Pastina Soup Recipe: Comforting Italian Penicillin with Turkey Bacon
A comforting Italian penicillin soup made with pastina and turkey bacon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup pastina
- 4 cups chicken broth
- 4 ounces turkey bacon, chopped
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, cook the turkey bacon over medium heat until crispy.
- Add the onion, carrots, and celery; sauté until vegetables are tender.
- Stir in the garlic and thyme; cook for an additional minute.
- Add the chicken broth and bring to a boil.
- Stir in the pastina and cook according to package instructions.
- Season with salt and pepper to taste before serving.
Notes
- For a creamier soup, add a splash of cream before serving.
- This soup freezes well; store it in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Pastina Soup, Italian Penicillin, Soup, Turkey Bacon