Italian Pastina Soup, often referred to as “Italian Penicillin,” is a classic comfort food that warms the soul and soothes the spirit.
Whether you’re feeling under the weather, craving a cozy meal, or introducing your family to a taste of Italian tradition, this soup is a must-try.
Follow this detailed recipe to create a bowl of pastina soup that’s both nourishing and deeply satisfying.
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Ingredients You’ll Need
To make this comforting Italian Pastina Soup, gather the following ingredients. Fresh, high-quality components will elevate the flavor of this humble dish:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken or vegetable broth
- 1 cup pastina (or any small pasta like orzo or stelline)
- 1/2 cup grated Parmesan cheese (optional)
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Prepare the Vegetables
Start by finely chopping the onion, mincing the garlic, and dicing the carrots and celery. Having all your vegetables prepped and ready will make the cooking process smooth and efficient.
2. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn. The aroma of sautéed onions and garlic will form the flavorful base of your soup.
3. Add the Vegetables
Toss in the diced carrots and celery, stirring to coat them in the oil and aromatics. Cook for 5–6 minutes, allowing the vegetables to soften slightly. This step enhances their natural sweetness and adds depth to the soup.
4. Pour in the Broth
Add the chicken or vegetable broth to the pot, along with the dried oregano and bay leaf. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10–12 minutes. This allows the flavors to meld together.
5. Cook the Pastina
Increase the heat to medium and add the pastina to the simmering broth. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Cook for 8–10 minutes, or until the pastina is tender. If using a different type of small pasta, adjust the cooking time according to the package instructions.
6. Incorporate Parmesan Cheese
Once the pastina is cooked, remove the pot from the heat. Stir in the grated Parmesan cheese until it melts and blends into the soup. The cheese adds a rich, savory flavor and a creamy texture.
7. Season and Serve
Taste the soup and season with salt and black pepper as needed. Remove the bay leaf and discard it. Ladle the soup into bowls and serve with an extra sprinkle of Parmesan cheese.
Tips for Perfect Italian Pastina Soup
- Use Homemade Broth: If possible, use homemade chicken or vegetable broth for the best flavor. Store-bought broth works well too, but opt for low-sodium versions to control the saltiness.
- Don’t Overcook the Pastina: Keep an eye on the pasta to ensure it doesn’t become mushy. Al dente pastina provides the best texture.
- Customize the Soup: Add other vegetables like zucchini or peas for variety.
- Make It Creamier: Stir in a splash of heavy cream or a dollop of mascarpone cheese for a richer soup.
- Double the Batch: This soup reheats beautifully, so consider making extra for leftovers.
Why This Recipe Works
Italian Pastina Soup is a perfect example of how simple ingredients can come together to create something truly special.
The tiny pasta absorbs the flavorful broth, while the vegetables add texture and nutrition.
Herbs like oregano infuse the soup with warmth, and Parmesan cheese brings a touch of indulgence.
This soup is not only easy to make but also incredibly versatile, allowing you to adapt it to your preferences or what you have on hand.
Serving Suggestions
This soup is a meal on its own, but you can pair it with a few sides to make it even more satisfying:
- Crusty Bread: Serve with a slice of warm Italian bread or a garlic baguette for dipping.
- Salad: Pair with a simple green salad dressed with olive oil and lemon juice.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over low heat, adding a splash of broth or water if it thickens too much.
You can also freeze the soup for up to 2 months. Thaw it overnight in the fridge and reheat gently before serving.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! Orzo, ditalini, or even small shells work well as substitutes for pastina.
Is this soup gluten-free?
Use gluten-free pasta and ensure your broth is gluten-free to make this recipe suitable for a gluten-free diet.
Can I make this soup vegan?
Absolutely! Use vegetable broth, skip the Parmesan cheese (or use a vegan alternative), and add nutritional yeast for a cheesy flavor.
