Description
This comforting Italian Pastina Penicillin Soup is a quick and soothing remedy perfect for chilly days or when you need a warm, nourishing meal. Made with delicate pastina pasta simmered in low-sodium chicken broth, sautéed vegetables, and enriched with Parmesan cheese, this soup delivers gentle flavors and satisfying warmth in just 25 minutes.
Ingredients
Scale
Soup Base
- 6 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 Parmesan rind (optional)
Vegetables
- 1 small carrot, finely grated
- 1 small celery stalk, finely minced (optional)
- 1/4 small onion, finely chopped
- 1 garlic clove, whole or minced (optional)
Pasta and Cheese
- 3/4 cup pastina pasta
- 1/4 cup grated Parmesan or Pecorino Romano cheese (plus extra for serving)
Additional Ingredients
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 egg, beaten (optional)
Instructions
- Sauté Vegetables: In a medium soup pot, melt the unsalted butter over medium heat. Add the finely chopped onion, grated carrot, and minced celery if using. Sauté the mixture until the vegetables are soft and fragrant, about 3 to 4 minutes. Then add the garlic and cook for an additional minute to release its flavor.
- Add Broth and Simmer: Pour the low-sodium chicken broth into the pot. If you have a Parmesan rind, add it now to infuse the soup with rich flavor. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer. Let it simmer for 10 minutes to allow flavors to meld together.
- Cook Pastina: Stir in the pastina pasta and continue to cook for 5 to 7 minutes, stirring frequently to prevent sticking, until the pasta is tender but not mushy.
- Finish with Cheese and Seasoning: Remove the Parmesan rind from the pot. Lower the heat to avoid curdling, then stir in the grated Parmesan or Pecorino Romano cheese. Season the soup with salt and freshly ground black pepper according to your taste.
- Add Egg (Optional): If you’d like to enrich the soup further, slowly drizzle the beaten egg into the soup while stirring constantly. This technique adds a silky texture without scrambling the egg.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with freshly chopped parsley, extra grated cheese, and a drizzle of olive oil if desired for added richness and aroma. Serve immediately for the best taste.
Notes
- You can omit celery, garlic, or egg according to preference or availability.
- Using low-sodium broth allows better control of saltiness.
- The Parmesan rind imparts great depth of flavor but is optional.
- Pastina cooks quickly; watch carefully to avoid overcooking.
- This soup is ideal for cold days or when you’re feeling under the weather due to its comforting qualities.
