This cozy, tiny-pasta soup is often called “Italian Penicillin” for a reason — it soothes the soul and warms the chest. Little pastina cooked in savory chicken broth, brightened with garlic and Parmesan, yields a silky, comforting bowl that smells like home. It comes together fast and feels like a hug in a bowl.
For another take on this classic, see this quick guide to a similar pastina soup: Italian Penicillin Soup.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 435 kcal
- Protein: 17 g
- Carbohydrates: 40 g
- Fat: 22 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 1,800 mg
(Values are estimates based on 1 cup dry pastina, 4 cups chicken broth, 2 tbsp olive oil, 1/2 cup grated Parmesan, and seasonings.)
Why Make This Italian Penicillin aka Little Pasta
This recipe is fast, simple, and deeply comforting. The broth smells savory and rich. The pastina offers tiny, tender bites that feel gentle on the throat. Parmesan adds a nutty, salty finish. It’s perfect when you need something quick and soothing — for a cold night, a light lunch, or when someone is under the weather. The texture is silky and slightly creamy from the cheese. The aroma of garlic and simmering broth fills the kitchen and lifts the mood.
How to Make Italian Penicillin aka Little Pasta
The method is straightforward: cook the pastina in hot chicken broth, sauté garlic in olive oil, then toss pasta with the garlic and Parmesan. Work quickly so the pasta stays al dente and the cheese melts into a smooth coating.
Ingredients:
- 1 cup pastina
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
In a large pot, bring the chicken broth to a boil. While the broth heats, measure the pastina and mince the garlic so everything is ready.
Step 2: Mixing
Add the pastina to the boiling broth and cook according to package instructions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking and keep an eye on the texture.
Step 3: Cooking
In a separate pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant (about 30–60 seconds). Once the pastina is cooked, drain it well and add it to the pan with the garlic. Stir in the grated Parmesan cheese and mix until the pasta is evenly coated and the cheese starts to melt.
Step 4: Finishing
Season with salt and pepper to taste. Transfer to bowls and garnish with freshly chopped parsley. Serve hot so the texture stays smooth and the flavors shine.
How to Serve Italian Penicillin aka Little Pasta
Serve this dish hot in shallow bowls. It pairs well with crusty bread or a simple green salad. For a heartier meal, add shredded rotisserie chicken on top. Sprinkle extra Parmesan and a crack of black pepper for a finished look. This works for a soothing dinner, a light lunch, or a starter for an Italian-style meal.
How to Store Italian Penicillin aka Little Pasta
- Refrigerator: Cool to room temperature, place in an airtight container, and refrigerate for up to 3–4 days.
- Freezer: You can freeze the soup, but the pasta texture may soften. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and gently reheat.
- Reheat gently on the stove over low heat. Add a splash of broth or water to loosen the texture if it has thickened.
Expert Tips for Perfect Italian Penicillin aka Little Pasta
- Use good-quality chicken broth for the best flavor. Low-sodium broth lets you control salt.
- Don’t overcook the pastina. Tiny pasta goes from perfect to mushy quickly.
- Drain the pastina briefly if you want a less soupy finish. If you prefer a brothier bowl, skip draining and fold in garlic and cheese right in the pot.
- Grate fresh Parmesan rather than using pre-grated for creamier melt and better flavor.
- Warm the bowls before serving to keep the soup hot longer.
- If you like extra richness, stir in 1 tsp butter or a splash of cream at the end.
- For a brighter finish, add a squeeze of lemon juice or a pinch of lemon zest.
Delicious Variations
- Chicken Pastina: Stir in shredded cooked chicken for protein and heartiness.
- Veggie Boost: Add frozen peas or baby spinach in the last minute of cooking.
- Creamy Version: Stir in 2 tablespoons heavy cream or a little mascarpone for silkier texture.
- Herb Twist: Swap parsley for basil or dill for a different aroma.
- Spicy Kick: Add crushed red pepper flakes or a drizzle of chili oil.
- Vegetarian: Use vegetable broth and omit Parmesan or use a vegetarian hard cheese alternative.
Frequently Asked Questions
Q: Can I use a different pasta instead of pastina?
A: Yes. Use small shapes like orzo, acini di pepe, or ditalini. Adjust cooking time to package directions and watch for doneness.
Q: How can I prevent the pasta from becoming mushy?
A: Cook to al dente and drain quickly. Rinse is not recommended unless you want to stop cooking fast — but rinsing removes starch that helps thicken the broth. Serve immediately.
Q: Can I make this ahead of time for meal prep?
A: You can make it ahead but store pasta and broth separately if possible. Combine and reheat gently when ready to serve to keep texture better.
Q: Is there a good vegetarian version?
A: Yes. Use a rich vegetable broth and swap Parmesan for a vegetarian hard cheese or nutritional yeast for a similar savory note.
Q: How do I reduce the sodium content?
A: Use low-sodium or homemade chicken broth. Taste before adding salt; Parmesan adds saltiness too.
Q: Can I freeze leftovers?
A: Yes, but pasta will soften. Freeze for up to 2 months. Thaw in the fridge and reheat slowly with extra broth.
Q: How many people does this recipe serve?
A: This version serves two as a light main or two to three as a starter. Increase quantities for more servings.
Conclusion
This Italian Penicillin (Little Pasta) is quick, soothing, and full of simple flavors that comfort and warm. It’s an easy dish to make any night, especially when you need something gentle and satisfying. For another quick and trusted version, check out this recipe: Quick and Easy Pastina (aka Italian Penicillin Recipe). Give it a try — it’s simple to make and kind to the soul.
Print
Italian Penicillin (Little Pasta)
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
A cozy, tiny-pasta soup, often referred to as ‘Italian Penicillin’, offering comfort and soothing warmth.
Ingredients
- 1 cup pastina
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring the chicken broth to a boil. While the broth heats, measure the pastina and mince the garlic so everything is ready.
- Add the pastina to the boiling broth and cook according to package instructions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking.
- In a separate pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant (about 30–60 seconds). Once the pastina is cooked, drain it and add it to the pan with the garlic. Stir in the grated Parmesan cheese until well coated.
- Season with salt and pepper to taste. Transfer to bowls and garnish with freshly chopped parsley. Serve hot.
Notes
Serve with crusty bread or a green salad. For a heartier meal, consider adding shredded rotisserie chicken.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 2g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 40mg
