Pastina Soup

This cozy Pastina Soup, affectionately known as “Italian Penicillin,” is the ultimate comfort in a bowl. A nostalgic dish made with tiny pasta, rich broth, soft vegetables, and a savory touch of parmesan, it’s soothing, simple, and soul-warming. Whether you’re under the weather or just need a gentle, warming meal, this one-pot soup comes together in 30 minutes and is perfect for the whole family.

Why You’ll Love Pastina Soup

• Quick & Easy: One pot, pantry-friendly ingredients, and done in 30 minutes.
• Soothing & Nourishing: Loved by generations for its healing comfort.
• Kid-Friendly: The tiny pasta shapes make this a hit with little ones.
• Flavorful Without Fuss: A parmesan rind and simple aromatics create deep flavor with minimal effort.
• Customizable: Use any small pasta and add your favorite fresh herbs.

Ingredients

• 6 cups low-sodium chicken broth
• 1 medium yellow onion, sliced into large pieces
• 2 carrots, peeled and sliced into large pieces
• 2 celery ribs, sliced into large pieces
• 1 parmesan rind (about 2-inches long)
• Kosher salt, to taste
• 1 1/2 cup pastina or any tiny pasta variety (alphabet, orzo, acini di pepe)
• 1/4 cup finely chopped parsley leaves, for garnish
• Grated parmesan cheese, for serving

Directions

Simmer the Broth

In a large pot, combine the chicken broth, onion, carrots, celery, parmesan rind, and a pinch of kosher salt.
Bring to a boil over high heat, then reduce to low, cover the pot, and simmer for 20–30 minutes until the vegetables are very tender.

Blend the Vegetables

Remove and discard the parmesan rind.
Using a slotted spoon, transfer the softened vegetables into a food processor or blender.
Add a couple of ladles of the hot broth and blend until the mixture is completely smooth.
Pour the puréed vegetables back into the pot and stir well to combine.

Cook the Pasta

Bring the broth back to a boil over high heat.
Stir in the pastina and cook until al dente, about 3 minutes, or according to package instructions.
Once the pasta is tender, remove the soup from the heat.

Season and Serve

Taste the soup and adjust the salt to your preference.
Ladle into bowls and top with a sprinkle of chopped parsley and grated parmesan cheese.
Serve hot and enjoy the cozy comfort.

Pro Tips and Variations

• Save Parmesan Rinds: Freeze leftover parmesan rinds so you always have one on hand for broth-based recipes.
• Cook Pasta Separately (Optional): To prevent over-soaking, cook pasta separately if making ahead, then combine when serving.
• Customize Herbs: Basil or dill can replace parsley for a different flavor profile.
• Make It Vegetarian: Use vegetable broth instead of chicken broth and skip the parmesan rind (or use a vegetarian hard cheese).

Serving Suggestions

• On Its Own: This soup is filling enough to be a full meal.
• With Greens: Add a lemony arugula or balsamic-dressed salad for brightness.
• With Bread: Serve with crusty bread or simple focaccia to soak up every last spoonful.

Storage/Reheating

• Fridge: Store broth and pasta separately in airtight containers for up to 5 days.
• Freezer: Freeze the broth alone for up to 3 months. Add fresh-cooked pasta when reheating.
• Reheat: Warm broth in a saucepan, then add the cooked pasta and stir gently until heated through.

FAQs

Can I use store-bought broth instead of homemade?
A: Yes! Use low-sodium broth so you can better control the seasoning.

What pasta shapes can I substitute?
A: Alphabet pasta, orzo, or acini di pepe are great alternatives to traditional pastina.

Can I make this soup vegan?
A: Absolutely. Use vegetable broth, skip the parmesan rind, and replace cheese garnish with a vegan option or nutritional yeast.

How do I prevent soggy pasta in leftovers?
A: Cook pasta separately and store apart from the broth. Combine only when reheating.

Conclusion

Pastina Soup is the perfect bowl of comfort—simple, nourishing, and deeply satisfying. Whether you’re feeling under the weather or just want something warm and soothing, this cozy Italian favorite comes together with just a few ingredients and a whole lot of love. Try it once, and it’s sure to become a regular in your recipe rotation.

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