Pastina en Brodo Recipe (Italian Penicillin Soup, 5 Ingredients)

Name: I Learned To Make This 5-Ingredient “Italian Penicillin” Soup From My Zia
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 8 to 10 cups chicken broth; 3 whole medium carrots, peeled and ends trimmed; 2 celery stalks; 1 medium yellow onion, peeled and halved; 8 ounces small pasta (such as pastina, orzo, ditalini, or alphabet); Salt, to taste

A bowl of pastina in brodo with a spoon and a piece of crusty bread — Simply Recipes / Ciara Kehoe

This nourishing soup uses five simple ingredients you likely have on hand.
Puréeing the simmered vegetables gives the soup a rich, velvety texture.
For the pasta, you can use stars, alphabet, or almost any small pasta shape to make it your own.

This comforting Italian soup always takes me back to winter days spent in the kitchen with my zia (my aunt). Requiring only a handful of simple ingredients to make, it’s a classic example of cucina povera—a traditional Italian cooking style based on resourcefulness. It’s also the dish I make every time my children get sick—it’s not nicknamed “Italian penicillin” for nothing.

A bowl of pastina in broth garnished with herbs and cheese with a woodenhandled spoon — Simply Recipes / Ciara Kehoe

My Family’s Version of Pastina en Brodo

While every nonna and mamma, like me, undoubtedly puts their own spin on this rustic soup, this recipe is pastina en brodo at its simplest. Carrots, onions, and celery simmer in savory chicken broth (brodo) before being puréed and poured back into the pot to create a rich, velvety texture.

As for the pastina or “little pasta,” there are many shapes to choose from, but authentic recipes usually call for stars (stelline) or “melon seeds” (semi di melone). My favorite growing up, and now my children’s, is alphabet pasta. Watching my kids spell out words with the tiny letters always makes this nostalgic meal even more special.

How To Make Pastina en Brodo Even More Delicious

Add flavor-boosting ingredients to the pot: Along with the vegetables, toss in some whole garlic cloves, a Parmesan cheese rind, or an herb bouquet of thyme and parsley. Just remember to discard the rind and herbs before puréeing the rest of the ingredients. A tablespoon of tomato paste adds umami flavor and creates a more vibrant orange color.
Choose your favorite pasta: Orzo, ditalini, mini shells, or any small pasta will work with this soup. And it’s an excellent opportunity to use up those half-empty packages of pasta that are lying around in your cabinet. Authentic pasta choices include stars and melon seed shapes, and they are designed to cook quickly in the broth.

A wooden spoon with pastina in broth over a pot of soup — Simply Recipes / Ciara Kehoe

Serving Suggestions

Pastina en Brodo is often eaten on its own. In my home, we like to top our bowls with minced Italian parsley, generous mounds of freshly grated parmesan, and a drizzle of olive oil. Then we soak up any leftover broth with chunks of crusty bread.

If you want to make this cozy soup part of a larger meal, start with an herby green salad and save room for a second course. Italian main dishes that won’t disappoint include breaded chicken cutlets and meatballs with marinara sauce.

And because my children and I always crave a sweet treat after a meal (even when we’re under the weather), we promise that you can’t go wrong with a thick, Italian-style hot chocolate or a scoop of sorbet.

A bowl of pastina soup with a spoon and a piece of bread — Simply Recipes / Ciara Kehoe

Pastina en Brodo (Italian Penicillin Soup)

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 6 to 8 servings

I like my pastina on the brothy side and use 10 cups of broth, but you can use the lower amount for a thicker soup. Water can be used in place of the chicken broth, but note that you’ll need to increase the salt in that case.

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8 to 10 cups chicken broth
3 whole medium carrots, peeled and ends trimmed
2 celery stalks
1 medium yellow onion, peeled and halved
8 ounces small pasta (such as pastina, orzo, ditalini, or alphabet)
Salt, to taste

Simmer the vegetables:

Cut the carrots, celery, and onion into large pieces and place them in a large saucepan. Add the broth, cover with a lid, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the vegetables are fork-tender, about 30 minutes.
Purée the vegetables:

Using a spider skimmer or a fine-mesh strainer, carefully transfer the vegetables to a blender. Add 1 1/2 cups of broth from the pot to the blender jar and allow to cool slightly. Vent the lid of the blender and carefully purée until completely smooth, about 1 minute. Set aside.
Meanwhile, cook the pasta:

Increase the heat under the pot to medium-low and add the pasta to the remaining broth. Cook until al dente according to the package directions.
Finish and serve:

Carefully add the puréed vegetables to the pot and mix gently until fully incorporated. Add salt to taste. Turn off the heat and let sit for at least 5 minutes before serving.

If you plan on having leftovers, consider cooking the pasta separately according to the package instructions so that it doesn’t swell while stored. Leftover soup or broth should be cooled, then stored in the refrigerator in an airtight container for up to 3 days.

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Nutrition Facts (per serving)
135	Calories
1g	Fat
26g	Carbs
6g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	135
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 5mg	2%
Sodium 947mg	41%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	7%
Total Sugars 3g
Protein 6g
Vitamin C 2mg	9%
Calcium 29mg	2%
Iron 1mg	7%
Potassium 208mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.