Pastina Soup (Italian “Penicillin Soup”) – A Comforting Classic

Pastina soup, often lovingly referred to as Italian penicillin soup, is a warm, nourishing dish that has been enjoyed for generations. While it’s traditionally made in Italian households, you don’t have to be Italian to fall in love with it. I certainly did.

The first time I tried this simple yet comforting soup, I knew I had to recreate it at home. Ever since then, it’s been a staple in my kitchen — especially on chilly days, slow evenings, or anytime I’m craving something cozy and familiar.

This soup is known for its smooth, velvety texture, mild flavor, and comforting qualities. Best of all, it’s made with simple ingredients you likely already have on hand.

Why You’ll Love This Pastina Soup

• Made with simple pantry staples

• Warm, cozy, and easy to digest

• Naturally comforting and nourishing

• Customizable with pastina or couscous

• Perfect for lunch, dinner, or a light meal

This version blends tender vegetables into the broth, creating a silky soup base that pairs beautifully with buttery pastina or couscous.

Ingredients for Pastina Soup

• 1 (32 oz) carton chicken broth or stock

• 1 cup water

• 3 celery stalks

• 2 carrots

• 1 onion

• 4 garlic cloves

• 1 tbsp chicken bouillon (Better Than Bouillon recommended)

• Salt and black pepper, to taste

• ¾ cup couscous (Moroccan) or pastina pasta

• 1 stick salted butter

• ½ cup Parmesan cheese

Optional Garnishes

• Lemon zest

• Grated Parmesan cheese

• Freshly cracked black pepper

• Chopped parsley

How to Make Pastina Soup

1. Prepare the Vegetables

Roughly chop the celery, carrots, and onion. No need to be precise — everything will be blended later.

2. Start the Broth

In a large pot, combine the chicken broth and water. Add the chopped vegetables and whole garlic cloves. Bring to a gentle boil, then reduce to a simmer.

3. Cook the Pasta

While the vegetables cook, bring a separate pot of water to a boil. Cook the couscous or pastina according to package instructions.

4. Blend the Vegetables

Once the vegetables are tender and easily pierced with a fork, remove them from the pot and transfer to a blender. Add about two ladles of the broth and blend until completely smooth.

Return the blended mixture to the pot with the remaining broth. The soup should be glossy, smooth, and slightly thickened.

5. Finish the Pastina

Drain the couscous or pastina, leaving just a small amount of the pasta water. Stir in the butter and Parmesan cheese until creamy and well combined.

How to Serve Pastina Soup

Spoon the buttery couscous or pastina into individual bowls, then ladle the warm soup over the top.

Finish with your favorite garnishes such as lemon zest, extra Parmesan, cracked black pepper, or fresh parsley.

Tips for the Best Pastina Soup

• Pastina is traditional, but Moroccan couscous works beautifully as a substitute

• Blending the vegetables gives the soup its signature silky texture

• Adjust thickness by adding more broth or water if needed

• Leftovers store well in the fridge for up to 3 days

A Comforting Soup for Any Day

Pastina soup is more than just a recipe — it’s a bowl of comfort. Whether you’re making it for yourself, your family, or someone who could use a warm meal, this Italian-inspired classic never disappoints.

Bel hana wel shefa ❤️

-with joy & health