Easy Pastina Recipe (Italian Penicillin Soup!)
This 35-minute easy pastina recipe (aka Italian Penicillin soup) is the ultimate Italian comfort food – a warm, cozy, nutritious, delicious hug in a bowl!
Servings: 4 servings
Equipment
Ingredients
- 6 cups water
- 1 vegetable bouillon cubes
- 1 small yellow onion chopped
- 1 large carrot chopped
- 2 celery sticks chopped
- 3 whole garlic cloves peeled
- ½ cup pastina pasta
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot over medium-high heat, add the water, vegetable bouillon cubes, onion, carrot, celery, and garlic cloves. Stir well and bring to a boil.
- Cover the pot with a lid and cook for 20 minutes, or until the vegetables are tender.
- Using a slotted spoon, scoop out all the vegetables and place them into a blender. Add 1 cup of the broth and blend until completely smooth.
- Pour the blended vegetable mixture back into the pot and stir to combine.
- Bring the soup back to a boil, then add the pastina pasta. Cook for about 5 minutes, stirring occasionally, until the pastina is tender.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh chopped parsley.
Notes
- For thinner/thicker soup: Adjust the amount of broth used.
- Monitor the pastina: To avoid overcooking. It cooks quickly (just 4-6 minutes), and the exact time varies based on type used.
- Don’t add more pastina: It won’t look like there’s enough to begin with, but it will continue to soak up broth and grow while it cooks.