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Make this Italian penicillin soup in 30 minutes as a fast remedy for colds, the flu, or cold winter’s night.

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As we work our way out of the holiday season and into the new year, the kids have been hit back to back with strep throat, upper respiratory viruses and croup.

Coughs have been managed well with lots and lots of homemade Amish cough syrup. Fevers mostly go unmedicated unless there is visible discomfort or they stretch above 103F at night.

Elderberry syrup is taken liberally by all for immune support. Humidifiers and essential oil diffusers are in nearly every room to alleviate dryness and congestion.

There’s not much else you can do from the standpoint of a wife, mother, or caretaker except let things run their course and comfort the soul.

That’s where this Italian Pastina soup – also widely referred to as Italian penicillin – comes in.

Over the years, no matter what hits or how severe illnesses may be, it has been one of the most well tolerated meals despite waning appetites.

Italian penicillin soup is my first level of defense when pasta fagioli just won’t do.

Simple Recipe With Big Impact

Italian penicillin soup is made with boiled carrots, celery, onion, and garlic. The soft vegetables are then removed from the pot, blended, strained, and added back into the broth.

Depending on the situation, cooked chicken can be left out and added later on when appetites and tolerance to proteins improve.

Morning Sickness Remedy and Baby’s First Foods

Italian pastina can be a Godsend as a pregnancy soup recipe during those weeks and weeks of morning sickness that always seem to feel like actual eternity.

It can be near impossible to get proper nourishment when the smell of air makes you nauseous. Eat it cold or at room temperature to keep the smells down.

While it’s normally made in times of sickness to encourage healing and nourishment, this soup’s tiny pasta stars and thick broth make it easy to swallow for babies. It’s a perfect homemade baby food recipe for the early months.

Italian Pastina Soup is Acceptable for Lent and Fasting

As this soup contains broth made from meat and not flesh, it is approved and within limits for fasting.

It becomes a full and satisfying meal when paired with a large salad and warm bread during Lent or fasting throughout the year. Just be sure to leave out the cooked chicken.

Italian Penicillin Soup Recipe

Ingredients:

  • 6 carrots, peeled
  • 6 celery ribs
  • 1 large onion, peeled
  • 8 garlic cloves, peeled
  • 12 cups filtered water
  • Juice of 1/2 lemon
  • 1 heaping tablespoon Better Than Bouillon (chicken flavored)
  • 5 cups cooked chicken (optional)
  • 12oz box Pastina pasta
  • Salt and ground pepper, to taste
  • Grated pecorino Romano, for serving

Substitutions:

  • Use four 28oz boxes of store bought chicken broth or stock instead of the Better Than Bouillon paste if that’s what you have. Adjust the salt levels based upon the type of broth base being used.

Cooking Supplies This Recipe Uses:

Adjusting the Salt Levels

I use one tablespoon of salt because Costco currently only carries the reduced sodium chicken flavored Better Than Bouillon. For the regular bouillon paste, I rarely have to add any additional sodium.

Conventional broth likely won’t need any added salt either. The grated pecorino Romano will also add more salt when mixed in. If you accidentally over do it, just add a cup or two of water to dilute the broth.

How to Make Italian Pastina Soup

Roughly chop the carrots, celery, and onion. Place veggies into a large stock pot with the garlic cloves.

Add 12 cups of water and Better Than Bouillon paste. Whisk until the paste is fully dissolved. If you’re not using the paste, add the broth you are using to the pot.

Raise the heat to bring to a rolling boil.

Place the lid on the pot, reduce heat to a simmer and cook for 30 minutes or until the carrots are nice and tender.

Meanwhile, bring a smaller pot of salted water to a boil to cook the Pastina.

Boil the Pastina for 6 minutes then strain with a mesh strainer. Otherwise, because of the small size, the Pastina will fall through most colanders when draining.

Remove the vegetables and garlic from the broth and transfer to a blender, or in batches to a food processor. Add a ladle of broth to the vegetables and puree until very smooth.

Add the Pastina to the stock pot with the broth. Add the lemon juice.

Using the same mesh strainer, press the vegetable puree through the strainer with the back of a spoon into the pot.

This will catch and remove any of the stringy celery pieces left behind from processing. You don’t want these in the soup, especially for babies or those that may have trouble swallowing.

Remove the celery strings or they will negatively effect the texture of the soup.

If adding chicken, shred or chop the meat and add it to the pot with everything else.

Taste and season with additional salt one teaspoon at a time until the desired level is reached. Add freshly ground pepper, if desired. (see notes below)

Keep the lid on the pot to prevent broth evaporating as the Pastina will soak up a good amount. This is a desired effect to make it more “hearty” during periods of illness.

If you’d like a thinner soup, you can keep the Pastina separate and ladle a scoop in to each bowl before adding broth. Over time, I found it the separation unnecessary and just combine it all at once when cooking.

Serve with freshly grated cheese, warm Italian bread, and plenty of cozy blankets on the couch until everyone feels better.

Stores well up to 7 days in the refrigerator in an air-tight container.

Home Remedies For Cold & Flu

Cough Syrup with Flaxseed, Lemon & Honey

Homemade Fire Cider

Elderberry Syrup (Safe for Toddlers & Adults)

Ear Ache Oil for Babies

Slow Fermented Garlic Honey

Italian Penicillin Soup

Italian Penicillin Soup

Yield: 12 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make this Italian penicillin soup in 30 minutes as a fast remedy for colds, the flu, or cold winter's night.

Ingredients

  • 6 carrots, peeled
  • 6 celery ribs
  • 1 large onion, peeled
  • 8 garlic cloves, peeled
  • 12 cups filtered water
  • Juice of 1/2 lemon
  • 1 heaping tablespoon Better Than Bouillon (chicken flavored)
  • 5 cups cooked chicken (optional)
  • 12oz box Pastina pasta
  • Salt and ground pepper, to taste
  • Grated pecorino Romano, for serving

Substitutions:

  • Use four 28oz boxes of store bought chicken broth or stock instead of the Better Than Bouillon paste if that's what you have. Adjust the salt levels based upon the type of broth base being used.

Cooking Supplies This Recipe Uses:

  • Mesh Strainer for the Pastina
  • Blender or food processor
  • Large slotted spoon to remove the vegetables

Instructions

  1. Roughly chop the carrots, celery, and onion. Place veggies into a large stock pot with the garlic cloves.
  2. Add 12 cups of water and Better Than Bouillon paste. Whisk until the paste is fully dissolved.
  3. Raise the heat to bring to a rolling boil.
  4. Place the lid on the pot, reduce heat to a simmer and cook for 30 minutes or until the carrots are nice and tender.
  5. Meanwhile, bring a smaller pot of salted water to a boil to cook the Pastina.
  6. Boil the Pastina for 6 minutes then strain with a mesh strainer. Otherwise, because of the small size, the Pastina will fall through most colanders when draining.
  7. Remove the vegetables and garlic from the broth and transfer to a blender, or in batches to a food processor. Add a ladle of broth to the vegetables and puree until very smooth.
  8. Add the Pastina to the stock pot with the broth. Add the lemon juice.
  9. Using the same mesh strainer, press the vegetable puree through the strainer with the back of a spoon into the pot. This will catch and remove any of the stringy celery pieces left behind from processing. You don't want these in the soup, especially for babies or those that may have trouble swallowing.
  10. If adding chicken, shred or chop the meat and add it to the pot with everything else.
  11. Taste and season with additional salt one teaspoon at a time until the desired level is reached. Add freshly ground pepper, if desired. (see notes below)
  12. Keep the lid on the pot to prevent broth evaporating as the Pastina will soak up a good amount. This is a desired effect to make it more "hearty" during periods of illness. If you'd like, you can keep the Pastina separate and ladle a scoop in to each bowl before adding broth. Over time, I found it the separation unnecessary and just combine it all at once when cooking.
  13. Serve with freshly grated cheese, warm Italian bread, and plenty of cozy blankets on the couch until everyone feels better.
  14. Stores well up to 7 days in the refrigerator in an air-tight container.

Notes

I use one tablespoon of salt because Costco currently only carries the reduced sodium chicken flavored Better Than Bouillon. For the regular bouillon paste, I rarely have to add any additional sodium.

Conventional broth likely won't need any added salt either. The grated pecorino Romano will also add more salt when mixed in. If you accidentally over do it, just add a cup or two of water to dilute the broth.

As this meal contains broth made from meat and not flesh, it is approved and within limits for fasting. It's a perfect dinner when paired with a large salad and warm bread during Lent or fasting throughout the year. Just be sure to leave out the cooked chicken.

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