20 Minute Immunity Pastina

Name: 20 Minute Immunity Pastina
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ¼ Cup Butter (salted⁣); 3 Carrots (peeled and chopped (~1 ½ cups)⁣); 2 Stalks Celery (chopped finely (~1 cup)⁣); 1 Small Yellow Onion (diced finely (~¾ cup)⁣); 3 Cloves Garlic (mashed⁣); 1 Cup Pastina (any tiny pasta shape, I like stars⁣); 6 Cups Chicken Bone Broth; ½ Teaspoon Kosher Salt; 1 Teaspoon Turmeric; 2 Eggs; ¾ Cup Grated Parmigiano Reggiano Cheese; 1 Lemon (juiced⁣); Chopped Parsley; Chili Crisp

This 20 Minute Immunity Pastina feels like hitting a reset button. It’s cozy, comforting, and packed with immune-supporting ingredients. The best part is it comes together in just 20 minutes. It’s my go-to when I’m feeling that end-of-year exhaustion or just need something warm, nourishing, and low-effort

A bowl of creamy soup with rice, carrots, celery, and herbs, topped with grated cheese. Fresh parsley, a lemon wedge, and a small bowl of salt sit nearby on a green tiled surface.

Friends, I’m not usually a repeat meal kind of girl—too many recipes to test, too little time—but I’ve made this pastina five times in the last few weeks. That’s how good (and necessary) it is right now. I crave it when I’m run-down, cold, or just totally over the day. This soup feels like a warm hug and a deep breath at the same time.

It’s loosely inspired by Italian pastina but with a few changes. There’s chicken bone broth for protein, turmeric for an anti-inflammatory boost, and that lemony brightness at the end that wakes everything up. And if you’re like me and always have chili crisp in the fridge, trust me, a little spoonful on top takes it to another level.

What I love most is that it’s low effort but feels like you really did something good for yourself. There’s no meat to prep, no complicated steps, and it comes together in 20 minutes flat. It’s just cozy, creamy, cheesy comfort. You can also add chicken if you’d like or use veggie broth to keep the whole thing vegetarian. It’s yours to change up!

*To make this, you’ll need butter, carrots, celery, yellow onion, garlic, pastina, chicken broth, kosher salt, turmeric, eggs, Parmigiano Reggiano, lemon juice, chopped parsley, and chili crisp.*

A white pot on a green countertop contains chopped carrots, celery, onions, and minced garlic being stirred with a wooden spoon. Surrounding the pot are sliced vegetables, a jar of broth, lemon halves, and salt. — *To make this, you’ll need butter, carrots, celery, yellow onion, garlic, pastina, chicken broth, kosher salt, turmeric, eggs, Parmigiano Reggiano, lemon juice, chopped parsley, and chili crisp.*

What You Need to Make This 20 Minute Immunity Pastina

Butter: Salted butter gives this soup a rich, comforting base that carries all the flavors. It’s simple, but it really sets the tone for the whole pot.
Carrots: Peeled and chopped, carrots add subtle sweetness and color—and they’re full of beta-carotene to support your immune system.
Celery: Finely chopped for better texture and even cooking, celery brings in that classic soup flavor and a gentle, herby freshness.
Yellow Onion: Diced small so it melts into the broth, yellow onion adds savory depth and natural sweetness once sautéed.
Garlic: Mashed garlic is bold, fragrant, and mellow once cooked. It’s one of the most powerful ingredients for immune support and flavor.
Pastina: Any tiny pasta shape works, but I love using stars. They cook quickly, hold broth well, and make every spoonful feel magical.

A pot of soup with diced carrots, celery, onions, and dry quinoa being poured with broth. Ingredients and seasonings are arranged around the pot on a green tiled surface. — *Add the pastina, chicken bone broth, kosher salt, and turmeric. Stir everything together, then let the soup simmer for 7–9 minutes, or until the pastina is fully cooked.*

Chicken Bone Broth: Nourishing, protein-packed, and deeply flavorful, broth adds body and warmth without needing extra meat. You could also use veggie broth to keep this vegetarian.
Kosher Salt: Just enough to balance and enhance all the ingredients.
Turmeric: This golden spice is anti-inflammatory, earthy, and gives the soup that beautiful color. Plus, it boosts your immune system.
Eggs: Whisked into a cheesy paste and tempered into the broth, eggs make the soup silky while adding protein and richness.
Parmigiano Reggiano: Freshly grated is best—it melts into the broth, deepening the flavor and giving each bite a cheesy, salty finish.
Lemon Juice: Added at the very end to brighten up the whole pot.
Chopped Parsley: A fresh, green finishing touch that adds brightness and balance. Optional but highly recommended.
Chili Crisp: For a little heat and texture on top. Not traditional, but I love the bold contrast it adds to this cozy soup.

How to Make This 20 Minute Immunity Pastina

To make this 20-minute immunity-boosting pastina, start by heating a large pot over medium heat. Add the butter and let it melt completely. Once the butter is melted, add the chopped carrots, celery, and onion. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the mashed garlic and cook for 1 more minute, just until fragrant.

Add the pastina, chicken bone broth, kosher salt, and turmeric. Stir everything together, then let the soup simmer for 7–9 minutes, or until the pastina is fully cooked. Turn the heat off once the pasta is cooked. While the soup is simmering, make the egg-cheese mixture. In a medium bowl, whisk together the eggs and grated Parmigiano Reggiano until a thick paste forms.

A hand whisks beaten eggs in a bowl on a green tiled surface, surrounded by parsley, grated cheese, lemon, salt, a wooden spoon with brown sugar, and a cup of yellow liquid. — *Carefully ladle about 1 cup of hot broth into the egg-cheese paste, whisking continuously as you pour to temper the eggs and prevent scrambling.*

A ladle scoops up creamy yellow soup with chunks of carrots, celery, and herbs from a large pot. Fresh parsley is sprinkled on top, adding a touch of green to the hearty, comforting dish. — *Carefully ladle about 1 cup of hot broth into the egg-cheese paste, whisking continuously as you pour to temper the eggs and prevent scrambling.*

Carefully ladle about 1 cup of hot broth into the egg-cheese paste, whisking continuously as you pour to temper the eggs and prevent scrambling. Slowly pour the mixture back into the pot. Add the fresh lemon juice and stir again. Ladle the soup into bowls and garnish with chopped parsley and a drizzle of chili crisp if you like heat. Serve hot and enjoy!

Frequently Asked Questions

Can I make this vegetarian?

Yes! Just use vegetable broth instead of bone broth.

What can I use instead of pastina?

Any tiny pasta shape works here—stars, ditalini, orzo, or even couscous.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. The pasta will soak up some broth, so you may need to add a splash of water when reheating.

Can I freeze it?

It’s not ideal. The pasta texture gets a little mushy once thawed. Best enjoyed fresh or within a few days.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.