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Classic pastina, aka Italian penicillin, is made with just four simple ingredients. It’s very easy to make and tastes fantastic. It’s perfect for a cold day or whenever you want a warm and cozy meal.
This goes great with cheesy garlic bread!
I would choose a bowl of pastina over chicken noodle soup any day! This is one of my all-time favorite soups, and for good reason. It takes less than 15 minutes to make and only needs four ingredients. I like it creamy with a little bit of broth. My favorite mix is 80% pastina and 20% broth.
If you want it really creamy like risotto, cook it a little longer. If you like it more soupy, take it off the heat after about 5 minutes. You can also add more broth to make it thinner.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pastina – You can find this in the pasta section at your local store or order it online. If you can’t find pastina (the tiny star-shaped pasta), you can use acini de pepe or Israeli couscous instead.
- Chicken Stock – I strongly suggest using good-quality chicken stock for this recipe. The broth is the key to making it taste great. When a recipe has less than five ingredients, it’s important to use the best ones. You can use homemade or store-bought stock—just make sure it’s high quality!
- Parmesan Cheese – Freshly grated parmesan cheese is a must!
- Butter – Unsalted or salted butter works.
TOP TIPS FOR PERFECT PASTINA
- Serve right away with lots of Parmesan cheese for the best results. If you let pastina sit too long, it will soak up all the broth, and you’ll be left with just pasta and no liquid. So, enjoy it as soon as you take it off the heat!
- Stir frequently so the pastina doesn’t stick to the bottom of the pot.
- I didn’t need to add salt because the chicken stock and cheese were already salty. But before serving, taste it and add salt if needed. Definitely add fresh black pepper!
- Feel free to add a little bit of lemon juice or lemon zest for a citrusy flavor.
STORAGE
Pastina is best eaten right after it’s cooked and doesn’t make good leftovers. The good news is it only takes 10 minutes to make!
But if you really want to save some, store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, heat it in a saucepan with more broth until warm. Add extra cheese before serving.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Classic Pastina
Ingredients
- 1 cup Pastina
- 3 ¾ cups Chicken Stock
- 1 ½ tablespoons Butter
- ½ cup Parmesan Cheese, freshly grated
- Salt and Black pepper , to taste
Instructions
- In a medium saucepan bring the chicken stock to a boil. Add Pastina and continue boiling with intermittent stirring. You can bring the heat down a bit, as long as the stock is still simmering.
- Continue to cook and stir for 6 minutes or according to your package directions. About 80-90% of the stock should be absorbed.
- Remove from the heat. Immediately stir in the butter and parmesan cheese to melt. Taste test and season with salt and pepper to your liking. Serve immediately, garnish with more parmesan cheese and parsley if you like, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
