Pastina Recipe: The Ultimate Comfort Dish, AKA “Italian Penicillin”

If you’re craving a dish that brings both warmth and nostalgia, look no further than pastina—the ultimate comfort food often dubbed Italian Penicillin. This beloved dish is a quick, easy, and cozy meal that’s been passed down through generations. Many Italians refer to it as their version of chicken noodle soup, making it a go-to dish when you’re feeling under the weather or simply need a taste of home. Whether it’s a chilly day or a hectic weeknight, pastina will wrap you up in warmth like a hug from your nonna.

Why Make Pastina?

There’s something undeniably comforting about a bowl of pastina. It’s the perfect one-pot meal that’s quick to make—ready in under 30 minutes—and easy to adjust depending on what you have in your kitchen. For many, it’s more than just food; it’s a source of comfort, especially when you’re feeling low or sick. Just like chicken noodle soup, pastina has a soothing quality that’s hard to beat. Here’s why you should make pastina:

• Quick & Easy: In less than 30 minutes, you’ll have a delicious, heartwarming dish on the table.
  
• One-Pot Meal: The less cleanup, the better, right? This dish is made in one pot for a low-stress cooking experience.
  
• Perfect Comfort Food: Whether you’re under the weather or simply want a cozy meal, pastina is a dish that’ll give you the comfort you need.
  
• Versatile & Customizable: From adding rotisserie chicken to experimenting with different pastas, the recipe can be adjusted to your liking.
  

Ingredients

To make Italian Penicillin, you don’t need much, but you do need the right ingredients to get that comforting, flavorful taste:

• Pastina (or orzo): The tiny, star-shaped pasta is the star of the dish. If you can’t find pastina, orzo is a great substitute.
  
• Butter: Adds a rich, silky smoothness to the dish.
  
• Onion: A classic aromatics base that imparts a savory depth to the broth.
  
• Carrot & Celery: Together, they bring sweetness and earthiness, balancing the richness of the butter.
  
• Garlic: A touch of garlic for that aromatic punch.
  
• Chicken Bone Broth: The key to a deeply flavorful soup base. Bone broth adds richness, nutrients, and a comforting taste, but if you don’t have it, regular chicken broth works as well.
  
• Turmeric: For a subtle golden hue and a warm flavor that complements the broth.
  
• Salt & Pepper: Season to taste for balance.
  
• Parmesan: Grated Parmesan for that signature umami flavor and creaminess when stirred in.
  
• Lemon: A squeeze of fresh lemon brightens up the dish and adds a touch of acidity.
  
• Egg (optional): A silky egg is often stirred in at the end, adding a velvety texture to the broth.
  
• Fresh Parsley: A garnish for freshness and color.
  

How to Make Pastina: A Step-by-Step Guide to Italian Penicillin

Now that you have all your ingredients ready, it’s time to make pastina—your new favorite comfort food. The process is incredibly straightforward, but each step plays a key role in layering flavors that come together to create a warm, comforting bowl of Italian Penicillin. From sautéing the vegetables to adding the Parmesan and optional egg, each step adds depth and richness to the dish.

Step-by-Step Instructions:

1. Sauté the Vegetables

Start by melting butter in a large pot over medium heat. Butter adds richness and a silky smooth texture to the broth. Once melted, add the chopped onion, carrot, and celery. These three vegetables, known as the holy trinity of many Italian dishes, provide a wonderful foundation of sweetness and earthiness.

• Tip: Cook the vegetables until they’re soft and slightly caramelized (about 5-7 minutes). This process of cooking the vegetables slowly allows their natural sugars to release, creating a deeper flavor base. The goal is to soften them but not burn them—brown bits on the bottom of the pan will build flavor, but you don’t want them to get too dark.
  

After the veggies are softened, add the garlic and cook for another 1-2 minutes until fragrant. Garlic cooks quickly and releases a wonderful aroma that enhances the other flavors in the dish.

• Pro Tip: Don’t rush this step—garlic needs just a minute to release its oils, but if you overcook it, it can become bitter. A gentle sauté is all it needs.
  

2. Add the Broth & Turmeric

Once the vegetables are tender and aromatic, it’s time to pour in your chicken bone broth. Bone broth is key here—it’s rich, flavorful, and adds an extra layer of comfort that you just can’t get with regular broth. The collagen in the bone broth will thicken the soup slightly and make it feel even more luxurious.

Now, add turmeric. This not only gives the broth a beautiful golden color but also imparts a warm, earthy flavor that pairs perfectly with the other ingredients. Stir everything together, ensuring the turmeric is evenly distributed.

• Tip: Stir the broth and turmeric together thoroughly, making sure the turmeric doesn’t settle at the bottom. This way, the color and flavor are consistent throughout the dish. Bring the mixture to a gentle simmer over medium-low heat. You want the broth to heat up slowly, allowing the flavors to meld.
  

3. Cook the Pastina

Once the broth is simmering, add the pastina. This tiny pasta cooks quickly and soaks up the flavors of the broth, becoming tender and soft. If you’re using orzo as a substitute, that’s perfectly fine! Either way, the small pasta shape will work best for this dish.

• Tip: Pay attention to the package instructions for cooking time. Most pastina will cook in about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  

As the pastina cooks, it’ll absorb the rich broth, which thickens slightly, creating a creamy texture. Once the pasta is tender, taste the broth—it should be flavorful and slightly reduced. If it seems too thin, let it simmer a bit longer to concentrate the flavors.

4. Add the Parmesan & Butter

Now for the magic: stir in grated Parmesan cheese and another pat of butter. The Parmesan adds a savory, umami kick, and the butter enhances the creamy texture of the soup, making it feel indulgent without being too heavy.

• Tip: When you stir in the Parmesan, do it off the heat to prevent the cheese from clumping. It should melt into the hot broth seamlessly, creating a velvety, creamy base. The butter will melt and enrich the soup further, making each bite incredibly smooth.
  
• Pro Tip: Use freshly grated Parmesan—it’s more flavorful and will melt more smoothly than pre-grated cheese. The extra butter makes the dish feel more luxurious, so don’t skip this step!
  

5. Optional Egg Addition

For a traditional touch, many people like to add an egg at the end. Crack an egg directly into the hot soup and immediately stir it in. The heat from the broth will gently cook the egg, creating a silky, smooth texture throughout the soup.

• Tip: The egg will thicken the broth and make it even richer. It’s a subtle addition that can take your pastina to the next level. Stir quickly after adding the egg so it doesn’t scramble, but instead creates a velvety texture that coats the pasta.
  
• Pro Tip: If you want a more velvety texture, you can also whisk the egg in a small bowl with a bit of the hot broth before adding it to the pot. This ensures that the egg blends in smoothly without curdling.
  

6. Season

Taste your soup and adjust the seasoning with salt and pepper. This step is important—since broth and cheese can vary in saltiness, you want to make sure your dish is perfectly balanced. A squeeze of fresh lemon juice adds a touch of acidity to brighten up the flavors and cut through the richness of the butter and cheese.

• Tip: Taste as you go! Add more salt or pepper depending on your preference, and don’t be afraid to use a little more lemon juice to balance the flavors.
  

7. Serve

Your pastina is now ready! Ladle the soup into bowls, sprinkle with fresh parsley for a pop of color and freshness, and serve immediately. The pastina should be soft, the broth creamy and comforting, and the flavors perfectly balanced.

• Tip: Serve it with a piece of crusty bread to sop up all that delicious broth. This is comfort food at its finest, so enjoy every last bite!
  

Recipe FAQ

Here are some frequently asked questions about pastina:

Do You Need to Use Bone Broth?

While chicken bone broth is preferred for its rich flavor and extra nutrients, you can certainly use regular chicken broth as well. If you’re short on broth, water will work, but the dish won’t have the same depth of flavor.

Can You Make It Gluten-Free or Dairy-Free?

Yes! For a gluten-free version, swap out pastina with gluten-free small pasta shapes, such as gluten-free orzo. For dairy-free, simply omit the butter and Parmesan or substitute with plant-based alternatives.

Can I Add Protein?

Yes, you can. Many people like to add rotisserie chicken to their pastina for an extra boost of protein. Shredded chicken pairs wonderfully with the soft pasta and rich broth.

Can I Freeze Pastina?

It’s best to enjoy pastina fresh, as the pasta can become mushy when frozen and reheated. If you must freeze it, store the soup base and pasta separately, and combine when ready to eat.

Recipe Tips, Tricks, and Variations

• Storing & Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen up the soup as it thickens.
  
• Add Rotisserie Chicken: If you have some rotisserie chicken on hand, toss it in for a quick protein boost.
  
• Different Small Pastas: If you can’t find pastina, try small pasta like ditalini, acini di pepe, or even orzo.
  
• Broth Quality: The quality of your broth makes a huge difference. Use a high-quality, flavorful bone broth for the best results.
  

Recipe

Ingredients:

• 1 cup pastina (or orzo)
  
• 2 tbsp butter
  
• 1 small onion, diced
  
• 1 carrot, diced
  
• 1 stalk celery, diced
  
• 2 cloves garlic, minced
  
• 4 cups chicken bone broth
  
• 1/2 tsp turmeric
  
• Salt & pepper to taste
  
• 1/2 cup grated Parmesan
  
• Juice of 1 lemon
  
• 1 egg (optional)
  
• 2 tbsp fresh parsley, chopped
  

Instructions:

1. Sauté the Onion, Carrot, Celery, and Garlic

Start by heating butter in a large pot over medium heat. Butter is the key fat here because it gives the base of the soup a rich, silky texture. Once the butter has melted and started to bubble gently, add diced onion, carrot, and celery. These vegetables are essential in creating the flavor foundation of your dish.

• Tip: Stir occasionally to ensure that the vegetables don’t stick to the pot. Cook them for about 5-7 minutes, or until they become softened and begin to caramelize slightly. The onions will become translucent, the carrots will soften, and the celery will lose its raw crunch. This slow sauté is essential because it allows the natural sugars in the vegetables to release, creating a deeper, sweeter flavor. You want them softened, but not browned. Browning can add a more intense flavor, but for this dish, we’re aiming for a softer, sweeter base.
  

Once the vegetables have softened, add minced garlic and cook for an additional 1-2 minutes. Garlic should never be rushed, as it’s delicate and can burn quickly. Once it starts to smell fragrant, it’s ready. This garlic will meld with the buttery vegetables and perfume the entire dish with a deliciously savory scent.

• Pro Tip: Don’t walk away from the garlic—when it starts to smell heavenly, that’s when it’s time to move on to the next step.
  

2. Add the Chicken Broth and Turmeric

Once your vegetables are perfectly softened and aromatic, it’s time to pour in the chicken bone broth. The rich, hearty flavor of bone broth will add depth to the dish and make it more comforting. If you don’t have bone broth on hand, chicken broth works just fine. It’s important that your broth is hot or at least warm when you add it to the pot—this helps it come to a simmer faster and enhances the flavor infusion.

• Tip: You want your broth to come to a gentle simmer, not a full boil, so adjust the heat if necessary. The difference is important: a simmer allows the flavors to meld and develop slowly, while a boil can make the soup base too thin and disrupt the delicate balance of the flavors.
  

Next, add turmeric. Just a pinch of this earthy, golden spice will transform the broth into a beautiful golden hue and infuse it with a mild, warm flavor. Turmeric is known for its subtle earthiness and its ability to add depth to the broth without overpowering it.

• Pro Tip: Make sure to stir the broth well after adding the turmeric to ensure that the spice is evenly distributed. The turmeric will turn the broth into a vibrant golden color—this is exactly what you want!
  

Once you’ve stirred in the turmeric, bring the broth to a simmer. Allow it to heat through and infuse the flavors together for about 5 minutes. This simmering process is crucial because it gives the turmeric time to soften in the liquid and fully release its flavor into the broth.

3. Add the Pastina and Cook

Now that the broth is simmering beautifully, it’s time to add the pastina (or orzo if you’re using a substitute). Pastina is small, and it cooks very quickly, so keep an eye on it as it simmers in the broth.

• Tip: Make sure to stir the pastina in well so that it doesn’t clump together or stick to the bottom of the pot. Stirring occasionally will also prevent the pasta from sticking to each other. Cook the pastina for about 8-10 minutes, or until it’s tender and has absorbed some of the flavorful broth. You’ll notice the broth thickening as the pasta soaks up the liquid.
  

If the soup starts to get too thick, feel free to add a splash of water or broth to loosen it up—pastina will absorb a lot of the liquid, so it’s important to adjust as you go.

• Pro Tip: If you want a creamier consistency, you can reduce the heat to low once the pastina is cooked, and let it sit for a minute or two to allow the pasta to absorb more of the broth and thicken slightly.
  

4. Stir in Parmesan and Butter

Once the pastina is cooked to your desired tenderness, it’s time to add the Parmesan and an extra pat of butter to finish off the soup. This is where the magic happens. The Parmesan will melt into the hot broth, adding a sharp, salty flavor that balances out the richness of the butter. The butter, in turn, adds a creamy, silky texture that coats the pastina and makes the entire dish feel luxurious.

• Tip: Stir the Parmesan and butter in off the heat to prevent them from curdling or clumping. The cheese should melt smoothly, turning the broth into a creamy, velvety soup. Be generous with the Parmesan—it’s a key component in making this soup feel truly indulgent.
  

If you want your soup to have a touch more richness, you can add more butter or cheese—this is the point where you can make it as creamy as you like.

5. Optional Egg Addition

For an extra layer of richness and a silky texture, crack an egg into the hot soup and stir quickly. The egg will cook gently in the broth, creating a soft, silky texture throughout the soup. This is a more traditional approach to pastina, often done in Italian kitchens, and it adds an extra level of comfort to the dish.

• Pro Tip: Crack the egg directly into the soup, but don’t let it cook for too long. Stir it in immediately so it blends into the broth, creating that velvety texture. If you prefer a more silky egg effect, you can whisk the egg in a small bowl with a bit of the hot broth before adding it to the pot.
  

6. Season with Salt, Pepper, and Lemon Juice

Once everything is blended together, it’s time to taste your soup and adjust the seasoning. The salt and pepper help balance the richness of the butter and the savory depth of the broth. Add the seasonings gradually, tasting as you go, so you don’t overdo it.

• Tip: A squeeze of fresh lemon juice can do wonders here. It adds a bright burst of acidity that cuts through the richness of the butter and Parmesan. Just a little goes a long way, so don’t overdo it!
  

Once everything is seasoned to your liking, the soup is almost ready to serve.

7. Serve Hot, Garnished with Fresh Parsley

Ladle the pastina into bowls, making sure to get plenty of the broth, vegetables, and pasta in each serving. For the final touch, sprinkle with fresh parsley. The fresh herbs add a pop of color and a fresh, herbal note that contrasts nicely with the rich, comforting flavors of the soup.

Nutritional Information (Per Serving):

• Calories: 300
• Protein: 9g
• Carbs: 35g
• Fat: 14g
• Fiber: 2g
• Vitamin A: 60%
• Vitamin C: 10%
• Calcium: 15%

Conclusion

Pastina is the perfect dish to comfort you when you need it the most. Whether you’re battling a cold or just looking for something to fill you up with love, this Italian Penicillin will always do the trick. It’s simple, nourishing, and oh-so-satisfying. Give it a try, and you’ll soon see why so many people swear by pastina for bringing a little extra comfort into their lives.

Now that you know how to make this classic Italian Penicillin, why not try it yourself? Let me know how it turns out, and don’t forget to share it with your loved ones!

Still hungry for comfort? Don’t miss my Ditalini Pasta—it’s just as cozy, hearty, and perfect for chilly days.