Description
A cozy, tiny-pasta soup, often referred to as ‘Italian Penicillin’, offering comfort and soothing warmth.
Ingredients
Scale
- 1 cup pastina
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring the chicken broth to a boil. While the broth heats, measure the pastina and mince the garlic so everything is ready.
- Add the pastina to the boiling broth and cook according to package instructions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking.
- In a separate pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant (about 30–60 seconds). Once the pastina is cooked, drain it and add it to the pan with the garlic. Stir in the grated Parmesan cheese until well coated.
- Season with salt and pepper to taste. Transfer to bowls and garnish with freshly chopped parsley. Serve hot.
Notes
Serve with crusty bread or a green salad. For a heartier meal, consider adding shredded rotisserie chicken.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 2g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 40mg