Pastina en Brodo (Italian Penicillin Soup)🍖 Main

Name: Pastina en Brodo (Italian Penicillin Soup)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 8 to 10 cups chicken broth; 3 whole medium carrots, peeled and ends trimmed; 2 celery stalks; 1 medium yellow onion, peeled and halved; 8 ounces small pasta (such as pastina, orzo, ditalini, or alphabet); Salt, to taste

A nourishing Italian soup made with just five simple ingredients — chicken broth, carrots, celery, onion, and small pasta. Puréeing the simmered vegetables creates a rich, velvety broth.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 15 minCook: 40 minServes: 6

Italian soup pasta comfort food cucina povera quick kid-friendly winter chicken broth vegetable

★ 4.5 (2 ratings)

A great soup is one of the most satisfying things you can cook at home — it fills the kitchen with warmth and aroma, makes the house feel lived-in, and yields enough to feed a crowd or stock the freezer. This pastina en brodo (italian penicillin soup) is a recipe worth learning well, because you will want to make it every time the weather turns cool or you need a reliable, comforting meal.

This recipe comes together quickly, but do not rush the early steps. Taking a moment to prep and organize your ingredients before you start cooking — the classic mise en place — makes the whole process smoother and more enjoyable.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

8 to 10 cups chicken broth
3 whole medium carrots, peeled and ends trimmed
2 celery stalks
1 medium yellow onion, peeled and halved
8 ounces small pasta (such as pastina, orzo, ditalini, or alphabet)
Salt, to taste

Nutrition (Per 6 servings)*

210

Calories

Protein

37g

Carbs

Fat

Fiber

900mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Simmer the vegetables: Cut the carrots, celery, and onion into large pieces and place them in a large saucepan. Add the broth, cover with a lid, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the vegetables are fork-tender, about 30 minutes.
Purée the vegetables: Using a spider skimmer or a fine-mesh strainer, carefully transfer the vegetables to a blender. Add 1 1/2 cups of broth from the pot to the blender jar and allow to cool slightly. Vent the lid of the blender and carefully purée until completely smooth, about 1 minute. Set aside.
Meanwhile, cook the pasta: Increase the heat under the pot to medium-low and add the pasta to the remaining broth. Cook until al dente according to the package directions.
Finish and serve: Carefully add the puréed vegetables to the pot and mix gently until fully incorporated. Add salt to taste. Turn off the heat and let sit for at least 5 minutes before serving.
If you plan on having leftovers, consider cooking the pasta separately according to the package instructions so that it does not swell while stored. Leftover soup or broth should be cooled, then stored in the refrigerator in an airtight container for up to 3 days.