Italian Penicillin Pastina Soup
Equipment
Ingredients
Ingredients
large onion (diced)
1 piece
carrots (diced)
3 piece
celery sticks (diced)
3 piece
olive oil
2 tbsp
tomato paste
2 tbsp
chicken broth
2000 ml
Barilla Pastina
225 g
salt
1 tsp
black pepper
0.5 tsp
Parmigiano Reggiano (grated)
50 g
Instructions
Prepare vegetables
Dice the onion, carrots, and celery into small uniform pieces for even cooking.
Sauté vegetables
Heat olive oil in a large pot over medium heat, then add diced vegetables and cook until softened.
Add tomato paste
Stir in tomato paste and cook for 1-2 minutes to develop flavor.
Add broth and simmer
Pour in chicken broth, bring to a boil, then reduce heat and simmer.
Cook pasta
Add pastina to the simmering broth and cook until al dente, about 6-8 minutes. Salt generously like pasta water.
Season and serve
Taste and adjust seasoning with salt and pepper, then serve hot with freshly grated Parmigiano.
Original recipe
Storage
Pasta may absorb broth when stored; add extra broth when reheating
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