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bowl of italian penicillin aka pastina

Pastina Recipe

Pastina is comforting, takes no time to make, and is beyond simple. Try this awesome pasta dish that is lovingly refered to as "Italian Penicillin" and make it all the time. Let's go!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Italian
Keyword: 30 minute meal, pastina, soup
Servings: 4 servings
Calories: 366kcal
Author: Rufus

Equipment

Ingredients

  • 2 tablespoon butter
  • ½ cup celery, diced
  • ½ cup carrot, diced
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 cup pastina or other small pasta like orzo
  • 4 cups chicken bone broth
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoon butter
  • ½ cup parmesan cheese, grated
  • 1 egg, thoroughly whisked optional
  • parsley and fresh lemon juice, to finish optional

Instructions

  • Sauté onion, carrot, and celery in 2 tablespoon butter until they begin to soften. Add the garlic, cooking until it becomes fragrant - 2-3 minutes.
  • Add the bone broth, turmeric, kosher salt, and fresh ground pepper. Continue to heat the broth until it starts to simmer. Add the pastina (or orzo) and cook until just al dente.
  • Remove from the heat and stir in the parmesan cheese and extra 2 tablespoon butter.
  • Let the pastina cool for 2-3 minutes. Then, slowly stir it in the optional egg while continuously stirring the pastina at the same time. Add a little fresh parsley and a light squeeze of lemon. I always top with a extra parm.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 366kcal | Carbohydrates: 36g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 563mg | Potassium: 151mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3238IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg
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