Steam rises in gentle wisps as tiny star-shaped pastina dance in a golden, savory broth. That first spoonful of Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup) warmed me from the inside out—soft pasta, tender chicken, a faint citrus kiss. After three rounds of tweaking cook time and chicken ratio, I nailed the signature silky texture and comforting aroma my family swears by.
Why You’ll Love Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)
- Fast weeknight meal ready in under 20 minutes.
- Rich, nourishing broth that soothes a scratchy throat.
- Child-friendly star pasta that delivers a tender bite.
- A comforting taste of Italian nonna’s kitchen traditions.
A Little Background
Last winter, I tested this soup on a chilly Friday afternoon. Armed with homemade chicken stock from a Sunday roast, I dialed in the vegetable ratios and learned that a pinch of red pepper flakes brightens without heat. This bowl of Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup) has since become our seasonal ritual.
Key Ingredients for Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)
- Extra-virgin olive oil (2 Tbsp): for a glossy, nutty base—substitute avocado oil if needed.
- Vegetable trio: 1 small onion, 1 carrot, 1 celery stalk—dice very fine for even cooking.
- Pastina (1 cup): star-shaped or stelline; cooks in about 3 minutes for that tender-with-slight-bite feel.
- Chicken broth (6 cups): homemade or low-sodium store-bought ensures clear broth and deep flavor.
- Shredded chicken (2 cups): rotisserie or poached—adds protein and mouth-feel.
How to Make Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)
- Heat 2 Tbsp extra-virgin olive oil in a large pot over medium heat until it shimmers.
- Add 1 small diced onion, 1 finely diced carrot and 1 celery stalk; sauté until vegetables are soft and edges glow, about 5 minutes.
- Stir in 2 minced garlic cloves and ¼ tsp red pepper flakes; cook until fragrant, roughly 1 minute.
- Pour in 6 cups chicken broth, raise to a gentle boil.
- Add 1 cup pastina, stirring to prevent sticking; cook until al dente, about 3 minutes.
- Fold in 2 cups shredded chicken; simmer until heated through, 1–2 minutes.
- Season with kosher salt and fresh cracked pepper to taste. Garnish with 2 Tbsp chopped parsley and a little lemon zest if you like.
Pro Tips & Troubleshooting
- After trial, I found stirring pastina gently prevents clumping—no panic scraping needed.
- If broth tastes flat, a dash of lemon juice at the end perks it up instantly.
- To boost veggies, swap half the pastina for tiny orzo or acini di pepe for texture contrast.
- Doubling is easy; maintain cook time but use a wider pot to keep simmer even.
Storage & Make-Ahead Guide
Let soup cool slightly (no more than 2 hours at room temp). Refrigerate in airtight containers for up to 3 days. For longer storage, freeze in meal-sized portions for up to 2 months. Reheat gently on stove or microwave until internal temperature reaches 165 °F to ensure food safety. Note: pasta absorbs broth as it sits—add a splash of stock when reheating if needed.
Serving Suggestions
Serve with crusty garlic bread or a simple green salad tossed in lemon vinaigrette. Top each bowl with extra parsley, a few shavings of Parmigiano-Reggiano, or a drizzle of high-quality olive oil for an elegant finish.
Frequently Asked Questions
- What is pastina pasta? Tiny, star-shaped (stelline) or round pasta often used in soups for its delicate texture and quick cooking time.
- Can I use another pasta shape instead of pastina? Yes—use acini di pepe, orzo, or small ditalini; adjust cook time by 1–2 minutes.
- How do I make this soup vegetarian? Substitute vegetable broth and omit chicken, or add white beans for protein.
- Why is my soup cloudy? Gentle simmer and trimmed fat from homemade stock give a clear broth; avoid rapid boiling and don’t stir too vigorously.
- Can I prep ingredients ahead? Yes—dice veggies and shred cooked chicken up to 24 hours in advance, stored separately in the fridge.
- How do I reheat pastina soup without overcooking pasta? Heat gently on low, adding a splash of broth to restore the silky consistency.
Final Thoughts
This bowl of Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup) remains my go-to for both sniffles and smiles. I love spooning it into mismatched bowls, each one conjuring memories of nonna’s kitchen table. Give it a try and let me know how those tiny stars dance in your bowl—share your stories and photos below!
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – speedy, one-pot comfort with tender noodles
- Slow Cooker Chicken Noodle Soup – gentle, all-day simmer for melt-in-your-mouth chicken and pasta
- Slow Cooker Minestrone Soup – hearty Italian veggie soup to round out your menu
- Pressure Cooker Vegetable Soup – vibrant, veggie-packed broth for meatless meals
Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)
Ingredients
Method
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, carrots, and celery; sauté until softened, about 8 minutes.
- Stir in garlic and thyme; cook until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a boil.
- Add the pastina, reduce heat to medium-low, and simmer until pasta is tender, about 5 minutes.
- Stir in the shredded chicken and heat through, about 2 minutes.
- Season with salt and pepper to taste.
- Ladle into bowls and top with parsley and Parmesan if desired.