Italian Nonna’s Penicillin Soup: The Ultimate Comfort in a Mug
There is a reason this soup is affectionately called “Italian Penicillin.” When the weather turns chilly or you’re feeling a bit under the weather, nothing restores the soul quite like a steaming bowl of Pastina. This simple, golden broth-based soup is the culinary equivalent of a warm hug.
By doubling the garlic and adding a bouquet of fresh herbs, this version elevates the traditional recipe into a fragrant, immunity-boosting powerhouse that fills the kitchen with an incredible aroma.
The Magic of the Ingredients
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The Broth: While you can use store-bought, a high-quality chicken bone broth provides the best base for that “liquid gold” appearance and rich mouthfeel.
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The Aromatics: Doubling the garlic isn’t just about flavor; it adds a wonderful punch that cuts through the richness of the cheese.
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Fresh Herbs: Simmering a bay leaf, fresh thyme, and rosemary directly in the broth infuses the soup with earthy, woodsy notes that dried herbs simply cannot match.
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The Pasta: Small shapes like stelline (stars), peperini, or acini di pepe are traditional. Doubling the pasta creates a thicker, more porridge-like consistency that is incredibly satisfying.
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The Finishing Touch: High-quality Pecorino Romano or Parmesan cheese adds the necessary saltiness and creaminess to tie everything together.
What You Will Need
For the Broth Base:
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8 cups high-quality chicken broth or bone broth
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6 to 8 cloves of garlic, smashed and finely minced
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1 large bay leaf
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3 sprigs of fresh thyme
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1 sprig of fresh rosemary
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1 tablespoon extra virgin olive oil
The Heart of the Soup:
For Serving:
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Freshly grated Pecorino Romano or Parmesan cheese
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A handful of fresh microgreens or chopped parsley for garnish
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A drizzle of high-quality olive oil (optional)
