Pastina Soup

Name: Pastina Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Chicken broth 6 cups; Onion 1; Carrots 2; Celery 4 stalks; Garlic 4 cloves; Parmesan rind 1; Salt; Pastina 1 ½ cups; Black pepper; Parsley ¼ cup; Parmesan cheese

Italian Penicillin Soup

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30m
Serves 4
Easy
(1)

Ingredients

Adjust Servings:

	6 cups Chicken broth low-sodium
	1 Onion peeled and quartered
	2 Carrots peeled and sliced into large pieces
	4 stalks Celery sliced into large pieces
	4 cloves Garlic peeled
	1 Parmesan rind about 2-inch long
	Salt to taste
	Pastina 1 ½ cups alphabet, orzo, stelline
	For serving:
	Black pepper freshly cracked
	¼ cup Parsley finely chopped
	Parmesan cheese grated, to taste

Nutritional information

215

Calories

6.4g

Fat

45g

Carbohydrate

16g

Protein

18mg

Cholesterol

539mg

Sodium

Cuisine:

Italian Recipes

Pastina Soup

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:

Steps to make Pastina Soup

1

Combine broth, vegetables, Parmesan rind and salt

1min

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.
2

Cook

25min

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.
3

Boil pasta

10min

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.
4

Transfer vegetables to blender

1min

Discard the Parmesan rind. Use a slotted spoon to transfer the vegetables to a high-speed blender or food processor.
5

Puree vegetables

2min

Ladle in 2 cups of the broth from the pot and blend until the vegetables are smooth.
6

Add pureed vegetables back to pot

1min

Pour the pureed vegetables back into the pot and stir.
7

Serve

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.

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.