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
Scale
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
