Pastina Soup
Pastina soup is also called Italian penicillin soup, similar to our chicken noodle soup; a century-old home remedy for the common cold. It’s made from chicken broth, carrot, celery, onion and noodles. Some add shredded chicken, others don’t. Pastina is made with tiny pasta in star form, stelline, or in tiny balls, called acini di pepe
Ingredients
- 3/4 cup onion finely chopped
- 1/2 cup carrots finely chopped
- 1/2 cup celery finely chopped
- 4 cups chicken broth or stock
- rind of Parmigiano Reggiano cheese about 2 inches
- 1/2 cup stelline pasta or acini de pepe, orzo pasta
- 2 tablespoons parsley finely chopped
- salt & pepper
Instructions
- Heat oil in a Dutch oven over medium-low heat. Add the onion, carrot and celery and cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add the chicken broth, Parmesan rind and 1 teaspoon salt and bring to a boil. Simmer for 25 minutes, until slightly reduced and the vegetables are cooked.
- Discard the Parmesan rind. Add the pastina and parsley and simmer, stirring regularly, until the pasta is tender, 7 minutes. Add salt & pepper to taste. (NOTE 1)
- Serve the soup in soup plates or bowls. Serve with extra parsley and grated Parmigiano Reggiano cheese.
Notes
- Adjust cooking time of the pasta if necessary, depending on type and brand.
Nutrition
Calories: 209kcalCarbohydrates: 40gProtein: 9gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gSodium: 1793mgFiber: 4gSugar: 7g