Imagine a steaming bowl of pastina soup, where the comforting aroma of garlic and onion mingles with the savory scent of chicken broth.
This Italian classic isn’t only quick and easy to whip up but also offers a warm embrace in every spoonful.
As the pastina pasta absorbs the flavors, transforming into little nuggets of delight, the soup becomes a cherished favorite.
Let’s bring this heartwarming dish to life!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 6 cups chicken broth
- 1 cup pastina pasta
- 1 cup cooked chicken, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pastina Soup, you can create a timeline based on the provided prep and cook times, as well as additional time for reading the recipe and organizing ingredients.
Timeline for Preparing Pastina Soup:
5 minutes – Reading and Organizing:
- Read through the recipe thoroughly to understand each step.
- Gather all ingredients and equipment needed for the recipe.
10 minutes – Prep Time:
- Dice the onion, carrot, and celery.
- Mince the garlic.
- Shred the cooked chicken.
- Chop the fresh parsley.
5 minutes – Sautéing Vegetables:
- Heat olive oil in the large pot over medium heat.
- Sauté diced onion, minced garlic, diced carrot, and diced celery until softened.
5 minutes – Bringing Broth to a Boil:
– Pour chicken broth into the pot and bring it to a boil.
5 minutes – Cooking Pastina Pasta:
– Add pastina pasta to the boiling broth and cook.
5 minutes – Simmering with Chicken:
– Stir in shredded chicken, salt, and black pepper, then simmer.
5 minutes – Resting Time:
– Remove the pot from heat and let the soup rest.
2 minutes – Final Touches and Serving:
- Stir in chopped parsley.
- Serve the soup hot, garnished with grated Parmesan cheese.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, minced garlic, diced carrot, and diced celery to the pot and sauté until vegetables are softened, about 5 minutes.
Pour in chicken broth and bring to a boil.
Add pastina pasta to the boiling broth and cook for 5 minutes.
Stir in shredded chicken, salt, and black pepper and simmer for an additional 5 minutes.
Remove the pot from heat and let the soup rest for 5 minutes.
Stir in chopped parsley and serve hot, garnished with grated Parmesan cheese.
Serving Tips
- Crusty Bread: Serve with a slice of warm crusty bread to soak up every last drop of the flavorful broth.
- Side Salad: Pair with a fresh green salad for a light and balanced meal.
- Lemon Wedges: Offer lemon wedges on the side to add a fresh, zesty twist to the soup.
- Garlic Bread: Complement the soup with garlic bread for an extra burst of flavor.
- Grilled Vegetables: Serve with a side of grilled vegetables for added nutrients and a smoky taste.
Storage
To store pastina soup, allow it to cool.
Then transfer to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Pastina Soup, allow it to cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label with the date and freeze for up to three months.
Reheating
To reheat Pastina Soup, warm it gently on the stove over medium heat.
Stir occasionally.
Add a splash of broth or water if needed to adjust the consistency.
Final Thoughts
Pastina soup, often referred to as Italian Penicillin, is a comforting and healing dish.
This simple yet flavorful soup is perfect for chilly days or when you’re feeling under the weather.
The combination of tender vegetables, shredded chicken, and delicate pastina pasta creates a satisfying and nourishing meal.
The addition of fresh parsley and Parmesan cheese adds a burst of flavor, elevating the dish.
Whether you’re seeking warmth or a taste of Italy, pastina soup is a delightful choice. Enjoy it fresh and hot for the best experience.
Frequently Asked Questions
Can I Substitute the Pastina With Another Type of Pasta?
You can substitute pastina with any small pasta like orzo or acini di pepe. They’ll absorb flavors well and maintain texture. Remember to adjust cooking time slightly, ensuring the pasta is al dente for best results.
Is Pastina Soup Suitable for Vegetarians?
No, this soup isn’t vegetarian as it contains chicken broth and shredded chicken. You can make it vegetarian by substituting vegetable broth and omitting the chicken. Boost flavor with extra vegetables or herbs like thyme or basil.
How Can I Make the Soup Spicier?
You can spice up the soup by adding a pinch of red pepper flakes or a diced chili pepper when sautéing the vegetables. For deeper heat, incorporate a splash of hot sauce before serving.
Can I Use Canned Chicken Instead of Cooked Chicken?
Sure, you can use canned chicken, but it might alter the soup’s flavor slightly. For a more robust taste, consider adding herbs or spices. Drain and rinse the canned chicken to reduce any excess sodium.
What Can I Add to Make the Soup More Filling?
To make your soup more filling, add diced potatoes or chickpeas for extra substance. Incorporate kale or spinach for a nutrient boost. You can also enrich it with a splash of cream for a hearty texture.
Pastina Soup Italian Penicillin
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 stalk celery diced
- 6 cups chicken broth
- 1 cup pastina pasta
- 1 cup cooked chicken shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, diced carrot, and diced celery to the pot and sauté until vegetables are softened, about 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add pastina pasta to the boiling broth and cook for 5 minutes.
- Stir in shredded chicken, salt, and black pepper and simmer for an additional 5 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Stir in chopped parsley and serve hot, garnished with grated Parmesan cheese.
Notes
