Pastina Soup Recipe
Pastina Soup Recipe is a easy Italian recipe that serves 4. 150 calories per serving. Recipe by The Mediterranean Dish on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $6.50 total, $1.63 per serving
Ingredients
- 6 cups Chicken Broth (store‑bought, low‑sodium preferred)
- 1 medium Onion (peeled and cut into large chunks)
- 2 Carrots (peeled and cut into large chunks)
- 2 Celery Stalks (cut into large chunks)
- 1 Parmesan Rind (whole rind, adds depth of flavor)
- 1 cup Pastina (tiny pasta; star‑shaped or any small shape works)
- 1 pinch Salt (adjust to taste)
- 2 tablespoons Parmesan Cheese (freshly grated for garnish)
Instructions
Prep Vegetables
Peel the onion and carrots, then cut the onion, carrots, and celery into large, bite‑size chunks.
Time: PT7M
Start the Broth
In a large pot, combine the chicken broth, vegetable chunks, and the Parmesan rind. Turn the heat to medium‑high and bring to a rolling boil.
Time: PT5M
Temperature: medium-high
Simmer the Soup
Reduce the heat to low, place the lid on partially (allowing a small vent), and let the soup simmer for about 20 minutes, or until the vegetables are very tender.
Time: PT20M
Temperature: low
Puree the Vegetables
Using a ladle, transfer the cooked vegetables (leaving the Parmesan rind out) into the food processor. Blend until smooth, creating a thick puree.
Time: PT5M
Return Puree to Pot
Pour the vegetable puree back into the pot, stir, and bring the soup back to a gentle bubble.
Time: PT2M
Temperature: medium
Add Pasta and Season
Season the soup with a pinch of salt, then add the pastina. Stir and cook for 3 minutes, or until the pasta is al dente.
Time: PT3M
Temperature: medium
Finish and Serve
Turn off the heat, ladle the soup into bowls, and garnish each serving with freshly grated Parmesan cheese.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 3 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains gluten, Contains dairy, Not vegan, Not vegetarian
Allergens: Dairy, Gluten, Chicken
Ingredient Substitutions
- Instead of Chicken Broth: Vegetable broth, Homemade chicken broth
- Instead of Onion: Leek, Shallot
- Instead of Carrots: Parsnip, Sweet potato
- Instead of Celery Stalks: Fennel stalks, Celery hearts
- Instead of Parmesan Rind: Grated Parmesan cheese, Parmesan powder
- Instead of Pastina: Orzo, Acini di pepe, Small shells
- Instead of Salt: Sea salt, Kosher salt
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Ladle
- Food Processor
- Measuring Cup
- Wooden Spoon
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Simmer the broth with vegetables and Parmesan rind for full flavor extraction.
- Puree the cooked vegetables and return them to the pot for a creamy texture.
- Do not overcook the pastina; it should be al dente and will continue to soften off the heat.
Chef Tips from the Video
- The Parmesan rind is the secret to a deep, nutty broth without extra effort.
- Pureeing the vegetables not only adds color but also boosts the nutritional value of the soup.
- Star‑shaped pastina adds a nostalgic touch; feel free to experiment with other tiny pastas.
Troubleshooting
Soup is too thick after adding puree.
Stir in additional chicken broth or warm water a few tablespoons at a time until desired consistency is reached.
Pasta becomes mushy.
Remove the pot from heat as soon as the pasta reaches al dente; remember it will continue cooking in residual heat.
Flavor is bland.
Add a pinch more salt, a splash of extra‑virgin olive oil, or a second Parmesan rind during simmering.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently, adding a splash of broth if needed.
Freezer: Not recommended; pasta may become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth and puree the vegetables up to step 5; store the puree in the fridge and add pasta just before serving.
- The Parmesan rind can be saved and reused in other soups or sauces.
Frequently Asked Questions
What is the cultural significance and history of Pastina Soup (Italian Penicillin) in Italian cuisine?
Pastina Soup, affectionately called "Italian penicillin," is a classic comfort food that Italian families have served for generations, especially to soothe colds and boost morale. Its simplicity—broth, tiny pasta, and a Parmesan rind—reflects the Italian tradition of turning humble pantry staples into nourishing meals.
What are the traditional regional variations of Pastina Soup (Italian Penicillin) in Italy?
In northern Italy, the broth may be enriched with butter and a splash of white wine, while southern versions often add a touch of tomato paste or fresh herbs like basil. Some families swap the Parmesan rind for a Pecorino romano rind for a sharper flavor.
How is Pastina Soup (Italian Penicillin) traditionally served in Italian households?
It is typically served hot in shallow bowls, topped with a generous shaving of fresh Parmesan and a drizzle of extra‑virgin olive oil. A side of crusty bread or a simple bruschetta is common to soak up the flavorful broth.
On what occasions or celebrations is Pastina Soup (Italian Penicillin) traditionally associated in Italian culture?
The soup is often prepared for family gatherings during the colder months, after a day of outdoor work, or when someone is feeling under the weather. It’s also a staple at Sunday lunch when a light starter is desired before a larger meat or fish main.
What other Italian dishes pair well with Pastina Soup (Italian Penicillin)?
A crisp Caesar salad, roasted chicken thighs, or a simple baked fish with lemon make excellent companions. The lightness of the soup balances richer mains, creating a well‑rounded Italian meal.
What makes Pastina Soup (Italian Penicillin) special or unique in Italian cuisine?
Its unique combination of a Parmesan rind and pureed vegetables gives the broth a golden, velvety hue and deep umami flavor that sets it apart from ordinary chicken‑broth soups. The technique of re‑incorporating the veggie puree maximizes nutrition and flavor without extra cream.
What are the most common mistakes to avoid when making Pastina Soup (Italian Penicillin)?
Over‑cooking the pastina, forgetting to remove the Parmesan rind before pureeing, and letting the soup boil too vigorously are common pitfalls. Keep the simmer gentle and add the pasta at the very end for the best texture.
Why does this Pastina Soup (Italian Penicillin) recipe use a Parmesan rind instead of grated cheese during cooking?
The rind releases flavor slowly as it simmers, infusing the broth with a subtle, nutty depth without making the soup overly salty. Adding grated cheese later preserves its bright, sharp finish as a garnish.
Can I make Pastina Soup (Italian Penicillin) ahead of time and how should I store it?
Yes. Prepare the broth and puree the vegetables up to step 5, then refrigerate the puree separately. Add the pastina and finish the soup just before serving. Store the soup in an airtight container for up to 3 days in the refrigerator.
What does the YouTube channel The Mediterranean Dish specialize in?
The Mediterranean Dish focuses on authentic Mediterranean and Middle‑Eastern home cooking, offering step‑by‑step video tutorials that blend traditional flavors with modern, approachable techniques.
How does the YouTube channel The Mediterranean Dish's approach to Italian cooking differ from other Italian cooking channels?
The Mediterranean Dish emphasizes wholesome, ingredient‑driven recipes that often incorporate health‑ful twists, such as using broth shortcuts and vegetable purees, while still honoring classic Italian flavor profiles. The host’s personable storytelling adds cultural context that many other channels omit.
Last updated: August 30, 2026
