Italian Chicken Pastina Soup Recipe

This silky, comforting Italian Chicken Pastina Soup is made with tender shredded chicken, aromatic vegetables, and tiny star-shaped pasta, ready in just 35 minutes. The tiny pasta releases just enough starch to turn the golden broth into a velvety, soothing spoonful. I make this simple dish whenever I crave a bowl of pure warmth and nostalgia.

Why This Classic Works

I always believed that good soup required hours of simmering, but this recipe proves that wrong. The trick is cutting the vegetables very small so they melt into the texture of the tiny pasta rather than remaining chunky.

My first attempt failed because I boiled the pastina separately and rinsed it. Cooking the pasta directly in the soup is the real secret to achieving that signature silky consistency that coats the spoon.

Italian Chicken Pastina Soup Ingredients

• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 6 cups chicken broth (high quality)
• 1 cup pastina (star-shaped pasta)
• 2 cups cooked chicken, shredded (rotisserie works well)
• 1/2 cup grated Parmesan cheese, plus rind if available
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

How To Make Italian Chicken Pastina Soup

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and onions are translucent.
2. Simmer Broth: Stir in the minced garlic and cook for 1 minute until fragrant, then pour in the chicken broth and add the parmesan rind. Bring the liquid to a gentle boil before reducing the heat slightly.
3. Cook Pasta: Stir in the pastina and let it simmer for about 6-8 minutes, or until the pasta is tender and has slightly thickened the broth.
4. Finish Soup: Remove the parmesan rind, stir in the shredded chicken to heat through, and mix in the grated cheese and fresh parsley just before serving.

Recipe Tips

• Watch the starch: The pastina releases starch as it cooks, which thickens the soup naturally. If you prefer a thinner broth, add an extra splash of water or stock right at the end.
• Dice uniform sizes: Keep your carrots and celery pieces very small, roughly the same size as the cooked pasta. This ensures every spoonful has a balanced texture without large chunks of veg.
• Serve immediately: This soup is best eaten right away because the pasta continues to absorb liquid as it sits.

What To Serve With Italian Chicken Pastina Soup

A slice of crusty Italian bread or garlic toast is essential for dipping into the savory broth. For a lighter contrast, serve a crisp green salad with a sharp vinaigrette to cut through the starchy richness.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will soak up most of the broth overnight, so you will need to add a cup of water or stock when reheating on the stove.

FAQs

• Can I freeze this soup?
  It is not recommended to freeze the soup with the pasta in it, as the noodles will become mushy. Freeze the broth and veggie base, then boil fresh pastina when you are ready to eat.
• What if I can’t find pastina?
  If you cannot find the classic star shapes, you can substitute with acini di pepe, small shells, or orzo. Adjust the cooking time according to the package directions.
• Is this the same as Italian Penicillin?
  Yes, this dish is often affectionately called Italian Penicillin because it is the go-to comfort food for anyone feeling under the weather.

Nutrition

• Calories: 285
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 45mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 22g

Try More Recipes:

• Creamy Italian Mushroom Soup
• Turkey Meatball Italian Wedding Soup With Orzo Recipe
• Keto Low Carb Gluten Free Italian Wedding Soup Recipe

Italian Chicken Pastina Soup

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Italian Chicken Pastina Soup velvety soft shredded chicken aromatic vegetables 35 minutes easy weeknight dinner. Tender star pasta cooks directly in the broth for a silky texture you will crave. This wholesome bowl finishes with parmesan and fresh parsley.

Ingredients

• 2 tbsp olive oil

• 1 yellow onion, finely diced

• 2 carrots, peeled and finely diced

• 2 stalks celery, finely diced

• 4 cloves garlic, minced

• 6 cups chicken broth (high quality)

• 1 cup pastina (star-shaped pasta)

• 2 cups cooked chicken, shredded (rotisserie works well)

• 1/2 cup grated Parmesan cheese, plus rind if available

• Salt and black pepper to taste

• Fresh parsley, chopped for garnish

Directions

• Sauté Vegetables: Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and onions are translucent.
• Simmer Broth: Stir in the minced garlic and cook for 1 minute until fragrant, then pour in the chicken broth and add the parmesan rind. Bring the liquid to a gentle boil before reducing the heat slightly.
• Cook Pasta: Stir in the pastina and let it simmer for about 6-8 minutes, or until the pasta is tender and has slightly thickened the broth.
• Finish Soup: Remove the parmesan rind, stir in the shredded chicken to heat through, and mix in the grated cheese and fresh parsley just before serving.