Italian penicillin soup, also known as pastina soup, is an Italian twist on classic chicken noodle soup. After softening vegetables in simmering chicken broth, they’re pureed to give the soup its thick texture. Then, tiny pasta called pastina adds heartiness to the soup along with a bit of whimsy. After all, there’s no better pick-me-up when you’re feeling under the weather than finding tiny star-shaped noodles in your soup.

Plenty of Italian seasonings, a hearty amount of garlic, a Parmesan rind, and fresh lemon juice are used. They all ensure each bite is packed with cozy, comforting flavor.

Italian Penicillin Soup Ingredients

• Olive oil: Olive oil is used to saute the veggies. You could use a tablespoon of unsalted butter in its place if you prefer.
• Mirepoix: Mirepoix is a classic aromatic mixture of chopped onions, carrots and celery. Because you’ll be pureeing the veggies, don’t worry about dicing them perfectly. Just chop them to a similar size so they cook evenly.
• Garlic: A heap of minced garlic (2 tablespoons or six cloves) is used to flavor the soup. When garlic is minced, a compound called allicin is produced, which is responsible for garlic’s pungent smell. This compound is known for its antifungal and antimicrobial properties. Nonna may have been on to something!
• Seasonings and herbs: The soup is seasoned with salt, pepper, thyme, oregano, parsley flakes and a bay leaf.
• Chicken broth: Chicken broth serves as the base for this soup; use a low-sodium brand of chicken broth to control the overall salt level. You can always use homemade chicken broth too.
• Parmesan rind: Don’t throw away your Parmesan rinds! A soup recipe like this one is perfect for tossing in a leftover rind. Don’t fret if you don’t have one on hand: Instead, stir in a tablespoon or two of finely grated Parmesan into the soup before serving it, or garnish each bowl of soup with grated Parmesan cheese.
• Pastina: The term pastina refers to the small size of the pasta, rather than a certain shape. Common shapes include tiny beads, called acini di pepe, and tiny stars, called stelline. If you have trouble finding pastina, you could substitute orzo or another small pasta shape, such as tiny shells or elbows.
• Shredded chicken: This is a great recipe to use up leftover cooked chicken. No leftovers? Pick up a grocery store rotisserie chicken to make prep a breeze.
• Lemon juice: Fresh lemon juice is added just before serving to brighten the flavor of the soup. (And add a dose of vitamin C!)
• Fresh parsley: Garnish each bowl of soup with chopped parsley for a pop of color and fresh herbal flavor.

Taste of Home