The Italian equivalent to Chicken Noodle Soup is Minestrina, the Italian Feel Better Soup. Simple yet delicious. Made with just a few ingredients including fresh mozzarella and parmesan cheese.

Minestrina, Italian Feel Better Soup, the Italian answer to Chicken Soup, fast, easy and delicious. Made with double cheese.

Whenever one of us wasn’t feeling well, my Mom would make chicken noodle soup or when we had the flu and our stomachs were off. We were always served toast spread with Jam, butter was a no no and the crusts were always cut off.

She would serve it on one of those trays with the little legs and the best part was we got to eat in bed!

Well here in Italy it is a little different. Whenever anyone was not well my mother-in-law would cook up some Minestrina and the occasional Mulled Wine.

Recipe Ingredients

Pasta – any small pasta or even broken spaghetti
Mozzarella – fresh mozzarella cubed
Parmesan cheese – freshly grated
Olive oil – for drizzling

How to make it

In a large pot of salted boiling water cook past al dente. Do not throw away the water.In 3-4 soup bowls add some cubed fresh mozzarella, top with drained pasta and some pasta water, top with more cubed mozzarella, drizzle with olive oil and sprinkle with parmesan cheese. Serve immediately.

What is the difference between Minestrone and Minestrina?

They both usually have pasta in them, but Minestrone is full of vegetables and usually made in a broth. Minestrina is very simple with few ingredients including mozzarella and parmesan cheese.

Can it be made in broth?

You can definitely cook the pasta in a vegetable or even meat broth if you prefer. I like a thicker Minestrina but if you prefer more of a soupier type then using broth is a great idea.

How to make homemade broth

In a large pot add a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water. If you want to make a beef broth then add a few pieces of meat (bone in is a good idea).

Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, place it back in the pot, bring to a boil and cook the pasta or cook the pasta in water and instead of adding water to the bowls add broth.

Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.

How to store it

This type of soup is always best eaten when made. Although if you have leftovers, add some of the liquid and place in an airtight container. It will keep in the refrigerator for approximately 2 days.

How much dry pasta to cooked pasta

Pasta usually doubles in size when cooked, so for the recipe you will need approximately 1 1/2 to 2 cups of dried small pasta to make 3 cups cooked.

So when I sat down to this incredibly simple bowl of ditaloni (small pasta), a generous helping of small cubes of fresh mozzarella, a drizzle of olive oil and a good sprinkling of freshly grated Parmesan Cheese, I knew I would not mind ever being sick.

In fact, there have been quite a few days when I have served a big bowl of Minestrina. At the beginning the Italian would ask “who’s sick”, “No one, I just love the stuff”. Buon Appetito!

More delicious Italian soups