Pastina, often called Italian penicillin, is a simple, cozy bowl of tiny pasta, broth, butter, and parmesan—ready in about 25 minutes. It’s the ultimate comfort food for sick days, cold nights, or whenever you need something warm and easy.
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Quick and easy pastina, also lovingly known as Italian penicillin, is one of those simple recipes that always hits home. Tiny pasta, broth, butter, and parmesan turn into a silky bowl of comfort, while a few sautéed vegetables quietly add extra flavor in the background.
Why You'll Love This Pastina Recipe
- The veggie base adds flavor: A quick sauté gives the broth depth without extra work.
- Still ready in about 25 minutes: Fast enough for weeknights and sick days alike.
- Tiny pasta cooks quickly: It gives you that silky, comforting texture fast.
- Broth, butter, and parmesan do the heavy lifting: Simple ingredients, big payoff.
- Easy to customize: Add egg, lemon, chicken, or extra broth depending on what you need.
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What You'll Need & Why
Simple ingredients, big comfort—nothing fancy here:
- Fresh parsley – adds freshness and color
- Pastina – tiny pasta that cooks fast and turns silky in broth (or use orzo)
- Butter – adds richness and softens the veggies
- Onion, carrot & celery – classic base for cozy flavor
- Garlic – adds warmth and depth
- Chicken broth – use a good one; it makes a difference
- Turmeric (optional) – adds color and a subtle boost
- Egg – stirred in for extra silkiness and protein
- Parmesan – salty, nutty, and essential for creaminess
- Lemon – brightens everything and balances the richness
Buy Now → The Pastina Rundown
- Sauté the vegetables — Cook the onion, carrot, celery, and garlic in butter until softened and fragrant.
- Simmer the broth and pasta — Add the broth, seasonings, and pastina, then cook until the pasta is tender.
- Finish with butter and parmesan — Stir in the parmesan and remaining butter until silky and creamy.
- Add the egg if using — Let the pastina cool slightly, then slowly stir in the egg along with parsley and a squeeze of lemon.
Swaps & Variations
Pastina is simple, comforting, and easy to adjust depending on what you have on hand.
- Use another small pasta — Orzo, acini di pepe, stelline, or ditalini all work well if you can’t find traditional pastina.
- Add shredded chicken — Rotisserie chicken turns this cozy bowl of Italian penicillin into a more filling meal.
- Make it extra brothy — Add more broth for a looser, soupier pastina perfect for sick days or cold nights.
- Keep it classic — Skip the vegetables for a simpler childhood-style version made with just pasta, broth, butter, and parmesan.
Buy Now → Tips For The Best Pastina
A few small details keep this Italian penicillin recipe silky, balanced, and exactly as comforting as it should be.
- Use small pasta: Tiny shapes cook quickly and create the classic texture.
- Stir often: This helps the starch create that silky finish.
- Add broth as needed: Pastina thickens quickly as it sits.
- Finish with butter and parmesan off heat: This keeps everything smooth and creamy.
- Taste before serving: A little extra salt or broth often makes all the difference.
Pastina Recipe
Ingredients
- 2 tablespoon butter
- ½ cup celery, diced
- ½ cup carrot, diced
- ½ cup onion, diced
- 1 clove garlic, minced
- 1 cup pastina or other small pasta like orzo
- 4 cups chicken bone broth
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 2 tablespoon butter
- ½ cup parmesan cheese, grated
- 1 egg, thoroughly whisked optional
- parsley and fresh lemon juice, to finish optional
Instructions
- Sauté onion, carrot, and celery in 2 tablespoon butter until they begin to soften. Add the garlic, cooking until it becomes fragrant - 2-3 minutes.
- Add the bone broth, turmeric, kosher salt, and fresh ground pepper. Continue to heat the broth until it starts to simmer. Add the pastina (or orzo) and cook until just al dente.
- Remove from the heat and stir in the parmesan cheese and extra 2 tablespoon butter.
- Let the pastina cool for 2-3 minutes. Then, slowly stir it in the optional egg while continuously stirring the pastina at the same time. Add a little fresh parsley and a light squeeze of lemon. I always top with a extra parm.
- Enjoy!
Nutrition
Storage & Reheating
- Refrigerate leftovers — Store pastina in an airtight container in the fridge for up to 3–4 days. The pasta will continue soaking up broth as it sits.
- Reheat gently — Add a splash of broth or water while reheating on the stove or in the microwave to loosen it back up.
- Skip freezing — Pastina is best enjoyed fresh since the pasta softens quite a bit after thawing.
You Asked, I Answered
What is pastina?
Pastina means “tiny pasta” in Italian and is often cooked in broth with butter and parmesan for a simple, comforting meal.
Why is pastina called Italian penicillin?
Pastina is known as Italian penicillin because it’s a classic comfort food often made for sick days, cold nights, or whenever someone needs a warm, soothing meal.
Is pastina good when you’re sick?
Yes. Pastina is warm, gentle, easy to digest, and incredibly comforting when you’re under the weather.
What pasta can I use instead of pastina?
Orzo, stelline, acini di pepe, and ditalini all work well as substitutes for traditional pastina pasta.
How do I keep pastina from getting mushy?
Cook just until tender and serve right away. Pastina continues to absorb liquid as it sits.
More Cozy, Comforting Recipes You'll Love
If you’re in the mood for simple, comforting meals, try these next:
- Buttered Noodles: simple, cozy, and always a win.
- Chicken and Rice: a classic, easy comfort dinner
- Creamy Polenta: warm, rich, and perfect for slower nights.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Jodie says
This is the perfect comfort food recipe! We absolutely love it!
Rufus says
Thank you so much!
Adriana Loveless says
what do you consider serving based on the nutrition guide?
Rufus says
Hi! There are about 4 servings for this recipe. I would say a serving size is approximately 1 - 1 1/4 cups each. Hope this helps!
Sallie Myers says
Our whole family loves this recipe! It is true comfort food in a bowl. Yummmmmmmo!!!!
Rufus says
Thank you soooooo much!
Brenda says
It's like a hug from your best friend in a bowl!
Rufus says
Thank you, Brenda!
Ben Smitherman says
Excellent!
Tastes as good as it looks!
Rufus says
Thank you so much! So glad you like it!
Cindy says
My first time making pastina and it is sooooo good! I didn't have lemon so I made it without. Still delish.
Rufus says
I am so glad you liked it, Cindy! Thank you so very much for letting me know. That made my day!
Janet says
Can you make this ahead of time?
Rufus says
You can make this recipe ahead of time and simply reheat it on the stovetop with a bit of broth. Have a great day!
Stacy says
This was absolutely wonderful! Will be making again. I did 2 eggs instead of just 1, and didn’t have celery on hand, but otherwise followed the recipe exactly and we loved it! Adding to our rotation for sure! Thanks for sharing!
Rufus says
Hi, Stacy! Thank you so very much for letting me know! This means the world to me!
Laura leland says
Made this tonight!! Very good!!
Rufus says
I'm so glad you liked it! Thank you for letting me know!
TB says
Loved it! Had use orzo but delicious and easy to make.
Rufus says
I am so glad you liked it!
Jessica DiFuria says
Family Favorite and easy to make!
Rufus says
I am so very glad to hear you like it! Thank you very much for letting me know. Kind words like this make my day!
Sarah says
Perfectly comforting and so easy to make!
Amy T. says
This is a family favorite now. We love it so much. Usually add chicken to bump up the protein.
Travis Cunningham says
We just keep coming back to this. It’s a staple around our house now!
Rufus says
I am so very glad to here this! Thank you for letting me know and have a wonderful day!
Sharilyn says
This is our go-to comfort meal now. I make it when someone is under the weather and I swear it helps. We usually add some rotisserie chicken and extra parm!
Laura says
Made this for my husband who was sick. He loved it!
Jessica says
Made this for my kids when they were sick over spring break. Ended up making it two more times for them. They loved it and i swear it made them feel better. I will forever keep this recipe!
CarrieC says
Made it as written (with egg) with the addition of frozen peas before adding the pastina. This was absolutely fantastic and comforting. Will have some fun and try with different bases - mushroom, veggie - to use as a quasi risotto. Really delicious!
Rufus says
Thank you so very much for letting me know! It makes my heart so happy to hear from you. Glad you liked it!
Eleanor Yates says
This was so good! I have three kids under three and a picky mom who lives with me. They devoured this. We will definitely be adding this to our rotation.
Rufus says
Thank you so very much, Eleanor! I'm so glad you liked it!
Rs says
The notes say don’t skip the lemon but how much lemon do I use in the recipe?
Rufus says
Just a little squeeze! It doesn't need much, but the lemon just brings everything together! Have a great day!
Annie says
This is a great recipe! So simple but full of flavor. I added too much broth by mistake but fixed it easily adding extra pasta. I am having it leftover for lunch and I think it actually got better in the fridge overnight! Will be making this again.
Rufus says
I am so glad you liked it! Leftovers are always a good thing! Have a great day!
Amy says
This recipe is on repeat in our house. What is the serving size though?
Rufus says
Hi! There are about 4 servings for this recipe. I would say a serving size is approximately 1 - 1 1/4 cups each. Hope this helps!
Nicole says
This was fantastic! I used acini de pepe..definitely now in rotation for us. Thanks!
Rufus says
I am so glad you liked it! Have a great day, Nicole!