If you’re active on instagram you’ve seen it... the “Italian penicillin” soup recipe. I made this simple recipe for my husband since he hasn’t been feeling well lately, and it was simple, delicious and will have you feeling better in no time. Especially after the holidays, I want something light and easy to make and this soup really does the trick. You can also keep this broth in your freezer and pull it out when you’re feeling under the weather. 

You will need: 

1 yellow onion

2 carrots peeled

2 celery sticks 

4 garlic cloves 

6 cups low sodium chicken broth (or vegetable broth)

1 cup pastina pasta 

1 bay leaf, few sprigs of thyme (optional) 

Fresh lemon juice & parmesan for serving 

Roughly chop the onion, carrots, celery and garlic. Pour the broth into a large pot and add the chopped veggies, and bay leaf. Season well with salt and pepper, place the lid on, and let simmer for about a half hour over or longer medium heat. Check that the veggies are cooked (they should be fork tender). Remove the bay leaf then add the veggies to a blender (with some of your stock liquid) or use an immersion blender to blend them up right in the pot. Add the blended veggies back into your broth and serve over some cooked pastina. Finish with parmesan, black pepper, and a squeeze of lemon juice. The lemon juice can help clear congestion and really brightens up all the flavors. Pro tip- I make sure to add any pasta I am adding to my soup at the end and keep them separate, because any starch is going to absorb all of your broth and make it thick. I hope you all had a wonderful Thanksgiving holiday!