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25 February 2015

Pastina in Brodo

Two sick little ones in bed, two breakfast trays busily being filled and ferried from the kitchen table to their beds and two parents with their hands completely full. Those were the main protagonists in our house this weekend. There was not so much cooking involved as my kids didn't have their appetites for anything but just for a bowl or two of basic soup that I usually cook just for these occasions. Pastina in brodo is the Italian equivalent of the chicken soup that we love to have in bed while sick, only this one doesn't have chicken but just simply the broth of the pasta itself, extra virgin olive oil and Parmigiano Reggiano. 

It doesn't really have any healing powers, but it just makes you feel better when you are sick. Something warm, light, simple and familiar, my husband grew up with this "remedy soup" that his mom used to make for him. These things continue so our kids like having it too when they are in bed and don't have any appetite for anything. I grew up in the other part of the world so I am in that chicken soup side but I love having two options at home when someone is sick. 

Being the cold season, so many are down with the flu and I think that this is the perfect time to share this very simple recipe with you just in case you need it. This soup is also good when you want to eat light. I just shared a picture of my daughter's pastina al brodo yesterday while feeding her and I got a lot of requests for the recipe. I guess so many are down these days and I hope you all feel better. 

Pastina in Brodo

Serves 1

  • 2 cups water (can also be substituted with different kinds of broth like vegetable, chicken or beef)
  • 1/2 cup pastina (any kind of small pasta)
  • Salt
  • Extra virgin olive oil
  • Parmigiano Reggiano, grated  
  1. Over medium heat, bring a small saucepan with the water to a boil. When it boils, add some salt.
  2. Pour the pastina in the water then cook according to the number of minutes indicated in the package.
  3. When it is cooked, drizzle with extra virgin olive oil and sprinkle with the Parmigiano Reggiano.
  4. Serve hot.