Italian Pastina Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup orzo or pastina
02 -
4 cups chicken broth (preferably bone broth)
03 -
½ cup diced carrot
04 -
½ cup diced celery
05 -
½ cup diced onion
06 -
4 tbsp butter, separated
07 -
1 minced garlic clove
→ Seasonings & Finishing
08 -
¼ tsp ground turmeric
09 -
¼ tsp kosher salt
10 -
¼ tsp cracked black pepper
11 -
½ cup grated parmesan
12 -
1 egg, beaten well (optional)
# Instructions:
01 -
Melt 2 tbsp of butter in a pot, then cook celery, onion, and carrot until they soften. Add the garlic last and let it simmer for a couple of minutes.
02 -
Stir turmeric, salt, and pepper into the broth, then pour it all into the pot. Bring it to a gentle boil, toss in the pastina, and cook until it’s just tender.
03 -
Take the soup off the heat and mix in the parmesan with the rest of the butter.
04 -
After cooling for about 5 minutes, carefully drizzle the egg into the soup while stirring constantly.
# Notes:
01 -
People call this 'Italian Penicillin' because it’s so soothing.
02 -
You can have this on the table in just 25 minutes!