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In the rich tapestry of Italian cuisine, comfort food holds a special place. Whether it's a hearty lasagna or a delicate risotto, these dishes not only tantalize the taste buds but also evoke feelings of warmth, nostalgia, and home. Among these comforting classics lies Pastina Soup, often lovingly referred to as Italian Penicillin. This traditional remedy is much more than just a bowl of soup; it embodies the essence of nourishment, care, and the healing power of food.

Italian Penicillin: Pastina Soup

A delightful twist on a classic dish.
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Ingredients
  

1 cup pastina (small pasta, such as acini di pepe)

4 cups chicken or vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 bay leaf

1 teaspoon dried thyme

1/2 cup freshly grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables start to soften.

      Stir in the bay leaf and dried thyme, cooking for an additional minute until fragrant.

        Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.

          Add the pastina to the simmering broth and cook according to the package instructions (usually about 6-8 minutes) until al dente.

            Remove the bay leaf and stir in the freshly grated Parmesan cheese until melted and combined. Season with salt and pepper to taste.

              Ladle the soup into bowls and garnish with chopped parsley before serving.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4