Add Preferred SourcePastina Soup, also often called Italian Penicillin, is a simple soup that’s packed with goodness. Perfect if you have a cold or just need a bit of TLC, this soup features a savory chicken broth, veggies, and tiny pasta. A sprinkle of Parmesan finishes is off, and if you’ve got a blender, then you can make this soup in about 40 minutes.
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Even if you’re not Italian, this soup will win you over. Packed with veggies that blend smoothly into the broth, it’s a great way to sneak in some healthy ingredients, even for picky eaters. It’s brothy but a bit thicker, thanks to pureed vegetables, with no cream or extra fat. This easy-to-make soup is ready in under an hour.
I love this soup, and it’s the one my kids ask for when they’re sick. There’s something just so comforting about it, and it’s as delicious to eat as it is easy to make!
History
Nonna’s Pastina Soup is a comforting Italian dish with roots dating back to the early 20th century, likely becoming widely popular between the 1920s and 1950s. While small pasta shapes, like pastina, have been used in Italian cooking for centuries, the specific version of pastina soup that became associated with the term “Nonna’s Pastina” is most commonly tied to the early to mid-1900s. It was a staple in many Italian households, often made during times of illness or as a simple, nourishing meal for children. The soup gained further popularity as it became a beloved dish passed down through generations, particularly made by grandmothers (Nonna) who prepared it with love and care.
Ingredients
- Chicken stock or bone broth – Use low or no sodium-added broth.
- Carrots – Peel them and chop them into 4-5 pieces.
- Celery – You can use the leaves and all.
- Yellow onion – Peel it and cut it into chunks.
- Garlic – Please use real garlic! Jarlic doesn’t have the same flavor.
- Dried thyme – You can use 2-3 fresh thyme sprigs if you have some growing.
- Bay leaf
- Parmesan cheese rind – The secret ingredient! You can find these in the deli section of most grocery stores and they add SO much flavor!
- Lemon juice – Use juice from a fresh lemon; it has a much brighter and better flavor than the bottled stuff.
- Stellette pasta – See my notes below on the perfect pasta for this soup.
- Parmesan cheese – Optional garnish.
- Parsley – Optional garnish.
How to Make Nonna’s Pastina Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by combining chicken stock, diced carrots, celery, onion, minced garlic, thyme sprigs, a bay leaf, a parmesan rind, salt, and pepper in a medium pot. Cover and bring it to a boil over high heat.
Reduce the heat to a gentle simmer and cook for 20 to 30 minutes until the vegetables are very tender and soft.
Remove the thyme, bay leaf, and parmesan rind. For a silky texture, puree about 1/3 of the vegetables with some of the broth using a mini food mill. If you don’t have one, an immersion blender works perfectly right in the pot.
Stir the pureed mixture back into the remaining broth. Add a squeeze of fresh lemon juice and taste, adjusting salt and pepper as needed.
Cook the pastina separately in salted water according to the package instructions. Drain and divide it evenly among bowls. I love using a spider strainer here to scoop the pasta out without losing a single piece.
Ladle the hot soup over the pasta. For an extra touch, sprinkle freshly grated parmesan using a microplane zester and top with chopped parsley snipped with kitchen scissors. Serve immediately and enjoy a bowl of cozy happiness.
The Best Pasta for Nonna’s Pastina Soup
Look for small pasta shapes like stelline (tiny stars), acini di pepe (tiny round beads), or orzo (rice-shaped). Stelline is especially popular for kids, while acini di pepe adds a smooth texture, and orzo gives the soup a bit more bite.
Chef Jenn’s Tips
- For the best flavor, use homemade chicken broth or high-quality store-bought broth. For a vegan version, swap in vegetable broth.
- Don’t skip the parmesan rind—it’s key for a rich, savory broth.
- A splash of lemon juice or a touch of apple cider vinegar balances the flavors.
- Cook the pasta separately to avoid it becoming too soft in the broth. Store pasta and soup separately if you’re saving leftovers.
Make It A Meal
Serve with a simple salad and crusty bread for a complete, comforting meal. For an indulgent touch, pair it with a grilled cheese sandwich.
Storage
Store leftover soup (without the pasta) in an airtight container in the fridge for up to four days. To freeze, omit the pasta and store just the broth and pureed vegetables. Freeze for up to three months. A great way to store is using Souper Cubes!
Nonna’s Pastina Soup
Ingredients
- 6 cups chicken stock or bone broth
- 2-3 medium carrots
- 2 ribs celery
- 1 small yellow onion
- 2 cloves garlic
- ¼ teaspoon dried thyme
- 1 bay leaf
- 1 parmesan cheese rind
- 1 tablespoon lemon juice
- 6 ounces stellette pasta
- parmesan cheese grated, optional garnish
- parsley optional garnish
Instructions
- Combine the chicken stock, carrots, celery, onion, garlic, thyme, bay leaf, parmesan rind, salt, and pepper. Cover and bring to a boil over high heat.
- Reduce the heat to simmer and cook for 20-30 minutes, until the vegetables are very tender.
- Discard the thyme, bay leaf, and cheese rind. Blend the softened vegetables with about ⅓ of the broth until smooth. Be careful with hot liquids!
- Return the pureed mixture to the pot and stir it into the remaining broth. Alternatively, use an immersion blender to blend directly in the pot.
- Add the lemon juice, and adjust seasoning with salt and pepper to taste.
- Cook the pasta separately in salted water according to the package instructions. Drain and divide between bowls.
- Pour the hot soup over the pasta and garnish with grated parmesan and chopped parsley if desired. Serve immediately.
Notes
Chef Jenn’s Tips:
- For the best flavor, use homemade chicken broth or high-quality store-bought broth. For a vegan version, swap in vegetable broth.
- Don’t skip the parmesan rind—it’s key for a rich, savory broth.
- A splash of lemon juice or a touch of apple cider vinegar balances the flavors.
- Cook the pasta separately to avoid it becoming too soft in the broth. Store pasta and soup separately if you’re saving leftovers.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.