When feeling under the weather, there’s no better remedy than good ‘ol Italian Penicillin – tiny Pastina simmered in a veggie-packed broth. Garnish with parmesan, pepper, and herbs!

We all need something warm and cozy when we’re not feeling 100%. My Grandma June used to make this for me all the time when I was little. So when cold & flu season hits our household, I make this dish on repeat. Other make-me-feel-better-favorites include this Easy Chicken Noodle Soup with Lemon and Thyme, my Crockpot Tomato Basil Soup with Grilled Cheese Croutons, and Scratch Made Cream of Celery. Don’t forget the Homemade Garlic Bread for dunkin’!

WATCH ME MAKE THIS ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

When you look online, there’s tons of similar recipes for “Italian Penicillin”. My Grandma June’s is a little different, as she adds a touch of cream at the end instead of an egg yolk and would add fresh herbs when she had them on hand.

FOR THE PASTINA:

Chicken Stock
Parmesan Rind
Yellow Onion
Carrots
Celery Stalks
Garlic Cloves
Fresh Thyme
Turmeric
Salt
Butter
Pastina
Heavy Cream

TO TASTE & GARNISH:

Freshly Grated Parmesan Cheese
Cracked Black Pepper
Italian Parsley
Fresh Lemon Juice

I don’t always add the thyme to the broth or lemon juice at the end, but sometimes it’s a nice addition to brighten things up. I always have ground turmeric and Italian parsley on hand, so I’ll typically add that for a little color. These items aren’t mandatory, they just make this meal a “little extra”. 😉

TIPS AND FAQ:

I’m vegetarian. Can I make this with veggie stock instead? You ‘betcha! Always be sure to taste the dish before plating, as you may need to adjust the salt, depending on which stock you use.

Can’t find pastina? Is there a different pasta shape? Pastina simply means “small shapes of pasta”… so any smaller pasta will work here. Feel free to use acini de pepe, orzo, ditalini, or mini shells.

I don’t have turmeric. Can I substitute? Turmeric is simply in this recipe for color. It’ll taste almost the exact same without it.

MORE RECIPES YOU’LL LOVE:

Hearty Quinoa Minestrone

Lemon and Garlic Butter Noodles

Quick and Easy Italian Wedding Soup

The Best French Onion Soup

Mind Blowing Southern Baked Mac and Cheese

Butternut Squash Carbonara

Grandma June’s Classic Lasagna

Super Cozy Potato and Leek Soup

Zucchini Pasta with Peas, Herbs, and Burrata

Chicken and Andouille Gumbo

Rigatoni with Lemon Caper Sauce and Fresh Mozzarella

Classic Fettuccini Alfredo with Peas and Pancetta

VIEW ALL RECIPES BY CLICKING HERE!

My Grandma's Favorite Recipe for Pastina: Italian Penicillin

When feeling under the weather, there's no better remedy than good 'ol Italian Penicillin - tiny Pastina simmered in a veggie-packed broth.

SERVINGS

Prep Time 20

Cook Time 10

Total Time 30

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Ingredients

FOR THE ITALIAN PENICILLIN:

4 cups Chicken Stock
Parmesan Rind
1/2 Yellow Onion
2 Carrots, peeled and cut in half
2 Celery Stalks, cut in half
5 Garlic Cloves
1 Sprig Fresh Thyme, optional
1 tsp. Turmeric
1 tsp. Salt
2 tbsp. Butter
1 cup Pastina
1/2 cup Freshly Grated Parmesan Cheese
Splash of Heavy Cream

TO TASTE & GARNISH:

Freshly Grated Parmesan Cheese
Cracked Black Pepper
Chopped Italian Parsley, optional
Fresh Lemon Juice, optional

Instructions

Add the chicken stock, parmesan rind, carrots, celery, garlic, and optional fresh thyme to a large pot. Bring to a boil, cover, and lower the heat to a simmer for 20 minutes.
Using a slotted ladle or spoon, transfer the vegetables to a blender, making sure to remove the parmesan rind and thyme sprig to disregard. Add turmeric, salt, along with some of the broth to the blender and blend until smooth.
Pour the blended veggies back into the broth, add the butter, and stir to combine. Pour in the Pastina and simmer, uncovered, for 8 - 10 minutes. Stir about every minute or so to prevent sticking.
Once the Pastina is al dente, turn off the heat and stir in about 1/2 cup parmesan cheese and a splash of heavy cream.
Serve warm with more parmesan, fresh cracked pepper, and optional Italian parsley and lemon juice.

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NOTES ON THIS RECIPE:

Pastina is more of a “eat what you’ve made” type of meal. While you can store leftovers in the refrigerator, the texture won’t taste the same when reheated. I’d suggest only making as much as you’ll eat right away… or store the Pastina separate from the broth so it doesn’t absorb more liquid and get mushy.
If you want a “soupier” version with more broth, simply use less Pastina or add more stock.
Want to make this your own? Add some chopped peppers for some heat, or substitute the carrots with butternut squash, acorn squash, or pumpkin. I haven’t tried parsnips yet, but would be curious if those would work as well!