I call this my gentle hug in a bowl. The broth smells warm with onion, carrot, celery, and garlic. Tiny pastina slides around the spoon. I take one sip and my shoulders drop. It tastes clean. It tastes like home. When I feel low, this simple soup brings me back. We start with a soft simmer of vegetables in good chicken broth. I blend the veggies until the liquid turns silky. Then I cook a handful of pastina and fold it into that smooth broth. A little lemon brightens the flavor. A bit of Parmesan adds body. Fresh parsley wakes it up. I learned this from a friend whose nonna swore by it. I tweak things based on the day. Sometimes I add pulled chicken. Sometimes I keep it meat free. Either way the soup stays light. It sits easy. It feels kind. Make a pot for someone you love. Make a pot for yourself.
Table of Contents
- 1) Key Takeaways
- 2) Easy Italian Penicillin Pastina Soup Recipe
- 3) Ingredients for Italian Penicillin Pastina Soup
- 4) How to Make Italian Penicillin Pastina Soup
- 5) Tips for Making Italian Penicillin Pastina Soup
- 6) Making Italian Penicillin Pastina Soup Ahead of Time
- 7) Storing Leftover Italian Penicillin Pastina Soup
- 8) Try these soup recipes next
- 9) Italian Penicillin Pastina Soup
- 10) Nutrition
1) Key Takeaways
This bowl brings steady comfort with tiny pasta in silky broth. The flavor leans clean and bright. The steps stay simple and quick. Nancy at Nancy Cooks loves how this recipe fits real life and real time.
Pastina cooks fast and turns the pot into a soft hug. A squeeze of lemon lifts the taste. Parmesan gives body. The result suits quiet nights and small appetites. It also fits big family dinners.
Leftovers hold well. The soup thickens as the pasta drinks the broth. Add warm stock to bring back that gentle sip. This pot meets the mood when you reach for Comfort Food Recipes that soothe.
2) Easy Italian Penicillin Pastina Soup Recipe
I keep this on repeat when I crave Comfort Food Recipes that feel light yet cozy. The pot warms fast. The kitchen smells like onion carrot celery and garlic. Two spoons in and we relax. Comfort Food Recipes can lean heavy. This one stays bright.
On busy days I start the broth then set the pastina to cook. The timing lines up. I stir in lemon and a shower of Parmesan. My family calls for more. This dish belongs with every list of Comfort Food Recipes for cool evenings.
Nancy writes this for Nancy Cooks and the goal stays simple. Cook with ease. Eat with joy. If you track keywords the recipe touches pastina soup and Italian soup. It even matches the long phrase Italian penicillin soup recipe for anyone searching.
3) Ingredients for Italian Penicillin Pastina Soup
Chicken broth clear and savory forms the base. Homemade works. Boxed works. The broth should smell clean and taste balanced.
Pastina or acini di pepe small pasta that cooks in minutes. The tiny shape gives soft body to the bowl and carries flavor well.
Onion carrot celery the trio builds gentle sweetness. Chop small for fast cooking and a smooth sip after blending.
Garlic brings a warm edge. One minute in the pot is enough. The aroma tells you it is ready.
Parmesan rind or grated Parmesan adds depth. A rind can simmer. Grated cheese can melt in at the end.
Lemon juice a small squeeze brightens the finish. The broth tastes lively and fresh.
Olive oil for softening the vegetables. A spoon or two is plenty.
Cooked shredded chicken optional yet welcome for a fuller meal. The meat settles into the pasta with ease.
Parsley and black pepper for a fresh lift. Add at the end so the color stays bright.
4) How to Make Italian Penicillin Pastina Soup
Step one warm olive oil in a wide pot over medium heat. Add onion carrot and celery with a small pinch of salt. Stir until soft and sweet.
Step two add garlic and stir for one minute. The scent turns mellow. Pour in chicken broth. Drop in a Parmesan rind if you have one. Let the pot simmer.
Step three blend the broth until smooth with an immersion blender. The liquid turns silky and pale gold. Taste and add salt and pepper.
Step four cook pastina in a separate pot of salted water until tender. Drain well so the soup does not thin too much.
Step five stir the pasta into the broth. Add lemon juice and a handful of grated Parmesan. Fold in chicken if you plan a heartier bowl.
Step six ladle into warm bowls. Finish with parsley and fresh pepper. Serve right away and enjoy that soft comfort.
5) Tips for Making Italian Penicillin Pastina Soup
Salt the water for the pastina so each bite carries flavor. Keep the simmer gentle so the broth stays clear. A rolling boil can dull the taste.
Blend only to the point where the soup looks smooth. Over blending can mute the fresh notes. A few tiny bits bring texture that suits a home pot.
Use lemon with a light hand. You want lift not sour. Parmesan will add body, which ties back to comfort food ideas and keeps the soup in the lane of comfort dinner recipes.
6) Making Italian Penicillin Pastina Soup Ahead of Time
I make the broth in the morning and chill it. At dinner I reheat and cook pastina fresh. This keeps the texture light. The plan fits a busy schedule and still gives the calm of Comfort Food Recipes.
Store the broth and the pasta in separate containers. The pasta swells when it sits in liquid. Keeping them apart keeps the sip clean.
Pack grated Parmesan and lemon wedges on the side. Friends can season their own bowls. This trick helps when serving guests who like control.
7) Storing Leftover Italian Penicillin Pastina Soup
Cool the soup then pack it in airtight jars. The pasta will drink broth as it rests. When you reheat, add hot stock to loosen the texture.
Keep leftovers in the fridge for three days. For longer storage freeze the broth alone and cook fresh pastina later. This approach protects the bite of the pasta.
For quick lunches place a portion in a small pot. Warm over gentle heat. Stir in lemon and a spoon of Parmesan. The bowl tastes new again and still speaks to Comfort Food Recipes.
8) Try these soup recipes next
9) Italian Penicillin Pastina Soup
Italian Penicillin Pastina Soup for Cozy Comfort Food Recipes
Ingredients
For the Broth Base
- 8 cups low sodium chicken broth or vegetable broth
- 2 cups chopped sweet onion
- 1 and 1 half cups chopped carrots
- 2 celery ribs chopped
- 4 garlic cloves minced
- 1 Parmesan rind optional but nice
- 1 bay leaf optional
- 1 teaspoon fine sea salt plus more to taste
- freshly ground black pepper
For the Soup
- 1 and 1 half cups dry pastina or acini di pepe
- 1 tablespoon olive oil
- 2 cups shredded cooked chicken optional
- juice of half a lemon
- grated Parmesan for serving
- 2 tablespoons chopped fresh parsley
Instructions
Make the broth
- Warm olive oil in a large pot over medium heat. Add onion carrot celery and a pinch of salt. Cook until soft and sweet about ten minutes.
- Stir in garlic. Cook one minute until fragrant.
- Pour in broth. Add Parmesan rind and bay leaf if using. Bring to a gentle boil then lower to a simmer. Cook fifteen to twenty minutes.
- Fish out the rind and bay leaf. Blend the soup until smooth with an immersion blender. Taste and add salt and pepper.
Cook the pasta
- In a separate pot bring salted water to a boil. Cook pastina until just tender. Drain well.
Finish and serve
- Stir the cooked pastina into the broth. Add lemon juice. Fold in chicken if using and warm through two to three minutes.
- Ladle into bowls. Top with grated Parmesan and parsley. Add more pepper to taste. Serve hot.
10) Nutrition
One bowl offers steady fuel. Estimated numbers per serving read as follows. Calories near three hundred. Protein near sixteen grams. Carbohydrates near forty grams. Fat near nine grams. Sodium stays moderate when you start with low sodium broth. Add grated cheese to taste.
Leave a Comment