There's nothing quite like a bowl of Italian Penicillin, made with our beloved star-shaped pastina. This traditional soup is a staple in many households, especially when someone is feeling under the weather. While it may not be a cure, it brings warmth and a sense of home with every spoonful.
| Servings | |
Ingredients
- 4 espresso cups Pastina about ½ a box
- ½ Onion finely chopped (about 1 cup)
- 2 Carrots finely chopped (about 1 cup)
- 1 tablespoon Olive Oil
- 2 tablespoon Tomato Paste
- 8 cups Water
- 1 Parmigiano Rind cut into cubes (optional, but highly recommended)
- 2 tablespoons Chicken Bouillon Paste or Vegetable bouillon paste or cubes
- 1 teaspoon Nutmeg grated
- 1 cup Peas
- Salt and Pepper to taste
Ingredients
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Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots with a pinch of salt, cooking for 2–3 minutes until softened.
- Stir in the tomato paste, ensuring it’s well combined. Cook for 2–3 minutes to toast and deepen the flavour.
- Pour in the water and add the parmigiano rind, bouillon, and grated nutmeg. Bring to a gentle simmer and cook for 20–30 minutes to build the broth’s flavour.
- Taste the broth and adjust seasoning as needed. Bring the broth to a boil, then add the frozen peas and pastina. Stir and cook until the pastina is al dente. Turn off the heat immediately to avoid overcooking.
- Ladle the soup into bowls. Drizzle with extra virgin olive oil, sprinkle with freshly cracked pepper, and top with grated Parmigiano.
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