Pastina Italian Penicillin
A warm spoonful of Pastina Italian Penicillin feels like a restorative hug in a bowl, made with tiny pastina and simple aromatics for a comforting, nourishing soup.
Ingredients
Main Ingredients
- 1 cup pastina (tiny pasta) Use good-quality pastina made from 100% durum wheat.
- 4 cups chicken or vegetable broth Choose low-sodium high-quality broth for better control.
- 1 onion, chopped Use yellow or sweet onions.
- 2 cloves garlic, minced Fresh garlic adds aromatic depth.
- 2 carrots, diced
- 2 stalks celery, diced
- 1 tablespoon olive oil For sautéing the aromatics.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) Add for color and flavor.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery, stirring to coat them evenly in the oil.
- Pour in the chicken or vegetable broth and increase heat until it reaches a gentle boil.
- Add pastina, oregano, thyme, and salt and pepper to taste. Reduce heat and simmer until the pastina is tender, about 5–7 minutes.
- Taste and adjust seasoning if needed before removing from heat.
- Serve hot, garnished with chopped fresh parsley.
Notes
This soup is kid-friendly and can be made ahead of time, storing well in the fridge. For variations, add lemon juice for brightness, or cream for richness. Freeze broth and pasta separately to maintain texture.