Description
This comforting Italian Pastina Soup is often called “Italian Penicillin” for its warm, soothing qualities. Featuring tiny pastina pasta, a rich chicken broth, and a touch of Parmesan, it’s the perfect bowl of comfort food for chilly days or when you’re feeling under the weather.
Ingredients
Scale
- 1 cup pastina (tiny pasta)
- 6 cups chicken broth (homemade or store-bought)
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1/2 small onion, finely minced
- 1 clove garlic, minced
- 2 tbsp olive oil or butter
- 1 egg (optional, for extra richness)
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Broth:
- In a medium pot, heat olive oil or butter over medium heat. Sauté the carrot, celery, onion, and garlic until softened, about 5 minutes.
- Simmer the Soup:
- Add the chicken broth and bring it to a boil. Reduce the heat to low and simmer for 10 minutes to let the flavors meld.
- Cook the Pastina:
- Stir in the pastina and cook according to the package instructions (about 6–8 minutes), stirring occasionally.
- Optional Egg Mixture:
- If using the egg, whisk it in a small bowl. Slowly drizzle it into the hot soup while stirring gently to create egg ribbons.
- Finish with Cheese:
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley and additional Parmesan, and serve warm.
Notes
- For extra protein, add shredded cooked chicken.
- Make it vegetarian by using vegetable broth instead of chicken broth.
- This soup thickens as it sits; add a splash of broth or water to thin it when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210
- Sodium: 850mg
- Fat: 8g
- Carbohydrates: 25g
- Protein: 10g