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Italian Penicillin Soup

A simple, wholesome soup featuring pastina that's perfect for warming you up during gloomy days or when feeling under the weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups chicken broth Homemade or boxed
  • 1 cup pastina Any tiny pasta shape works
  • 1 large carrot Chopped small
  • 1 stalk celery Chopped small
  • 2 cloves garlic Smash, don't mince
  • 1 hunk parmesan rind Optional, adds flavor
  • to taste salt
  • to taste pepper
  • to taste tablespoons olive oil For sautéing
  • 2 cups cooked chicken Rotisserie or poached

Method
 

Preparation
  1. Chop the carrot and celery into small pieces.
  2. In a pot, add a splash of olive oil and sauté the chopped carrot and celery until just soft.
  3. Pour in the chicken broth and add smashed garlic and chicken if you're poaching it.
  4. Bring the soup to a gentle bubble.
  5. Add the pastina and stir frequently to prevent sticking.
  6. Cook until the pastina is soft, about 5-7 minutes.
  7. If using rotisserie chicken, stir it in once the pastina is cooked.
  8. Remove the garlic clove and parmesan rind, taste, and adjust salt and pepper as needed.

Notes

For extra flavor, serve with a squeeze of fresh lemon or add a handful of spinach or kale. A swirl of olive oil and a generous amount of grated parmesan enhance the soup's appeal. Remember, pastina can get mushy when frozen, so consider cooking it separately for freezing.