📝 About This Recipe
Known affectionately across Italy as 'Italian Penicillin,' this comforting bowl of pastina is the ultimate culinary hug for children and adults alike. Tiny, star-shaped pasta is simmered in a rich, golden broth until tender, creating a silky texture that is incredibly soothing and easy to digest. Enhanced with a touch of butter and a generous dusting of Parmigiano-Reggiano, it’s a simple yet soul-warming meal that turns a rainy day or a minor cold into a moment of pure bliss.
🥗 Ingredients
The Broth Base
- 6 cups Chicken Stock (high-quality, low-sodium or homemade)
- 1 medium Carrot (peeled and left whole)
- 1 piece Celery Stalk (washed and left whole)
- 1/2 Yellow Onion (peeled)
- 1 piece Parmesan Rind (optional, for deep umami flavor)
The Pasta
- 1 cup Pastina (Stelline (stars), Acini di Pepe, or Orzo)
- 1/2 teaspoon Kosher Salt (to taste)
Finishing Touches
- 1-2 tablespoons Unsalted Butter (cold, for creaminess)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 large Egg (optional, whisked for a 'stracciatella' style)
- 1 teaspoon Fresh Parsley (very finely minced)
- 1 pinch Black Pepper (optional, for older kids)
👨🍳 Instructions
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1
In a medium-sized heavy-bottomed pot, pour in the 6 cups of chicken stock and set over medium-high heat.
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2
Add the whole carrot, celery stalk, onion half, and the Parmesan rind to the stock. These aromatics will infuse the broth with a deeper, sweeter flavor as it heats.
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3
Bring the broth to a gentle boil, then immediately reduce the heat to low and simmer for about 10-15 minutes.
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4
Using a slotted spoon, remove the carrot, celery, onion, and Parmesan rind. You can discard the aromatics or finely dice the carrot to add back in later if your child likes vegetables.
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5
Taste the broth. Depending on the saltiness of your stock, add a pinch of kosher salt if needed, but remember the cheese will add salt later.
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6
Bring the flavored broth back to a light boil and pour in the 1 cup of pastina pasta.
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7
Stir immediately to prevent the tiny pasta shapes from sticking to the bottom of the pot.
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8
Cook the pastina for about 6-8 minutes (check the package directions), stirring occasionally. The pasta should be tender and should have absorbed some of the broth.
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9
If you want a creamier, protein-rich version, slowly drizzle in the whisked egg while stirring the soup in a circular motion to create tiny 'ribbons'.
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10
Turn off the heat. This is crucial to prevent the pasta from overcooking into a mushy consistency.
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11
Stir in the cold butter and the freshly grated Parmigiano-Reggiano. The butter will emulsify with the broth to create a silky, velvety texture.
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12
Let the soup sit for 2 minutes; the pastina will continue to swell slightly and the flavors will meld perfectly.
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13
Ladle into small bowls and garnish with a tiny sprinkle of parsley or extra cheese if desired.
💡 Chef's Tips
Always use a Parmesan rind if you have one; it adds a savory depth that salt alone cannot achieve. Don't drain the water! Unlike regular pasta, pastina is meant to be cooked directly in the broth it is served in to retain all the starch. If the soup sits for too long, the pasta will absorb all the liquid. Simply splash in a little extra warm broth or water to loosen it back up. For picky eaters, keep the vegetables whole during simmering so you get the flavor without the 'green bits' visible in the final bowl. To make it even more filling, you can shred some of the chicken used to make the stock and stir it in at the end.
🍽️ Serving Suggestions
Serve with a side of crusty Italian bread or 'soldiers' (toasted bread strips) for dipping. A simple side of steamed peas or green beans adds a nice pop of color and nutrition. For a complete meal, follow with a small piece of roasted chicken or a mild turkey meatball. Pair with a glass of diluted fresh apple juice or warm chamomile tea for a soothing evening meal. Serve in a colorful, shallow bowl to help the soup cool down faster for hungry little ones.