“Italian Penicillin”
Pastina soup, or also known as Italian Penicillin, is sure to be a fast, cold and flu season staple. It is an easy soup to make and hits home just as hard as chicken noodle soup. It is great when you are feeling under the weather or just want a simple weeknight dinner. This is the recipe my family uses, passed on to us by a friend from an Italian family.
Ingredients:
3 large carrots (peeled and cut in half)
4 stalks of celery (cut in half)
5 whole cloves of garlic
1 whole onion white or yellow (cut into at least quarters)
Spoonful of chicken bouillon
Salt to taste
4 cups of chicken broth or bone broth
2 cups of water
1 box of pastina
1 parmesan rind (optional)
Directions:
Add all ingredients to a pot, minus the pasta
Bring to a boil
Reduce to a simmer and cook for 45 mins
Remove the vegetables and put into a blender. Add 2-3 lades of broth. Puree the vegetables.
Pour puree back into the remaining broth
Stir to combine
Add pasta, stir while heating.
Cook until pasta is fully cooked. It should about double in size.
Top with parmesan and enjoy!
*Time saver tip: You can make the broth ahead of time and/or freeze, just add the pasta once you are ready to serve.*
You can make it our own and add in chicken, sliced andouille sausage, or additional veggies!
Give it a try and let me know what you think!
