Pastina

Pastina or “Pastina in Brodo” is the ultimate Italian comfort meal. It is made with tiny pasta in a creamy, buttery, and cheesy broth. Pastina has been eaten for centuries in Italy as a remedy for a cold, and it is basically an Italian version of eating chicken noodle soup when you are sick. I am always so shocked with how delicious and easy it comes together using just 4 ingredients.

Italian Pastina Soup

Pastina is the smallest type of pasta that exists. It Italy it is commonly added to chicken soup to create a comforting meal while you are sick. This delicious soup is so easy to make. Once you boil your broth, the rest of the meal comes together in under 10 minutes. There are only 4 ingredients in this soup, but if you would like to add some sautéed veggies, you can do that as well. I kept this recipe basic because it is a great recipe to have when you feel under the weather. And normally when that happens, the less ingredients the better.

Pastina in Brodo

If you make your own bone broth, or have some chicken bone broth lying around in your pantry, this a great recipe to use it up. Bone broth has many healing properties and using bone broth in this dish, a dish that is designed to comfort you, is such a smart move!

I used 2 packages of chicken bone broth in this recipe. Each package was about 17oz. 34oz was the perfect amount of broth for me, but I suggest buying a little extra in case you like your pastina dish a little bit more soupy. Also, if you are storing this in the fridge, the pasta may absorb liquid while it is in there, so you can also add a little extra when you heat it up.

I like the texture of my pastina to be similar to risotto, but some people may like it more soupy. This is totally customizable as you can add more or less broth. Also, if you are a big fan of risotto like me, check out my other risotto recipes.

This pastina cooks in broth and butter until it is fully cooked. Once done, you remove it from the heat and add your freshly grated cheese. I chose pecorino cheese for this as pecorino is one of my favorite cheeses in the world. It is similar to parmesan although I think it has an even better flavor. If you prefer freshly grated parmesan, that would also work really well in this recipe.

Once finished, ladle the pastina into bowls, top with a little bit more cheese, and then find a cozy seat on the couch to sit and eat it. I feel like a lot of us have the memory of staying home sick from school, sitting on the couch, watching The Price is Right and Jerry Springer, and slurping on lipton chicken noodle soup. So, just imagine eating pastina instead of the lipton soup. Same vibes, different soup!

What should I serve with Pastina in Brodo?

If you are making pastina in brodo because you are feeling under the weather then the best thing to pair this comforting dish with would be either more fluids or just some bread. But, if you are making pastina because it is delicious and comforting and you are just really in the mood for it, then here are some suggestions for pairing:

• Fresh French Baguette or Italian Bread – Nothing beats fresh baked bread, slightly warmed, and buttered.
• Roasted Brussels Sprouts with Feta – This is one of the top recipes on my site and I think the pastina is quite carb heavy so it would balance well with these roasted vegetables with feta cheese.
• Roasted Brussels Sprouts with Boursin – For the same reasons above, this is another great dish to make with pastina. I love the creaminess of the boursin in this dish and it happens to be one of my favorite recipes that I have made.
• Cheesy Meatball Sliders – These cute little sandwiches are like mini meatball subs, which have an Italian food type of vibe. They would be a great pairing to this Italian pastina in brodo recipe.

How do you make Pastina?

INGREDIENTS  

• 4 cups Chicken Bone Broth I actually used 34oz instead of 32oz because the bone broth packages I used have 17oz in them each. 
• 8 oz Pastina Stelline
• 4.5 tbsp Salted Butter
• Pecorino Cheese freshly grated. You can also use freshly grated parmesan cheese

INSTRUCTIONS 

• Pour the broth into a medium sized soup pot. Heat on high heat until it boils.
• Once it boils, add in your butter and your pasta. Turn the heat to medium low and stir. Stir frequently for about 6-7 minutes. You want the pastina to be tender and to absorb about 85% of the liquid but still be a little soupy because the pasta will continue to absorb more liquid when you take it off the heat. 
• Turn off the heat and freshly grate in about 1/2 cup of pecorino cheese. Taste the soup, being careful not to burn yourself. Add more cheese, a pinch of salt, or a little black pepper if needed.