Italian Penicillin ❤️🔥
The best winter warmer and a remedy for colds and flus. No wonder it’s going viral - Nonna always did know best!
Ingredients 9
3 ‒ 4 cups chicken stock, i used bone broth
2 carrots, peeled and chopped
3 stalks celery, peeled and chopped
1 onion, chopped
4 cloves garlic, minced
salt and pepper, to taste
1 ‒ 2 cups pastina, soup mix
parmesan, grated, to serve
1 tbsp butter
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Method 6
Prep vegetables. I like to peel the / .
Boil your / bone broth in a large pot. Add vegetables and cook for 30-40mins on medium/ low or until your vegetables are cooked through.
Transfer cooked vegetables to a blender and blitz until combined. Add back into soup.
Prepare as per packet instructions. I cook it separately as I can control my pasta to soup ratio.
Drain and add a tablespoon of butter.
Pour soup into bowl. Add parm and enjoy.
SALUTÈ's tips
Serves 4. Can be kept in the fridge for up to 4 days or is easily freezable.
