Cozy Italian Chicken Pastina Soup Recipe for Chilly Days

Comfort wraps around you like a warm embrace when you savor this traditional Italian chicken pastina soup recipe.

Generations of Italian families have cherished this simple yet soul-soothing dish.

Tender chicken, delicate pastina pasta, and aromatic herbs create a symphony of flavors in every spoonful.

Soft vegetables dance alongside the broth, adding depth and nutrition to this classic comfort meal.

Weeknight dinners or chilly afternoons call for this heartwarming soup that feels like a culinary hug.

Home cooks can easily master this recipe with a few straightforward ingredients and minimal preparation.

Prepare to be transported to an Italian kitchen with each comforting bite.

Pastina Soup Comforts

• This hearty Italian chicken pastina soup wraps everyone in warm, delicious comfort perfect for chilly evenings or when someone needs extra love.
• Prepare this nutritious meal in less than an hour, making it ideal for busy families wanting a delicious, home-cooked dinner without complicated steps.
• Swap ingredients like different pasta shapes, add extra vegetables, or adjust spices to match your family's taste preferences without compromising the soup's delightful essence.
• Loaded with vegetables, protein from chicken, and calcium from parmesan, this soup delivers a balanced meal that supports healthy eating without sacrificing flavor.

Ingredients for Pastina Soup

• Chicken: Tender protein that adds heartiness to the soup.
• Pastina: Tiny pasta that provides a comforting texture and substance.
• Broth: Flavorful liquid base that forms the foundation of the soup.

• Onion, Shallot, Celery, Garlic: Provide a rich, deep flavor foundation for the soup.
• Carrot: Adds natural sweetness and vibrant color to the dish.

• Parmesan Rind, Parmesan Cheese: Adds a savory, salty depth and creamy complexity.
• Salt, Black Pepper: Enhance and balance the overall flavor profile.
• Fresh Herbs: Bring brightness and freshness to the finished soup.

• Olive Oil, Butter: Create a rich base for sautéing vegetables and adding depth of flavor.

Tools for Pastina Soup

• Dutch oven: Large, heavy pot perfect for making soups and stews with even heat distribution.
• Cutting board: Sturdy surface for chopping vegetables and preparing ingredients.
• Chef's knife: Sharp knife for precise vegetable and ingredient cutting.
• Wooden spoon: Great for stirring soup and mixing ingredients without scratching the pot.
• Measuring cups: Ensures accurate broth and ingredient measurements.
• Blender or immersion blender: Essential for pureeing soup to smooth consistency.
• Ladle: Helps transfer soup and serve in bowls cleanly.
• Cheese grater: For freshly grating parmesan cheese as a topping.

Cooking Pastina Soup

Step 1: Sauté Aromatic Vegetables

Heat a blend of oil and butter in a Dutch oven.

Toss in diced onions, minced shallots, chopped celery, and bell peppers.

Sizzle these ingredients for 4-5 minutes until they become soft and translucent.

Sprinkle in minced garlic and cook for an additional 2 minutes, releasing their fragrant essence.

Step 2: Create Flavorful Liquid Base

• Sliced carrots
• Parmesan rind
• Salt

Bring the mixture to a rolling boil, then reduce to a gentle simmer.

Let it bubble softly for 20-25 minutes until the vegetables become tender and infused with rich flavors.

Step 3: Transform Soup Texture

Carefully scoop out 2 cups of cooked vegetables.

Use a blender to puree the remaining soup until silky smooth.

Gently return the reserved vegetable chunks back into the pot, creating a delightful textural contrast.

Step 4: Incorporate Pasta and Protein

Add pastina to the soup and cook following package instructions.

Stir in shredded chicken and let the soup rest, covered, for 20 minutes.

This allows the flavors to meld and the pasta to absorb the delicious broth.

Step 5: Garnish and Serve

Fine-tune the seasoning to your taste.

Serve hot, generously topped with freshly grated Parmesan, chopped fresh herbs, and a sprinkle of cracked black pepper.

Tips for Pastina Soup

• Sauté vegetables in butter and oil to enhance their natural sweetness and develop deeper, richer taste profiles.
• Puree half the soup to create a creamy base while keeping some vegetable chunks for added texture and visual appeal.
• Let cooked chicken rest in the hot soup for 20 minutes to absorb flavors and ensure maximum moisture retention.
• Garnish with fresh herbs, grated Parmesan, and cracked black pepper to add brightness and depth to the soup.
• Use low-sodium broth and adjust salt gradually to manage overall seasoning without overwhelming the delicate flavors.

Pastina Soup Recipe Variations

• Gluten-Free Herb Pastina: Replace pastina with gluten-free rice pasta or quinoa, perfect for those with wheat sensitivities.
• Vegetarian Protein Powerhouse: Swap chicken with white beans or tofu cubes, maintaining the soup's hearty protein content.
• Mediterranean Spice Boost: Add smoked paprika, oregano, and swap parmesan rind with feta cheese for a Greek-inspired flavor profile.
• Low-Sodium Wellness Version: Use low-sodium chicken broth, reduce salt, and increase herb quantities for enhanced taste without extra sodium.

Serving Pastina Soup

• Cozy Comfort Bowl: Serve this soup in deep, wide ceramic bowls that showcase its creamy texture and colorful vegetables, perfect for warming up on chilly evenings.
• Hearty Meal Companion: Pair with crusty Italian bread or garlic crostini to soak up the rich broth and add delightful crunch to each spoonful.
• Fresh Herb Finale: Sprinkle chopped fresh basil, parsley, or oregano on top just before serving to enhance the soup's aromatic Italian flavors and add a vibrant green touch.
• Cheese Lover's Dream: Offer extra grated Parmesan or pecorino romano on the side, allowing guests to customize their soup with additional cheesy goodness.

Pastina Soup Storage Suggestions

• Store soup in airtight container for 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 2-3 months. Label with date.
• Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute heat evenly. Check temperature before serving.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of broth or water if soup seems thick. Heat until steaming and reaches 165°F.

FAQs

• What is pastina, and where can I find it?

Pastina is a tiny star-shaped pasta popular in Italian cuisine. You can find it in the pasta aisle of most grocery stores, specialty Italian markets, or online retailers.

• Can I use a different type of pasta if I can't find pastina?

Yes, you can substitute with small pasta shapes like orzo, acini di pepe, or even small alphabet pasta. The key is to use a tiny pasta that cooks quickly.

• Is this soup nutritious for children?

Absolutely! This soup is packed with vegetables, lean protein from chicken, and small pasta, making it a wholesome and kid-friendly meal that provides essential nutrients.

Italian Chicken Pastina Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 34 reviews

• Total Time: 55 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty Italian chicken pastina soup brings comfort from Sicily’s kitchens with tender chicken and tiny pasta pearls. Warm broth and simple ingredients create a soul-satisfying meal you will savor to the last spoonful.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 2.5–3 cups rotisserie chicken
• 8 cups low-sodium chicken broth

Vegetables and Aromatics:

• 1 large onion, diced small
• 4 stalks celery, diced small
• 1 pound carrots, diced small
• 1 large yellow bell pepper, diced small
• 1 large shallot, finely chopped
• 4 medium garlic cloves, minced
• Fresh rosemary leaves
• Fresh thyme leaves

Cooking Ingredients and Seasonings:

• 2 tablespoons (30 milliliters) extra virgin olive oil
• 1 tablespoon (15 grams) butter
• 1.5 teaspoons kosher salt
• 1/3 cup uncooked pastina
• 1 parmesan rind (optional)
• Grated Parmesan for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm olive oil and butter in a Dutch oven over medium heat. Sauté diced onion, shallot, celery, and bell pepper for 4-5 minutes until softened and translucent.
2. Mince garlic and add to the vegetable mixture, cooking for an additional 2 minutes to release aromatic flavors.
3. Pour chicken broth into the pot, then add sliced carrots, parmesan rind, and salt. Bring to a rolling boil, then reduce heat and simmer for 20-25 minutes until vegetables become tender.
4. Carefully remove 2 cups of cooked vegetables and set aside. Use an immersion blender to puree the remaining soup until smooth and creamy.
5. Gently return the reserved vegetables to the pot, maintaining their texture and integrity.
6. Stir in pastina pasta and cook according to package instructions, typically 6-8 minutes, until al dente.
7. Incorporate shredded chicken into the soup, cover, and let rest for 15-20 minutes to meld flavors and warm the chicken thoroughly.
8. Taste and adjust seasoning with additional salt and pepper as needed.
9. Ladle soup into serving bowls, garnish with freshly grated parmesan cheese, chopped fresh herbs, and a sprinkle of black pepper.

Notes

• Veggie Prep Chop vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
• Flavor Boost Use homemade chicken broth for deeper, richer flavor that elevates the entire dish.
• Pasta Perfection Cook pastina separately to prevent overcooking and maintain ideal pasta texture, adding it just before serving.
• Dietary Modifications Swap chicken with tofu or white beans for vegetarian version, and use gluten-free pastina for celiac-friendly adaptation.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 15 g
• Cholesterol: 40 mg