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Pastina Soup

Also known as Italian Penicillin, this soup blends the vegetables cooked in chicken broth before adding the little star pasta. Then, it's topped with some grated Parmigiano-Reggianno cheese. Shhhh! Don't tell the kids there's vegetables; they will never know!
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Ingredients

  • 6 c Chicken broth I used Better than Bouillon brand. Fresh chicken broth would be perfect!
  • 1 medium yellow onion, sliced into chunks
  • 2 medium carrots. peeled, cut into chunks and quartered
  • 2 celery ribs, cut into chunks and halved lengthwise
  • 1 t finely minced garlic-optional
  • 1 rind of Parmigiano-Reggianno cheese
  • 1/2 t Kosher salt
  • 1-1/2 c pastina- small pasta stars, ABCs, orzo, acini di pepe...

Garnish

  • grated Parmigiano-Reggianno cheese to taste

Instructions

  • Place chicken broth in a medium saucepan with the prepared veggies.
  • Bring to a boil on HIGH heat. Cover pot and reduce heat to SIMMER for about 30 minutes.
  • Remove from the heat source and strain out the vegetables and place them into a food processer, blender or use an immersion blender in batches along with some broth and puree.
  • Add pureed vegetables and broth back into the pot along with the small pasta of your choosing. Boil for about 3 minutes.
  • Serve in bowls and season with salt and pepper to your taste along with a heaping of freshly grated Parmigiano-Reggiano cheese to your liking.