Pastina Soup Recipe (Italian Penicillin Soup)

Ah, Pastina Soup—the classic Italian comfort food, sometimes called “Italian Penicillin” because it’s so soothing when you’re sick 🤧🍲. Here’s a simple, delicious recipe:

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Ingredients (serves 2–3)

• 4 cups chicken or vegetable broth

• ½ cup pastina (tiny star-shaped or small pasta)

• 1 small carrot, finely diced

• 1 celery stalk, finely diced

• 1 small onion, finely diced

• 1 clove garlic, minced (optional)

• 1 tablespoon olive oil or butter

• Salt and pepper to taste

• Grated Parmesan cheese for serving

• Optional: fresh parsley or a squeeze of lemon

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Instructions

1. Prepare the vegetables:

   • Heat olive oil or butter in a small pot over medium heat.

   • Add carrot, celery, and onion (and garlic if using). Sauté 3–5 minutes until soft.

2. Add broth:

   • Pour in the chicken or vegetable broth and bring to a gentle boil.

3. Cook pastina:

   • Add pastina to the boiling broth.

   • Reduce heat and simmer 5–7 minutes, stirring occasionally, until pasta is tender.

4. Season:

   • Add salt and pepper to taste.

5. Serve:

   • Ladle into bowls and top with grated Parmesan.

   • Optional: sprinkle chopped parsley or a little lemon juice for freshness.

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💡 Tips:

• Keep stirring occasionally—pastina cooks fast and can stick to the bottom.

• You can add a little shredded chicken for a heartier version.

• It’s best eaten fresh; leftovers thicken quickly, but you can loosen with a splash of broth when reheating.

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If you want, I can give a “super soothing, ultra-creamy Italian Penicillin version” that’s perfect when you’re under the weather—it’s basically like a hug in a bowl. Do you want me to do that?