This soup is very popular among Italians. It’s often served to those who are unell and may need an easily digestible source of nutrition. It’s easy to make and a really filling treat for kids and adults alike!
- 1½ tbsp olive oil
- 2 tbsp butter
- 1 medium onion, finely chopped (about 1 cup)
- 1 large carrot, finely chopped (about 1/2 cup)
- 1 celery stalk, with leaves, finely chopped
- 3 garlic cloves finely minced
- 2 quarts chicken broth (homemade or store-bought)
- 2 cups shredded cooked chicken
- 1 cup dry pastina
- grated parmesan cheese
- In a large stock pot, heat up the olive oil and butter over medium heat.
- When the oil is hot and the butter has melted, add the chopped onion. Stir and cook a few minutes until the onion begins to soften. I’m cooking the onion first to make sure the sharp, raw onion taste doesn’t overwhelm the flavors of the other vegetables.
- Then, add the carrots and celery and cook for about 5 minutes.
- Next, add the garlic and cook for another minute.
- And then, add the chicken broth and bring to a boil over low heat.
- Add the pastina and cook it according to package directions. For farfalline, I’m cooking it for 10 minutes tops or until al dente.
- When the pasta is cooked, add the shredded chicken and heat thoroughly.
- Salt and pepper to taste.
- Ladle into bowls and top with grated parmesan. Serve with garlic bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Italian