Italian Penicillin — Mom & Nonna’s Healing Pastina Soup
Jun 15, 2026, Updated Jul 15, 2026
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Italian Penicillin (Mom and Nonna’s Cure for Everything) 🍲
Growing up in an Italian-American household, food was never just food. It was love, it was medicine, it was how my family said I care about you without ever saying the words, and no recipe proves that more than this one. Italian Penicillin was our version of chicken soup, the one Mom and Nonna carried over from Naples like everything good in our kitchen. Whenever I was under the weather, they would have a pot going within the hour, and the smell alone started to fix me: chicken simmering with carrots and celery, those tiny pastina stars swimming in golden broth, and always a ridiculous amount of parmesan on top. It was their cure for colds, bad days, and broken hearts alike. Now that I am a mom, I make it for Gabriella and Anthony, and I finally understand just how much those little pots meant.
Equipment
- Stock pot / Dutch oven
- Blender / Immersion Blender
- 1 Ladle
- 1 Slotted spoon
Ingredients
- 4 cups organic chicken or vegetable broth homemade or store-bought
- 6 cups water
- 3 celery ribs cut in half
- 3 carrot stalks peeled and cut in half
- 6 garlic cloves whole
- 1 yellow or white onion whole
- 1 tsp salt
- 1-2 tbsp chicken bouillon powder more to taste
- 1 lb Pastina
- Parmigiano reggiano cheese for topping
Instructions
- In a large stock pot, combine water and chicken (or veggie) broth.
- Add the celery, carrots, garlic, onion, and salt to the pot and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, partially cover the pot, and let it simmer for about 45 minutes.
- After 45 minutes, use a slotted spoon to remove the vegetables. Place them in a blender along with two full ladles of broth and the chicken bouillon, then blend until smooth.
- Add the blended veggies back into the pot of broth and give it a good stir.
- Cook the pastina separately. Once it’s ready, pour the flavorful broth over it, and don’t forget the final touch—a sprinkle of Parmesan cheese!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and tell me who you’re making it for. These stories are my absolute favorite part of sharing recipes with all of you.
Tips for Making This Recipe
Cook the pastina separately. I know it sounds like an extra step, but trust me on this. If you cook the pastina directly in the broth, it absorbs everything and you end up with thick porridge instead of soup. Boil the pastina in a separate pot, drain it, and add it to each bowl right before serving. This keeps the broth clear and the pasta perfectly al dente.
Don’t rush the broth. Let the chicken simmer low and slow until it’s falling apart. That’s where all the flavor and healing power lives. Skim off any foam that rises to the top in the first 15 minutes for the clearest, most beautiful golden broth. And always finish with a generous handful of parmigiano and fresh parsley. Leftovers keep well for 4-5 days — store the pastina separately from the broth so it doesn’t get mushy.
Frequently Asked Questions
What kind of pastina should I use?
The tiny star shapes (stelline) are the most traditional and my personal favorite. You can also use acini di pepe, orzo, or ditalini. Any very small pasta works — just avoid anything large that would overpower the delicate broth.
Can I use rotisserie chicken to save time?
You can shred rotisserie chicken and add it to a good store-bought chicken broth in a pinch. It won’t have quite the same depth as making it from scratch with a whole chicken, but it’ll still be comforting and delicious. Sometimes you need soup fast, and I get that.
Why is it called “Italian Penicillin”?
Because in Italian families, this soup literally cures everything — or at least it feels like it does. The warm broth, the nutrients from the vegetables and chicken, and honestly just the love that goes into making it. It’s our version of medicine, and it’s been prescribed by nonnas for generations.
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