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Sick Day Italian Penicillin Soup (Pastina Soup)

A comforting, nourishing soup perfect for when you're under the weather, featuring a smooth vegetable blend and tiny star pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 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 garlic clove 11 cloves peeled
  • 2 large carrots peeled and roughly chopped
  • 3 large sticks celery roughly chopped
  • 8 cups filtered water
  • optional fresh ginger root 1/4 inch peeled, optional
  • optional ground turmeric 1/4 teaspoon, optional
  • optional dried thyme 1/2 teaspoon, optional
  • 1 cup dry pastina mini star pasta (gluten-free if desired)
Garnish
  • to taste finely diced parsley leaves

Method
 

  1. 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.
  2. Add water, ginger, turmeric, and thyme if using; simmer until vegetables are tender, about 10 minutes.
  3. Cook pastina separately in boiling salted water, drain and set aside.
  4. Blend vegetables and broth until smooth, then combine with remaining broth. Add cooked pastina and serve garnished with parsley.

Notes

This soup is easy to customize with optional spices and garnishes for added flavor and comfort.