Here’s a classic Pastina Soup, often called “Italian Penicillin Soup” because it’s soothing, gentle, and perfect for colds or just comfort food. I’ll give you a simple, step-by-step recipe.
Ingredients (serves 2–4)
- 4 cups chicken or vegetable broth (homemade or low-sodium store-bought)
- 1 small carrot, finely diced
- 1 small celery stalk, finely diced
- 1 small onion, finely diced
- 1–2 cloves garlic, minced (optional for extra soothing effect)
- 1/2 cup pastina (tiny Italian pasta stars)
- 1 tbsp olive oil or unsalted butter
- Salt and pepper to taste
- Fresh parsley or grated Parmesan for garnish
Instructions
- Sauté the aromatics:
In a medium pot, heat the olive oil or butter over medium heat. Add the diced carrot, celery, and onion. Cook for 3–4 minutes until softened. Add garlic in the last minute if using. - Add the broth:
Pour in the chicken or vegetable broth and bring to a gentle simmer. - Cook the vegetables:
Let the vegetables simmer for 8–10 minutes until tender. - Add the pastina:
Stir in the pastina and cook according to package instructions (usually 3–5 minutes), stirring occasionally to prevent sticking. - Season:
Taste and add salt and pepper as needed. - Serve:
Ladle the soup into bowls and garnish with fresh parsley and/or a sprinkle of grated Parmesan.
Tips
- For a richer flavor, use homemade chicken stock.
- You can add a squeeze of lemon at the end for brightness.
- If you want it extra soothing, skip the pepper and add just a touch of salt.
- This soup stores well in the fridge for 1–2 days but add pastina fresh when reheating to prevent it from getting too mushy.
If you want, I can also give a supercharged “cold-busting” version with extra garlic, turmeric, and lemon that really earns the nickname “Italian Penicillin Soup.” It’s like a gentle flu-fighting hug in a bowl.
Do you want me to share that version too?
