VIRAL Pastina Soup (Italian Penicillin)

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing vegetables)
• 4 cloves Garlic (minced)
• 1 teaspoon Red Chili Flakes (adjust to taste for sinus relief)
• 1 Bay Leaf
• 2 cups Mixed Vegetables (carrot, celery, onion) (diced small)
• 4 cups Chicken Stock (low‑sodium preferred)
• 2 cups Water
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 cup Pastina (small pasta stars) (uncooked)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 1 tablespoon Extra Virgin Olive Oil (finishing) (drizzled just before serving)

Instructions

1. Prepare Vegetables

   Dice carrot, celery, and onion into small uniform pieces. Mince the garlic cloves.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced vegetables, minced garlic, and red chili flakes. Sauté until the vegetables are softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Stock and Simmer

   Add the bay leaf, 4 cups chicken stock, and 2 cups water to the pot. Bring to a gentle boil, then reduce to a simmer and cover. Let it simmer for 30 minutes.

   Time: PT30M

   Temperature: Simmer

4. Strain and Blend

   Remove the bay leaf. Using a fine mesh strainer, separate the vegetables from the broth. Transfer the cooked vegetables to a blender, add about 1 cup of the hot broth, and blend until smooth and creamy.

   Time: PT5M

5. Combine and Season

   Return the blended vegetable puree to the pot with the remaining broth. Stir well and season with salt and freshly ground black pepper to taste.

   Time: PT2M

6. Cook Pastina

   Bring the soup back to a gentle boil. Add 1 cup uncooked pastina and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.

   Time: PT8M

   Temperature: Boil

7. Finish and Serve

   Ladle the soup into bowls. Drizzle each serving with a little extra virgin olive oil, sprinkle with a pinch of black pepper, and garnish with chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g