Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)

I still recall the fragrant steam rising from my first pot of Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup), soft bubbling echoing in my kitchen. That initial trial taught me how tender the pastina can be when stirred just right. After three rounds of tweaking, I nailed a broth with a silky smooth mouthfeel and a rich buttery smell that warms you from the inside out.

Why You’ll Love Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)

• Cozy, nourishing broth that soothes with every spoonful
• Pastina’s tender with slight bite adds comforting texture
• Quick to assemble yet layered with flavor from simple ingredients
• Rooted in Italian nonna tradition for a homemade touch

A Little Background

On a chilly afternoon, I first turned to my grandmother’s notes on “penicillin soup.” Through that micro-story, I learned its origin as a humble healing brew. By the fourth batch, I discovered that steeping rosemary longer intensified the aroma but required skimming for clarity.

Key Ingredients for Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)

• Pastina (¾ cup): tiny stars absorb broth quickly; swap stelline or acini di pepe
• Chicken broth (8 cups): low-sodium lets you control seasoning
• Cooked chicken (2 cups): rotisserie or shredded breast for ease
• Unsalted butter & olive oil: 2 Tbsp butter + 1 Tbsp oil for a rich, rounded base
• Parmesan cheese (¼ cup): freshly grated for a nutty finish

How to Make Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)

1. Heat 1 Tbsp olive oil and 2 Tbsp unsalted butter in a large pot over medium heat. When butter melts and begins to shimmer, add 1 diced medium yellow onion. Cook until translucent, about 5 minutes.
2. Stir in 2 minced garlic cloves and sauté until fragrant, about 1 minute, watching for gentle sizzling at the edges.
3. Add 2 peeled, sliced carrots and 2 diced celery stalks. Cook, stirring occasionally, until veggies soften and glisten, about 5 minutes.
4. Drop in 2 sprigs fresh rosemary, 1 bay leaf, ½ tsp kosher salt and ¼ tsp ground black pepper. Stir to coat vegetables.
5. Pour in 8 cups low-sodium chicken broth and bring to a simmer. Reduce heat to medium-low and let it gently bubble for 15 minutes to deepen the flavors.
6. Stir in 2 cups shredded cooked chicken and ¾ cup pastina. Simmer, stirring occasionally, until pastina is al dente, about 8 minutes (check your package).
7. Remove from heat. Discard rosemary and bay leaf. Stir in ¼ cup freshly grated Parmesan cheese. Taste and adjust with extra salt and pepper as needed. Garnish with chopped parsley and serve warm.

Pro Tips & Troubleshooting

• Testing discovery: stirring in the chicken off-heat prevents shredding into tiny pieces.
• If broth tastes flat, a pinch of baking soda lifts acidity and deepens flavor.
• Add a squeeze of lemon juice or a dash of red pepper flakes for a bright twist.
• To double the batch, maintain a 1:4 pastina-to-broth ratio; halve by reducing broth to 4 cups and pastina to ⅜ cup.

Storage & Make-Ahead Guide

Let soup cool to 140°F within 2 hours, then refrigerate in sealed containers for up to 3 days. Freeze portions in airtight tubs for 2 months—defrost overnight in the fridge. Reheat on low, adding a splash of broth if thick. Personal storage note: after one weekend, I found that quickly reheating on simmer kept pastina from over-softening.

Serving Suggestions

Serve alongside crusty garlic bread or a simple arugula salad dressed with lemon vinaigrette. A drizzle of extra-virgin olive oil and a few grinds of black pepper amplify the aroma and add a gourmet finish.

Frequently Asked Questions

• What is pastina and can I substitute it?: Pastina are tiny Italian pasta shapes like stars (stelline). You can use acini di pepe or fine ditalini, keeping cooking time similar.
• Can I make this soup ahead of time?: Yes. Prepare through step 5, cool, and refrigerate. Add pastina and chicken just before reheating to preserve texture.
• How do I store leftover Italian Chicken Pastina Soup?: Cool within 2 hours, transfer to airtight containers, and refrigerate up to 3 days or freeze up to 2 months.
• Can I use a different type of pasta?: Small shapes like orzo or couscous work, but adjust simmer time per package instructions.
• How long does it take to cook pastina in soup?: Typically 7–8 minutes until tender-slight bite; check your package for exact timing.
• Is this soup gluten-free friendly?: Use a gluten-free pastina and confirm your broth and seasonings are gluten-free to adapt easily.

Final Thoughts

Every spoonful of Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup) reminds me of cozy afternoons in my grandmother’s kitchen. My favorite way to enjoy it is with a sprinkle of fresh parsley and a sliver of crusty bread on the side. Try it yourself and share your aroma-filled kitchen stories below!

More Recipes You’ll Love

• Chicken Noodle Soup Recipe – a classic sibling to the Italian Chicken Pastina Soup with tender chicken and soothing broth
• Lemon Chicken Orzo Soup with Fresh Citrus Flavor – shares the small-pasta-plus-chicken approach with a bright lemony twist
• Chicken and Dumplings – hearty, comforting dumplings in rich chicken broth for a cozy meal companion