This flavorful and delicious Pastina Soup, also known as Italian nonna’s penicillin soup, will warm up your soul on chilly days. Made with chicken broth, hidden veggies and pastina (small pasta), this healing soup is my go-to when I’m under the weather. Serve each bowl topped with chopped parsley, grated Parmesan cheese and freshly cracked black pepper. It’s like magic.
This simple soup recipe has classic flavors and a short ingredient list. It comes together fast and is ready in half an hour. It’s low-effort, too: Simmer the vegetables in chicken broth until tender, then puree until smooth. Simmering a Parmesan rind in the broth is a smart way to add flavor without adding fat. For this recipe, I use orzo pasta, but this soup can be made with any small pasta shape like acini di pepe, stelline, alphabet, anelli, ditalini, and more.
To make the Pastina Soup, you will need the following ingredients:
In a large pot with a lid, combine 6 cups low-sodium chicken broth, 1 quartered onion, 2 sliced carrots, 4 sliced celery stalks, 4 garlic cloves, 1 Parmesan rind, and a pinch of salt.
Bring to a boil, then lower the heat to a simmer and cover the pot with a lid. Cook until the vegetables are very tender, about 25 minutes.
Meanwhile, cook 1 ½ cups pastina or another small pasta of choice according to package directions. Drizzle a little olive oil over the top to avoid the pasta from sticking together.
Discard the Parmesan rind. Use a slotted spoon to transfer the vegetables to a high-speed blender or food processor.
Ladle in 2 cups of the broth from the pot and blend until the vegetables are smooth.
Pour the pureed vegetables back into the pot and stir.
To serve, add the cooked pastina to a bowl and pour the hot broth over the top. Serve topped with chopped parsley, grated Parmesan cheese and freshly cracked black pepper. Enjoy!
This Pastina Soup is a delight for cold days and a go-to when feeling under the weather. It is healthy, delicious, and easy to make. Try it soon and please come back to leave a review.
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