Pastina soup is the kind of comforting meal that feels warm and soothing from the very first spoonful. Made with tiny pasta, tender vegetables, flavorful broth, and shredded chicken, this Italian-inspired soup is simple, hearty, and perfect for chilly evenings or cozy family dinners. The creamy texture created by blending part of the vegetables gives the soup a rich taste without needing heavy cream, making it both wholesome and satisfying.

Why You’ll Love This Recipe

This pastina soup is easy to prepare with everyday ingredients and comes together in under an hour. The tiny pasta cooks quickly and makes every bite comforting and delicious. The blended vegetables create a silky broth packed with flavor, while the chicken adds heartiness and protein. It is a great recipe for cold weather, busy weeknights, or whenever you want something nourishing and homemade. The soup is also versatile, so you can easily customize it with different vegetables, herbs, or pasta shapes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 tablespoon butter
1 large onion, finely diced
1 large shallot, chopped
4 celery stalks, diced
1 yellow bell pepper, diced
4 garlic cloves, minced
8 cups low-sodium chicken broth
1 pound carrots, diced
1 Parmesan rind (optional)
1½ teaspoons salt
⅓ cup pastina pasta or acini di pepe
2½ cups cooked shredded chicken
¼ cup grated Parmesan cheese, plus extra for serving
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Freshly ground black pepper, to taste

Directions

Heat a large soup pot or Dutch oven over medium heat. Add the olive oil and butter. Once melted, stir in the onion, shallot, celery, and yellow bell pepper. Cook for about 5 minutes until the vegetables soften and the onion becomes translucent.

Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and add the diced carrots, Parmesan rind if using, and salt. Bring the soup to a gentle boil, then lower the heat and simmer uncovered for about 20 to 25 minutes until the vegetables are very tender.

Remove the Parmesan rind. Using a slotted spoon, scoop out about 2 cups of the cooked vegetables and set them aside.

Blend the remaining soup in the pot with an immersion blender until smooth and creamy. If using a standard blender, carefully blend the soup in batches and return it to the pot afterward.

Add the pastina pasta and simmer according to the package directions, usually about 8 to 10 minutes.

Stir in the shredded chicken and the reserved vegetables. Cover the pot and let the soup rest for about 15 to 20 minutes so the flavors blend together beautifully.

Serve hot with extra grated Parmesan cheese, fresh herbs, and black pepper on top.

Servings and timing

This recipe makes about 8 to 10 servings.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

For a vegetarian version, replace the chicken broth with vegetable broth and skip the chicken. Add white beans or chickpeas for extra protein.

You can use different tiny pasta shapes such as stelline, orzo, or ditalini if pastina is unavailable.

For extra flavor, stir in a pinch of turmeric or Italian seasoning while simmering the broth.

Fresh spinach or kale can be added during the final few minutes of cooking for extra greens.

If you enjoy a thicker soup, add a little extra pastina. For a lighter broth, reduce the pasta slightly.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue absorbing broth as it sits, so the soup may become thicker over time.

To reheat, warm the soup gently on the stovetop over medium-low heat or microwave individual portions until hot. Add a splash of broth or water if needed to loosen the texture.

This soup can also be frozen for up to 2 months. For the best texture, freeze the soup before adding the pasta and cook fresh pasta when reheating.

FAQs

What is pastina?

Pastina is a tiny Italian pasta often used in soups. It comes in small shapes like stars, dots, or tiny grains.

Can I make this soup without chicken?

Yes, you can leave out the chicken and use vegetable broth for a delicious vegetarian version.

What pasta can I use if I cannot find pastina?

Acini di pepe, stelline, orzo, or ditalini are all excellent substitutes.

Can I freeze pastina soup?

Yes, but the pasta may soften after thawing. For best results, freeze the soup without the pasta.

Why blend the vegetables?

Blending creates a creamy, rich broth without adding cream, while still keeping the soup light.

How do I make the soup thicker?

Add more pasta or simmer the soup a little longer to reduce the broth slightly.

Can I add more vegetables?

Absolutely. Spinach, zucchini, peas, or white beans work very well in this recipe.

Is Parmesan rind necessary?

No, but it adds extra depth and savory flavor to the broth.

How long does the soup last in the fridge?

It stays fresh for about 4 days when stored properly in an airtight container.

Can I make this soup ahead of time?

Yes. It tastes even better the next day as the flavors continue to develop.

Conclusion

Pastina soup is the ultimate comfort food with its cozy broth, tender vegetables, tiny pasta, and hearty chicken. It is simple enough for busy weeknights yet satisfying enough to become a family favorite. Whether you make it for a cold winter evening or whenever you need a warm and nourishing meal, this recipe delivers homemade comfort in every spoonful.

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