Crockpot Pastina Soup, lovingly known as Italian Penicillin Soup, is the ultimate comfort food that warms both body and soul. Made with tiny star-shaped pasta, rich broth, and simple wholesome ingredients, this soup is cherished for its gentle flavors and nourishing qualities. Slow-cooked to perfection, it becomes silky, soothing, and deeply satisfying—especially on cold days or when you’re feeling under the weather.
Crockpot Pastina Soup:
This crockpot version takes the traditional stovetop recipe and makes it even easier, allowing the flavors to slowly develop while you go about your day. Whether served to children, adults, or anyone in need of a comforting meal, this soup embodies the Italian philosophy of simple ingredients prepared with love and patience.
History:
Pastina has long been a staple in Italian households, often served as a first solid food for babies or as a healing meal for the sick. The term “Italian Penicillin” comes from generations of nonnas who believed this humble soup could cure colds, flu, and fatigue. Traditionally made with homemade chicken broth and pastina pasta, it symbolizes care, nourishment, and family. Over time, variations emerged, but the heart of the dish—comfort and simplicity—remains unchanged.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Crockpot Pastina Soup (Italian Penicillin Soup)
Ingredients
- 6 cups chicken broth (homemade or low-sodium)
- 1 cup pastina (tiny star pasta)
- 1 cup shredded cooked chicken (optional)
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 Parmesan rind (optional, for depth)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Add chicken broth, carrot, celery, onion, garlic, olive oil, salt, pepper, and Parmesan rind to the crockpot.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until vegetables are tender.
- Stir in pastina and shredded chicken (if using).
- Cook on high for an additional 20–30 minutes, stirring occasionally, until pasta is soft.
- Remove Parmesan rind, adjust seasoning, and serve hot with parsley and grated Parmesan.
Notes
- Pastina absorbs liquid quickly; add extra broth if needed.
- Stir occasionally after adding pasta to prevent sticking.
- Parmesan rind adds richness but can be skipped.
- Soup thickens as it cools.
- Best served fresh but reheats well.
Tips for Crockpot Pastina Soup:
- Use homemade broth for the most authentic flavor.
- Add a beaten egg at the end for a creamier texture.
- For a vegetarian version, use vegetable broth.
- Cook pasta separately if planning leftovers.
- Finish with butter for extra silkiness.
FAQs for Crockpot Pastina Soup:
Q: Why is it called Italian Penicillin Soup?
A: It’s believed to help heal colds and flu, much like penicillin, thanks to its warm, nourishing nature.
Q: Can I use other pasta shapes?
A: Yes, but pastina gives the classic texture and feel.
Q: Can I freeze this soup?
A: It’s best frozen without pasta, as pastina can become mushy.
Q: Is this soup good for kids?
A: Absolutely—it’s soft, mild, and very comforting.
Q: Can I make it creamier?
A: Yes, add butter, egg, or a splash of cream at the end.
Conclusion:
Crockpot Pastina Soup Italian Penicillin is more than just a meal—it’s a bowl of comfort steeped in Italian tradition. With its gentle flavors, soothing warmth, and simple ingredients, this Italian Penicillin Soup is perfect for healing, relaxing, and sharing with loved ones. Easy to prepare and endlessly comforting, it’s a timeless recipe every home should have.