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Italian Penicillin Soup (Pastina Brodo)

A close-up of a white bowl filled with hot Italian penicillin soup featuring broth, orzo pasta, carrots, and celery.
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A simple, comforting Italian soup featuring a light broth, vegetables, and small pasta, perfect for soothing cold symptoms.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1/2 cup pastina pasta (or small soup pasta)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Optional: 1 cup shredded cooked chicken

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced carrot and celery. Cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the broth. Bring the mixture to a boil.
  5. Add the pastina pasta. Cook according to package directions, usually 6 to 8 minutes, until tender.
  6. If using, stir in the shredded cooked chicken during the last 2 minutes of cooking.
  7. Remove the pot from the heat. Stir in the lemon juice and Parmesan cheese.
  8. Season with salt and pepper to your taste.
  9. Serve hot, topped with extra Parmesan cheese.

Notes

  • For a vegetarian version, use vegetable broth and omit the chicken.
  • You can add a handful of fresh spinach during the last minute of cooking for extra nutrients.
  • If you prefer a richer flavor, use homemade broth.

Nutrition

Find it online: https://delishdreams.com/italian-penicillin-soup-recipe/