Eesha Kulkarni

When it comes to internet-famous recipes, few dishes rival the comforting embrace of a well-made soup. Today, we’re talking about the hearty Pastina Soup, aka the Italian Penicillin Soup. This beloved Italian classic has taken the virtual world by storm, offering a bowlful of nostalgia and nourishment in equal measure. Let’s find out what makes this recipe a viral sensation, explore its delightful variations, and uncover the simple steps to recreate this soul-soothing dish in your own kitchen.

What Makes The Italian Pastina Soup So Popular?

Versatile Pastina: Imagine tiny pasta shapes floating in a flavourful broth – that’s what makes this soup click. Appealing to both young and old alike, pastina is a treasured favourite in households across Italy and beyond.

Hidden Veggies: For those with a wary eye towards vegetables, this soup ingeniously disguises its veggie goodness within its velvety broth, ensuring that even the pickiest of eaters will slurp up every last drop without a second thought.

Customisable Toppings: From the classic Parmigiano Reggiano to dairy-free alternatives, this soup welcomes your personal touch with open ladles. Feel free to sprinkle, dollop or swirl to your heart’s content – there’s no wrong way to top a bowl of pastina goodness.

Recipe Flexibility: Whether you’re in the mood for a hearty beef broth, a comforting chicken base, or simply craving the pure essence of veggies, this recipe bends and twists to suit your whims.

The Italian Pastina Soup Recipe by Snejana Andreeva

Ingredients for 2 servings

• 21 cups Water (2 ½ litres) or ½ water and ½ organic unsalted vegetable broth
• 2 Yellow Onions, peeled and halved
• 4 Celery Ribs, cut in half
• 6 Carrots, peeled
• 8 Garlic Cloves, peeled
• Salt to taste (start with ½ tablespoon)
• 2 cups Pastina, boiled (any small pasta shape)
• Parmigiano for garnish

Method

1. Fill a large pot with water (or a mix of water and vegetable broth) and bring it to a boil over high heat. Add onions, celery, carrots and garlic, then season with salt.
2. Once the broth is boiling, reduce heat to medium-low, semi-cover the pot with a lid and let it simmer for 45 minutes until the veggies are soft and the broth thickens.
3. Using a slotted spoon, transfer the cooked veggies to a blender along with 2 ladles of broth. Blend until smooth.
4. Return the blended mixture to the pot of broth and stir well.
5. Meanwhile, boil the pastina in a separate pot of salted water until al dente.
6. To serve, add a ladle of cooked pastina to each bowl, pour the broth over it and dust with Parmigiano.

There you have it — a bowlful of Italian comfort ready to warm your soul. Whether you’re seeking solace on a chilly evening or simply craving a taste of home, this pastina soup promises to hit all the right spots.