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Pastina Soup

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A cozy and comforting Italian-inspired soup made with tiny pastina pasta, tender vegetables, shredded chicken, and a creamy blended broth for a nourishing homemade meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 to 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 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)
  • 1 1/2 teaspoons salt
  • 1/3 cup pastina pasta or acini di pepe
  • 2 1/2 cups cooked shredded chicken
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • Freshly ground black pepper, to taste

Instructions

  1. Heat olive oil and butter in a large soup pot or Dutch oven over medium heat.
  2. Add onion, shallot, celery, and yellow bell pepper. Cook for about 5 minutes until softened.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add carrots, Parmesan rind if using, and salt.
  5. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes until vegetables are tender.
  6. Remove the Parmesan rind.
  7. Using a slotted spoon, remove about 2 cups of cooked vegetables and set aside.
  8. Blend the remaining soup in the pot with an immersion blender until smooth and creamy.
  9. Add the pastina pasta and simmer for 8 to 10 minutes according to package instructions.
  10. Stir in the shredded chicken and reserved vegetables.
  11. Cover the pot and let the soup rest for 15 to 20 minutes so the flavors can blend.
  12. Serve hot topped with grated Parmesan cheese, fresh herbs, and black pepper.

Notes

  • Blending the vegetables creates a creamy broth without using cream.
  • Acini di pepe, stelline, orzo, or ditalini can replace pastina.
  • For a vegetarian version, use vegetable broth and white beans instead of chicken.
  • The pasta will absorb broth as the soup sits, so add extra broth when reheating if needed.
  • Fresh spinach or kale can be added for extra greens.
  • Freeze the soup before adding pasta for the best texture after thawing.
  • Parmesan rind adds extra depth of flavor but is optional.

Nutrition

Find it online: https://savorymomskitchen.com/pastina-soup/