for the cold season

Quick pastina soup on

As a kid, whenever I was sick my mom would make me chicken soup. If there wasn’t time for homemade then she’d serve up a can of chicken noodle soup. My absolute favorite, though, was chicken and stars. Stars are my favorite. Do they taste any better? No, but they look cooler and that was good enough for me.

Quick pastina soup on

Those little stars are pastina- the daintiest of all pasta shapes. Honestly, I hadn’t thought to buy it in a long time until recently when I spied it on the store shelves. It’s still my favorite.

Quick pastina soup on


As the weather gets cooler everyone tends to get sick. The first thing I do when Alex or I get sick is make a large pot of quick chicken soup- something light with broth, veggies, and in this case, a little pastina. Just like old times. Everyone should have a quick and easy recipe for soup because sometimes the person you’re making the soup for is yourself. What do you put in your quick soups?

Quick pastina soup on

quick pastina soup
makes 4 servings

printer-friendly version

1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
6 cups chicken broth
2 stalks celery, chopped
1 medium carrot, chopped
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
1/2 teaspoon sea salt
1 cup pastina

In a medium-sized saucepan, heat olive oil over medium heat. Add the onion and garlic and saute for 2-3 minutes until softened. Add the broth, celery, carrot, parsley, lemon juice, and sea salt to the pot and stir. Increase the heat to high and bring to a boil. Add the pastina and cook for 8-10 minutes until pasta is tender.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, chicken, pasta, poultry, soup/stew and tagged , , , , , , , , , , , , . Bookmark the permalink.

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