Stelline (Pastina) Soup

This soup is pure comfort in a bowl. Also known as Italian penicillin, it’s loved by children, and by adults who used to be children. It’s the first line of defense for a cold or the flu, or just a rough day. You can also make it with another tiny pasta shape—acini de pepe works, as does orzo, or alphabet pasta. And…while this is definitely Italian, the little “Jewish Stars” make it perfect for Shabbat or Jewish holidays.

It takes very little time to make if you already have stock on hand. You can certainly use boxed stock, or even reconstituted bullion.

If you’re cooking for a smaller group, you can easily cut this recipe in half.

Don’t worry about how the vegetables are cooked, as you’re going to purée them anyway.

Ingredients:

4 ounces star shaped pastina

8 cups stock (see above)

2 cups onion, diced

2 large cloves garlic, peeled and smashed

3 large carrots, peeled and cut up

2 ribs celery, cut up (I like to peel the tough outer layer)

2 bay leaves

A few sprigs of fresh thyme

Kosher salt and black pepper to taste

Optional: Italian hard grating cheese, such as locatelli—as much as you like!

Fresh basil leaves for garnish.

Method:

Cook the pasta according to the package directions. Don’t cook it past the al dente stage or it will get mushy in the soup. When the pasta is done, drain off the water and dress it with just a bit of olive oil or butter, to prevent it from sticking together. Set the pastina aside.

Combine the stock, the vegetables, and the herbs in a pot, bring it to a  boil, then turn down the heat and let it simmer for 30 minutes, until the vegetables are very soft.

Remove the thyme sprigs and the bay leaves, and purée the soup with an immersion blender or a food processor. Taste for salt, add some pepper, and keep it warm.

Divide the pastina among 8 bowls. Ladle the hot soup over the pasta and garnish with a few shredded basil leaves. Add grated cheese if desired, or serve it separately at the table.