Here’s a simple and comforting Pastina Soup (Italian Penicillin Soup) recipe:
Ingredients
6 cups chicken broth (or vegetable broth for a vegetarian version)
1 ½ cups pastina pasta (small pasta shapes)
6 cherry tomatoes, halved
1 tablespoon olive oil
1 small onion, finely chopped (optional)
1 garlic clove, minced (optional)
Salt and pepper, to taste
Fresh parsley or basil for garnish (optional)
Grated Parmesan cheese (optional)
Instructions
1. Prepare the Soup Base
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion (if using) and garlic, sautéing for about 2-3 minutes until softened and fragrant.
3. Add the broth to the pot and bring it to a boil.
2. Add the Pasta and Tomatoes
1. Once the broth is boiling, add the pastina pasta and halved cherry tomatoes.
2. Reduce the heat to a simmer and cook the pasta according to the package instructions, usually about 5-7 minutes.
3. Season the Soup
1. Season the soup with salt and pepper to taste.
2. If you prefer a bit more flavor, you can add a pinch of red pepper flakes for some heat or a small dash of lemon juice for brightness.
4. Serve
1. Once the pastina is cooked and the soup is fragrant, ladle the soup into bowls.
2. Garnish with fresh parsley or basil and top with grated Parmesan cheese for extra flavor, if desired.
Enjoy!
Serve this soothing Pastina Soup as a light meal, perfect for when you’re feeling under the weather or craving comfort food.
This Italian Penicillin Soup is simple, healing, and so satisfying!
