Cozy Italian Pastina Soup For Winter Nights

When cooler weather sets in, there’s nothing like a warm, comforting soup to soothe the soul. One of my all-time favorites is “Italian Penicillin”, also called Chicken Pastina Soup, a cozy, nourishing bowl that’s simple to make and easy to love.

This version features more pasta, optional chicken, and some extra spices for deeper flavor. The result? A hearty, soul-warming soup perfect for chilly evenings, mild winter colds, or anytime you crave comfort food.

Whether you’re cooking for the family or making a batch to enjoy all week, this soup hits the right balance of comfort, flavor, and flexibility.

Ingredients

8-10 cups low-sodium chicken or vegetable broth
2 cups onion, roughly chopped
1½–2 cups carrots, peeled & roughly chopped
1⅓ cups celery ribs, chopped
6-8 garlic cloves, peeled and smashed
4 sprigs fresh thyme
2 bay leaves
1 Parmigiano-Reggiano rind
8 oz (1 cup) pastina or acini di pepe (my favorite)
2–3 cups shredded cooked chicken (optional)
¼ tsp crushed red pepper flakes
½ tsp dried oregano
Grated parmesan, for garnish
Fresh parsley, for garnish

Instructions

Sauté the base
In a Dutch oven, heat a tablespoon of olive oil over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes until softened. Stir in garlic for 1–2 minutes until fragrant.
Simmer with herbs
Add broth, thyme, bay leaves, and oregano. Bring to a gentle boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
Blend part of the soup
Remove the vegetables and about two cups of the broth mixture and purée until smooth. Return it to the pot for a slightly creamy, rich texture without adding cream.
Add spice, optional chicken, and cheese
Stir in crushed red pepper, and the rind of Parmesan. Add shredded chicken now if using, and warm through.
Cook the pasta
Add the remaining broth (up to 10 cups total) as needed, bring to a boil, and stir in pastina. Cook 6–8 minutes until al dente. If the soup gets too thick, add extra hot water or broth.
Finish & serve
Remove thyme sprigs and bay leaves. Taste and adjust salt & pepper. Serve with grated Parm and fresh parsley. Optional: a drizzle of olive oil or fresh black pepper.

Tips & Variations

Vegetarian option: Skip the chicken and use vegetable broth. Add extra zucchini, spinach, or kale for more bulk.
Prevent mushy pasta: Cook pasta just before serving or add extra broth to prevent it from over-absorbing.
Leftovers: Cook pasta separately from soup to maintain texture; combine before serving or reheating.
Extra cozy touch: Serve with crusty bread, garlic toast, or a spoonful of chili crisp for heat.
Herb swaps: Thyme + bay leaves is classic, but rosemary or sage works beautifully too.