If you’re looking for ultimate comfort in a bowl, this Italian Chicken Pastina Soup Recipe is pure magic. I absolutely love how this soup combines delicate, tiny pastina pasta with tender chicken and a rich, velvety broth filled with fragrant herbs and garden veggies. When I first tried this recipe, it quickly became a go-to whenever someone in my family felt under the weather or we just craved something cozy and nourishing. Trust me, once you make this, you’ll find that it’s the perfect blend of hearty and soothing—plus it’s quick enough for a weeknight meal but special enough for guests.
Why You’ll Love This Recipe
- Comfort in Every Spoonful: The creamy veggie base and tender chicken create a warm hug in a bowl, perfect for any day.
- Quick Yet Homemade: Despite its rich flavor, it comes together in under an hour without fuss.
- Customizable Goodness: You can easily swap veggies or herbs to match your fridge and mood.
- Kid-Friendly and Grown-Up Approved: The tiny pastina pasta makes it a hit with kids, while the fresh herbs keep it sophisticated.
Ingredients You’ll Need
The ingredients for this Italian Chicken Pastina Soup Recipe are simple but thoughtfully chosen to build layers of flavor, from the sweetness of onions and bell peppers to the savory depth of Parmesan. Using fresh herbs really elevates the soup, and rotisserie chicken keeps things easy.
- Extra virgin olive oil: Adds richness and a fruity undertone, opt for good quality here.
- Butter: Provides creaminess and depth to your sautéed veggies.
- Onion (diced): Gives a subtle sweetness and forms the base flavor.
- Shallot (finely chopped): Adds a delicate, slightly garlicky layer.
- Celery (diced): Brings freshness and texture to the broth.
- Yellow bell pepper (diced): Adds both sweetness and color.
- Garlic (minced): Essential for that classic Italian aroma and zest.
- Low-sodium chicken broth: Use homemade or store-bought, but low sodium lets you control the saltiness.
- Carrots (diced): Sweetness and body that blend nicely when pureed.
- Parmesan rind (optional): That secret umami booster that makes your soup taste restaurant-worthy.
- Kosher salt: To enhance all the flavors; remember to taste and adjust!
- Pastina (tiny pasta): The star that gives the soup its comforting texture.
- Rotisserie or leftover chicken: Saves time and adds tender protein.
- Grated Parmesan: For finishing touches and extra cheesy deliciousness.
- Fresh rosemary and/or thyme leaves: Brings herbal brightness and a wonderful scent.
Variations
One of the things I love most about this Italian Chicken Pastina Soup Recipe is how easy it is to personalize. Whether you like more herbs, want it spiced up with a pinch of red pepper flakes, or need a gluten-free option, this soup is forgiving and flexible—perfect to experiment with.
- Vegetarian Version: Skip the chicken and add extra beans or mushrooms for a satisfying meatless bowl.
- Herbs Variation: Fresh basil or oregano also work beautifully if rosemary or thyme aren’t your favorite.
- Different Pasta Shapes: If you can’t find pastina, or just want a twist, tiny orzo or fine ditalini pasta make excellent substitutes.
- Boosted Nutrition: Stir in some chopped spinach or kale in the last few minutes of cooking for extra greens.
How to Make Italian Chicken Pastina Soup Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by heating a large Dutch oven over medium heat and adding the olive oil and butter. I love using a mix of both fats for that buttery richness with a fruity finish. Toss in the diced onion, shallot, celery, and yellow bell pepper. Stir occasionally and cook for about 4-5 minutes, until the onions turn translucent and everything smells caramelized and inviting. Then add the garlic and cook for another 2 minutes—watch closely so it doesn’t burn. This step creates the foundation of a flavorful broth that’s packed with sweetness and depth.
Step 2: Simmer the Broth and Veggies
Pour in the low-sodium chicken broth and add diced carrots, parmesan rind if you have it, and kosher salt. Bring everything to a boil, then reduce heat to maintain a gentle simmer. Let it cook uncovered for 20-25 minutes until the carrots and other veggies are tender. I always peek under the lid to check softness—they should almost melt when poked. This long simmering lets all those flavors marry beautifully.
Step 3: Purée and Save Some Veggies
Remove the parmesan rind carefully—it’s done its job! Then scoop out about 2 cups of the cooked diced veggies with a slotted spoon and set them aside for later. Use an immersion blender to puree the remaining broth and veggies directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the mixture in batches to a regular blender (cool it a bit first and cover the lid with a towel for safety). This step gives you that silky soup base I just can’t get enough of.
Step 4: Add Pasta and Chicken, Then Rest
Stir in the pastina pasta and bring the soup back to a boil. Then lower the heat to a simmer and cook uncovered following the pasta package instructions—usually about 9 minutes. Once the pasta is tender, add your cooked rotisserie or leftover chicken along with the reserved veggies. Give everything a good stir, cover the pot, and let the soup rest for 20 minutes. This resting time is when flavors really deepen and the pasta absorbs just the right amount of broth.
Step 5: Finish and Serve With Love
Give your soup a final taste test and season more with kosher salt if needed. Ladle into bowls and sprinkle generously with freshly grated Parmesan and finely chopped rosemary or thyme leaves. A crack of fresh black pepper on top is like the cherry on this savory sundae. I always serve it with a big warm smile and a crusty piece of bread on the side.
Pro Tips for Making Italian Chicken Pastina Soup Recipe
- Don’t Skip the Parmesan Rind: It’s a little secret that amps up the umami and gives your broth that irresistible depth.
- Reserve Veggies Before Blending: This keeps texture and avoids making the soup feel overly pureed or one-note.
- Use Low-Sodium Broth: So you can control the saltiness perfectly without overdoing it.
- Letting Soup Rest Is Key: The flavors meld better and the pasta texture mellows perfectly during the 20-minute rest.
How to Serve Italian Chicken Pastina Soup Recipe
Garnishes
I love sprinkling fresh, finely chopped rosemary and thyme on top—it brings a fragrant, herbaceous brightness that really wakes the soup up. A generous grating of Parmesan adds salty richness, and a few cracks of fresh black pepper finishes it perfectly. Sometimes, a small drizzle of good olive oil right before serving adds an extra touch of silkiness I swear by.
Side Dishes
My family goes crazy when I serve this soup with warm, crusty Italian bread or garlic breadsticks—perfect for soaking up every last drop. For something lighter, a simple green salad with lemon vinaigrette pairs beautifully and adds a refreshing crunch.
Creative Ways to Present
When I’ve had friends over, I like to serve this soup in rustic bowls with a tiny sprig of rosemary on top and a side of homemade parmesan crisps for a little crunch. For a cozy winter dinner, I portion it into mini ramekins and heat them in the oven for a bit of warmth and charm. Trust me, presentation adds so much to the experience.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. One tip I learned is to add a little extra broth when reheating because the pastina tends to soak up liquid and can thicken the soup quite a bit overnight. This keeps it soupy and delicious, just like fresh.
Freezing
I usually freeze the soup without the pasta, as tiny pasta can become mushy after thawing. Simply freeze the broth, veggies, and chicken mixture in a freezer-safe container. When ready to eat, thaw and reheat, then cook fresh pastina pasta and stir it in right before serving for the best texture.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup is too thick, add a splash of chicken broth or water to loosen it up. Avoid boiling vigorously once the pasta is in to keep everything tender but intact.
FAQs
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Can I use different pasta instead of pastina in Italian Chicken Pastina Soup Recipe?
Absolutely! While tiny pastina is traditional and melts beautifully into the soup, you can substitute with orzo, fine ditalini, or even small elbows. Just keep in mind cooking times might vary, so adjust accordingly to keep the pasta tender and not overcooked.
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Is it necessary to blend the soup?
Blending is key to this particular recipe because it creates that creamy, smooth base that balances perfectly with the tender chunks of reserved vegetables and chicken. However, if you prefer a chunkier version, you can skip blending and simply cook all your veggies and chicken together with the broth and pasta.
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Can I make Italian Chicken Pastina Soup Recipe in advance?
Yes! Make the soup up to the point before adding pasta and chicken, then cool and refrigerate. When it’s mealtime, gently reheat, add the cooked pasta and chicken, and warm through. This keeps the pasta from overcooking and getting mushy.
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What’s the best way to add herbs?
Fresh herbs taste best stirred in at the end of cooking or sprinkled on top after serving. Rosemary and thyme complement the chicken and veggies beautifully but feel free to experiment with what you like best.
Final Thoughts
This Italian Chicken Pastina Soup Recipe holds a special place in my heart—it’s the kind of dish that feels like a warm hug on the coldest days. It’s simple, wholesome, and comforting, yet so full of layered flavors you’ll want to make it again and again. Whether you’re nursing a cold, feeding a crowd, or just craving something cozy, this soup is a winner. I can’t wait for you to try it and see how it quickly becomes one of your family favorites too.
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Italian Chicken Pastina Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Chicken Pastina Soup, also known as Italian Nonna’s Penicillin Soup, is a comforting and nourishing soup featuring a flavorful mix of sautéed vegetables, fragrant herbs, tender chicken, and tiny pastina pasta. Blended to create a smooth, creamy texture with bits of reserved veggies and chicken, this classic homemade soup is perfect for cold days or when you need a soothing meal.
Ingredients
Sautéed Vegetables
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
Soup Base and Seasoning
- 8 cups low-sodium chicken broth (may add more if needed)
- 1 pound carrots, diced small
- 1 Parmesan rind (optional)
- 1 ½ teaspoons kosher salt (more to taste)
Pasta and Protein
- ⅓ cup uncooked pastina (tiny pasta, double if you prefer more pasta)
- 2 ½ – 3 cups rotisserie or leftover chicken, shredded or chopped
For Serving
- Grated Parmesan cheese
- Finely chopped fresh rosemary and/or fresh thyme leaves
Instructions
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Add the olive oil, butter, diced onion, shallot, celery, and yellow bell pepper. Stir to combine and cook for 4-5 minutes until onions are translucent, stirring occasionally. Add the minced garlic, stir well, and cook for another 2 minutes to release the flavors.
- Add Broth and Simmer Vegetables: Pour in the low-sodium chicken broth, add the diced carrots, Parmesan rind (if using), and kosher salt. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cook uncovered for 20-25 minutes until the vegetables are tender.
- Prepare the Soup Base: Remove the Parmesan rind if used. With a slotted spoon, carefully remove 2 cups of the diced vegetables and set them aside for later. Using an immersion blender, puree the broth and vegetable mixture in the pot until smooth. If using a traditional blender, allow the soup to cool slightly and remove the center cap from the blender lid. Cover the opening with a clean kitchen towel to allow steam to escape safely and puree until smooth.
- Cook the Pasta: Return the pureed soup to the heat and add the uncooked pastina. Bring the soup back to a boil, then lower to a simmer. Cook uncovered for the time recommended on the pasta package, usually about 9 minutes for pastina or acini de pepe.
- Add Chicken and Reserved Vegetables: Stir in the shredded rotisserie or leftover chicken and the reserved diced vegetables. Mix well, then cover the pot and allow the soup to rest off the heat for 20 minutes so the flavors meld and the chicken warms through.
- Season and Serve: Taste the soup and adjust the salt if needed. Serve hot with a generous sprinkle of grated Parmesan cheese and finely chopped fresh rosemary and/or thyme leaves. Add freshly ground black pepper to taste and enjoy your comforting Italian Chicken Pastina Soup.
Notes
- Refer to Café Tips in the full post for detailed instructions and tips to ensure the recipe’s success.
- Metric conversions are available via a toggle button above the instructions; for any missing conversions in older recipes, feel free to request updates.
- Use low-sodium chicken broth to control the salt level in the soup and adjust seasoning at the end.
- If you want a heartier pasta experience, double the pastina quantity as preferred.
- Removing and reserving some vegetables before blending helps maintain texture and adds delightful vegetable bites to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
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