Italian Penicillin Soup is my absolute go-to when the sniffles hit or, honestly, whenever the weather feels sort of gloomy and you want to hug a bowl. You know those nights when everyone seems off and needs something wholesome but nobody has the energy for anything tricky? Yeah… this is that recipe. Simple, healing, and stars the best comfort ingredient ever (pastina!). Even if you’ve never cooked in your life, you’ll look like a genius.
What is Pastina?
Look, before I even start gushing about why I love Italian Penicillin Soup, we’ve gotta talk about pastina. If you’ve never heard of it, it’s basically the tiniest pasta you can imagine. Seriously, these specks of wheat are adorable. Think little stars, little dots, even teeny-tiny shells sometimes. It’s the kind of thing Italian grandmas (and moms, and let’s be honest, just about anyone who knows what’s good) serve to their families when someone’s not feeling their best.
I remember being little and my mom would bring me a steaming bowl and say, “This will fix you right up.” Is it scientifically proven? Maybe, maybe not. Spiritually, though, it’s medicine. So that’s pastina. Not fancy, but oh, so perfect.
Why You’ll Love This Recipe
Alright, if you ask me, Italian Penicillin Soup is the closest thing to a food hug you can get. For real. It’s crazy simple, but it’ll blow your mind every time. Here’s why:
- It takes barely any effort at all. A complete weeknight lifesaver.
- Kids will actually eat it. I know, shocking.
- It’s genuinely wholesome—you can pile in veggies and chicken or just stick to the basics.
- This soup stores great and even freezes okay, so perfect for batch cooking or future emergencies when you just need a break.
My best friend actually texts me every fall for this recipe, swearing it works better than vitamin C. I mean… can you argue with tradition?
Key Ingredients
So, let’s break this down. The star of the show is pastina. Get any shape you can find—even basic ditalini works in a pinch. Chicken broth (homemade if you can, boxed if you can’t) gives your soup that “I slaved all day” flavor, even if you actually took a twenty-minute nap. Some folks add hunks of rotisserie chicken (my lazy day move) or, if you’re feeling ambitious, poach your own chicken breast right in the broth. Toss in garlic, a carrot or two, a celery stalk, and maybe a hunk of parmesan rind if you have it. Salt, pepper—done and done. It’s pretty forgiving, honestly, and that’s half the charm.
How to Make Italian Penicillin Soup
Alright, let’s do it. Here’s how I whip up Italian Penicillin Soup, usually with half an eye on the TV, if I’m honest. Chop your carrot and celery pretty small (so they cook fast). Toss them in a pot with a splash of olive oil, stir til just soft. Pour in your chicken broth and chuck in some garlic (smash it, don’t fuss over mincing). Add chicken now if you’re poaching. Bring it up to a gentle bubble. Next, pour in your pastina. Stir often because, trust me, pastina wants to stick. When it’s soft—like, 5-7 minutes max—stir in cooked chicken if you’re using rotisserie. Fish out the garlic clove and parmesan rind (if you found one). Taste, add more salt or pepper, and you’re golden.
Cafe Tips for Making This Italian Chicken Pastina Soup
If you want to feel like you’re having lunch at a Naples trattoria (or just need more ideas):
- Serve with a squeeze of fresh lemon for a zingy, healing boost.
- Add a handful of spinach or kale in the last minute for extra goodness (and color).
- A swirl of olive oil on top? Just pure magic.
- Grate a whole mountain of parmesan in before serving. Never too much cheese, in my opinion.
Frequently Asked Questions about Italian Penicillin Soup
Q: Can I sub another pasta for pastina if I can’t find it?
A: Yep, totally fine! Any tiny pasta works—just watch the cooking time.
Q: Is this soup actually healthy or just comfort food?
A: Both! It’s packed with protein/veggies and soothes achy souls. Win-win.
Q: Can I freeze Italian Penicillin Soup?
A: Here’s the thing—pastina can get mushy when thawed, but it’s still tasty! If freezing, cook pastina separately next time.
Q: My kids are picky. Will they eat this?
A: Picky eaters usually demolish pastina! If they’re suspicious, use fun shapes—stars are always a hit.
This Soup’s the Best—Try It Already!
Honestly, if you haven’t made Italian Penicillin Soup yet, you’re missing out on the ultimate home-cooked comfort. All it takes is a few basic moves and a pot. You’ll have a meal that warms everyone up and makes you look like a five-star restaurant chef (without messing up your kitchen). If you want, check out the original Italian Penicillin Soup Recipe or see how other families make Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup). Either way, I promise this’ll become one of your most-used, most-requested recipes. Go on, give your people the soup hug they need!
Italian Penicillin Soup
Ingredients
Method
- Chop the carrot and celery into small pieces.
- In a pot, add a splash of olive oil and sauté the chopped carrot and celery until just soft.
- Pour in the chicken broth and add smashed garlic and chicken if you’re poaching it.
- Bring the soup to a gentle bubble.
- Add the pastina and stir frequently to prevent sticking.
- Cook until the pastina is soft, about 5-7 minutes.
- If using rotisserie chicken, stir it in once the pastina is cooked.
- Remove the garlic clove and parmesan rind, taste, and adjust salt and pepper as needed.
