Italian Penicillin Soup (Homemade Pastina Soup)

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Last Updated on October 19, 2026 by Kiersten James

A comforting homemade Italian penicillin soup with pastina, carrots, celery, garlic, and a smooth chicken broth. Add shredded chicken for a heartier meal or enjoy it without.

Whenever someone in our house starts feeling under the weather, Italian penicillin soup or pasta fagioli is usually what ends up on the stove. It’s a simple soup with carrots, celery, onions, garlic, and tiny pastina pasta simmered in a flavorful chicken broth.

I make mine a little differently by blending the cooked vegetables and straining them back into the broth. This gives the soup a smooth consistency without needing cream or flour. Sometimes I’ll add leftover shredded chicken, but most of the time, we enjoy it just as it is.

It’s inexpensive to make, uses ingredients I almost always have on hand, and is easy enough to prepare even when I’m not feeling particularly well myself.

Why You’ll Love This Recipe

• Simple ingredients. Everything comes together with basic vegetables, broth, and pasta.
• Easy to prepare. Most of the cooking time is spent letting the vegetables simmer.
• Optional chicken. Add leftover roasted chicken for a more filling meal.
• Easy to make ahead. Prepare the broth in advance and add fresh pastina when you’re ready to eat.
• Budget-friendly. A large pot makes plenty of soup without requiring expensive ingredients.

What Is Italian Penicillin Soup?

Italian “penicillin” soup is a nickname that comes from the longstanding tradition of preparing chicken soup when someone is sick. Although it isn’t an actual antibiotic or treatment for illness, a warm bowl of soup can provide fluids and nourishment when someone isn’t feeling well.

Many Italian families have their own versions. Some include chicken, while others use eggs, grated cheese, or different vegetables.

My version starts with carrots, celery, onion, and garlic. Once the vegetables are tender, I blend them and strain the puree into the broth before adding the pasta.

My Favorite Morning Sickness Remedy

Italian pastina can be a Godsend as a pregnancy soup recipe during those weeks and weeks (and even more weeks) of morning sickness that always seem to feel like actual eternity.

It can be nearly impossible to get proper nourishment when the smell of air makes you nauseous. Eat it cold or at room temperature to keep the smells down.

It’s also a perfect homemade baby food recipe for the early months.

How to Make Italian Penicillin Soup

Ingredients:

• 6 carrots, peeled
• 6 celery ribs
• 1 large onion, peeled
• 8 garlic cloves, peeled
• 12 cups filtered water
• Juice of 1/2 lemon
• 3 tablespoons Better Than Bouillon (chicken flavored)
• 5 cups cooked chicken (optional)
• 12oz box Pastina pasta
• Salt and ground pepper, to taste
• Grated pecorino Romano, for serving

Substitutions:

• Use four 28oz boxes of store-bought chicken broth or stock instead of the Better Than Bouillon paste if that’s what you have. Adjust the salt levels based upon the type of broth base being used.

Cooking Supplies This Recipe Uses:

• Mesh Strainer for the Pastina
• Blender or food processor
• Large slotted spoon to remove the vegetables

How to Make Italian Pastina Soup

Cook the Vegetables:

Peel the carrots, onion, and garlic, then roughly chop the carrots, celery, and onion. Leave the garlic cloves whole.

Add everything to a large stockpot along with 12 cups of water and 3 tablespoons of chicken-flavored Better Than Bouillon.

Bring the mixture to a boil, then cover and reduce the heat to a simmer.

Let the vegetables cook for approximately 30 minutes, or until the carrots are easily pierced with a fork.

Prepare the Pastina:

While the vegetables are simmering, bring a separate pot of salted water to a boil.

Add the pastina and cook according to the package instructions. The variety I use takes approximately 6 minutes.

Drain the pasta using a fine mesh strainer. Pastina is small enough to slip through the holes of a regular colander.

Blend and Strain the Vegetables:

Once the vegetables are tender, use a slotted spoon to transfer them to a blender.

Add a ladle of broth and carefully blend until smooth. Work in batches if necessary, following your blender’s instructions for processing hot foods.

Place a fine mesh strainer over the stockpot and press the blended vegetables through it using the back of a spoon.

I always strain the vegetables because celery can leave behind stringy fibers, even after blending. This gives the finished broth a smoother consistency.

Finish the Soup:

Add the cooked pastina to the broth, followed by the juice of half a lemon.

If you’re using chicken, stir in the cooked, shredded meat and allow everything to heat through.

Taste the soup before adding salt and pepper. The Better Than Bouillon already contains salt, so you may not need much additional seasoning.

Ladle into bowls and serve with freshly grated cheese, warm Italian bread, and plenty of cozy blankets until everyone feels better.

Stores well up to 4 days in the refrigerator in an air-tight container.

How to Store and Reheat Italian Pastina Soup

Refrigerating: Transfer leftover soup to shallow, airtight containers and refrigerate within two hours of cooking. Properly refrigerated soup will keep for 3 to 4 days.

The pastina will continue absorbing broth as it sits, so don’t be surprised if the soup is considerably thicker the following day.

Reheating: Warm the soup in a saucepan over medium-low heat, adding additional water or chicken broth until it reaches your preferred consistency. Stir occasionally and heat thoroughly before serving.

Freezing: For the best results, freeze the vegetable broth without the pasta. Allow it to cool, transfer it to freezer-safe containers, and freeze for up to 3 months for best quality.

When you’re ready to serve, thaw the broth safely, reheat it, and add freshly cooked pastina.

Tips for Making the Best Italian Pastina Soup

• Cook the pasta separately. Pastina absorbs a tremendous amount of liquid. Cooking it separately gives you more control over the consistency of the finished soup.
• Don’t skip straining the vegetables. Even a good blender can leave behind celery fibers. A fine mesh strainer removes these pieces and produces a smoother broth.
• Use leftover chicken. If I have leftover roasted chicken in the refrigerator, I’ll often shred some and add it to the soup. There’s no need to cook chicken specifically for this recipe.
• Adjust the broth as needed. If the soup becomes too thick, simply add more water or prepared chicken broth.
• Season at the end. Bouillon and Pecorino Romano are both salty, so wait until everything is combined before adjusting the seasoning.

Frequently Asked Questions

What is Italian penicillin soup made of?

Italian penicillin soup is generally made with chicken broth, vegetables, and small pasta. My version uses carrots, celery, onion, garlic, pastina, lemon juice, and optional shredded chicken.

Is pastina the same as orzo?

No. Pastina refers to very small pasta shapes, while orzo is a slightly larger pasta shaped like grains of rice. Orzo can be substituted, but it will change the texture of the soup.

Why is it called Italian penicillin soup?

The name is a reference to the tradition of serving chicken soup when someone is sick. It isn’t actual penicillin and doesn’t have antibiotic properties.

Can I make Italian penicillin soup ahead of time?

Yes. I recommend preparing the broth ahead of time and cooking the pasta shortly before serving. This prevents the pastina from absorbing too much liquid during storage.

Why did my pastina soup become thick?

Pastina continues absorbing liquid after cooking. Add additional broth or water when reheating to restore the original consistency.

Can I use chicken stock instead of Better Than Bouillon?

Absolutely. Replace the water and bouillon with 12 cups of prepared chicken stock. Taste before adding additional salt.

Do I need to blend the vegetables?

Not necessarily, but blending is what gives my version its smooth, slightly thickened broth. If you prefer vegetables in your soup, you can leave them chopped instead.

Can You Eat Italian Penicillin Soup During Lent?

Yes, with a few adjustments. Under Catholic abstinence rules, meat-based broth is generally permitted, although some families choose to avoid it as part of their personal Lenten practices.

If you prefer a completely meat-free soup, vegetable broth works well. Serve it with homemade bread for a simple Lenten meal.

More Cozy Recipes:

• Pasta Fagioli
• Homemade Chicken & Dumplings
• Stovetop Chicken Pot Pie with Square Noodles
• Farmhouse Beef & Barley Soup

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