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Italian Penicillin Soup Easy Homemade Pastina Soup

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Italian Penicillin Soup is a warm and comforting pastina soup made with tiny pasta, flavorful broth, and simple vegetables. This easy homemade Italian soup is soothing, nourishing, and perfect for a cozy meal when you want something light yet satisfying.

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup

Ingredients

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  • 3/4 cup pastina pasta
  • 6 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 tablespoon lemon juice (optional)
  • 1/4 cup grated cheese for garnish (optional)

Instructions

  1. Prepare the vegetables by finely chopping the onion, carrot, celery, and garlic.
  2. Heat olive oil in a large pot over medium heat.
  3. Add the chopped onion and cook for about 3–4 minutes until soft and translucent.
  4. Add the diced carrot and celery and cook for another 4–5 minutes while stirring occasionally.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  7. Allow the broth and vegetables to cook together for about 10 minutes to develop flavor.
  8. Add the pastina pasta and cook according to the package instructions, usually 5–7 minutes.
  9. Stir occasionally so the pasta cooks evenly and does not stick.
  10. Season the soup with salt and black pepper to taste.
  11. Stir in lemon juice and fresh parsley if desired.
  12. Serve warm and garnish with grated cheese if preferred.

Notes

  • Pastina cooks quickly, so keep an eye on it to avoid overcooking.
  • If the soup becomes too thick, add additional broth while reheating.
  • Small pasta shapes like orzo or tiny shells can be used instead of pastina.
  • Fresh herbs such as basil or thyme can add extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For best results when freezing, freeze the broth and vegetables separately and cook fresh pasta when reheating.

Nutrition

Find it online: https://recipeshots.com/italian-penicillin-soup/