Comfort in a Bowl: Pastina Soup (Italian Penicillin Soup)
Ingredients:
1.5 cups pastina pasta (or any tiny shape like stelline or acini di pepe)
6 cherry tomatoes
2 tbsp grated Parmesan cheese
Salt & black pepper, to taste
Olive oil, for drizzling
Directions:
In a large pot, bring the broth to a boil over high heat.
While waiting, score a small X on the bottoms of the cherry tomatoes. Place them in a bowl and cover with boiling water from a kettle. Let sit for 2–3 minutes.
Peel the tomatoes once they’re cool enough to handle, then chop them roughly.
Add the chopped tomatoes to the simmering broth.
Stir in the pastina and cook according to the time on the package (usually around 5–7 minutes).
Once the pasta is tender, turn off the heat. Stir in the Parmesan and a drizzle of olive oil.
Season with salt and freshly ground black pepper to taste.
Serve hot, with extra cheese on top if you’d like. It’s a hug in every spoonful.
Rena’s Tip: Make a double batch and freeze it—because you never know when someone in your house might need a little edible tenderness.
Nutritional Info:
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4
