Pastina Soup (Italian Penicillin Soup)

Name: Pastina Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 onion (roughly chopped); 2 carrots (roughly chopped); 2 celery stalks (roughly chopped); 3 cloves garlic (crushed); 6 cups chicken stock; 1 cup pastina pasta or any kind of small pasta; 2 cups cooked and shredded chicken or rotisserie chicken; 2 sprigs thyme; Salt and pepper (to taste); ¼ cup parmesan cheese; Chopped fresh parsley (for garnish)

This easy Italian soup recipe can be put together in 5 minutes, it simmers to perfection with tiny pasta, tender chicken, and veggies.

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Pastina, directly translated, means “little pasta” and is a general term for tiny Italian pasta that comes in small shapes like stars or spheres. For many Italians or Italian-Americans, Pastina is one of the first foods given to babies. Because it’s texture is soft and it absorbs a lot of nutrients from the broth, it makes a great first food.

Pastina is also a common pasta that is served when children are sick. It’s comparable to chicken noodle soup because the base is loaded with pureed veggies. It reminds me of the Campbell’s “Chicken and Stars” soup we had growing up. That was always a fun surprise when our mom would bring it home from the grocery store, but I will admit…the homemade version is about 1000x better.

Why You’ll Love This Easy Soup Recipe

If you’re looking for another comforting, classic soup to add to your recipe box, this is the one to make. The flavor is also more subtle and mild. It’s great for when you’re recovering from a sickness or if you’ve got a kid with an aversion to anything with strong flavors.

Packed with veggies and protein, the tiny pasta shapes add an extra layer of kid-friendly to this soup. (The tiny star shapes? That’s an automatic win at our house.) It only takes a few minutes of chopping and throwing it into a pot, and then the simmering stovetop does the rest.

Ingredients You Need for Homemade Pastina Soup

Onion: only one is needed. You can roughly chop it up because it’s going into a blender to make the base (which means your kids won’t even know it’s there!)
Carrots: two large carrots will do the trick, chop them up roughly, too for the same reason.
Celery: two stalks, roughly chopped. If you don’t love the taste of celery, these are not going in there for the crunch (they’re blended in, too), so you can leave them out.
Garlic: About three cloves, crushed. You can use jarred garlic here, but we also love to use the crushed garlic cubes from Trader Joe’s and just pop them into the soup.
Chicken stock: you’ll need 6 cups for this recipe. We like to use stock because it’s a little thicker and richer in flavor, but if you only have broth, you can sub that in.
Pastina pasta: you’ll need about one cup for this easy soup recipe. I was able to find a star-shaped (or stelline) Barilla brand at my local Kroger grocery store, but you can order them off Amazon if you can’t find them near you. Not all stores carry this, so you could sub in Acini de Pepe or Ditalini pasta instead.
Cooked and shredded chicken: you need two cups. This is the perfect recipe for leftovers or you can add some extra flavor by using a rotisserie chicken.
Thyme: two sprigs are needed. Fresh will give you the best flavor, but in a pinch, you can also use a half teaspoon to a teaspoon of dried thyme instead.
Parmesan: add ¼ cup of Parmesan at the end for a little extra flavor. Bonus tip: if you have a parmesan rind on hand, add it to the soup while you are cooking the pastina for more depth of flavor!

Top view of two bowls of Pastina Soup with spoons.

A spoon lifting a bite of Pastina Soup out of a bowl.

How to Make Pastina Soup

Prepare the base: In a stock pot, add onion, carrots, celery, garlic and chicken stock, then bring to a boil over medium-high heat. Reduce the heat and simmer until vegetables are tender. For about 10-15 minutes, depending on how small or large they are chopped. Remove the veggies with a slotted spoon and place them in a blender. Add 1 cup of cooking liquid and blend until smooth.
Make the soup: pour the blended veggies back into the saucepot. Add pastina pasta, then add the thyme and season to taste with salt and pepper. Simmer the soup until the pasta is cooked, stirring frequently to keep the pasta from getting stuck together. It usually takes about 18-20 minutes. Add the cooked chicken in the last 5 minutes of cooking.
Serve: Remove from heat and discard the thyme sprigs. Stir in the parmesan, and serve warm garnished with chopped parsley.

Tips for Perfect Pastina Soup

Don’t overcook the pasta. Because we’re not boiling the broth while the pasta is cooking, just simmering, it will take a little longer. Instead of the typical 6-8 minutes for pastina, the simmering stretches it to 15-18 minutes. Stir it frequently to prevent the pasta from sticking together too much, too.
Get a stronger flavor. Add a Parmesan rind while the pastina is cooking in the broth for a greater flavor depth. You could also adjust the seasonings. Add a seasoned rotisserie chicken as your protein. Or add a splash of lemon juice before serving to really bring the flavors out.
Make this soup even faster by chopping up your vegetables smaller before you boil them. Use a veggie chopper and make them all uniform sizes so they cook quickly and you can blend them sooner.

Pastina Soup Variations & Additions

This soup is delicious as is, but it’s also really easy to personalize to better fit your family’s needs.

Protein swap: chicken is great, but you could also add in cooked sausage or mini meatballs, or stir in some whisked eggs during the last minute of cooking.
Vegetable additions: because you blend up all the veggies, it’s really easy to swap them out or use this recipe as a “clean out the veggie drawer” dinner. Add peas, zucchini, or even tomatoes to change the flavor of the broth and add to the nutrient density of the dish.
Dietary adaptations: Leave out the parmesan to go dairy-free. Use a gluten-free pastina, or swap out the chicken and chicken stock for beans and vegetable broth.

Make it a full meal: we love to serve this one with a crusty baguette or some easy 30-minute dinner rolls for the ultimate kid-friendly dinner.

Tips for Leftovers

Once the soup has cooled, store it in an airtight container in the fridge for 3-4 days. Note that the pastina will continue to absorb liquid. You may need to add a splash of additional stock or broth to the soup when reheating for a thinner texture. To reheat, you’ll want to do this one over the stove on low heat, as high heat can make the pasta extra mushy.

To freeze the soup, make the base only and freeze it. When you’re ready to make it, thaw the base, heat it in a stock pot, and continue cooking from the soup assembly (where you add in the pastina) on.

Frequently Asked Questions About Pastina Soup

Why is Pastina Soup called ‘Italian penicillin’?

This is a classic Italian dish that is the ultimate comfort food. Similar to the lore surrounding Chicken Noodle Soup, this dish is known for its ability to help heal anything from a broken heart to the common cold.

What types of pastina can I use?

Any shape will do! My kids love the tiny stars (and those are usually easiest for me to find). Tiny letters, circles, or even squares work well.

How do I prevent pastina from getting mushy or sticking together?

Stir frequently, and make sure that you watch it closely. This recipe cooks it on a simmer with the broth, not at a full boil, so it takes longer than the package instructions. Keep an eye from about 15 minutes on to make sure it is not overcooked.

What can I serve with pastina soup?

We love this with a side of crusty bread. A good grilled cheese sandwich or a big side salad are great, too.