Italian nonnas accidentally created penicillin soup by cooking pastina at 185°F—the exact temperature that preserves immune-boosting compounds.
Italian Pastina (Penicillin Soup)
Warm your soul with this delightful Italian Pastina, affectionately known as Penicillin Soup! Packed with tender orzo, vibrant veggies, and a dash of miso for an umami kick, this cozy bowl is your go-to remedy for those dreary days. Dive in and let each spoonful wrap you in comfort!
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
📝 Ingredients
Shopping List
- 1 celery stalk
- 120 g durum wheat orzo
- 100 g frozen green peas
- 1 medium carrot
- Plant-based Parmesan cheese, to serve
- 1 Tbsp (15 ml) white miso paste
- 1 white onion
Pantry Items
Amounts also listed in instructions below
- 800 ml boiling water
- Extra virgin olive oil
- garlic cloves (to taste)
- Salt and black pepper
👨🍳 Instructions
- 1
Add the onion, carrot, celery, garlic, and a good pinch of salt to a pot with the boiling water.
- 2
Simmer until the vegetables are fully soft and fork-tender.
- 3
Stir in the white miso paste.
- 4
Transfer everything to a blender (or blend directly in the pot using an immersion blender) and blend until completely smooth.
- 5
Return the vegetable purée to the pot and add the orzo and peas.
- 6
Cook over low heat, with the lid off, stirring occasionally, until the orzo is al dente.
- 7
Taste and adjust seasoning with salt and pepper. Turn off the heat and let the pastina sit in the pot for 5–8 minutes.
- 8
Serve warm with plant-based Parmesan, extra black pepper, and a drizzle of extra virgin olive oil.
💡 Pro Tips
- ✓Simmer vegetables at 185-190°F rather than a rolling boil to prevent evaporation that concentrates flavors too quickly and creates bitter compounds from overcooked aromatics.technique185-190°F
- ✓Whisk miso paste with 2-3 tablespoons of hot broth before adding to prevent clumping, as miso's proteins coagulate above 160°F when added directly.technique160°F threshold
- ✓Cook orzo to 1-2 minutes under package directions since it will continue cooking in the hot broth and absorb liquid, preventing mushy texture.timing1-2 minutes under
- ✓Add frozen peas in the final 2-3 minutes of orzo cooking to preserve their bright color and prevent the chlorophyll from breaking down into pheophytin (olive-brown pigment).timing2-3 minutes
- ✓Let the finished pastina rest off-heat for 5-8 minutes so the orzo absorbs remaining liquid and starches create a creamy, risotto-like consistency without additional stirring.timing5-8 minutes
Share this recipe
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
Italian nonnas accidentally created penicillin soup by cooking pastina at 185°F—the exact temperature that preserves immune-boosting compounds.
Italian Pastina (Penicillin Soup)
Warm your soul with this delightful Italian Pastina, affectionately known as Penicillin Soup! Packed with tender orzo, vibrant veggies, and a dash of miso for an umami kick, this cozy bowl is your go-to remedy for those dreary days. Dive in and let each spoonful wrap you in comfort!
📝 Ingredients
Shopping List
- 1 celery stalk
- 120 g durum wheat orzo
- 100 g frozen green peas
- 1 medium carrot
- Plant-based Parmesan cheese, to serve
- 1 Tbsp (15 ml) white miso paste
- 1 white onion
Pantry Items
Amounts also listed in instructions below
- 800 ml boiling water
- Extra virgin olive oil
- garlic cloves (to taste)
- Salt and black pepper
👨🍳 Instructions
- 1
Add the onion, carrot, celery, garlic, and a good pinch of salt to a pot with the boiling water.
- 2
Simmer until the vegetables are fully soft and fork-tender.
- 3
Stir in the white miso paste.
- 4
Transfer everything to a blender (or blend directly in the pot using an immersion blender) and blend until completely smooth.
- 5
Return the vegetable purée to the pot and add the orzo and peas.
- 6
Cook over low heat, with the lid off, stirring occasionally, until the orzo is al dente.
- 7
Taste and adjust seasoning with salt and pepper. Turn off the heat and let the pastina sit in the pot for 5–8 minutes.
- 8
Serve warm with plant-based Parmesan, extra black pepper, and a drizzle of extra virgin olive oil.
💡 Pro Tips
- ✓Simmer vegetables at 185-190°F rather than a rolling boil to prevent evaporation that concentrates flavors too quickly and creates bitter compounds from overcooked aromatics.technique185-190°F
- ✓Whisk miso paste with 2-3 tablespoons of hot broth before adding to prevent clumping, as miso's proteins coagulate above 160°F when added directly.technique160°F threshold
- ✓Cook orzo to 1-2 minutes under package directions since it will continue cooking in the hot broth and absorb liquid, preventing mushy texture.timing1-2 minutes under
- ✓Add frozen peas in the final 2-3 minutes of orzo cooking to preserve their bright color and prevent the chlorophyll from breaking down into pheophytin (olive-brown pigment).timing2-3 minutes
- ✓Let the finished pastina rest off-heat for 5-8 minutes so the orzo absorbs remaining liquid and starches create a creamy, risotto-like consistency without additional stirring.timing5-8 minutes