Sam's Kitchen

Italian Penicillin

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.

CourseSide Dish
CuisinePasta, Soup

Ingredients

4espresso cups Pastina about ½ a box
½ Onionfinely chopped (about 1 cup)
2 Carrotsfinely chopped (about 1 cup)
1tablespoon Olive Oil
2tablespoon Tomato Paste
8cups Water
1 Parmigiano Rindcut into cubes (optional, but highly recommended)
2tablespoons Chicken Bouillon Pasteor Vegetable bouillon paste or cubes
1teaspoon Nutmeggrated
1cup Peas
Salt and Pepper to taste

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.