When the sniffles hit and you find yourself curled up on the couch, there’s nothing quite like a warm bowl of soup to soothe your soul. Today, I’m excited to share my go-to recipe for Sick Day Italian Penicillin Soup, also known as Pastina Soup. This comforting dish is not only a Natural Penicillin Recipe but also one of my favorite easy pasta recipes that can be whipped up in no time. Let’s dive into this delicious bowl of goodness that’s perfect for quick family dinners or when you just need a little extra love!
Why You’ll Love This Recipe
- It’s a nourishing broth that warms you from the inside out.
- Perfect for Sick Day Meals, helping you recover faster.
- Quick and easy to make, ideal for busy weeknight dinner ideas.
- Customizable with your favorite herbs and spices.
- Gluten-free option available with Jovial Stelline brown rice star pasta.
Ingredients
To make this delightful Italian Sick Soup, you’ll need the following ingredients:
- 3 tablespoons extra virgin olive oil
- 1 large sweet onion, peeled and roughly chopped
- 2 teaspoons fine salt
- 1/4 teaspoon ground black pepper
- 1 small head garlic, cloves peeled (11 cloves)
- 2 large carrots, peeled and roughly chopped
- 3 large sticks celery, roughly chopped
- 8 cups filtered water
- optional: 1/4 inch fresh ginger root, peeled
- optional: 1/4 teaspoon ground turmeric
- optional: 1/2 teaspoon dried thyme
- 1 cup dry pastina, mini star pasta (gluten-free if desired – I use Jovial Stelline brown rice star pasta)
- garnish with finely diced parsley leaves
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your own bowl of Ultimate Italian Penicillin Soup:
- Heat the olive oil in a 5-quart dutch oven or large pot over medium heat. Add the onion, salt, and pepper. Sauté for 5 minutes, then add the garlic. Sauté on low heat for 10 minutes until fragrant.
- Add the carrots and celery, sautéing for another 5 minutes. The aroma will be heavenly!
- Pour in the water and bring to a boil. If you’re using ginger, turmeric, and thyme, add them now. Allow the vegetables to simmer covered until the carrots are fork-tender, about 10 minutes.
- In a separate pot, bring water to a boil with a pinch of salt and cook the pastina according to package instructions. Drain the water and set the cooked pastina aside.
- Transfer all solids from the dutch oven to a high-speed blender using a spider strainer (or slotted spoon) along with 3 cups of the broth. Blend until perfectly smooth.
- Pour the blended vegetables back into the dutch oven with the rest of the broth and stir well to incorporate.
- In a bowl, add 1/4 cup of the cooked pastina and pour the broth over top. Garnish with fresh parsley and/or vegan parmesan cheese if desired. Enjoy while hot!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Sick Day Italian Penicillin Soup turns out perfectly:
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- If you love creamy garlic pasta, consider blending in a splash of coconut milk for a richer texture.
- For a heartier meal, add a poached egg to your bowl of soup for a delicious twist on Pastina Soup Italian Penicillin With Egg.
- Make sure to taste and adjust the seasoning as needed; every palate is different!
How to Serve
This soup is best served hot, and it’s perfect for cozy nights in. Pair it with a slice of crusty bread or a light salad for a complete meal. If you’re looking for more ways to hydrate and cleanse your body, check out my Healthy Drinks and Juices to Hydrate and Cleanse the Body for some refreshing ideas!
Make Ahead and Storage
This soup is a fantastic make-ahead option! You can store it in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat. If you want to freeze it, I recommend storing the broth and pastina separately to maintain the best texture. When you’re ready to enjoy, just thaw and reheat!
So there you have it! My Sick Day Italian Penicillin Soup is not just a remedy for when you’re feeling under the weather; it’s also a delightful dish that can be enjoyed any day of the week. Whether you’re looking for quick family dinners or a comforting bowl of soup, this recipe is sure to become a staple in your home. Don’t forget to check out my Anti-Inflammatory Detox Home Remedy Green Juice for a refreshing boost alongside your soup. Happy cooking!
Sick Day Italian Penicillin Soup (Pastina Soup)
Ingredients
Method
- Heat olive oil in a large pot, sauté onion, salt, and pepper for 5 minutes, then add garlic and cook on low for 10 minutes. Add carrots and celery, cook for 5 minutes.
- Add water, ginger, turmeric, and thyme if using; simmer until vegetables are tender, about 10 minutes.
- Cook pastina separately in boiling salted water, drain and set aside.
- Blend vegetables and broth until smooth, then combine with remaining broth. Add cooked pastina and serve garnished with parsley.