Italian Chicken Penicillin Soup with Pastina and Parmesan

Italian Penicillin Soup

Step 1: Prepare the Vegetables [00:00]

Chop 3-4 carrots, 3-4 celery stalks, and 1 medium yellow onion roughly. Optionally, chop off the rind of your Parmesan.

Step 2: Combine Ingredients [00:15]

In a soup pot, add the chopped vegetables along with 4-6 garlic cloves, fresh thyme, fresh rosemary, 1 tsp ginger paste, salt, turmeric, and cover with 8 cups of chicken stock.

Step 3: Simmer [00:30]

Let the mixture simmer until the vegetables are soft. If you added Parmesan rind, remove it along with the fresh herbs.

Step 4: Blend [00:45]

Strain the remaining mixture and blend it with a bit of the broth until smooth. Return this blended mixture back into the pot.

Step 5: Cook the Pasta [01:00]

Boil the Pastina / stelline pasta according to package instructions.

Step 6: Final Touches [01:15]

Add as much butter, salt, pepper, fresh Parmesan, and egg yolk to the pasta as desired.

Step 7: Serve [01:30]

Spoon the pasta over your soup, finish with a massive squeeze of lemon and more Parmesan, and enjoy!