Italian Pastina Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup diced carrot
02 -
½ cup diced celery
03 -
½ cup diced onion
04 -
1 clove garlic, minced up
05 -
1 cup orzo or pastina
06 -
4 tbsp butter, split in half
07 -
4 cups chicken stock (bone broth)
→ Seasonings & Finishing
08 -
¼ tsp kosher-style salt
09 -
¼ tsp turmeric powder
10 -
½ cup grated parmesan cheese
11 -
1 well-whisked egg (optional, your call)
12 -
¼ tsp freshly cracked black pepper
# Instructions:
01 -
In 2 tbsp butter, stir-fry the celery, onion, and carrot until they're tender. Toss in the garlic and let it cook for a couple of minutes until it smells amazing.
02 -
Pour in the broth along with turmeric, pepper, and salt. Let it start bubbling, add the pasta, and simmer until it’s just cooked through.
03 -
Turn off the heat and mix in the rest of the butter along with the parmesan cheese.
04 -
Let it cool slightly, about 4 or 5 minutes. Slowly add the egg while stirring constantly, so it blends smoothly.
# Notes:
01 -
Nicknamed 'Italian Penicillin' for its soothing qualities
02 -
Takes only 25 minutes to make