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Nonna's Italian Penicillin (Pastina Soup)
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Nonna's Italian Penicillin (Pastina Soup)

1 h 35 minServes 6Nutri-Score B€€
from @pasquella1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • onion (cut in halves, some diced)Produce4 pieces
  • garlic (whole bulb, peeled and chopped)Produce1 piece
  • carrots (cut into big chunks)Produce450 g
  • celery (stalk, cut into big chunks)Produce1 piece
  • fresh parsley (chopped)Produce15 g
  • olive oil (for drizzling)Pantry30 ml
  • butter (a pat)Dairy20 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • garlic powderSpices3 g
  • chicken bone broth (homemade preferred)Pantry1.5 litres
  • Better Than BouillonPantry15 g
  • roasted chicken (meat pulled off the bone and diced)Meat500 g
  • pastinaGrains150 g
  • heavy whipping creamDairy120 ml
  • flour (to thicken, as needed)Pantry10 g
  • chives or scallions (chopped, for garnish)Produce10 g
  • Parmesan (freshly grated)Dairy40 g

per serving

Nutrition

226kcal

Carbs
18 g
Proteins
16 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Frying pan
  • Ladle

step by step

Method

  1. Prepare the vegetables

    • Cut the onions in halves and dice some of them.
    • Peel the whole garlic bulb and chop it.
    • Cut the carrots and celery stalk into big chunks so they blend nicely.
    • Chop the fresh parsley.
    Step 1

  2. Sauté the aromatics

    • Drizzle olive oil into a pot and add a pat of butter.
    • Sauté the diced onion, garlic and parsley until fragrant.
    • Season with salt, pepper and garlic powder.
    Step 2

  3. Add the broth and vegetables

    • Pour in the chicken bone broth and stir in the bouillon paste for a savory flavor.
    • Add the remaining vegetable chunks.
    • Let it boil slowly.
    Step 3

  4. Blend the vegetables

    • Drain the cooked vegetables out of the broth, keeping the broth in the pot.
    • Blend the vegetables into a smooth purée.
    Step 4

  5. Cook the pastina and chicken

    • Pull the meat off the roasted chicken and dice it.
    • Add the pastina and the chicken to the simmering broth.
    • Let it simmer for a while.
    Step 5

  6. Finish the soup

    • Stir the vegetable purée into the pot.
    • Add the heavy whipping cream and a touch of flour to thicken to your liking.
    Step 6

  7. Garnish and serve

    • Ladle into bowls and top with chopped chives or scallions.
    • Finish with freshly grated Parmesan.
    Step 7
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