When the temperature drops and sniffles start to spread, there is one remedy that families have relied on for generations: “Pastina,” affectionately known as Italian Penicillin Soup Recipe for Cold and Flu Season. This soul-warming dish is less of a complex culinary project and more of a warm hug in a bowl. Consisting of tiny star-shaped pasta cooked in rich broth with healthy vegetables, it is the ultimate comfort food. It’s light on the stomach, incredibly hydrating, and ready in under 20 minutes, making it the perfect quick fix for sick days or chilly nights.
Why You’ll Love This Recipe
The Ultimate Comfort
There is a reason this is called “Italian Penicillin.” The combination of warm, salty broth, soft pasta, and tender vegetables offers immediate relief and coziness. It is nostalgic, simple, and universally loved by toddlers and adults alike.
Pantry Staple Friendly
You likely have everything you need for this soup in your kitchen right now. It relies on basics: broth, carrots, celery, and tiny pasta. It is an excellent recipe for those days when the fridge is nearly empty but you need a wholesome meal.
Ingredients
- 6 cups Chicken broth or bone broth
- 1 cup Pastina (tiny star pasta)
- 1 tbsp Olive oil
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely diced
- 0.5 small Onion, finely diced
- 1 piece Parmesan cheese rind
- 1 large Egg (optional)
- 0.5 cup Grated Parmesan cheese
Instructions
- Heat olive oil in a pot over medium heat. Add diced onion, carrot, and celery.
- Cook veggies until softened (5-7 mins).
- Pour in broth and add the parmesan rind. Bring to a boil.
- Add pastina and cook for 4-5 minutes until tender.
- Optional: Whisk egg and grated cheese in a bowl, then stir into boiling soup to create ribbons.
- Remove rind. Serve hot with extra parmesan.
Ingredient Highlights & Substitutions
Essential Ingredients
- Pastina: These are tiny pasta shapes, often stars (stelline), that cook very quickly and create a unique, porridge-like consistency.
- Chicken Broth: Use a high-quality bone broth or homemade stock for the most “healing” properties and depth of flavor.
- Parmesan Rind: A secret weapon. Simmering the soup with a hard rind of Parmesan cheese infuses a nutty, savory depth that salt alone cannot achieve.
- Mirepoix: A classic mix of onions, carrots, and celery provides the vegetable base and essential vitamins.
- Egg (Optional): Many versions whisk in an egg at the end (stracciatella style) for added protein and creaminess.
Smart Substitutions
- Pasta: If you cannot find pastina, any small shape will do, such as orzo, alphabet pasta, or acini di pepe.
- Vegetarian: Simply swap the chicken broth for a rich vegetable stock and omit the egg if vegan (also skip the parmesan).
- Greens: Boost the nutrition by adding a handful of spinach or kale in the last 2 minutes of cooking.
Step-by-Step Instructions
Prep Phase
Finely dice your onion, carrots, and celery. Because pastina is so small, you want your vegetables to be chopped very small as well—think “confetti” size—so they cook quickly and fit on the spoon with the pasta. If you have a parmesan rind in your cheese drawer, retrieve it now.
Cooking Phase
In a medium pot, heat a drizzle of olive oil over medium heat. Sauté the onions, carrots, and celery until softened, about 5-7 minutes. Pour in the broth and add the parmesan rind. Bring to a rolling boil. Add the pastina and cook according to package directions (usually 4-6 minutes). If you are adding an egg, whisk it in a small bowl with some parmesan cheese, then slowly drizzle it into the boiling soup while stirring constantly to create thin ribbons. Remove the rind before serving.
Pro Tips for Perfect Results
Technique Secrets
The ratio of broth to pasta determines the texture. For a soupier consistency, use less pasta. For a thicker, risotto-like comfort dish (which is traditional for sick days), use a higher pasta-to-broth ratio. Remember that pastina will continue to absorb liquid even after it is off the heat.
Common Mistakes to Avoid
- Overcooking the Pasta: These tiny shapes turn to mush instantly. Test them a minute before the package says they are done.
- Making Too Much in Advance: Pastina drinks up broth like a sponge. If you make this ahead, you will find a solid block of pasta in the fridge. Store the broth and cooked pasta separately if meal prepping.
- Forgetting the Parmesan: Freshly grated parmesan on top is not a garnish; it is a main flavor component. Don’t skip it!
Serving Ideas & Pairings
Presentation & Plating
Serve this steaming hot in deep bowls. A drizzle of high-quality extra virgin olive oil on top adds a glossy finish and a hit of healthy fats. Crack some fresh black pepper over the top for a little heat.
Pairing Suggestions
- Sides: A slice of crusty bread with butter is all you need to dip into the broth.
- Drink: Serve with plenty of water or hot tea with lemon to maximize the cold-fighting benefits.
Frequently Asked Questions
Q1? Can I freeze this soup?
You can freeze the broth with the vegetables, but do not freeze the soup with the pasta in it. The pasta will disintegrate upon reheating. Freeze the base and boil fresh pastina when you are ready to eat.
Q2? What if I don’t have a parmesan rind?
It’s okay! You can just stir in grated parmesan cheese at the very end. The rind just adds an extra layer of umami during the boil.
Q3? Is this suitable for babies?
Yes! Pastina is often one of the first “solid” foods introduced to Italian babies. Just watch the salt content in your broth.
| Broth Type | Flavor Profile | Best For |
|---|---|---|
| Chicken Bone Broth | Rich, Savory, Collagen-rich | Colds & Flu |
| Vegetable Stock | Light, Herbal | Vegetarians |
| Parmesan Broth | Nutty, Salty, Creamy | Comfort |
| Turkey Stock | Deep, Robust | Post-Holiday |
Conclusion
This Italian Penicillin Soup Recipe is proof that the simplest foods are often the best. Whether you are fighting a cold or just fighting the winter blues, a bowl of this golden, cheesy, pasta-filled broth is the cure. It is quick, affordable, and fills your home with the smell of comfort.
