Pastina Soup: The Italian Penicillin

Name: Pastina Soup: The Italian Penicillin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 3 large carrots, peeled and chopped into large chunks; 2 stalks celery, chopped into large chunks; 1/2 yellow onion, peeled and chopped into large chunks; 4 cloves garlic, smashed; 10 cups chicken or vegetable broth; 1 teaspoon salt; 1 1/2 cups dry pastina (star pasta); Freshly grated Parmesan cheese for serving

This comforting and nourishing star shaped pasta soup is the perfect cure for a sick day or any time you need a warm, savory hug.

By Enzo81 Kitchen· Italian· October 18, 2026

enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

When sickness hits our house, this pastina soup is the first thing I reach for. It is incredibly simple to prepare, yet it offers a deep, savory flavor that feels like pure healing in a bowl. Everyone in my family loves the tiny star shaped pasta, and the broth is so light and nutrient rich that it truly hits the spot when you are feeling under the weather.

The secret to this dish is blending the sautéed vegetables back into the broth. It gives the soup a beautiful color and a velvety, rounded flavor that puts standard chicken noodle soup to shame. My best tip is to keep extra Parmesan cheese on hand because a generous dusting on top makes every scoop feel extra special.

Ingredients

2 tablespoons olive oil
3 large carrots, peeled and chopped into large chunks
2 stalks celery, chopped into large chunks
1/2 yellow onion, peeled and chopped into large chunks
4 cloves garlic, smashed
10 cups chicken or vegetable broth
1 teaspoon salt
1 1/2 cups dry pastina (star pasta)
Freshly grated Parmesan cheese for serving

8Instructions

1
Heat the olive oil in a large Dutch oven or pot over medium high heat.
2
Add the carrots, celery, onion, and garlic to the pot. Sauté for about 5 minutes until they start to soften and become fragrant.
3
Pour in the broth and add the salt. Bring to a simmer and cook for 30 minutes, or until the vegetables are very tender.
4
Use a slotted spoon to remove the vegetables from the pot and transfer them to a bowl to cool for a few minutes.
5
Place the cooled vegetables into a blender along with 1 to 2 cups of the hot broth. Blend until the mixture is completely smooth.
6
Pour the blended vegetable mixture back into the main pot of broth and stir well to combine.
7
While the broth simmers, cook the pastina in a separate pot according to the package directions. Drain the pasta and toss it with a little olive oil and a pinch of salt.
8
To serve, place a scoop of the cooked pastina into a bowl, ladle the hot broth over the top, and finish with a generous sprinkle of Parmesan cheese.

Tips

If you have leftovers, store the cooked pasta and the broth in separate containers in the fridge so the pasta does not soak up all the liquid. You can freeze the broth for up to three months, which is perfect for having a quick meal ready for the next time someone in your home feels unwell.

#comfort food #healthy #soup #vegetarian #simple

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