When the cold winter days take their toll or you’re feeling under the weather, a steaming bowl of Italian Penicillin Soup—also known as pastina soup—is like a warm, comforting hug for your soul. A staple in many Italian households, this simple yet flavorful dish is often passed down through generations, each family adding their own unique twist to the recipe.
Let’s dive into what makes this soup so special and how you can make it your go-to comfort meal.
Why You’ll Love This Easy Pastina Soup
There are plenty of reasons to fall in love with this traditional dish:
- Ultimate Comfort Food: The rich broth combined with tiny pastina pasta (like orzo or star-shaped pasta) creates a soothing, hearty meal perfect for cold days or when you need a pick-me-up.
- Quick and Easy to Prepare: Ready in just 30 minutes with minimal prep work, this soup is perfect for busy weeknights.
- Family-Friendly: Its mild flavors and comforting texture make it a hit with both kids and adults, including picky eaters.
- Budget-Friendly: Using simple pantry staples and affordable ingredients, this dish is as kind to your wallet as it is to your taste buds.
Ingredients
Here’s a classic version of pastina soup, inspired by my mom’s recipe.
Essential Ingredients:
- Pastina (40g per serving): Small pasta shapes like orzo, stelline (stars), or any tiny pasta of your choice.
- Broth (250ml per serving): Use homemade chicken or vegetable broth for the best flavor, or go with store-bought for convenience.
- Tomato (optional): Sweet cherry tomatoes are my go-to, but you can omit them if you prefer a tomato-free version.
- Parmesan Cheese: Adds a salty, nutty flavor to the soup. You can even toss in the rind for extra depth.
- Extra Virgin Olive Oil: A drizzle at the end enhances the overall flavor.
- Salt and Black Pepper: To taste.
Optional Additions:
- Fresh herbs like parsley or basil for garnish.
- Vegetables like diced carrots, celery, or zucchini for added nutrition.
- Cooked shredded chicken for extra protein.
How to Make Pastina Soup – Step-by-Step Instructions
Step 1: Prepare Your Broth
If you have time, make a homemade broth using chicken or meat bones for the richest flavor. Simply simmer bones with water, onions, carrots, celery, and herbs for a few hours, then strain. If you’re short on time, store-bought chicken or vegetable broth works just as well.
Step 2: Peel and Dice the Tomatoes
If using tomatoes, start by peeling them for a smoother soup.
- Bring water to a boil and pour it over the tomatoes in a bowl.
- Make a small X-shaped incision at the bottom of each tomato before adding them to the hot water.
- After 2 minutes, remove the tomatoes and peel the skins, which should come off easily.
- Dice the peeled tomatoes and set them aside.
Step 3: Cook the Soup
- Bring the broth to a boil over medium heat.
- Add the diced tomatoes (if using) and allow them to simmer for 5 minutes.
- Stir in the pastina and cook according to the package instructions, usually about 7-9 minutes. Stir occasionally to prevent sticking.
Step 4: Garnish and Serve
Before serving, add a drizzle of extra virgin olive oil and garnish with fresh parsley or basil. Serve hot, with Parmesan cheese sprinkled generously over the top.
Pro Tips for Perfect Pastina Soup
- Homemade Broth Is Best: If time permits, make your own broth. It adds a depth of flavor that store-bought versions can’t replicate.
- Mind the Broth-to-Pasta Ratio: For every 40g of pastina, use 250ml of broth to achieve the ideal balance between soupiness and heartiness.
- Save Your Parmesan Rinds: Adding Parmesan rinds to the soup as it simmers creates a wonderfully rich, cheesy flavor.
- Cook Only What You Need: Pastina absorbs liquid as it sits, so it’s best to prepare just enough for immediate consumption.
Substitutes and Variations
This recipe is highly adaptable. Here are some variations to suit different tastes:
1. Add Chicken
Transform this into a heartier meal by adding shredded rotisserie chicken or leftover roast chicken. Stir it in during the last few minutes of cooking to warm through.
2. Vegetable-Loaded Soup
Boost the nutrition by including diced carrots, celery, potatoes, zucchini, or onions. Sauté them in olive oil before adding the broth to deepen their flavor.
3. Creamy Pastina Soup
Blend cooked vegetables like carrots and zucchini into the broth before adding the pastina. This creates a velvety, creamy soup without the need for dairy.
4. Egg Drop Pastina Soup
For a twist, whisk an egg directly into the simmering soup in a steady stream. The egg cooks instantly, creating ribbons of protein-rich goodness.
5. Fish Pastina
Create a seafood version by making a fish stock with shrimp, clams, or white fish. Add the seafood along with the pastina for a flavorful, briny twist.
Frequently Asked Questions (FAQs)
1. Can I use other types of pasta?
Yes! While pastina (like orzo or stars) is traditional, you can use any small pasta, such as ditalini or acini di pepe.
2. Can I make this soup ahead of time?
You can prepare the broth and vegetables in advance, but cook the pastina just before serving to prevent it from absorbing too much liquid and becoming mushy.
3. Is this soup freezer-friendly?
The broth and vegetable base freeze well, but avoid freezing the soup with pastina, as the pasta can become overly soft when reheated.
4. Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and skip the Parmesan cheese (or use a vegetarian alternative).
5. How do I reheat leftovers?
Reheat the soup gently on the stovetop, adding a splash of water or broth if it has thickened too much.
Conclusion
Italian Penicillin Soup is more than just a meal—it’s a comforting, nourishing dish steeped in tradition and perfect for soothing both body and soul. Its simplicity, versatility, and heartwarming flavors make it a staple for busy weeknights, lazy weekends, or whenever you need a little extra love in your bowl.
From its rich broth to the delicate pastina, every spoonful of this soup feels like a trip back to Nonna’s kitchen. Try it once, and it’s sure to become a favorite in your household too!