Just like Nonna’s
When I was a little peanut home sick from school, my Nonna always cooked up a batch of this cold-curing chicken soup. I can still remember the aroma wafting into the living room as I reclined on the sofa watching Gilligan’s Island. Now, when my own little peanut is sneezing, I make it for him, and—even when everyone is healthy—it’s a perennial favorite. Like most soups and stews, it tastes even better the next day and freezes well, making it a super-convenient weeknight meal. The recipe isn’t particularly fussy, but there are two non-negotiables: Always cook and store the pasta separately, so it doesn’t turn to mush in the soup, and don’t forget to pile on the pecorino—just like Nonna always did for me!
Recipe from Cook Beautiful