A collection of ingredients on a wooden surface: celery stalks, sliced carrots and sweet potatoes in bags, chicken bone broth, Better Than Bouillon jar, a garlic bulb, an onion, and a box of Barilla orzo pasta.

Easy Pastina Soup (Italian Penicillin)

/ / /

Feeling under the weather? There’s nothing quite like a warm, comforting bowl of soup to soothe your soul and nourish your body. In Italy, they have a secret weapon for fighting off the chills: Pastina, also affectionately known as “Italian Penicillin.”

A Grandma Approved Remedy

Pastina is a tiny pasta (meaning “little dough” in Italian) soup traditionally made with a simple chicken broth, vegetables like carrots, celery, and onions, and sometimes a bit of this or that vegetable you have on hand thrown in. I added sweet potatoes! It’s the ultimate comfort food, often passed down through generations in Italian families. Grandmother knows best – this gentle soup, easy to digest and packed with nutrients, was the go-to remedy for achy bodies and sniffles.

Beyond Comfort: The Versatility of Italian Penicillin Soup

While perfect for those feeling unwell, Pastina’s warmth and goodness goes far beyond its medicinal nickname. Everyone can enjoy this versatile soup:

  • A light lunch or dinner: Serve it with a side salad and crusty bread for a satisfying yet healthy meal.
  • A quick and easy starter: Offer a small bowl as an appetizer before a heavier main course.
  • A canvas for creativity: Experiment with different vegetables, and cheeses (like Parmesan), or even add some leftover cooked chicken for a heartier version.
A collection of ingredients on a wooden surface: celery stalks, sliced carrots and sweet potatoes in bags, chicken bone broth, Better Than Bouillon jar, a garlic bulb, an onion, and a box of Barilla orzo pasta.

This post may include affiliate links; you can read my disclosure policy here.

Making Your Own Italian Penicillin

Ready to whip up a batch of this comforting soup? I added sweet potatoes to mine because they are my favorite vegetable and they added a nice flavor and substance to the soup that was missing when I tried it before.

Here’s a simple recipe to get you started:

Ingredients:

  • 4 cups chicken bone broth (or vegetable broth for a vegetarian option)
  • 5 cups water
  • 1 tablespoon olive oil
  • 2 medium sweet onions
  • 1 bag of frozen carrots
  • 1 celery stalk
  • 1 whole garlic
  • 1 bag of frozen sweet potatoes
  • 1 tablespoon Better than Bullion chicken flavoring
  • 2 cups small pastina (ditalini, acini di pepe, or orzo work well)
  • Salt and freshly ground black pepper, to taste
  • Optional: Chopped fresh parsley for garnish
  • Optional: Grated Parmesan cheese for serving
A hand holding a carton of Pacific Foods Organic Bone Broth, Unsalted Chicken flavor. The carton displays "9g of protein" and "USDA Organic" labels. It is positioned above a stainless steel pot.
A hand pours a clear liquid from a small, white cup with a blue pattern into a pot filled with a liquid that appears to be soup or sauce. The mixture is being stirred or blended together.
Close-up of a metal pot containing a light brown broth with several stalks of green celery floating on the surface. The pot interior has measurement markings. The liquid is lightly steaming.
A bag of sliced carrots labeled "Great Value" is being poured into a pot with broth and celery sticks visible, suggesting the preparation of a soup or stew.
A bag of frozen sweet potatoes from Great Value is being poured into a pot filled with cubed sweet potatoes.
Chopped carrots, a halved onion, and green celery in a pot of broth, preparing to make soup.
A hand holding several garlic cloves over a pot of chopped sweet potatoes and a whole onion submerged in liquid, possibly broth, in a cooking pot.
An open pot with vegetable broth, containing chopped carrots, garlic, and large onion halves, is being prepared. The pot is plugged in on a kitchen countertop.

Instructions:

  1. Pour in the chicken broth and water into your Instant Pot or soup pot.
  2. Add whole onion (cut ends and remove a layer), carrots, cubed sweet potatoes, garlic, and celery, to the chicken bone broth and water.
  3. Cook the pastina, I used orzo, and cook according to package instructions, usually 7-10 minutes, or until al dente. Drain and season with 1 teaspoon of Better than Bullion chicken flavoring, salt, and pepper to taste.
  4. Set your Instant Pot to 15 minutes (without the pastina), or bring it to a boil and reduce to medium heat for 25 to 30 minutes.
  5. After the Instant Pot is finished and pressure is released, ladle the vegetables into your food processor and puree or mix with your hand mixer.
  6. Pour the puree back into the liquid soup and mix with one tablespoon of Better than Bullion and salt and pepper to taste and stir well
  7. Ladle the soup over the orzo.
  8. Serve hot, garnished with chopped parsley (optional) and grated Parmesan cheese (optional).

Tips:

  • Leftovers: Pastina soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • For a richer flavor: You can add a grated Parmesan cheese rind to the broth while it simmers (remove it before serving).
  • Spicing it up: For a bit of a kick, add a pinch of red pepper flakes or a teaspoon of cayenne pepper to the pot.

So, the next time you’re feeling under the weather, or simply craving a warm and comforting meal, whip up a pot of Italian Penicillin. It’s a simple yet delicious dish with a rich history, perfect for any occasion.

Welcome! I'm Amy Sadler, your DIY Bestie.
My mission is simple: inspire you with stunning home decor DIYs and expert furniture and cabinet paint finishes, and the best wall paint colors. Plus, you'll see my own home transformations in real-time!
I'm here to provide the tips and tools to make you fall in love with your home, right now!
Let's create homes that embrace our individuality and comfort.

Leave a Reply

Your email address will not be published. Required fields are marked *