Italian Penicillin Soup: The Ultimate Comfort Food
When winter’s chill takes hold and your immune system needs a lift, nothing soothes the soul like a bowl of Italian penicillin soup.
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This pastina soup is one of my favorite Italian comfort dishes, a staple in many households, though every family has its own unique twist.
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Rice
Casserole
Bread
beef
Cheesy
Beef
ground beef
tzatziki
Tzatziki
Garlic
Why You’ll Love This Easy Pastina Soup:
Here’s why this soup has a special place in my heart, and why it’s sure to become one of your favorites too:
Comfort in a Bowl: With rich broth, fresh tomatoes, and tiny pastina pasta, every spoonful is like a warm embrace.
Quick and Easy: It comes together in just 30 minutes with minimal preparation.
Family-Friendly: Both kids and adults will love this simple yet flavorful soup—picky eaters included!
Budget-Friendly: Made with pantry staples and affordable ingredients, it’s easy on the wallet.
Ingredients:
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casserole
bread
ground beef
meat
Rice
Ground beef
Tzatziki
Condensed milk
tzatziki
Tzatziki Sauce
This is the version my mom used to make for me.
Pastina: I use orzo, but you can opt for any small pasta like pasta stars.
Broth: Use homemade chicken broth or vegetable broth, or go with store-bought broth for convenience.
You can also add bouillon cubes to boiling water for a quick flavor boost.
Tomato: I prefer cherry tomatoes for their sweetness, but if you’re not a fan of tomatoes, you can skip them.
Parmesan cheese: Adds a rich, salty flavor to the broth.
Extra virgin olive oil: A drizzle at the end adds a fruity note.
Salt and black pepper: To taste.
How to Make Pastina Soup – Step-by-Step Instructions:
Step 1 (Optional):
Make a homemade bone broth using chicken or meat bones for a more flavorful base. Skip this step if you’re using pre-made broth.
Step 2:
Bring your broth to a boil over high heat.
While it’s heating, peel your cherry tomatoes. Simply boil water in a kettle, transfer it to a bowl, and wash the tomatoes. Make a small X-shaped incision at the bottom of each tomato and place them in the hot water for about two minutes. The skins will easily peel off.
Step 3:
Dice the peeled tomatoes and add them to the boiling broth. Then, add your pastina and cook according to the package instructions.
Garnish:
Before serving, garnish the soup with fresh parsley or basil to enhance the flavor and add a pop of color.
Pro Tips:
Use homemade broth: It will enhance the flavor of the pastina.
Broth-to-pasta ratio: For every 40 grams of pastina, use 250 ml of broth.
Don’t waste Parmesan rind: Add it to the soup while cooking for added depth.
Cook only what you need: It’s best to prepare just enough pastina for immediate consumption.
Substitutes and Variations:
Add chicken: Use leftover rotisserie chicken to give the soup extra flavor.
Add vegetables: Potatoes, celery, carrots, onions, or zucchini work well. Cook them in the broth until tender before adding the pastina.
For a creamier texture, blend the vegetables before adding the pasta.
Add egg: For egg pastina, start with vegetable broth. Once the soup is ready, crack an egg directly into the pot and whisk until cooked through. Top with grated cheese.
Fish pastina: Use shrimp, prawns, and clams with shells to make a flavorful fish stock. Add pink pepper and thinly sliced leek, strain the stock, and add fish and pastina.
Enjoy this warm, nourishing bowl of comfort!
