Pastina, often called Italian Penicillin, is a simple bowl of tiny pasta, broth, butter, and parmesan ready in about 25 minutes.
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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 quick sauté of carrots, celery, and onion adds extra flavor without changing what makes it so classic.
Why It Works
- 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
The ingredients needed for this wonderfully comforting Italian penicillin recipe are basic. There's nothing fancy here.
- Pastina — Tiny, cozy pasta that cooks fast and turns silky in broth. If you can’t find it, orzo is a great substitute.
- Butter — Adds richness and helps soften the veggies into that classic comfort-food base.
- Onion, Carrot & Celery — These are my must-haves for building cozy flavor. Sautéing them in butter is basically aromatherapy.
- Garlic — Adds warmth and depth to the broth.
- Chicken Bone Broth — Use the best you can. High-quality broth (or homemade brodo) really matters here, especially if you’re making this for someone under the weather.
- Turmeric — Optional, but adds gorgeous color and anti-inflammatory benefits. A tiny pinch = big payoff.
- Egg — Whisked in at the end for extra silkiness and a gentle protein boost.
- Parmesan — Nutty, salty, and essential for that classic pastina creaminess.
- Lemon — Brightens the broth and adds a vitamin-C kick — this is where the “penicillin” part gets its oomph.
- Fresh Parsley — For color, freshness, and a hit of extra nutrients.
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Swaps & Flavor-Boosting Variations
Pastina is wonderfully simple, which also makes it easy to adjust depending on what you have or what you need.
- Use another small pasta: If you can’t find pastina, orzo is the closest match. Israeli couscous, acini di pepe, or even ditalini work beautifully too.
- Add rotisserie chicken: A quick way to turn this into a complete, protein-packed meal without any extra cooking.
- Stir in extra veggies: Broccoli, zucchini, mushrooms, spinach, or peas all melt beautifully into the cozy broth. Use whatever you love or need to use up.
- Make it more soup-like: Add extra bone broth if you want a looser, more slurpable “sick day soup” situation.
- Skip the veggies: If you want the classic childhood-style, ultra-simple pastina, leave the veggies out and it becomes a 10-minute recipe.
Buy Now → Tips & Tricks
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
What Usually Ends Up on the Table With This
If pastina is on the menu, my family will almost riot without a few additional things.
- Crusty bread like Dutch Oven No Knead Bread: Because nobody leaves broth behind if there is bread nearby.
- Crispy roasted chicken thighs: Easy protein if you want the bowl to feel more like dinner.
- Instant Pot chicken bone broth: If you have it, using homemade broth makes the whole bowl even richer.
- A soft-boiled egg: Simple, comforting, and surprisingly perfect here with a runny yolk.
- Extra parmesan at the table: Because someone always asks for more.
Storage & Reheating
- Storage: Leftovers keep well for 3–4 days in an airtight container in the fridge. The pastina will continue to absorb broth as it sits, so expect it to thicken slightly.
- To reheat on the stove: Add a splash of broth or water and warm over low heat, stirring gently until smooth and creamy again.
- To reheat in the microwave: Heat in short intervals with a little extra broth stirred in to loosen things back up.
- Freezing: I don’t recommend freezing pastina — the pasta becomes mushy once thawed. This is definitely a make-and-enjoy-fresh kind of dish.
- Make-ahead tip: You can prep the veggie base (onion, carrot, celery, garlic) up to 2 days ahead. Store it in the fridge, then build the recipe fresh when you’re ready.
More Cozy Recipes You'll Love
- Buttered Noodles: Simple, comforting, and always a reliable dinner win.
- Chicken and Rice: Another easy, cozy classic that works any night of the week.
- Creamy Polenta: Soft, warm, and perfect when you want comfort with a little more richness.
You Asked, I Answered
What is pastina?
Pastina translates to “little pasta,” and there are several shapes to choose from. I love them all. Stelline (the tiny stars) is what I used for this recipe, but acini di pepe, orzo, and ditalini all work beautifully.
Do I have to use bone broth?
Not at all — you can use regular chicken broth, bouillon, or even water in a pinch. But if you’re making this for someone who’s sick or needing comfort, bone broth adds extra protein and healing minerals, so I highly recommend it.
Can I make this gluten-free?
Yes! Just use your favorite small gluten-free pasta and you’re good to go.
Can I make this recipe dairy-free?
Yep! Swap the butter for avocado oil, and use nutritional yeast instead of parmesan for that savory, cheesy vibe.
How do I keep pastina from getting mushy?
Stir often and avoid overcooking. Pastina cooks quickly and keeps absorbing broth as it sits, so cook it until just tender and serve immediately.
What if I can’t find pastina anywhere?
Happens all the time! The best substitutes are orzo, acini di pepe, small couscous, or ditalini. You'll still get that silky, cozy texture.
Why is this called Italian Penicillin?
Pastina has been an Italian comfort staple for generations — warm, soothing, and easy to digest. It’s what many Italian families make when someone is sick, tired, or just needs a little edible hug. The mix of warm broth, tiny pasta, lemon, and parmesan feels restorative and gentle, which is why so many people jokingly call it “Italian Penicillin.”
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!
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!