Description
If you’re looking for a heartwarming dish that embodies the essence of comfort food, look no further than Italian Pastina, affectionately known as ‘Italian Penicillin.’ This delightful recipe combines tiny pasta and a rich, golden broth, creating a soothing, flavorful bowl that is perfect for any occasion.
Ingredients
Scale
- 3/4 cup pastina (acini di pepe or stelline)
- 4 cups vegetable or chicken broth
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1/4 cup parmesan cheese, freshly grated
- 1/2 teaspoon turmeric powder
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Begin by placing a medium saucepan over medium heat and adding the olive oil. Once the oil is heated, toss in the finely diced carrot and celery. Sauté the vegetables for about 3 to 4 minutes, allowing them to soften.
- After sautéing the vegetables and mixing in the turmeric, it’s time to pour in the broth. Increase the heat slightly and bring the mixture to a gentle simmer.
- Once the broth is simmering, stir in the pastina. Allow it to cook for about 5 to 6 minutes, stirring frequently.
- Remove the saucepan from heat and stir in the freshly grated parmesan cheese along with the lemon juice. Taste the soup and season with salt and pepper according to your preference.
Notes
Consider using low-sodium broth to better control the saltiness of the dish. To achieve a creamier texture, add more broth if you prefer a soupier consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 600 mg
- Protein: 8 g