The ultimate sick-day comfort food. This 'Italian Penicillin' soup features tiny pastina pasta, aromatic vegetables, and a rich chicken broth enriched with parmesan. Ready in 20 minutes.
Ingredients
- 6 cups Chicken broth or bone broth
- 1 cup Pastina (tiny star pasta)
- 1 tbsp Olive oil
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely diced
- 0.5 small Onion, finely diced
- 1 piece Parmesan cheese rind
- 1 large Egg (optional)
- 0.5 cup Grated Parmesan cheese
Instructions
- Heat olive oil in a pot over medium heat. Add diced onion, carrot, and celery.
- Cook veggies until softened (5-7 mins).
- Pour in broth and add the parmesan rind. Bring to a boil.
- Add pastina and cook for 4-5 minutes until tender.
- Optional: Whisk egg and grated cheese in a bowl, then stir into boiling soup to create ribbons.
- Remove rind. Serve hot with extra parmesan.