Pastina en Brodo (Italian Penicillin Soup)🍖 Main
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
Shared by the Home Cook Assistant community · Reviewed for clarity
There is a quiet confidence to a dish like pastina en brodo (italian penicillin soup) that comes from knowing every element has a purpose. This is not just another variation on a familiar idea. It is a well balanced plate where 8 to 10 cups chicken broth, 3 whole medium carrots, peeled and ends trimmed come together in a way that feels both comforting and intentional, the kind of meal that makes a regular weeknight feel a little more cared for. Whether you are cooking for family, hosting friends, or simply treating yourself to something made with attention, this recipe rewards you with layers of flavor that belie how approachable it really is.
You will want to pay attention to two small details that make a big difference here. First, Read through the steps once before you start and have everything measured and within reach. A calm setup prevents the rushed mistakes that happen when you are chopping while something is already in the pan. Second, Keep your simmer truly gentle, with only occasional bubbles breaking the surface. A hard boil will toughen proteins and cloud your broth, while a lazy simmer keeps everything tender and clear. These are not fussy chef tricks. They are the practical habits that separate a good version of this dish from a great one, and once you do them a few times they become second nature.
Leftovers keep beautifully for three days refrigerated and reheat well with a splash of broth or water to loosen the sauce. It also freezes well for up to a month, so consider making a double batch when you have the time. If this is your first time with pastina en brodo (italian penicillin soup), a nourishing italian soup made with just five simple ingredients, chicken broth, carrots, celery, onion, and small past that the process is forgiving and the results are consistently satisfying. It is the kind of recipe that earns a permanent spot in your rotation, not because it is complicated, but because it is reliably delicious and adaptable to what you have on hand.
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)*
* 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.
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