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zuppa di pastina (penicillina italiana)

Zuppa di Pastina (Penicillina Italiana)

This simple yet hearty soup is a staple in many Italian households, often served to soothe the soul during chilly evenings or to remedy a bad cold. With its tiny pasta, vibrant vegetables, and rich chicken broth, this soup is not just a meal; it's a hug in a bowl.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 cup pastina small pasta
  • 4 cups chicken broth
  • 1 cup water
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 large carrot diced
  • 1 stalk celery diced
To Taste
  • Salt and Pepper to taste
  • 1/4 cup grated Parmesan cheese
For Garnish
  • Fresh parsley chopped

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Cutting Board and Knife
  • Soup Ladle
  • Bowl for Garnishing

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Step 2: Add the diced carrot and celery to the pot, and cook for an additional 5 minutes, stirring occasionally.
  3. Step 3: Pour in the chicken broth and water, and bring the mixture to a boil.
  4. Step 4: Once boiling, add the pastina. Reduce the heat and let it simmer for about 8-10 minutes, or until the pasta is cooked al dente.
  5. Step 5: Season the soup with salt and pepper to taste.
  6. Step 6: Serve hot, topped with grated Parmesan cheese and a sprinkle of fresh parsley.

Notes

For a creamier texture, consider adding a splash of heavy cream or milk just before serving. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.