Recipe
Italian Penicillin Soup (Pastina in Brodo)
A comforting Italian broth soup with tiny pasta, tender vegetables, chicken and a buttery Parmesan finish.
Ingredients
Method
10 mins prep30 mins cook40 mins total
Warm the olive oil in a large saucepan over a medium-low heat. Add the onion, carrots and celery with a small pinch of salt. Cook for 8–10 minutes, stirring occasionally, until softened but not browned.
Add the crushed garlic and cook for 30 seconds, stirring so it does not catch.
Pour in the chicken stock and add the bay leaf and Parmesan rind, if using. Bring to a gentle simmer, partially cover and cook for 15 minutes.
Remove the bay leaf and Parmesan rind. For a thicker, silkier soup, blend two ladlefuls of the vegetables and broth until smooth, then stir the mixture back into the pan.
Add the pastina and simmer according to the packet instructions, usually for 7–10 minutes. Stir frequently because tiny pasta can settle and stick to the bottom of the pan.
If using the cooked chicken, add it for the final 3 minutes. Add a splash of hot water or extra stock if the soup becomes too thick.
Remove the pan from the heat and stir in the butter, grated Parmesan, lemon juice and parsley. Season with black pepper, then taste before adding any salt.
Ladle into warm bowls and finish with extra Parmesan and black pepper. Serve immediately while the pasta is tender and before it absorbs too much of the broth.
Notes
Traditional pastina in brodo can be very simple: good chicken broth, tiny pasta and Parmesan. The vegetables make this version more substantial.
Tiny pasta continues to absorb liquid after cooking. If making the soup ahead, prepare the broth first and add the pasta only when reheating.
Orzo or broken spaghetti can be used if pastina is unavailable, but the cooking time may change.
Use low-salt stock because the Parmesan adds plenty of seasoning.
The phrase ‘Italian penicillin’ is an affectionate nickname, not a medical claim.
About this recipe
This cosy Italian soup is often called “Italian penicillin” — an affectionate nickname for the kind of comforting, restorative chicken soup people turn to when they are feeling under the weather. It pairs sweet softened vegetables and golden chicken stock with tiny pasta, creating a bowl that is especially welcome on a cold evening. Cooked shredded chicken is optional, but makes it substantial enough for lunch or a light supper.
The name is a comforting comparison, not a claim that the soup contains penicillin or acts as medicine. A Parmesan rind adds extra savoury depth, while butter, grated Parmesan, lemon and parsley give the finished broth a silky, fresh balance.
