This 35-minute easy pastina recipe (aka Italian Penicillin soup) is the ultimate Italian comfort food – a warm, cozy, nutritious, delicious hug in a bowl!
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Why You’ll Love This Recipe
This easy pastina recipe swaps heaps of butter and cheese for ‘pastina in brood’ (meaning broth – aka pastina soup), lovingly nicknamed ‘Italian penicillin soup,’ it’s the Italian cousin to chicken noodle soup. Made with ‘pastina’ (pastine/pastini), AKA ‘little pasta,’ swimming in a warm, comforting broth with hidden veggies!. It’s the type of soup Italian Nonna’s swear by when you’re under the weather, as a supposed ‘cure-all.’
While I can’t confirm the health claims, there’s no denying this Italian pasta soup is cozy, comforting (like this vegan French onion soup), and sure to bring a smile to my face any time I’m feeling less than my best. Even better, this cozy and satisfying pick-me-up is so easy to prepare with simple, inexpensive ingredients in one pot in just 35 minutes, AND it’s child-approved!
You might also enjoy my super cozy vegan tortellini soup, one-pot vegan hamburger helper, American vegan goulash, or vegan gnocchi soup.
Ingredient Notes
Please refer to the recipe card for the FULL list of ingredients and substitutes.
Recipe Variations
- Vegan cheese: i.e., some vegan parmesan (many recipes cook the soup with a parmesan rind) or nutritional yeast for 'cheesy' umami depth. And if you love 'cheesy' soups, you'll love this vegan broccoli cheddar soup.
- Lemon juice: Add before serving for brightness (and vitamin C!).
- Turmeric: Add a pinch for turmeric’s healing properties.
- Spice: Add cayenne or chili powder, red pepper flakes, or hot sauce.
- Vegan butter/olive oil: Drizzle in a little before serving for rich silkiness.
- More veg: Bulk up nutrients with peas, broccoli, cauliflower, spinach, etc. Or, try out this Instant Pot vegetable barley soup recipe.
- Protein: It’s easy to swap in vegan shredded chicken, crumbled tofu/tempeh, crispy air fryer tofu, vegan sausage, white beans, or chickpeas.
How to Make Pastina Soup
Step 1: First, peel and slice/dice the onion, carrots, and celery, and mince the garlic. Then, add the broth, garlic, and chopped vegetables to a large saucepan and bring to a boil. Cover and simmer for 20 minutes, or until the veg is tender.
Step 2: Use an immersion blender or transfer the vegetables and a cup of broth to a blender and blend until smooth.
For flavor depth, optionally sauté the veg until browned/caramelized first.
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Step 3: Bring back to a boil, add the pastina, and cook for 4-5 minutes, stirring occasionally, until the pastina is tender.
Step 4: Season your Italian pastina soup with salt and pepper, to taste, then serve warm, garnished with fresh parsley. Enjoy!
FAQs
Technically, any small pasta shape works. I.e., ditalini, orzo, giant couscous, acini di pepe (little peppercorns’), anellini (‘little rings’), stelline (little stars’), etc. Cooking time may vary.
No! If preferred, finely dice/slice and leave them whole for a chunky, soupier (rather than creamier) vegetable pastina soup.
No, but it will be if you use gluten-free pastina.
Recipe Pro Tips
- Stir occasionally: Pastina can stick/clump if left, so stir the pastina soup every minute or so while it cooks.
- For thinner/thicker soup: Adjust the amount of broth used.
- Monitor the pastina: To avoid overcooking. It cooks quickly (just 4-6 minutes), and the exact time varies based on type used.
- Don’t add more pastina: It won’t look like there’s enough to begin with, but it will continue to soak up broth and grow while it cooks.
Storage Instructions
Fridge: In an airtight container for 3-4 days. Note, the pastina will soak up broth as it sits.
Freeze: Store the pastina soup in Ziplocks, silicone molds, or other freezer-safe containers for up to 3 months, then thaw in the fridge overnight. The pastina will be VERY soft.
Reheat: In a microwave (30-second increments) or on the stove (over low). Add more water/broth if preferred.
More Vegan Soups to Consider
If you tried this easy pastina recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Pastina Recipe (Italian Penicillin Soup!)
Equipment
Ingredients
- 6 cups water
- 1 vegetable bouillon cubes
- 1 small yellow onion chopped
- 1 large carrot chopped
- 2 celery sticks chopped
- 3 whole garlic cloves peeled
- ½ cup pastina pasta
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot over medium-high heat, add the water, vegetable bouillon cubes, onion, carrot, celery, and garlic cloves. Stir well and bring to a boil.
- Cover the pot with a lid and cook for 20 minutes, or until the vegetables are tender.
- Using a slotted spoon, scoop out all the vegetables and place them into a blender. Add 1 cup of the broth and blend until completely smooth.
- Pour the blended vegetable mixture back into the pot and stir to combine.
- Bring the soup back to a boil, then add the pastina pasta. Cook for about 5 minutes, stirring occasionally, until the pastina is tender.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh chopped parsley.
Notes
- For thinner/thicker soup: Adjust the amount of broth used.
- Monitor the pastina: To avoid overcooking. It cooks quickly (just 4-6 minutes), and the exact time varies based on type used.
- Don’t add more pastina: It won’t look like there’s enough to begin with, but it will continue to soak up broth and grow while it cooks.
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