Italian penicillin soup

Name: Italian penicillin soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving
Ingredients: 6 cups broth; 1.5 cups pastina pasta; 6 cherry tomatoes; salt and black pepper to taste; 2 tablespoons Parmesan Cheese; chopped parsley

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 serving
Calories
541 kcal
Course
Main Course
Cuisine
Italian

Italian penicillin soup

Iris Warren

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A Simple Pastina Soup Recipe that will warm you up on any colder day!

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Ingredients

Servings

6 cups broth
1.5 cups pastina pasta small pasta shapes
6 cherry tomatoes
salt and black pepper to taste
2 tablespoons Parmesan Cheese
chopped parsley optional

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Instructions

Bring the broth of choice to boil at high heat in a large pot.
Wash the cherry tomatoes and make an X-shaped incision at the bottom. Heat some water in the kettle. Transfer hot water to a bowl and soak cherry tomatoes for 2 to 3 minutes.
Using a knife, remove the skin from the cherry tomatoes.
Add the chopped cherry tomatoes to the broth.
When the broth is boiling, add the pastina. Cook at medium heat and follow the cooking times given in the package.
When the pasta is ready, turn off the heat add Parmesan cheese and a drizzle of oil, and mix well with a wooden spoon.
Also, add a sprinkle of freshly ground black pepper and some salt, if any is needed.
Serve this soul-warming soup piping hot in a soup bowl.