Italian Chicken Pastina Soup Recipe

If you’ve been on the hunt for a comforting, soul-soothing soup that feels like a warm hug from your Italian Nonna, look no further. This Italian Chicken Pastina Soup Recipe is literally my go-to whenever I want something nourishing, cozy, and a little nostalgic. I absolutely love how the tiny pastina pasta swirls into tender chicken and fragrant herbs, making every spoonful pure comfort. Keep reading, because I’m going to walk you through the whole thing with some personal tips I’ve discovered along the way to make sure yours turns out just as delicious as mine!

this Recipe

Ingredients You’ll Need

What I love about this Italian Chicken Pastina Soup Recipe is the balance of simple, fresh ingredients that build layers of flavor. Using good quality chicken broth and fresh herbs really makes the difference, so don’t be shy about grabbing the best you can find.

• Extra virgin olive oil: Choose a flavorful one here, as it’s the foundation of your soup’s richness.
• Butter: Adds a lovely depth and creaminess when combined with the olive oil.
• Onion and shallot: The baby onion (shallot) gives subtle sweetness, while the onion adds body.
• Celery: Gives a nice aromatic base, so dice it small for even cooking.
• Yellow bell pepper: This adds a bit of sweetness and a fresh pop of color.
• Garlic: Minced fresh garlic is a must for that classic savory hit.
• Low-sodium chicken broth: You want low-sodium so you can control the salt levels as the soup cooks down.
• Carrots: Dice small to melt perfectly during simmering.
• Parmesan rind (optional): If you have one hanging around, it infuses amazing umami into the broth.
• Kosher salt: Essential for seasoning; always taste and adjust!
• Pastina (tiny pasta): This tiny pasta really sets this apart, soaking up flavors without overwhelming the broth.
• Rotisserie or leftover chicken: Using rotisserie chicken not only saves time but adds terrific flavor.
• Grated Parmesan: For serving, nothing beats fresh Parmesan sprinkled on top.
• Fresh rosemary and/or thyme: The fresh herbs bring an authentic Italian aroma and brightness.

Variations

I like to keep my Italian Chicken Pastina Soup Recipe pretty classic, but every now and then I tweak it to suit the season or what’s in my pantry. Feel free to make it your own!

• Vegetable-packed: I sometimes add chopped zucchini or spinach toward the end to sneak in extra greens.
• Gluten-free: Swap pastina for gluten-free small pasta or tiny rice quinoa for an allergy-friendly version.
• Spicy kick: Add a pinch of red pepper flakes when cooking the veggies for a subtle heat that wakes up the broth.
• Herb swaps: If you don’t have fresh rosemary or thyme, dried herbs work fine—just remember to use less since dried are more concentrated.

How to Make Italian Chicken Pastina Soup Recipe

Step 1: Sauté your aromatics until fragrant and soft

Start by heating up the olive oil and butter in your favorite large soup pot or Dutch oven over medium heat. Add the diced onion, shallot, celery, and yellow bell pepper—this combo is where the magic begins. Give it a good stir and cook for about 4-5 minutes until the onions turn translucent and everything smells amazing. Then stir in the minced garlic and cook for another two minutes, making sure it doesn’t burn. This base is essential for the rich, layered flavor that defines this soup.

Step 2: Simmer the broth and veggies until tender

Pour in the low-sodium chicken broth, add the diced carrots, and if you have a Parmesan rind, toss that in too—it’s a secret trick I learned from my Nonna that adds incredible depth. Season with kosher salt—start with about one and a half teaspoons but don’t be shy about adjusting later. Bring your pot to a boil, then drop the heat to maintain a gentle simmer. Let it cook uncovered for 20-25 minutes. You want the carrots and celery to become tender before moving on.

Step 3: Blend for a silky broth and add your pasta

Once the veggies are tender, fish out the Parmesan rind and discard it. Use a slotted spoon to scoop about 2 cups of the diced veggies and set those aside—that little trick saves texture and gives your soup some delightful chunky bits. Now for the fun part: blend the remaining broth and veggies until smooth using an immersion blender right in the pot—super convenient! If you’re using a regular blender, let the mixture cool slightly, and remember to vent the blender lid with a kitchen towel to avoid any steam explosions. Once blended, bring the pot back to a boil and stir in the pastina pasta. Follow the package instructions for cooking time, usually around 9 minutes for tiny pastina shapes like acini di pepe.

Step 4: Add chicken and reserved veggies, then rest

Stir in your shredded rotisserie or leftover chicken along with those reserved diced veggies you set aside earlier. Cover the pot and let everything rest for 20 minutes—this step is where the pastina softens fully and all those flavors come to a delicious harmony. Before serving, taste your soup and tweak the salt or pepper if needed.

How to Serve Italian Chicken Pastina Soup Recipe

Garnishes

My favorite finishing touches are a generous sprinkle of freshly grated Parmesan cheese and a scattering of finely chopped fresh rosemary or thyme leaves. The fresh herbs add a burst of brightness and a lovely aroma that instantly makes the soup feel special. A crack of fresh black pepper on top also lifts the flavors right before you dive in.

Side Dishes

I like serving this soup with a crisp green salad or a side of crusty Italian bread. If you’re feeling indulgent, warm garlic bread pairs like a dream and is perfect for dipping into the velvety broth. It turns a simple bowl of soup into a cozy meal that satisfies both heart and hunger.

Creative Ways to Present

For a dinner party or special occasion, I sometimes serve this soup in individual mini cocottes or rustic bread bowls—it’s a charming way to impress guests while keeping that homemade vibe. Garnishing with edible flowers or a tiny sprig of rosemary on top adds a lovely Instagram-worthy touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Italian Chicken Pastina Soup in a sealed container in the fridge for up to 4 days. Since the pastina absorbs liquid over time, the soup will thicken quite a bit—so when reheating, add a splash of chicken broth or water to loosen it back up to that lovely silky texture.

Freezing

I’ve found that freezing this soup with the pastina already cooked can make the pasta a bit mushy after thawing. To avoid that, either freeze the soup without the pasta and cook it fresh when you reheat, or freeze it with pasta and expect a softer texture but still delicious flavors.

Reheating

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring often, and add some extra broth or water if it seems too thick. This helps maintain that comforting broth consistency and ensures every spoonful tastes fresh.

FAQs

Final Thoughts

This Italian Chicken Pastina Soup Recipe holds a special place in my heart because it reminds me of cozy family dinners and the warmth of home-cooked love. I hope you give it a try and find the same comfort and joy in every bowl. It’s easy to make, packed with flavor, and perfect for sharing with those you care about. So go ahead, grab your chopping board and favorite pot, and make this your new kitchen classic—you won’t regret it!

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