My kids were sick recently. Like, so very sick. My husband and I made Pastina Soup aka Italian Penicillin for them. It's warm and simple and full of vegetable goodness. It's perfect for when you need a bowl of something to bring you back to life and not too heavy on your stomach.
This Pastina Soup is also known as Italian pencillin. It's packed full of nutrients and chicken broth and is perfect for when you're sick. Have you ever made it? This is my version of Pastina Soup.
Pastina Soup
4 carrots, peeled, chopped in chunks
3 celery, chopped in chunks
1 onion, quartered
2 cloves of garlic, whole
2 bay leaves
2 boxes of chicken broth (8 cups)
1 chicken bouillon cube
14 oz dried pastina pasta
In a large dutch oven or pot, heat up your chicken broth and bouillon cube.
Roughly chop your veggies and add them to the broth, simmer for about 15--20 mintues until vegetables are softened.
Strain out vegetables, remove the bay leaf and add the veggies to the blender with a bit of the broth and blend until smooth. Leave the rest of the broth in your pot.
Add the blended veggies back into the pot with the broth, stir to combine.
Bring to a simmer, add your pastina pasta, and cook as directed on the package.
Serve up in a bowl and top with parmesan cheese and salt and pepper as desired.
This makes a big batch that you can store in the fridge and heat up as needed or freeze half for another time. We always add a little more water when reheating because the pasta soaks up more of the water as it sits.
If you're stuck at home, you may also like our Cozy Winter Books.
Commentaires