Easy Italian Pastina

Easy Italian pastina is incredibly comforting and healing. This recipe features aromatics cooked in chicken broth until rich and savory, poured over small star shaped pasta.

Info and tips for easy Italian pastina

Pastina is an Italian word that means “little pasta”. Pastina can come in many different shapes like Stelline which is tiny little stars, or acini di pepe which are round and small. The small star shaped pasta can sometimes be hard to find in stores, so use whatever small pasta shape you can find!

We are making an easy version of pastina by skipping making your own chicken broth . If you have the time to boil a whole chicken or chicken carcass then you absolutely can. Making your own chicken broth has more benefits and nutrients compared to using store bought broths or bouillons. I like to boil the pastina separate from the broth to control how much liquid it absorbs, but you can also cook it in your broth.

Equipment

This is the Le Creuset Dutch Oven I use all the time. They are incredible quality and last forever.

Ingredients for easy Italian pastina

• 1 white onion
• 6 garlic cloves
• 2 carrots
• 2 celery stalks
• 1 parmesan rind (optional)
• 2 bay leaves
• 2-3 tbsp chicken bouillon
• 6 cups water
• tsp turmeric
• 1/2 tsp cayenne
• salt & pepper to taste
• 1 1/2 cups pastina
• 3 tbsp butter
• parmesan for garnish

Instructions

1. Start by mixing your chicken bouillon into your water. I recommend this over buying the chicken broth cartons as it is much more flavourful.
2. Pour the chicken broth into a large pot and add a peeled quartered onion, 2 celery stalks cut in half, 2 carrots peeled and cut in half, 6 peeled garlic cloves, a parmesan rind, 2 bay leaves, turmeric, and cayenne. Bring to a simmer and cover. Cook for 35-45 minutes until the veggies are soft.
3. Remove and discard the parmesan rind and bay leaves. Blend the veggies with an immersion blender or a regular blender and add back to the broth. Taste test and adjust seasonings.
4. Cook your pastina according to package directions, strain, and add the butter. Stir until creamy and add a couple scoops to a bowl. Pour the hot broth over top and garnish with some fresh parmesan. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Lemon Ricotta Pasta
• My Get Well Soup
• Creamy Lasagna Soup

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Easy Italian Pastina

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Pastas – Italian

By Kenna's Cooks – Serves: 4

Prep Time: 5 minutes – Cooking Time: 45 minutes – Total Time: 50 minutes

Easy Italian pastina features aromatics cooked in chicken broth until rich and savory, poured over small star shaped pasta.

Ingredients

• 1 white onion
• 6 garlic cloves
• 2 carrots
• 2 celery stalks
• 1 parmesan rind (optional)
• 2 bay leaves
• 2-3 tbsp chicken bouillon
• 6 cups water
• tsp turmeric
• 1/2 tsp cayenne
• salt & pepper to taste
• 1 1/2 cups pastina
• 3 tbsp butter
• parmesan for garnish

Instructions

1

Start by mixing your chicken bouillon into your water. I recommend this over buying the chicken broth cartons as it is much more flavourful.

2

Pour the chicken broth into a large pot and add a peeled quartered onion, 2 celery stalks cut in half, 2 carrots peeled and cut in half, 6 peeled garlic cloves, a parmesan rind, 2 bay leaves, turmeric, and cayenne. Bring to a simmer and cover. Cook for 35-45 minutes until the veggies are soft.

3

Remove and discard the parmesan rind and bay leaves. Blend the veggies with an immersion blender or a regular blender and add back to the broth. Taste test and adjust seasonings.

4

Cook your pastina according to package directions, strain, and add the butter. Stir until creamy and add a couple scoops to a bowl. Pour the hot broth over top and garnish with some fresh parmesan. Enjoy!