From the kitchens of Amy & JJ

This was introduced to me as “Italian Penicillin Soup” and this dish has turned out to be a go-to in the Gordon house. Chicken Soup Lovers – rejoice! A new variation to get you through the winter. Pastina, in Italian, roughly translates to mean little bits of pasta used in soup. When you make pastina, you can certainly experiment with the type and shape of the noodle. I am partial to the small rings, so that is what I have included. Don’t let me tell you how to consume your pasta! Go for the gusto and choose something comforting or brave a variety you have never tried!

Italian Pastina Soup
2 Tbls Butter (or olive oil)
1 Large Onion (chopped)
5 Stalks of Celery (Chopped)
4 Carrots (Chopped)
2 Cloves of Garlic (minced)
6 Cups Chicken Stock
1.5 Cups Pastina – Small Rings or other tiny pasta
1 Cup Grated Parmigiano

In a large pot, add the butter (or olive oil) – onion – celery – carrots and garlic. Cook on medium until softened, adding some salt and pepper to taste. Roughly 8 to 9 minutes. Blend to the consistency of a very rough mush (mostly blended, but you can still see pieces of celery and carrot) using a hand blender or food processor. You might find that doing this in two separate batches might be easier.
Add the chicken stock and let simmer for 30 minutes.
In a different pot, cook pasta according to the directions on the container. When done, add a scoop of the pasta to the bottom of each soup bowl. Then, ladle broth/veggie mixture on top.
Add a sprinkle of the grated Parmigiano cheese to the top.
This delightful dish is perfect for an easy dinner or after a day outdoors. Coming home from ice fishing?!?! This might be your new favorite. And to add to the enjoyment of this dish, say what the Italians would – Buon Appetito – which instructs those around you to “Enjoy Your Meal!”