Italian penicillin: Pastina soup –

Nothing warms the soul as a bowl of Italian pastina soup – nicknamed “Italian penicillin” for its comforting and restorative qualities. Whether you are fighting a winter cold, you were looking for a quick and generous meal or just want a warm nostalgia bowl, this dish is a real life buoy. It’s fast, simple and constantly customizable, making it a comforting food for anyone at any time.

Why we love Pastina soup This classic Italian soup is a question of simplicity, but do not let yourself be deceived – each bite is loaded with flavor and comforting kindness. The tiny pastina pasta in the shape of a star are the star (literally!), But what really distinguishes this dish is the rich chicken broth, the cream of creamy eggs and the salty flavor of the Parmesan cheese.

Growing up, this soup was my mother’s magic healing for all sniffs, the bad day or the fresh evening. The aroma of the simmer broth brings back comfortable memories to sit at the kitchen table, grouped in a blanket, awaiting this first comforting spoon. Believe me – This recipe has also become a staple food in your kitchen.

Step 1: Heat the broth

Start by pour 4 cups of chicken broth into a medium size jar. Homemade broth is always a bonus if you have it, but don’t stress – your favorite variety purchased works perfectly. Set the pot over medium heat and leave the broth to a boil. The objective here is to create a tasty base that imagines itself in each bite of the pastina.

Pro advice: If you feel adventurous, mix a few strands of fresh parsley or a pinch of nutmeg while the broth heats up. These subtle additions bring a depth of flavor that feels so special without being overwhelming.

Step 2: Cook the pastina

Once your broth boils gently, it’s time to add 1 cup of pastina pasta. These tiny stars cook quickly – about 6 to 8 minutes are everything they need. Stir from time to time to prevent them from staying together and watch them soak up this delicious broth.

Do you feel more hungry? This is the ideal moment to mix grated chicken or diced vegetables such as carrots, celery or zucchini for a warmer meal.

Italian penicillin: bring creamy comfort to pastina soup

Now that your broth is boiling and your tiny stars Pastina are soft and tender, it’s time to raise this humble soup with a creamy and cheesy magic. This next phase is the place where the dish passes from a simple broth soup in a rich and satisfactory comfort bowl. Believe me – You will want to savor all the silky and cheesy spoonfuls.

Step 3: Create a creamy wealth

Here is where the magic is going! Reduce the heat to low and take your beaten egg. Slowly sprinkle the egg in the simmer soup while whisking continuously. This step is the key to creating these beautiful silky strands that gently float in the broth. It is an easy technique that adds a touch of elegance to this comfortable dish.

Pro advice: if you are new on the method of whips and crafts, don’t worry! Just pour the egg slowly and whip a regular hand – it is practically infallible. And if a few songs are formed, they will always have a delicious taste!

Step 4: Incorporate the butter and parmesan

Then it is time to stir the flavor powers: butter and parmesan. Add 1 tablespoon of butter in the pan, let it melt completely, then sprinkle with ¼ cup of freshly grated parmesan. Stir until everything is beautifully combined. This step gives the soup a creamy texture and a kick with salty cheese which goes perfectly with the tender Pastina.

Do not hesitate to taste at this stage and adjust the seasoning. A pinch of salt and a generous grind of black pepper do the trick, but if you want to give boosts, try to add a pinch of red pepper flakes or a pinch of garlic powder.

Step 5: Serve and savor

Now comes the best part – servant! Put the soup in bowls and finish with a little additional love. A pinch of freshly grated parmesan and a black pepper crack pass this dish from comforting to absolutely irresistible. If you have fresh herbs like parsley or basil at hand, throw a pinch on top for a touch of color and a burst of freshness.

Pro advice: serve this hot soup with a slice of crisp bread to soak. The combination of creamy broth and crunchy bread is simply heavenly.

Personalize your Pastina soup This soup is infinitely versatile, so don’t be afraid to be creative. Here are some ways to do yourself:

• Add protein: The grated roasted chicken or the diced baked sausage transform this into a more filling main dish.
• Boost the vegetables: Mix a handful of spinach, kale or diced zucchini for more nutrition.
• Do it additional cheese: Incorporate a handful of grated mozzarella or Pecorino Romano for an even more cheesy flavor profile.

As you can see, this little Italian penicillin bowl is much more than a quick meal – it’s a virgin canvas for all your culinary creativity. But no matter how you personalize it, one thing is certain: it will be a success at your dinner table.

Italian penicillin: perfecting the pastinal soup and the FAQ

You are almost a master of this soothing dish of the soul! Currently, you have gathered all the essential components – career broth, tender pastina, cream of creamy eggs and the irresistible richness of butter and parmesan. But before you immerse yourself another bowl, let’s answer a few common questions and share advice to make this recipe even more infallible.

Questions frequently asked about Pastina soup

1. Can I use another type of pasta if I don’t have a pastina?
Absolutely! While pasttina stars are emblematic, other small varieties of pasta like Orzo, Acini di Pepe or even couscous work well. Just be sure to adjust the kitchen time depending on the pasta you choose.

2. What if I don’t eat eggs?
No problem! The egg adds a silky texture, but you can skip it completely or replace with a touch of thick cream for a similar richness.

3. How can I make this vegetarian soup?
Simply exchange the chicken broth for the vegetable broth. You will always get a tasty base and the soup will be just as comforting.

4. Can I prepare this soup in advance?
Yes, but keep in mind that pastina will continue to absorb liquid as it is, which can make the soup thicker. To avoid this, cook the pastina separately and add it to the heated broth just before serving.

5. How to store leftovers?
Keep the leftovers of soup in an airtight container in the refrigerator up to 3 days. When heating, add a touch of broth or water to loosen it and restore its original consistency.

6. Can I freeze the Pastina soup?
This soup freezes well, but again, pasta can absorb more liquid during storage. If you freeze, consider slightly undercover the pastina so that it does not become pasty during the warm-up.

7. What are the fun topping or the garnishes to try?
Aside from the additional parmesan and the black pepper, try to garnish with crisp pancetta, fresh basil or even a drizzle of truffle oil for a raised touch.

Conclusion: a comfort bowl awaits you

There is a reason why this dish is affectionately called “Italian penicillin” – it’s like a hot hug in a bowl. Whether you are fighting for sniffs or just want something comfortable and nostalgic, Pastina soup is the answer. Its simplicity and versatility make it a recipe that you will want to keep in your rear pocket for any occasion.

Now it’s your turn to give life to this classic Italian! Try it as is, or put it on it with vegetables, proteins or added spices. And don’t forget to share your creations – I would like to hear about the unique twists and turns you bring to this comforting dish.

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