Name: Pastina Soup (Italian Penicillin)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cup low-sodium chicken broth; 2 medium carrots (peeled and halved); 2 celery ribs (halved); 1 small yellow onion (peeled and halved); 2 clove garlic cloves (peeled); 1 cup pastina (such as stelline (tiny stars)); 2 tablespoon unsalted butter; ½ cup grated Parmesan cheese (plus more for serving); 1 large egg (beaten); 1 tablespoon fresh lemon juice; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 tablespoon fresh parsley (chopped)

Instructions

Simmer the broth
Simmer the broth:
In a large saucepan, combine 6 cups low-sodium chicken broth, 2 halved carrots, 2 halved celery ribs, 1 halved onion, and 2 garlic cloves. Bring to a boil, then reduce the heat, cover, and simmer for 25 minutes, until the vegetables are very soft.
Blend the vegetables
Blend the vegetables:
Use a slotted spoon to transfer the vegetables and 1 cup of the broth to a blender. Blend until completely smooth (vent the lid to let steam escape), then pour the purée back into the pot. This is the secret to a silky pastina soup.
Cook the pastina
Cook the pastina:
Bring the broth back to a simmer, add 1 cup pastina, and cook for 5 to 7 minutes, stirring often, until tender.
Finish
Finish:
Reduce the heat to low. Stir in 2 tablespoons unsalted butter and ½ cup grated Parmesan. Slowly drizzle in 1 beaten egg while stirring constantly, so it forms silky ribbons. Remove from the heat and stir in 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
Serve
Serve:
Ladle the pastina soup into 4 bowls and top with 1 tablespoon chopped parsley, divided, and extra Parmesan.

Tips

Blending the cooked vegetables into the broth adds body and nutrients without any cream. Stir constantly while adding the egg so it turns into soft ribbons instead of scrambling. Pastina thickens quickly as it sits, so serve right away or loosen with extra broth.

Storage

Store leftover pastina soup in the refrigerator for up to 3 days. It will thicken considerably, so reheat over low heat with ½ to 1 cup broth. Freezing isn't recommended, because the tiny pasta turns mushy.

Serving suggestions

Serve pastina soup on its own as a soothing meal, or with crusty bread and a simple green salad. It's also a favorite first meal for toddlers when made with low-sodium broth.