Pastina Soup (Italian Penicillin)

48 mins
Serves 1
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Directions

  1. 1Roughly chop one onion, three carrots, four celery, and six garlic cloves.
  2. 2Roughly chop one onion, three carrots, four celery, and six garlic cloves.
  3. 3Roughly chop one onion, three carrots, four celery, and six garlic cloves.
  4. 4In a Dutch oven, add four cups of chicken broth and six cups of water.
  5. 5In a Dutch oven, add four cups of chicken broth and six cups of water.
  6. 6In a Dutch oven, add four cups of chicken broth and six cups of water.
  7. 7Add all the chopped vegetables to the Dutch oven and bring it to a boil.
  8. 8Add all the chopped vegetables to the Dutch oven and bring it to a boil.
  9. 9Add all the chopped vegetables to the Dutch oven and bring it to a boil.
  10. 10Once boiling, season with salt, pepper, and buttery garlic herb seasoning.
  11. 11Once boiling, season with salt, pepper, and buttery garlic herb seasoning.
  12. 12Once boiling, season with salt, pepper, and buttery garlic herb seasoning.
  13. 13Create an herb bouquet using basil, thyme, and rosemary and add it to the pot.
  14. 14Create an herb bouquet using basil, thyme, and rosemary and add it to the pot.
  15. 15Create an herb bouquet using basil, thyme, and rosemary and add it to the pot.
  16. 16Turn the heat down to medium-low and halfway cover the Dutch oven for about 40 minutes.
  17. 17Turn the heat down to medium-low and halfway cover the Dutch oven for about 40 minutes.
  18. 18Turn the heat down to medium-low and halfway cover the Dutch oven for about 40 minutes.
  19. 19After 40 minutes, remove the herb bouquet.
  20. 20After 40 minutes, remove the herb bouquet.
  21. 21After 40 minutes, remove the herb bouquet.
  22. 22Transfer the cooked vegetables into a blender.
  23. 23Transfer the cooked vegetables into a blender.
  24. 24Transfer the cooked vegetables into a blender.
  25. 25Pour about two ladlefuls of the broth into the blender along with some chicken bouillon and Italian seasoning.
  26. 26Pour about two ladlefuls of the broth into the blender along with some chicken bouillon and Italian seasoning.
  27. 27Pour about two ladlefuls of the broth into the blender along with some chicken bouillon and Italian seasoning.
  28. 28Blend the mixture until it is smooth and silky.
  29. 29Blend the mixture until it is smooth and silky.
  30. 30Blend the mixture until it is smooth and silky.
  31. 31Pour the blended vegetable mixture back into the broth in the Dutch oven.
  32. 32Pour the blended vegetable mixture back into the broth in the Dutch oven.
  33. 33Pour the blended vegetable mixture back into the broth in the Dutch oven.
  34. 34In a separate pot, add two and a half cups of chicken broth and bring it to a boil.
  35. 35In a separate pot, add two and a half cups of chicken broth and bring it to a boil.
  36. 36In a separate pot, add two and a half cups of chicken broth and bring it to a boil.
  37. 37Add butter to the boiling chicken broth for the pastina noodles.
  38. 38Add butter to the boiling chicken broth for the pastina noodles.
  39. 39Add butter to the boiling chicken broth for the pastina noodles.
  40. 40Turn the heat to medium-low and frequently stir the pastina noodles to prevent sticking.
  41. 41Turn the heat to medium-low and frequently stir the pastina noodles to prevent sticking.
  42. 42Turn the heat to medium-low and frequently stir the pastina noodles to prevent sticking.
  43. 43After about eight minutes, add an egg yolk to the pastina noodles for a silky texture.
  44. 44After about eight minutes, add an egg yolk to the pastina noodles for a silky texture.
  45. 45After about eight minutes, add an egg yolk to the pastina noodles for a silky texture.
  46. 46Add another tablespoon of butter to the pastina noodles.
  47. 47Add another tablespoon of butter to the pastina noodles.
  48. 48Add another tablespoon of butter to the pastina noodles.
  49. 49Squeeze in half a lemon to the pastina noodles.
  50. 50Squeeze in half a lemon to the pastina noodles.
  51. 51Squeeze in half a lemon to the pastina noodles.
  52. 52Add some Parmesan cheese to the pastina noodles.
  53. 53Add some Parmesan cheese to the pastina noodles.
  54. 54Add some Parmesan cheese to the pastina noodles.
  55. 55Serve the pastina soup by pouring it around the cooked pastina noodles.
  56. 56Serve the pastina soup by pouring it around the cooked pastina noodles.
  57. 57Serve the pastina soup by pouring it around the cooked pastina noodles.
  58. 58Garnish the soup with lemon zest, black pepper, Parmesan, and parsley.
  59. 59Garnish the soup with lemon zest, black pepper, Parmesan, and parsley.
  60. 60Garnish the soup with lemon zest, black pepper, Parmesan, and parsley.

Ingredients

  • 1 onion, roughly chopped
  • 1 onion, roughly chopped
  • 1 onion, roughly chopped
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 4 celery
  • 4 celery
  • 4 celery
  • 6 garlic
  • 6 garlic
  • 6 garlic
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 6 cups water
  • 6 cups water
  • 6 cups water
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • buttery garlic herb seasoning
  • buttery garlic herb seasoning
  • buttery garlic herb seasoning
  • fresh basil
  • fresh basil
  • fresh basil
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • fresh rosemary
  • fresh rosemary
  • fresh rosemary
  • 2 ladlefuls broth
  • 2 ladlefuls broth
  • 2 ladlefuls broth
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • 2.5 cups chicken broth
  • 2.5 cups chicken broth
  • 2.5 cups chicken broth
  • butter
  • butter
  • butter
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • lemon zest
  • lemon zest
  • lemon zest
  • black pepper
  • black pepper
  • black pepper
  • Parmesan
  • Parmesan
  • Parmesan
  • parsley
  • parsley
  • parsley

Equipment

Dutch ovenblender

Tips

  • To make an herb bouquet, tie basil, thyme, and rosemary together.
  • For silky pastina noodles, add an egg yolk and stir frequently.