Name: Pastina Soup (Italian Penicillin Soup)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion (150 g prepared weight, roughly chopped); 2 medium carrots (200 g prepared weight, peeled and cut into 1 cm pieces); 2 celery stalks (150 g prepared weight, cut into 1 cm pieces); 3 garlic cloves (peeled and lightly crushed); 1.5 l low-sodium chicken broth; 1 bay leaf; ½ teaspoon fine salt (plus more to taste); ¼ teaspoon black pepper; 150 g dry small wheat pasta (preferably stelline); 250 g rotisserie chicken (skin and bones removed, meat shredded); 30 g Parmesan (finely grated, for serving); 1 tablespoon fresh lemon juice (add gradually to taste)

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This pastina soup, also known as Italian penicillin soup, combines tiny pasta and shredded rotisserie chicken with a smooth broth of blended vegetables. Lemon and Parmesan finish the soup with a balance of freshness and savory flavor, making it a comforting meal ready in 50 minutes.

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Pastina soup with shredded chicken and parsley in a white bowl

Why You'll Love This Pastina Soup

A useful shortcut: Rotisserie chicken makes a substantial soup without cooking a whole chicken first.
Vegetables in every spoonful: Carrot, celery, onion, and garlic blend into the broth.
One saucepan: The vegetables, pasta, and chicken all come together in the same pot.
Everyday ingredients: A few vegetables, chicken broth, and small pasta form the base.

I wanted this recipe to make good use of rotisserie chicken while still feeling like a meal made with care. A warm bowl of soup felt like the right direction: something comforting to sit down to, with enough chicken and pasta to make dinner feel complete. That was why I chose to keep the shredded chicken in this version.

There's a different kind of comfort in a soup you can eat by the spoonful, with small pieces of chicken and tiny pasta throughout. Here, the vegetables become part of the broth, giving it a gentle sweetness that works with the Parmesan and lemon. If you prefer to begin with raw chicken and make the broth yourself, my chicken noodle soup from scratch takes that approach.

Italian penicillin soup with pastina and shredded chicken

Key Ingredients in Pastina Soup

You'll find the full measurements in the recipe card below. These ingredients give the soup its flavor and texture:

Pastina and rotisserie chicken: Tiny pasta makes each spoonful easy to eat, while shredded chicken adds substance and savory flavor. Stelline, the little star-shaped pasta, is the suggested choice for this recipe.
Carrots, celery, onion, and garlic: Carrots and onion bring sweetness, celery adds an earthy note, and garlic rounds out the flavor. Blending the cooked vegetables gives the broth body without cream.
Chicken broth, olive oil, and bay leaf: Broth provides the foundation, olive oil adds richness, and the bay leaf gently flavors the vegetables as they simmer. Low-sodium broth gives you more control over the final seasoning.
Parmesan and lemon: Parmesan brings a salty, savory finish, while lemon balances the richness and sweetness of the soup.

How to Make Pastina Soup

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

Pastina soup cooking steps with vegetables, blended broth, stelline pasta and Parmesan

1. Simmer the vegetables: Place the onion, carrots, celery, garlic, broth, olive oil, bay leaf, salt, and pepper in a saucepan. Bring to a boil, then cover and simmer gently until the carrots are soft enough to crush with a fork.

2. Blend the broth: Remove the bay leaf and take the saucepan off the heat. Blend with an immersion blender until the vegetables are completely smooth.

3. Cook the pasta and add the chicken: Return the soup to a gentle simmer, stir in the pastina, and cook uncovered, stirring frequently. Add the shredded rotisserie chicken during the last few minutes and heat through.

4. Finish with lemon and Parmesan: Remove the saucepan from the heat, stir in the lemon juice, and gradually add the finely grated Parmesan. Taste before adjusting the salt, then divide between bowls.

Bowl of creamy chicken pastina soup with a white-handled spoon

Tips for Making Pastina Soup

Check the carrots before blending: They should crush easily with a fork. Firm pieces can leave the broth grainy, even after blending.
Stir across the bottom of the pan: Once the pasta goes in, stir frequently to help keep it from catching in the blended broth.
Add the cheese gradually: Remove the pan from the heat before stirring in finely grated Parmesan so it can melt evenly.
Serve soon after cooking: The pasta continues absorbing liquid as it sits, so the soup will become thicker while standing.

Storage

Transfer leftovers to shallow containers and refrigerate within two hours. Keep covered at 40°F (4°C) or below and use within 3-4 days, allowing for any time the rotisserie chicken was already refrigerated before making the soup.

The pasta will absorb more broth during storage. Add a little broth or water as needed when reheating. Reheat on the stovetop, stirring and bringing the soup to a boil, or microwave a covered, vented portion in intervals, stirring between each, until it reaches 165°F (74°C) throughout.

What to Serve with Pastina Soup

The chicken and pasta make this soup substantial enough for a simple meal. Add a slice of no-yeast bread for dipping, or serve a small cucumber avocado feta salad alongside it for something fresh and crisp.