Pastina Soup (Simple Italian Chicken Soup)
A super simple Italian soup made with a minimal of ingredients.
Ingredients
- 32 oz water
- 2 Tbsp extra virgin olive oil
- 2 stalks celery (see notes)
- 1 large carrot (cut into pieces as desired)
- 2 shallots (or 1 medium onion)
- ¼ tsp salt (to taste)
- 2 Tbsp pastina (of choice)
- 1 egg (optional)
- 1 tsp vegetable bouillon (or chicken bouillon, optional)
Instructions
- Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
- Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
- Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.
Notes
- Leave celery stalks whole to remove later, or chopped into pieces if you want to leave it in the soup.
- Pastina choices: acini di pepe, orzo, alphabet, etc., or you can break spaghetti, linguine, or angel hair pasta into little pieces. If you have no pasta see the recipes below.
- For children, you can always pop an ice cube in their bowl. Not only does it make it safer for them not to get burnt, but they love watching it melt and it teaches them about the reaction of hot with cold.
Nutrition
Serving: 1 bowl | Calories: 129kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 329mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3165IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
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