Description
This Italian Penicillin Soup (also called pastina soup) is a soothing, nourishing bowl of comfort. It blends vegetables, garlic, broth, and tiny pasta into a golden, velvety broth—like a warm hug in a bowl.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4–6 garlic cloves, minced
- 8 cups low‑sodium chicken broth (or vegetable broth)
- 1 whole chicken breast, bone‑in with skin (optional, for more flavor)
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt & fresh black pepper, to taste
- 1 cup small pasta (pastina, acini di pepe, or small shells)
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
- Extra virgin olive oil, for drizzling
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and sauté until softened (about 5–7 minutes).
- Add garlic and sauté for another minute until fragrant.
- Pour in broth and add the whole chicken breast (if using). Stir in bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender and chicken is cooked through.
- Remove the chicken, shred it, and return the meat to the pot.
- Season the broth with salt, pepper, and lemon juice to taste.
- Bring the pot back to a gentle boil and stir in the small pasta. Cook until the pasta is al dente, stirring occasionally so it doesn’t stick.
- Remove bay leaves. Stir in fresh parsley.
- Serve in bowls with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.
Notes
- To keep pasta from getting mushy later, cook it separately and add to individual bowls when serving.
- If you skip the chicken, use a vegetable broth version—still delicious and warming.
- Add extra garlic, ginger, or a bit of turmeric for even more “healing” vibes.
- You can blend part of the soup (vegetables + broth) for a smoother texture before adding pasta and chicken. Many versions do this. :contentReference[oaicite:0]{index=0}
- Leftovers store well—keep pasta and broth separate where possible, and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian / Comfort
Nutrition
- Serving Size: 1 bowl (about 1/6 recipe)
- Calories: 190
- Sugar: 4g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
