Italian Penicillin Soup is what I make when the house feels chilly, my throat feels scratchy, or I just want dinner that tastes like someone cares. You know the vibe: you are tired, you do not want a sink full of dishes, and you need something warm that actually hits the spot. This is the soup I grew up seeing on stovetops when anyone was even a little under the weather. It is simple, cozy, and honestly kind of magical in that comforting way. And yes, it is totally doable on a weeknight even if you are not feeling your best. 
What is pastina?
Pastina is basically tiny pasta. Like, really tiny. Think little stars, dots, or teeny tubes that cook fast and feel extra soothing in soup. In a lot of Italian American homes, pastina is the ultimate comfort food for kids and adults alike.
What makes pastina special is how it thickens the broth just a bit and gives the soup that soft, spoonable texture. It is gentle on the stomach, easy to eat, and it somehow makes chicken soup feel even more like a hug.
If you cannot find pastina, do not stress. You can use acini di pepe, stelline (little stars), or even orzo in a pinch. The vibe is small pasta that cooks quickly and feels cozy.
Why You’ll Love It
I have made a lot of soups over the years, but this one keeps coming back around. When people call it penicillin, they are not saying it is medicine, obviously. It is more like it feels medicinal because it is warm, nourishing, and easy to eat when you are run down.
Little reasons it wins every time
- Fast comfort: it comes together quickly, especially if you use pre cooked chicken.
- Simple ingredients: nothing fancy, just pantry and fridge basics.
- Kid friendly: that tiny pasta is a big yes for picky eaters.
- Soothing texture: soft chicken, tender pastina, and a brothy base that feels gentle.
Also, if you are on a soup kick lately, I get it. I bounce between cozy bowls all season. If you want another Italian style option with a different texture, this Italian orzo spinach soup is a great one to rotate in when you want greens and a little more bite.
One more thing: Italian Penicillin Soup is one of those recipes that is hard to mess up. Even when I eyeball the ingredients, it still tastes like home.
Key Ingredients in Italian Penicillin Soup
This is the part where I tell you what actually matters, because you can make a good pot of Italian Penicillin Soup without measuring every single thing. Still, ingredients make a difference, so here is what I reach for.
Ingredients that make the flavor
- Chicken: shredded rotisserie chicken is my shortcut. If you have time, simmer bone in chicken for richer broth.
- Chicken broth: use a good one. If it is low sodium, you control the salt.
- Pastina: the tiny pasta that makes this soup feel extra cozy.
- Carrot, celery, onion: the classic base. Even a little goes a long way.
- Garlic: I always add it. It makes the kitchen smell like comfort.
- Parmesan: a handful stirred in at the end, plus extra on top.
- Egg: optional, but traditional in many homes. It makes the broth silky.
- Lemon: optional, but a squeeze at the end wakes everything up.
There is also a tiny secret weapon: a Parmesan rind if you have one. Just drop it into the simmering broth and fish it out later. It adds a mellow, savory depth that tastes like you cooked all day.
And because someone always asks, yes, you can add spinach or escarole if you want more greens. It is not “required,” but it is a nice touch.
How to Make Italian Penicillin Soup
This is how I actually do it at home, with minimal fuss. The main thing to remember is that pastina keeps soaking up broth as it sits, so you may want extra broth on hand if you like it more soupy.
Step 1: Soften the veggies
In a medium pot, warm a little olive oil or a small knob of butter. Add diced onion, carrot, and celery. Cook for about 5 to 7 minutes until they look soft and smell sweet. Add minced garlic and cook for 30 seconds.
Step 2: Add broth and chicken
Pour in your chicken broth and bring it to a gentle boil. Stir in shredded cooked chicken. Lower the heat and let it simmer for 10 minutes so the flavors mingle.
Step 3: Cook the pastina
Add pastina and stir. It cooks fast, usually 5 to 7 minutes. Stir a couple of times so it does not stick to the bottom.
Step 4: Make it silky (optional but so good)
If you want the classic comforting texture, whisk one egg in a small bowl. Turn the heat to low. Slowly drizzle the egg into the soup while stirring the pot. The soup turns a little richer and more velvety. Do not boil hard after adding the egg.
Step 5: Finish with cheese and brightness
Turn off the heat. Stir in grated Parmesan. Taste and add salt and pepper as needed. Add a squeeze of lemon if you like a little lift.
That is it. A warm bowl of Italian Penicillin Soup that tastes like you took care of yourself on purpose.
“I made this when my whole house had colds and it was the only dinner everyone actually wanted. The pastina made it feel like childhood comfort, and the Parmesan at the end was perfect.”
If you love soups that cook in one pot and feel like a full meal, you might also like this cozy one pot lasagna soup recipe for nights when you want comfort but also want something hearty.
What to Serve With Italian Penicillin Soup
This soup is pretty complete on its own, especially if you add enough chicken. But if you are feeding hungry people or just want a little something on the side, here are my go to pairings.
Easy sides I actually serve
- Warm crusty bread or toasted sourdough
- Buttered crackers (simple, but it works)
- A small salad with lemony dressing
- Roasted broccoli or green beans if you want veggies on the plate
- Extra Parmesan on top, always
If someone in your house is under the weather, I keep it super simple: soup, bread, and maybe some fruit. Cozy and no drama.
Common Questions
Can I make Italian Penicillin Soup ahead of time?
Yes, but cook the pastina separately if you can. If it sits in the soup overnight, it will soak up a lot of broth. If you already mixed it in, just add more broth when reheating.
What if I do not have pastina?
Use any tiny pasta like acini di pepe or stelline. Or use orzo, just know it is a bit bigger and takes a little longer to cook.
Is the egg required?
Nope. It is optional. I love what it does to the texture, but the soup is still great without it.
How do I store and reheat it?
Store in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or water to loosen it up.
Can I freeze Italian Penicillin Soup?
You can, but it freezes better without the pasta. Freeze the broth and chicken base, then add fresh pastina when you reheat.
A cozy bowl you will want on repeat
If you need a reset kind of meal, Italian Penicillin Soup is it. It is warm, filling, and made from simple ingredients that do not ask much from you. Keep some pastina in your pantry and you are basically always 20 minutes away from comfort. If you want to compare variations, I like checking recipes like Italian Penicillin Soup Recipe – Allrecipes and this cozy version from Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup). Now go put a pot on the stove, and do future you a favor by making enough for leftovers.
Print
Italian Penicillin Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A warm and comforting soup filled with chicken, pastina, and classic vegetables, perfect for chilly days or when you’re under the weather.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup pastina
- 1/4 cup grated Parmesan, plus more for serving
- 1 egg (optional)
- 1 lemon, juiced (optional)
- Parmesan rind (optional)
Instructions
- Warm olive oil or butter in a medium pot.
- Add onion, carrot, and celery; cook for 5 to 7 minutes until soft.
- Stir in minced garlic and cook for 30 seconds.
- Pour in chicken broth and bring to a gentle boil.
- Stir in shredded chicken; lower the heat and let it simmer for 10 minutes.
- Add pastina and cook for 5 to 7 minutes, stirring occasionally.
- Whisk the egg in a small bowl and slowly drizzle it into the soup on low heat for a silky texture (optional).
- Stir in grated Parmesan, add salt and pepper to taste, and a squeeze of lemon if desired.
Notes
For best results, cook pastina separately if making ahead, as it absorbs broth. Can be frozen without pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
