This soothing Italian classic is often called “Italian Penicillin” because it’s the ultimate comfort food when you’re feeling under the weather or just craving something warm and cozy. Simple, nourishing, and deeply flavorful, this pastina soup takes just minutes to make but delivers the kind of comfort that feels like a hug in a bowl.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broth | 6 cups |
| Pastina pasta (small pasta shapes) | 1.5 cups |
| Cherry tomatoes | 6 |
| Salt and black pepper | To taste |
| Parmesan cheese | 2 tablespoons |
Instructions
-
Prepare the Broth
Pour your preferred broth into a large pot and bring it to a boil over high heat. -
Blanch the Tomatoes
Wash the cherry tomatoes and cut a small X at the bottom of each. Heat some water in a kettle, then pour it into a bowl and soak the tomatoes for about 2–3 minutes. This makes peeling easier. -
Peel and Chop
Remove the skins using a knife and roughly chop the tomatoes. Add them to the boiling broth. -
Cook the Pastina
Once the broth returns to a boil, stir in the pastina. Reduce to medium heat and cook according to the time suggested on the pasta package. -
Finish the Soup
When the pasta is tender, turn off the heat. Add Parmesan cheese and a drizzle of olive oil, stirring everything together with a wooden spoon. Season with salt and freshly ground black pepper to taste. -
Serve and Enjoy
Ladle the soup into bowls while it’s still piping hot. It’s the perfect meal for chilly evenings, colds, or any time you need a little comfort in your day.
