Chef John's chicken pastina is like a big, warm hug from an Italian grandma, a comfort food that will, quite literally, change your mood. You can make this simple soup with a fortified broth if you have the time, or simply use off-the-shelf chicken broth for the 15-minute version.
Ingredients
- 4 cups prepared chicken broth
- salt to taste
- 1 cup star-shaped pastina , or acini di pepe
- freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 0.75 cups finely grated Parmigiano Reggiano cheese
- extra-virgin olive oil , for drizzling
Instructions
-
1
Bring broth to a simmer over medium-high heat. Taste; season with salt if needed.
-
2
Reduce heat to medium, and stir in pastina. Cook, stirring occasionally, for about 30 seconds less than the package directions, 5 to 8 minutes.
-
3
Turn off heat, and stir in black pepper, butter, and some of the grated cheese. Stir constantly until butter disappears.
-
4
Ladle pastina into hot bowls. Top with more freshly ground black pepper and remaining Parmigiano Reggiano; drizzle with olive oil and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mennonite Cabbage Potato Kielbasa Bake
This hearty cabbage, potatoes, and sausage dish is baked in the oven for a simple, delicious Mennonite main dish. Tender cabbage shreds, diced potatoes, and savory kielbasa bake together in a creamy casserole.
Mom's Traditional Creamed Onions
These creamed onions are a delicious side dish to serve with ham, turkey, or any roast. Full of creamy goodness!
Homemade Mac and Cheese
This homemade mac and cheese is topped with buttered bread crumbs for pure comfort food. It's easy to make the cheese sauce from scratch, starting with a roux and adding milk, Cheddar, and Parmesan to make a rich, decadent sauce that coats every nook and cranny of the noodles.