This pastina soup recipe is filled with tiny pasta and tender vegetables that get blended into the flavorful broth.Inspired by Italian penicillin soup, it's soothing, nourishing, and delicious.Jump to Recipe JeanineDonofrio PhoebeMoorePublished: Oct 20, 2026This pastina soup recipe is the best kind of comfort food.

Filled with tiny pasta (pastina, in Italian) and tender vegetables, it’s cozy and flavorful, but nourishing too.Some of the vegetables stay whole for texture, while the rest get blended into the broth, thickening it slightly and giving it a stunning golden color.On a chilly fall or winter day, it’s a delicious way to warm up.Pastina soup is sometimes called Italian penicillin. You can think of it like chicken noodle soup’s Italian cousin, a perfect soothing meal for days when you’re under the weather.

Most versions call for chicken or at least chicken broth, but I wanted to develop a vegetarian take to have in my back pocket during cold season.After three rounds of testing to get the ratio of noodles to veggies and broth just right, I couldn’t be happier with this pastina soup.It’s simple to make, bright with lemon, and filled with aromatic flavor from bay leaves, parsley, and thyme.I hope you love it as much as I do!What is pastina?Pastina means “little pasta” in Italian.

It doesn’t refer to one specific pasta shape, but rather any very small pasta (less than 1/4 inch in size is a good rule of thumb).Some common types of pastina are s

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