italian penicillin soup with pastina
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italian penicillin soup with pastina
Ingredients
Scale
- 3 celery stalks, diced
- 3 medium carrots, diced
- 1 large yellow onion, diced
- 4–5 garlic cloves, minced
- 2 tablespoons olive oil
- 8 cups chicken broth
- 1 cup pastina (tiny star-shaped pasta)
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Fresh cracked black pepper
- Salt to taste
- bonus: add rotisserie chicken for extra protein
Instructions
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced celery, carrots, and onion. Season with a pinch of salt and cook until vegetables begin to soften, about 8-10 minutes.
- Add minced garlic and cook until fragrant, about 1 minute more.
- Using an immersion blender, carefully blend the sautéed vegetables until smooth. (If you prefer some texture, you can blend only partially.)
- Pour in the chicken broth and bring to a boil. Once boiling, add the pastina and reduce heat to maintain a gentle boil.
- Cook for about 9 minutes, or until the pastina is tender but still has a slight bite.
- Remove from heat and stir in the grated Parmigiano-Reggiano.
- Season generously with fresh cracked black pepper and additional salt if needed.
Serve hot with extra Parmigiano-Reggiano and black pepper on top.