Is pastina soup healthy?

Yes, chicken pastina soup can be a healthy option—especially when made from scratch with real, whole ingredients. It offers a balance of lean protein from chicken, gentle carbohydrates from pastina, and key vitamins from vegetables like carrots and celery. The broth provides hydration, and the herbs like thyme and rosemary can even offer subtle immune-boosting benefits. It's especially good for those recovering from illness, as it's easy to digest and naturally nourishing.

Can you put chicken in pastina?

Absolutely! In fact, adding chicken is what transforms a basic pastina soup into chicken pastina soup —a more satisfying, protein-rich meal. Shredded rotisserie chicken, poached breasts, or leftover roast chicken all work beautifully. Just stir it in toward the end of cooking to avoid drying it out. This classic combo of tender chicken and tiny pasta is what makes the dish so hearty and comforting.

What is the secret ingredient in soup?

In chicken pastina soup , the secret ingredient isn’t something exotic—it’s the parmesan rind . Adding a leftover cheese rind during simmering infuses the broth with a deep, savory, almost nutty flavor that can’t be replicated with salt alone. Other hidden flavor boosters include sautéed shallots for a touch of sweetness, fresh herbs like rosemary, and the careful layering of ingredients over time. Together, these transform a simple soup into something unforgettable.

Why is pastina soup called Italian penicillin?

The nickname Italian penicillin reflects the way chicken pastina soup has been used for generations: as a go-to remedy when someone isn’t feeling well. Like chicken noodle soup in the U.S., it’s served to soothe everything from a sore throat to a broken heart. The warm broth, easy-to-digest ingredients, and emotional nostalgia all contribute to its healing reputation. It’s not medicine, but it sure feels like it when you need it most.

How to Make the Best Chicken Pastina Soup Recipe from Scratch

Name: How to Make the Best Chicken Pastina Soup Recipe from Scratch
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon butter; 1 large onion, diced small; 1 large shallot, finely chopped; 4 stalks celery, diced small; 1 large yellow bell pepper, diced small; 4 medium cloves garlic, minced; 8 cups low-sodium chicken broth (maybe more); 1 pound carrots, diced small; 1 parmesan rind (optional); 1 ½ teaspoons kosher salt (more to taste); ⅓ cup uncooked pastina (tiny pasta, double if you like a lot of pasta); 2½ – 3 cups rotisserie or leftover chicken; Grated Parmesan, for serving; Finely chopped fresh rosemary and/or fresh thyme leaves

Description

This cozy and nourishing Italian Chicken Pastina Soup, also known as Italian Nonna’s Penicillin Soup, is a flavorful and healing dish perfect for chilly days or whenever you need a comforting meal.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large onion, diced small
1 large shallot, finely chopped
4 stalks celery, diced small
1 large yellow bell pepper, diced small
4 medium cloves garlic, minced
8 cups low-sodium chicken broth (maybe more)
1 pound carrots, diced small
1 parmesan rind (optional)
1 ½ teaspoons kosher salt (more to taste)
⅓ cup uncooked pastina (tiny pasta, double if you like a lot of pasta)
2½ – 3 cups rotisserie or leftover chicken
Grated Parmesan, for serving
Finely chopped fresh rosemary and/or fresh thyme leaves

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Instructions

Heat a large Dutch oven or soup pot over medium heat. Add the oil, butter, onion, shallot, celery, and bell pepper. Stir and cook for 4-5 minutes until onions are translucent, stirring occasionally.
Add the garlic, stir well, and cook for another 2 minutes.
Add the chicken broth, carrots, parmesan rind (if using), and salt. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20-25 minutes until the vegetables are tender.
Remove the parmesan rind. Use a slotted spoon to remove 2 cups of diced vegetables and set aside.
Using an immersion blender (or regular blender), puree the broth/vegetable mixture in the pot until smooth. Let the mixture cool slightly if using a regular blender, and vent it properly.
Add the pastina, bring the mixture to a boil, then reduce to a simmer. Cook uncovered according to the pasta instructions (e.g., 9 minutes for acini de pepe).
Add the chicken and reserved vegetables. Stir to combine. Cover and let the soup rest for 20 minutes.
Taste and adjust seasoning with more salt if needed.
Serve with grated Parmesan, chopped rosemary and/or thyme, and freshly ground black pepper.

Notes

Refer to Café Tips in the original post for additional success tips.
Use the Metric conversion toggle if preferred.
Let hot mixtures cool before blending and vent properly for safety.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 142
Sugar: 4g
Sodium: 471mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0.05g
Carbohydrates: 14g
Fiber: 2g
Protein: 10g
Cholesterol: 15mg