Pastina Soup
aka: “Italian Penicillin Soup.” This delicious comforting soup will cure just about anything that ails you! It’s packed with pasta, veggies, and parmesan cheese, Enjoy!
Servings: 4
Ingredients
SOUP:
- 8 c. chicken or vegetable broth
- 4 ribs celery cut into quarters
- 2 carrots peeled and cut in quarters
- 1 onion peeled and quartered
- 6 cloves garlic peeled
- 1/4- inch ginger peeled
- 1 tsp. salt omit if the broth is already salted
PASTA:
- 1/2 c. dry pastina
GARNISHES:
- Freshly cracked black pepper
- Freshly grated Parmigiano-Reggiano cheese
- Fresh chopped flat-leaf parsley
Instructions
- SOUP: Add chicken or vegetable broth to a large pot and bring to a boil. Add the celery, carrots, onion, garlic, ginger, and salt if using. Reduce heat and simmer for 25 minutes or until the veggies are tender.
- PASTA: Meanwhile, cook the pastina separately according to package directions while the soup is simmering. Drain and set aside.
- Using a slotted spoon, carefully transfer the veggies to a blender. Add about 2 cups of broth and allow to cool slightly. Cover and pulse/blend until a thick puree is formed.
- Carefully pour the vegetable puree back into the pot; stir to combine.
- TO SERVE: Add the cooked pastina to serving bowls, pour the broth over the top and season with freshly cracked black pepper. Top with as much Parmigiano-Reggiano cheese as you like and garnish with parsley, Enjoy!
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