
In northern Italy, pastina is often cooked in a clear chicken or beef broth with Parmesan cheese. In the south, the soup may include tomato base, fresh herbs like basil, and a drizzle of extra virgin olive oil, similar to the version shown by Domenic’s Kitchen.
How is pastina traditionally served in Italian households?
It is usually served hot in shallow bowls, topped with a drizzle of olive oil, a sprinkle of freshly ground black pepper, and a handful of chopped parsley or grated Parmesan. It is often accompanied by crusty bread.
What occasions or celebrations is pastina soup traditionally associated with in Italy?
Pastina soup is commonly served as a restorative dish after illness, during cold winter evenings, and at family gatherings where a light starter is desired before a larger meal.
What authentic ingredients are essential for a traditional Italian pastina soup versus acceptable substitutes?
Authentic ingredients include chicken or vegetable broth, extra virgin olive oil, garlic, chili (or mild pepper), bay leaf, and small pasta like pastina. Substitutes can be vegetable stock for a vegetarian version, red pepper flakes for fresh chili, and orzo or ditalini instead of pastina.
What other Italian dishes pair well with pastina soup?
Pastina soup pairs nicely with a simple Caesar salad, bruschetta with tomatoes and basil, or a light antipasto platter featuring cured meats, olives, and cheese.
What makes pastina soup special or unique in Italian cuisine?
Its simplicity, quick cooking time, and the comforting combination of tiny pasta with a richly flavored broth make it a uniquely soothing dish that embodies the Italian philosophy of "cucina povera" – making the most of humble ingredients.
What are the most common mistakes to avoid when making pastina soup?
Common errors include overcooking the pastina, which turns mushy, not simmering the broth long enough for flavor development, and blending hot vegetables without venting the blender, which can cause steam burns.
Why does this pastina soup recipe use both chicken stock and water instead of only stock?
Combining stock with water stretches the broth, balances the intensity of flavor, and prevents the soup from becoming overly salty while still delivering a rich base.
What does the YouTube channel Domenic’s Kitchen specialize in?
The YouTube channel Domenic’s Kitchen focuses on approachable, home‑cooked comfort dishes from various cuisines, emphasizing clear step‑by‑step tutorials, budget‑friendly ingredients, and practical cooking tips for everyday cooks.
How does the YouTube channel Domenic’s Kitchen’s approach to Italian cooking differ from other Italian cooking channels?
Domenic’s Kitchen blends traditional Italian flavors with a modern, no‑fuss style, often using pantry staples and quick techniques, whereas many other Italian channels may focus on elaborate, region‑specific recipes that require specialty ingredients.
Last updated: August 30, 2026
