The Soup Diva

• 4 cups chicken broth
• 1 ½ cups pastina or other tiny pasta (couscous also does well as a substitute)
• 1 tsp salt
• 1 egg
• ½ cup grated Parmesan or Romano cheese
• 2 tbsp butter

Pressure cook pasta in broth with salt for 3 minutes with quick release. Stir in beaten egg until cooked, then butter until melted, then cheese until smooth. Allow to sit until desired consistency.

This dish is nicknamed “Italian Penicillin” because it is the traditional meal for a sick day (similar to chicken noodle soup here in the States). Each Italian Nonna had her own version, I’m sure; I created my recipe from several different ones that all claimed to be authentic, and adapted it for the Instant Pot (since my stove is currently non-working). Buon appetito!