Italian Chicken Pastina Soup Recipe

If you’re looking for a soul-warming dish that’s as comforting as a hug from Nonna herself, grab a spoon and let me introduce you to my favorite Italian Chicken Pastina Soup Recipe. This soup isn’t just food—it’s a bowl full of memories, a perfect blend of tender veggies, savory chicken, and delicate pastina pasta that melts in your mouth. Whether you’re feeling under the weather or just craving something cozy, I promise that once you try this, it’ll become your go-to soup for every season.

this Recipe

Ingredients You’ll Need

To nail this Italian Chicken Pastina Soup Recipe, you want ingredients that bring both flavor and balance—the veggies add sweetness and crunch, while the chicken and broth make it satisfying. I always hunt for fresh, vibrant veggies and a good-quality chicken broth; it really makes a difference.

• Extra virgin olive oil: Choose a fruity, high-quality one for that authentic Italian touch.
• Butter: Adds richness and helps soften the veggies beautifully.
• Onion and shallot: These aromatics build a flavorful base and give that subtle sweetness.
• Celery: Classic soup veggie with a lovely crunch and depth.
• Yellow bell pepper: Brings a pop of color and a gentle sweetness.
• Garlic: Trust me, don’t skip it—it’s the soul of the soup.
• Low-sodium chicken broth: Keeps the soup balanced so you can control the saltiness.
• Carrots: Add natural sweetness and beautiful orange hues.
• Parmesan rind (optional): If you can get one, it elevates the flavor with a subtle cheesy nuttiness.
• Kosher salt: For seasoning to taste; I usually add a bit more at the end.
• Pastina (tiny pasta): This little pasta cooks quickly and thickens the soup just right.
• Rotisserie or leftover chicken: Perfect way to make this recipe effortless and tasty.
• Grated Parmesan: To sprinkle on top for that beautiful finishing touch.
• Fresh rosemary and/or thyme: Finely chopped for an herby brightness that wakes up the flavors.

Variations

I love how flexible this Italian Chicken Pastina Soup Recipe is. Over the years, I’ve switched up little details to suit my mood or pantry, and it always turns out great. Feel free to make it your own—you might be surprised how these tweaks give it a fresh spin.

• Vegetarian Version: I swapped the chicken broth for vegetable broth and left out the chicken once, and it still had that hearty, satisfying feel thanks to extra veggies.
• Spicy Kick: Adding a pinch of crushed red pepper flakes gave me a nice warmth without overpowering the delicate flavors.
• More Herbs: Sometimes I toss in fresh basil or oregano for a slightly different garden-fresh profile that’s wonderful in summer.
• Extra Pasta: When I want a heartier meal, I double the pastina—just keep an eye on the liquid so it doesn’t get too thick.

How to Make Italian Chicken Pastina Soup Recipe

Step 1: Sauté Your Base

Start by heating your Dutch oven or a large soup pot over medium heat. Add the olive oil and butter until melted and shimmering—this combo creates a beautiful flavor base. Toss in the diced onion, chopped shallot, celery, and yellow bell pepper. Stir them often and cook for about 4-5 minutes until onions turn translucent and everything smells amazing. Then add the garlic and keep stirring for another 2 minutes—watch so it doesn’t burn, as that would turn the soup bitter.

Step 2: Simmer the Broth and Veggies

Pour in your chicken broth, add the diced carrots, parmesan rind if you’ve got it (seriously, it’s a game-changer!), and salt. Crank the heat up until it gently boils, then lower the heat to let it simmer uncovered for about 20-25 minutes. Keep an eye on those veggies—they should be tender but not mushy. This step builds all the flavor you’ll love in your soup.

Step 3: Puree and Prep for Pasta

Now, here’s a trick I learned: Remove that parmesan rind and with a slotted spoon, scoop out about 2 cups of the diced veggies and set them aside. Using an immersion blender right in the pot, puree the broth and remaining veggies until silky smooth. If you don’t have an immersion blender, let the soup cool a bit, then carefully transfer it in batches to a regular blender—cover the lid with a towel to let steam escape safely. This blending step gives the soup that velvety texture that makes it extra special.

Step 4: Cook the Pastina and Assemble

Pour in your pastina and bring the soup back up to a boil. Then reduce to a simmer and cook uncovered, following the timing on your pasta package (usually around 9 minutes). Towards the end, add the shredded rotisserie or leftover chicken along with the reserved veggies, stirring gently. Cover and let the soup rest for 20 minutes—you’ll notice the flavors deepen and the pasta absorbs those delicious aromas.

Step 5: Final Seasoning and Serving

Give your soup a good taste test and add more salt if needed. Serve it up hot, sprinkled with freshly grated Parmesan and a pinch of fragrant fresh rosemary or thyme. Some fresh cracked black pepper on top sets it off perfectly—trust me, these little touches bring that rustic Italian charm right to your bowl.

How to Serve Italian Chicken Pastina Soup Recipe

Garnishes

For garnishes, I always go for freshly grated Parmesan and a sprinkle of chopped fresh rosemary and thyme—it adds that herbal brightness and a lovely aroma that makes the soup feel extra special. Sometimes I add a drizzle of good olive oil or a crack of black pepper right before serving; those little touches bring the dish alive.

Side Dishes

This soup is a meal on its own, but when I want to round it out, my go-to sides are crusty Italian bread or garlic breadsticks—perfect for soaking up every last drop. Occasionally, I serve it alongside a simple arugula salad with lemon vinaigrette to add a fresh, peppery contrast.

Creative Ways to Present

Hosting a crowd? I’ve served this soup in mini rustic bread bowls which always impress guests and add fun to the meal. For a cozy family night, I like to ladle it into big ceramic bowls and pile on the garnishes, turning it into an experience as much as a meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and honestly, the soup tastes even better the next day once the flavors have melded. Just be aware the pasta will continue absorbing the broth, so add a splash of chicken broth or water when reheating to loosen it back up.

Freezing

I usually freeze the soup without the pasta—that way when I thaw and reheat it, I cook fresh pasta separately and add it last-minute. Freezing with the pasta can lead to mushiness and a less satisfying texture.

Reheating

Reheat on the stove over medium-low heat, stirring occasionally, adding broth or water as needed to return to your desired consistency. Avoid microwaving if possible to keep the flavors fresh and the texture perfect.

FAQs

Final Thoughts

This Italian Chicken Pastina Soup Recipe holds a very special place in my kitchen and heart. It’s not just about the ingredients—it’s the layers of flavor, the cozy textures, and the memories it stirs up every time I make it. I hope you fall in love with it as much as I have. So invite a friend, pour a bowl, and savor that perfect, comforting taste of Italian Nonna’s penicillin soup. Trust me, you’ll want to make this your family’s favorite too.

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