Pastina Soup
Also known as “Italian Penicillin Soup,” this comforting bowl is soothing, simple, and full of flavor. Tender vegetables are blended into the broth and paired with tiny pastina pasta, finished with freshly grated Parmigiano-Reggiano and parsley for a warm, nourishing meal.
Course: Soup
Cuisine: Italian
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
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SOUP: Pour the chicken or vegetable broth into a large pot and bring it to a boil. Add the celery, carrots, onion, garlic, ginger and salt (if using). Reduce the heat and simmer for about 25 minutes, or until the vegetables are tender.
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PASTA: While the soup simmers, cook the pastina separately according to the package directions. Drain and set aside.
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PUREE: Using a slotted spoon, transfer the cooked vegetables to a blender. Add about 2 cups of the broth, allow the mixture to cool slightly, then cover and blend until smooth and thick.
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RETURN: Pour the vegetable puree back into the pot with the remaining broth and stir to combine. Warm gently if needed.
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TO SERVE: Place the cooked pastina into serving bowls and ladle the hot soup over it. Season with freshly cracked black pepper, grate generous Parmigiano-Reggiano on top, and finish with chopped flat-leaf parsley. Serve immediately and enjoy.