I started the year off sick and this 30 Minute Comforting Pastina was the only thing I was craving! Aside from Pastina going viral a while back it’s also one of my favorite childhood recipes that I’ve tweaked over the years. Everyone has a different way of doing it – you can keep it simple without adding any veggies, adjust the broth ratio based on preference, and omit the lemon. However, this is the way I personally love it most! It’s so simple, packed with flavor, and is essentially a big hug in a bowl. Hope you love it!
How To Make My 30 Minute Comforting Pastina
Here’s a video of exactly how I made my 30 Minute Comforting Pastina! For another delicious dish, check out my Creamy Chicken Tortilla Soup recipe.
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Unsalted butter
- ½ cup carrots, finely diced
- ½ cup celery, finely diced
- 6 cups chicken broth (homemade or store bought)
- Parmesan rind (optional)
- 1 ¼ cup pastina
- ¼ cup freshly grated Parmigiano Reggiano, plus lots more to top
- Juice of 1 small lemon to top (about 2 tablespoons)
- Salt and pepper to taste
- Crushed red pepper to taste (optional)
Step-By-Step Recipe Method
- Heat a medium sized pot or dutch oven over medium-high heat. Add in olive oil, carrot, celery, salt, and pepper to the pot, then cook for 3 to 4 minutes or until slightly softened.
- Add the chicken stock and parmesan rind, then bring to a low boil and let simmer for 5 to 8 minutes (or until veggies are tender).
- Add the pastina and cook according to package instructions, stirring occasionally. Taste and adjust for seasoning.
- Once the pastina is cooked, remove it from the heat and add butter and parmesan. Stir to combine.
- Serve and top with a squeeze of lemon juice, drizzle of olive oil, and additional Parmigiano Reggiano. Enjoy!