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Italian cuisine

Pastina in brodo

Italian family comfort food when unwell: tiny star pasta in hot broth.

Well-cooked hot dish

Pastina in brodo — dish photo
Pastina in brodo — Italian cuisine. Photograph of the dish.

Ingredients

  • chicken or vegetable broth
  • tiny pasta (stelline)
  • butter
  • Parmesan
  • salt

How it is prepared

The pasta cooks in boiling broth for 5–7 minutes and is finished with butter and cheese.

Food safety with low immunity

  • Chicken and turkey must be fully cooked; keep raw poultry away from other foods and wash hands and boards after handling it.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.

Reheating

Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
  • Diarrhoea. In a low-fat, gentle version it may be better tolerated with diarrhoea.
  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
  • Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Italy: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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