There are dishes that feel like care in a bowl, and pastina soup is one of them.
In Italy, this simple combination of brodo, tiny pasta, and Parmigiano isn’t trendy or nostalgic — it’s instinctive. It’s what you make when someone is tired, under the weather, heartbroken, or simply in need of something warm and reassuring. That’s why many Italian families quietly call it Italian Penicillin Soup — not because it cures anything, but because it comforts everything.
This version stays true to how I grew up eating it: no blended vegetables, no shredded chicken in the bowl, no shortcuts. Just brodo di pollo, pastina, a Parmesan rind, and freshly grated Parmigiano at the end. Simple, gentle, and deeply effective.
WHY THIS RECIPE WORKS
- Brodo di pollo does the heavy lifting: A real, slowly simmered Italian chicken broth gives depth and nourishment without needing extra ingredients.
- Pastina thickens the soup naturally: As the tiny pasta cooks, it releases starch, creating that signature creamy texture — no blending required.
- Parmesan rind adds umami, not heaviness: It infuses the broth with savory richness while staying light and clean.
- Freshly grated Parmigiano finishes the dish: Added off the heat, it melts softly into the soup without clumping.
- This is why pastina soup has earned its nickname as Italian Penicillin — it’s minimal, and incredibly soothing.
WHY THIS RECIPE MATTERS TO ME
I grew up with pastina soup as a quiet constant in the kitchen — not a recipe written down, but something you just knew how to make. It was what appeared on the stove when someone had a cold, when school was missed, or when a long winter day called for something warm and gentle.
In my family, pastina was never overloaded or reinvented. It was always made with brodo di pollo, cooked slowly, finished with Parmigiano, and served immediately — creamy from the pasta itself, not from blending or cream. No chicken pieces floating in the bowl, no puréed vegetables, no embellishment.
That simplicity is intentional. It reflects how Italian home cooking works: respect the ingredient, don’t interfere with it. This is the version I still make today, because it tastes exactly the way comfort is supposed to taste.
CLASSIC ITALIAN PASTINA INGREDIENTS (TRADITIONAL & ESSENTIAL)
- Brodo di pollo (homemade or high-quality store-bought):The foundation of the soup. A good brodo should taste gentle, clean, and naturally rich, with body from the bones rather than added flavorings. My homemade Brodo di Pollo recipe is ideal for this recipe.
- Pastina (stelline, acini di pepe, or any tiny pasta): Pastina thickens the broth as it cooks, creating the comforting, spoonable texture Italians associate with pastina in brodo. Cooking it directly in the broth allows it to absorb flavor and gives the soup its signature creamy consistency. Some brands of Pasta that carry small shapes are: Barilla, Molisana and DeLallo.
- Parmigiano Reggiano rind:A classic Italian trick. Simmering a Parmigiano rind adds savory depth and umami to the broth without heaviness. Remove it before serving once it has softened and released its flavor. Or leave it, it is soft and totally edible, not to say full of flavor!
- Freshly grated Parmigiano Reggiano:Added at the end, it melts into the soup, enriching the broth and rounding out the flavors. Freshly grated Parmigiano dissolves smoothly and tastes cleaner than pre-grated cheese.
- Fine sea salt (only if needed)
- Black Pepper (freshly ground): Used sparingly, black pepper adds warmth and a gentle aromatic lift without overpowering the broth. A light grind at the end enhances the savory notes of the Parmigiano and makes the soup feel finished.
That’s it. Anything else is optional.
VARIATIONS (WHEN YOU NEED SOMETHING MORE)
These are common add-ons, not requirements — and never all at once.
Chicken Pastina Soup: Add finely chopped or shredded cooked chicken at the end.
Egg-Enriched Pastina: Stir in a beaten egg off the heat for a silkier, heartier version.
Vegetable-Forward Version: Add a spoonful of finely chopped carrot or celery to the broth while heating.
For Kids: Add extra Parmigiano, a small slice of cheese (formaggino such as Moue) and a drizzle of olive oil for richness.
ITALIAN VS AMERICAN PASTINA SOUP: WHAT’S THE DIFFERENCE?
While pastina soup exists on both sides of the Atlantic, the Italian and American versions have evolved quite differently.
ITALIAN PASTINA SOUP
- Made with brodo di pollo or brodo vegetale
- Pastina cooked directly in the broth
- Creaminess comes from starch + Parmigiano, not blending
- Often includes a Parmesan rind
- Chicken is optional and frequently not included
- Minimal seasoning, no garlic, no onion-heavy base
- Served as nourishment, not a full meal
This is the version Italians often refer to as Italian Penicillin Soup — simple, digestible, and soothing.
AMERICAN PASTINA SOUP
- Often labeled chicken pastina soup
- Frequently includes shredded chicken and broth vegetables may be blended or mashed with the vegetables of the chicken broth.
- Sometimes enriched with cream or butter
- Heavier texture, closer to a full meal
Neither is wrong — but they serve different purposes. Italian pastina soup is about restraint and comfort, while American versions tend to prioritize heartiness. This recipe stays firmly rooted in the Italian tradition, letting the broth and pasta do exactly what they’re meant to do.
BEST TIPS FOR PERFECT PASTINA SOUP RECIPE
- Cook the pastina directly in the broth — never separately.
- Stir often; pastina sinks and sticks easily.
- Remove the Parmesan rind before serving.
- Add grated cheese off the heat to avoid stringy texture.
- If it thickens too much, loosen with a splash of hot broth or water.
Ingredients
- 4 cups chicken broth homemade or store bought
- ½ cup pastina acini, stelline
- 4 tbsp Parmesan freshly grated
- 2 tbsp olive oil extra virgin
- 1 pinch black pepper freshly grounded
- 1 pinch salt
- 4 small rinds Parmigiano Reggiano
Instructions
- Bring the brodo di pollo to a gentle simmer in a saucepan.
- Add the Parmesan rind and let it infuse for 2–3 minutes.
- Stir in the pastina and cook, stirring often, until tender.
- Remove from heat and discard the Parmesan rind. (see notes).
- Stir in freshly grated Parmigiano until melted and creamy. Drizzle with EVOO and a pinch of black pepper.
- Taste and adjust salt if needed. Serve immediately.
Notes
- If you like the flavor of Parmesan rinds, you can leave them in. They are melted and they will infuse more the taste as you eat it.
Nutrition
FAQ
Is pastina soup the same as chicken pastina soup?
Not exactly. Traditional pastina soup may contain no chicken at all — just broth and pasta. Chicken can be added, but it’s optional.
What is the ratio of pasta to broth?
- Classic soup: ¼ cup pastina : 4 cups broth
- Comforting but still soupy: ⅓–½ cup pastina : 4 cups broth. This is my choice and the one I grew up with.
- Ultra-thick / nursery style: ¼ cup pastina : 1 cup broth.
Why is it called Italian Penicillin Soup?
Because it’s traditionally made for colds, flu, exhaustion, or emotional comfort. It’s nourishment more than medicine.
Can I blend the broth vegetables?
That’s not traditional for this style. The creaminess comes from the starch in the pastina and the cheese.
Can I reheat pastina soup?
Yes, but add extra broth or water when reheating, as pastina absorbs liquid quickly.
What’s the best pastina shape?
Stelline, acini di pepe, or any tiny pasta labeled “pastina” work beautifully.
SERVING SUGGESTIONS
- Serve on its own as a light meal or starter
- Pair with soft bread or crackers
- Finish with extra Parmigiano for adults
- Add a drizzle of olive oil if desired
STORAGE
- Refrigerate for up to 2 days in an airtight container. Pastina soup is best enjoyed fresh, but it keeps well for short storage.
- Expect the soup to thicken as it sits — this is completely normal. The pastina continues to absorb broth even after cooking.
- Reheat gently on the stove or in the microwave, adding a splash of hot broth or water to loosen the texture back to a spoonable consistency.
- Not freezer-friendly. Freezing changes the texture of the pastina, making it mushy and unpleasant once thawed.
MORE EASY COMFORTING ITALIAN RECIPES FOR YOU
Classic Italian Minestrone: is a traditional soup that every family in Italy makes differently, but the common ingredients are different vegetables, beans and sometimes pasta. This is the recipe you need when you want a comforting meal that will leave you nourished and satisfied.
Pasta e Ceci: traditional dish of pasta and chickpeas simmered with rosemary, garlic, and tomato paste — creamy, wholesome, and deeply comforting. One pot recipe!
Pasta Cacio e Pepe: the secret of Cacio e Pepe is the creamy sauce that comes from combining the best quality Pecorino Romano cheese and a few spoonfuls of the water used to cook the spaghetti. A delightful recipe to comfort you when you need it the most!
Easy Italian Meatballs: These little bites of joy are ready in less than an hour! A great recipe for meatballs that are melting in your mouth.
✨ This Italian Pastina Soup Recipe is a classic winter staple! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_Kitchen_Confessions.To get more ideas follow me on Pinterest.✨
