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Nana’s Pastina Soup

Yields1 Serving

Tantillo Recipes

 3 cups uncooked pastina pasta
 2 tablespoons Tantillo California Extra Virgin Olive Oil
 1 cup carrots, peeled and diced
 1 cup celery, diced
 1 cup yellow onion, peeled and diced
 2 tablespoons garlic, peeled and minced
 2 quarts chicken stock
 2 eggs, beaten
 1/4 cup fresh parsley, chopped
 1/4 cup parmesan cheese, grated
 Salt and pepper to taste
 Additional Tantillo California Extra Virgin Olive Oil for drizzling
1

Bring a large stock pot filled with salted water to a boil over high heat.

2

Stir in pastina pasta and boil for 5-6 minutes, or until pasta is cooked al dente.

3

Drain and rinse with cold water, then set aside.

4

In a large stock pot, heat Tantillo California Extra Virgin Olive Oil over medium-high heat.

5

Sauté carrots, celery, onions, and garlic for 3 minutes, or until fragrant and translucent.

6

Whisk in chicken stock and bring to a boil.

7

Reduce heat to medium-low and simmer for 30 minutes, or until vegetables are tender.

8

Pour in beaten eggs in a thin stream while stirring clockwise, creating thin ribbons of egg.

9

Stir in cooked noodles and season to taste with salt and pepper.

10

Ladle into soup bowls and top each bowl with parsley, parmesan, and a drizzle of Tantillo California Extra Virgin Olive Oil before serving.