Pastina Soup (Italian Penicillin)

Name: Pastina Soup (Italian Penicillin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 to 8
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 3 large carrots, peeled and cut into large chunks; 2 stalks celery, cut into large chunks; 1/2 yellow onion, peeled and cut into large chunks; 4 cloves garlic, smashed; 10 cups chicken or vegetable broth; 1 teaspoon salt; 1 1/2 cups pastina or star shaped pasta; Freshly grated Parmesan cheese for serving

A warm and nourishing bowl of tiny star pasta in a savory, smooth vegetable broth that is perfect for when you need a little comfort.

By Enzo81 Kitchen· Italian· October 18, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

6 to 8

Pastina soup is my absolute go to whenever anyone in the house is feeling under the weather. The term Italian Penicillin is a playful nod to how healing this broth feels. It is light, incredibly savory, and has a wonderful way of making everyone feel just a bit better after a long day.

What I love most is how the simple vegetable broth gets blended into something so creamy and rich without needing any heavy cream. It feels fancy but takes very little effort, making it the perfect meal to keep in your back pocket for those days when you need something cozy and nurturing.

Ingredients

2 tablespoons olive oil
3 large carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1/2 yellow onion, peeled and cut into large chunks
4 cloves garlic, smashed
10 cups chicken or vegetable broth
1 teaspoon salt
1 1/2 cups pastina or star shaped pasta
Freshly grated Parmesan cheese for serving

7Instructions

1
Heat the olive oil in a large Dutch oven over medium high heat.
2
Add the carrots, celery, onion, and garlic to the pot and sauté for about 5 minutes until they start to smell fragrant.
3
Pour in the broth and salt, then bring the mixture to a simmer for 30 minutes until the vegetables are very tender.
4
Use a slotted spoon to transfer the cooked vegetables to a bowl and let them cool for a few minutes.
5
Blend the cooled vegetables with 1 to 2 cups of the broth until completely smooth, then stir this mixture back into the main pot of broth.
6
While the broth simmers, cook the pastina in a separate pot according to the package instructions, then drain and toss with a little olive oil and salt.
7
To serve, place a scoop of the cooked pastina into a bowl and ladle the hot broth over the top, finishing with a generous sprinkle of Parmesan cheese.

Tips

If you have leftovers, store the pasta and the broth in separate containers in the fridge to prevent the pasta from soaking up all the liquid and getting mushy. This broth freezes beautifully, so save some for your next cozy night in.

#comfort food #soup #easy dinner #vegetarian #healthy

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