Italian Penicillin Soup Recipe (Easy Chicken Pastina Soup)

This Italian Penicillin Soup is cozy, cheesy, and deeply comforting—the nonna-style classic that feels like a warm hug in a bowl. A simple technique gives the broth a velvety body, while bold Italian seasonings, a rich Parmesan finish, and my expert tips make this chicken pastina soup the bowl you’ll reach for all season long.

PIN THIS RECIPE TO SAVE FOR LATER

top view of Penicillin Soup (pastina soup) in a large Dutch oven garnished with fresh parsley

Why This Italian Penicillin Soup Recipe Works

After making Italian Penicillin Soup countless ways, I’ve dialed in the techniques that make this version exceptionally cozy, flavorful, and foolproof:

• BLENDING HALF THE VEGETABLES into the broth creates a velvety, almost creamy body with natural sweetness—no cream or flour—while the rest stay tender and chunky.
• BLOOMING THE DRIED HERBS AND SPICES in butter and oil wakes up their fat-soluble flavors, so the broth tastes deeply seasoned instead of flat.
• A PARMESAN RIND melts its savory, nutty richness into the broth, so it tastes like it simmered all day.
• PULLING THE PASTINA a minute early keeps it perfectly al dente, since tiny pasta keeps softening in hot broth.
• FINISHING OFF THE HEAT lets the Parmesan melt silky-smooth instead of clumping, keeps the rotisserie chicken juicy, and lets the lemon brighten every spoonful without tasting sour.

What Is Italian Penicillin Soup?

Italian penicillin is the affectionate nickname for pastina in brodo—tiny pasta in broth—the soup Italian grandmothers have served for generations to anyone home sick, teething, or just in need of comfort. Pastina simply means “little pasta,” and for many Italian-American kids, it was the very first pasta they ever ate.

The name borrows from “Jewish penicillin,” the decades-old nickname for chicken soup like matzo ball soup. The Italian version exploded on social media a few winters ago, when home cooks started sharing upgraded takes with puréed vegetables and Parmesan, and it’s been a cold-weather favorite ever since. It won’t replace your doctor, of course—but it’s exactly what you’ll want in your bowl when you’re feeling run-down.

side view of Penicillin Soup (pastina soup) in a Dutch oven with chicken, carrots, celery

Pastina Soup Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Pastina: Any tiny shape works—stelline (stars), acini di pepe (tiny beads), or anellini (little rings). They cook in minutes and fit on a spoon alongside the vegetables. You can purchase pastina on Amazon HERE.
Soffritto vegetables: Onion, carrots, celery, and plenty of garlic form the flavor base. Dicing them to ¼ inch matches the size of the pastina, so every spoonful gets a little of everything.
Italian seasoning blend: Dried oregano, basil, and thyme, plus bay leaves, black pepper, paprika for warmth and golden color, and a pinch of red pepper flakes for gentle heat (not spice).
Low-sodium chicken broth: Broth is the backbone of the soup, so use one you’d happily sip on its own.
Parmesan rind: The hard outer edge of a Parmigiano-Reggiano wedge. Save yours in a freezer bag, or look for prepackaged rinds in the cheese section. Add it straight from the freezer.
Rotisserie chicken: Already tender and seasoned, it skips an entire cooking step. 2½ cups is about two-thirds of a store-bought chicken, skin removed.
The finish: Butter for richness, Parmigiano-Reggiano, lemon zest and juice, and fresh parsley turn a good broth into a crave-worthy one.

Ingredient Substitutions

Pastina: Orzo or ditalini work, but they’re larger and absorb more broth. Add 2 to 3 minutes of cooking time and expect a slightly thicker soup. Gluten-free pastina softens quickly, so cook it separately and add it to each bowl.
Rotisserie chicken: Use this shredded chicken recipe, leftover roast chicken or turkey.
Parmesan rind: No rind? Stir in an extra ¼ cup grated Parmesan at the end. You’ll lose some of the slow-simmered depth, but the soup will still be rich and savory.
Chicken broth: Bone broth makes the soup richer. Vegetable broth works, but the soup will taste lighter, less flavorful, and sweeter.

top view of penicillin soup (pastina soup) ingredients: carrots, celery, onions, garlic, chicken broth, pastina pasta, Parmesan rind, shredded Parmesan, shredded chicken, lemon

How to Make Italian Penicillin Soup

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sweat the vegetables. Melt the butter with the oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, and salt, and cook until the onion is translucent and the carrots begin to soften, 7 to 8 minutes. You want them soft, not browned.
Step 2: Bloom the seasonings. Add the garlic, dried herbs, and spices, and stir constantly for 1 minute, until the garlic is fragrant and the herbs smell toasty.
Step 3: Simmer the broth. Add the broth, Parmesan rind, bay leaves, and thyme. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook until a carrot smashes easily against the side of the pot, 10 to 15 minutes. Stir occasionally so the softening rind doesn’t stick and scorch.

Showing how to make penicillin soup (pastina soup) by sweating onions, carrots, and celery, then adding the garric and spices and blooming, then adding the chicken broth, Parmesan rind, bay leaves, thyme, and simmering

Step 4: Blend half the vegetables. Remove the rind, bay leaves, and thyme stems. Transfer about half the vegetables and 2 cups of broth to a blender and purée until completely smooth, then stir back into the pot.

showing how to make penicillin soup (pastina soup) by blending part of the vegetables broth, then stirring it into the soup

Step 5: Cook the pastina. Return the soup to a steady simmer, stir in the pastina, and cook 1 minute less than the package directions. Stir often, since pastina settles and sticks to the bottom. It’s ready when it’s tender with a slight bite in the center.
Step 6: Finish off the heat. Remove the pot from the heat and stir in the chicken and butter until the butter melts. Stir in the Parmesan, lemon zest, lemon juice, and parsley until the cheese melts into the broth. Taste and adjust, then serve immediately with extra Parmesan.

showing how to make penicillin soup (pastina soup) by stirring in the pastina, followed by the shredded chicken, Parmesan, lemon, lemon zest, and parsley

showing how to make Penicillin Soup (pastina soup) by garnishing with fresh parsley and Parmesan, then scooping up a ladleful of soup to show the al dente pastina texture

Tips for the Best Chicken Pastina Soup

• Blend with care: Hot liquid expands in a blender, so remove the center cap and cover the opening with a folded paper towel to let steam escape. An immersion blender works too, but the soup won’t be as velvety.
• Season at the end: Rotisserie chicken, the Parmesan rind, and the grated cheese all add salt as the soup cooks. Taste only after the finish is stirred in, then adjust.
• Grate your own Parmesan: Pre-shredded Parmesan is coated with anti-caking agents that keep it from melting smoothly, leaving a grainy broth. A Microplane makes quick work of a wedge.
• Don’t skip the zest: The zest carries the lemon’s fragrance without its sourness. Together with just 2 tablespoons of juice, it brightens the rich broth rather than making the soup taste lemony.
• Serve right away: Pastina keeps drinking up broth as it sits. If your soup thickens before seconds, loosen it with a splash of hot broth or water.

Italian Penicillin Soup Variations

• Silky egg finish: For a nonna-style twist, whisk 1 egg with the Parmesan and lemon juice. Slowly whisk in 2 ladles of hot broth, then stir the mixture into the pot off the heat for a creamier broth like in my Avgolemono Soup. Or drizzle it into the gently simmering soup while stirring for delicate egg ribbons.
• Tuscan: Add a can of drained cannellini beans with the pastina, then stir in 3 cups baby spinach or chopped kale and a few chopped sun-dried tomatoes at the end.
• Mini meatball: Skip the rotisserie chicken and simmer tiny chicken or turkey meatballs (about 1 teaspoon each) in the broth for 10 minutes before adding the pastina, for a soup that’s close to Italian wedding soup.
• Spicy Calabrian: Stir 1 to 2 teaspoons Calabrian chili paste in with the garlic and finish each bowl with a drizzle of chili oil.
• Additions: Stir in frozen peas, diced zucchini, or chickpeas with the pastina, or top bowls with torn fresh basil, a drizzle of good olive oil, or a spoonful of pesto.

showing how to serve Penicillin Soup (pastina soup) recipe in a bowl garnished with fresh parsley and Parmesan

How to Make Ahead, Store, and Freeze Pastina Soup

• Make ahead: If you’ll have leftovers, cook the pastina separately in salted water, drain, toss with a little olive oil, and store it apart from the soup. Left in the soup, it soaks up most of the broth overnight.
• Refrigerate: Store the soup and pastina in separate airtight containers for up to 4 days.
• Reheat: Warm the soup on the stovetop over medium heat, adding a splash of broth if it has thickened. Add the pastina to each bowl and ladle the hot soup over it to warm it through.
• Freeze: Freeze the soup without the pastina for up to 3 months; cooked pastina turns mushy once thawed. Thaw overnight in the fridge, reheat, and stir in freshly cooked pastina. A fresh grating of Parmesan and a squeeze of lemon will revive the flavor.

What to Serve with Italian Penicillin Soup

With chicken, pasta, and vegetables in every bowl, this soup is a complete meal on its own. Round it out with something crusty for dunking or something crisp and fresh:

Bread for dunking: Garlic bread, garlic Parmesan breadsticks, or a warm loaf of crusty Italian bread.
Crisp salads: A crunchy antipasto salad, Mediterranean salad, or simple tossed salad balances the cozy broth.
Soup-and-sandwich night: Grilled cheese or a pressed Italian panini turns a bowl into a heartier dinner.

Italian Penicillin Soup FAQs

Does Italian penicillin soup really work?

It isn’t medicine, so it won’t cure a cold. But warm broth is hydrating, soft pastina is easy to eat when your appetite is low, and a steaming bowl is undeniably soothing—which is why generations of Italian families swear by it.

How much pastina should I add to soup?

About ¾ cup of pastina for 10 cups of broth keeps this soup brothy and spoonable. For a thicker, almost risotto-like soup, increase it to 1 cup and keep extra broth on hand to loosen leftovers.

How long does pastina take to cook in soup?

Most pastina shapes cook in 4 to 7 minutes depending on size and brand. Start tasting a minute or two before the package time, since tiny pasta goes from al dente to soft quickly.

Can I make pastina soup without blending it?

Yes. Skip step 4 for a clear, brothier soup with all the vegetables left whole. It will be thinner and a little less sweet, but just as cozy.

Can I make Italian penicillin soup in a slow cooker?

Yes, with one adjustment. After blooming the seasonings on the stovetop, transfer everything to a slow cooker with the broth, rind, and herbs and cook on LOW 4 to 6 hours. Blend as directed, then cook the pastina separately so it doesn’t turn mushy, and stir in the finish.

side view of a bowl of Penicillin Soup (pastina soup) recipe showing the consistency of the soup

Want More Cozy Italian Soup Recipes?

Minestrone Soup
Pasta e Fagioli
One-Pot Lasagna Soup
Italian Meatball Soup
Lemon Chicken Tortellini Soup
Tomato Basil Parmesan Soup

WANT TO TRY THIS Italian Penicillin Soup RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Servings: -8 servings

Total Time: 1 5

Prep Time: 15

Cook Time: 50

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

Soup:

2 Tbsp olive oil
2 Tbsp unsalted butter
1 large yellow onion, chopped
3 medium carrots, peeled and diced into ¼-inch pieces
4 celery ribs, diced into ¼-inch pieces
1/4 tsp salt, plus more to taste
6 garlic cloves, minced
1 tsp EACH dried oregano, dried basil
1/4 tsp EACH black pepper, paprika, dried rosemary leaves lightly crushed
1/4 tsp red pepper flakes
10 cups low-sodium chicken broth
1 Parmesan rind
2 bay leaves
4 fresh sprigs of thyme (½ teaspoon dried)
3/4 cup pastina (or stelline, acini di pepe, anellini)
2½ cups shredded rotisserie chicken

To finish:

1/2 cup finely freshly grated Parmigiano-Reggiano, plus more for serving
1 Tbsp unsalted butter
Zest of 1 lemon
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley

Instructions

Sweat the vegetables: Melt the butter with the oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, and salt, and cook until the onion is translucent and the carrots begin to soften, 7 to 8 minutes. You want them soft, not browned.
Bloom the seasonings: Add the garlic, dried herbs, and spices, and stir constantly for 1 minute.
Simmer the broth: Add the broth, Parmesan rind, bay leaves, and thyme. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook until a carrot smashes easily against the side of the pot, 10 to 15 minutes. Stir occasionally so the softening rind doesn't stick and scorch.
Blend half the vegetables: Remove the rind, bay leaves, and thyme. Transfer about half the vegetables and 2 cups of broth to a blender and purée until completely smooth, then stir back into the pot. NOTE: Hot liquid expands in a blender, so remove the center cap and cover the opening with a folded paper towel to let steam escape. An immersion blender works too, but the soup won't be as velvety.
Cook the pastina: Return the soup to a steady simmer, stir in the pastina, and cook 1 minute less than the package directions. Stir often, since pastina settles and sticks to the bottom. It's ready when it's tender with a slight bite in the center.
Finish off the heat: Remove the pot from the heat and stir in the chicken and butter until the butter melts. Stir in the Parmesan, lemon zest, lemon juice, and parsley until the cheese melts into the broth. Taste and adjust, then serve immediately with extra Parmesan. Enjoy!