Pastina Soup aka Italian Pencillin is just what you need when you or someone you love is sick or feeling out of sorts. This version is vegetarian, but you could add in cooked chicken if you like.
This is a great soup to make because I always have all the ingredients on hand: Frozen peas, fresh carrots, celery, shallots, some cheese and of course pastina. If you don’t have fresh thyme, dried works just fine. And it’s fast. And it’s super yummy. The lemon zest is a nice touch, but you don’t have to add it.
This is the perfect comfort food for when you need it! When my son was little, he always called this Star Soup. Add well, the name has stuck in this house. I just think it is a perfect descrpition!
Pastina Soup
Course: SoupsCuisine: ItalianDifficulty: Easy6
servings10
minutes30
minutesIngredients
1 tablespoon extra virgin olive oil
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
2 shallots (or 1/2 a medium onino), minced
3 sprigs fresh thyme (Or 1/2 tsp. dried thyme)
3/4 teaspoon kosher salt
1 (2 inch) piece of Parmesan rind
4 cups low sodium chicken broth
1 cup water (you may use more water if you would like it brothier)
1 1/4 cup little star pasta (pastina)
1 cup frozen peas, thawed
1/2 cup freshly grated Parmesan cheese, to serve
1 teaspoon lemon zest, from one large lemon (optional)
Directions
- Heat a soup pot over medium heat. Add the olive oil, celery, carrot, and shallots and cook, stirring often for about 5 minutes or until softened. Add the sprigs of thyme, Parmesan rind, salt, chicken broth, and water.
- Bring to a simmer and cook for 10 minutes. Add the pasta and stir with a wooden spoon to prevent sticking to the pot.
- Return to a simmer and continue to cook for 8 to 10 minutes longer or until the pasta is cooked and the liquid is slightly thickened. Remove the thyme sprigs and Parmesan rind. Stir in the peas.
- Ladle the soup into bowls and top with grated cheese and lemon zest if desired.
Please note: The Jersey Girl uses only 1/4 tsp. of salt since grated cheese is salty. She also seasons the soup with 1/4 tsp. black pepper.
