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Italian Chicken Pastina Soup is a comforting dish perfect for any occasion. This traditional soup combines tender chicken, flavorful vegetables, and tiny pasta, making it a delightful and warming meal. Not only does it offer a wonderful balance of flavors, but it’s also an excellent choice for those cold days or when you’re feeling under the weather.
People often search for this recipe when they want an easy yet satisfying dish that brings back memories of home and family. It’s a practical solution for quick weeknight dinners and can be made with leftover rotisserie chicken, making preparation a breeze.
Why Make This Recipe
This Italian Chicken Pastina Soup is simple to prepare and uses ingredients that you might already have on hand, making it a convenient option. You can throw this together in about an hour, perfect for busy evenings. Plus, it’s a wonderful dish for gatherings or family dinner, bringing a taste of Italy to your table.
The ingredients are easily available in most grocery stores. Whether you’re feeding a crowd or just yourself, this soup will uplift your spirits and soothe your soul. It delivers the warmth and heartiness that is essential, especially during chilly months.
How to Make Italian Chicken Pastina Soup
Making this soup involves sautéing aromatic vegetables, simmering them in flavorful chicken broth, and then adding the pastina and chicken for a comforting finish. The balance of blending pureed vegetables with whole veggies also adds texture to every spoonful, creating a fulfilling dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion (diced small)
- 1 large shallot (finely chopped)
- 4 stalks celery (diced small)
- 1 large yellow bell pepper (diced small)
- 4 medium cloves garlic (minced)
- 8 cups low-sodium chicken broth (maybe more)
- 1 pound carrots (diced small)
- 1 parmesan rind ((optional))
- 1 ½ teaspoons kosher salt (more to taste)
- ⅓ cup uncooked pastina (tiny pasta, double if you like a lot of pasta)
- 2½ -3 cups rotisserie or leftover chicken
- grated Parmesan (for serving)
- finely chopped fresh rosemary and/or fresh thyme leaves
Directions
- Heat a large Dutch oven or soup pot over medium heat.
- Add the oil, butter, onion, shallot, celery, and bell pepper and stir to combine.
- Cook for 4-5 minutes or until the onions are translucent, stirring occasionally.
- Add the garlic, stir well, and cook for another 2 minutes.
- Add the broth, carrots, parmesan rind (if using), and salt.
- Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.
- Remove the parmesan rind, if you used one.
- With a slotted spoon, remove 2 cups of the diced veggies and set aside.
- With an immersion blender (or a regular blender), puree the broth/veggie mixture in the pot until smooth.
- ****NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
- Add the pasta, bring the mixture to a boil then reduce to a steady simmer.
- Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)
- Add the rotisserie (or leftover) chicken and the reserved veggies.
- Stir to combine.
- Cover and allow the soup to rest for 20 minutes.
- Taste the soup and adjust the seasoning, adding more salt if needed.
- Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both), and fresh ground black pepper. Enjoy!
How to Serve Italian Chicken Pastina Soup
Serve this soup hot, garnished with freshly grated Parmesan cheese and a sprinkle of herbs like rosemary or thyme. Pair it with a crusty piece of Italian bread for dipping. A light salad or some cooked greens on the side can also complement the dish nicely, adding freshness to every bite.
For drinks, consider offering a light white wine, sparkling water, or herbal tea to balance the flavors of the soup. Add a wedge of lemon to your drink for a refreshing twist.
How to Store Italian Chicken Pastina Soup
To store the soup, allow it to cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you wish to extend the shelf life, you can freeze it for up to 3 months. To prevent drying out, consider leaving out the pastina until you reheat the soup, as pasta can absorb liquid and become mushy over time.
When reheating, add a splash of chicken broth to restore the soup’s consistency if needed.
Tips to Make Italian Chicken Pastina Soup
- Use leftover rotisserie chicken for convenience and enhanced flavor.
- Adjust the amount of pastina based on your preference for pasta.
- Add more broth if you prefer a soupier texture.
- Consider adding leafy greens like spinach or kale for added nutrition.
- Substitute a mix of herbs for a different flavor profile.
- If you prefer a creamier soup, you can stir in a splash of cream before serving.
- Utilize an immersion blender for a smoother texture without the hassle of transferring hot liquid to a blender.
- Serve it immediately or allow it to sit for enhanced flavors.
Common Mistakes to Avoid
One common mistake is adding too much pasta, which can lead to the soup becoming too thick. Start with the recommended amount and add more for your preference later. Another issue is not allowing the soup to simmer long enough for the flavors to meld – a proper simmer is essential for developing depth in the broth.
Make sure to taste and adjust the seasoning at the end. Fresh herbs added just before serving can enhance the flavors dramatically.
Variations
One simple variation is to use a different type of pasta, like ditalini or orzo. For a heartier version, add beans or lentils for extra protein and fiber. You might also try different vegetables, such as peas or corn, depending on what’s in season or what you have on hand.
FAQs
What is pastina?
Pastina refers to tiny pasta shapes, commonly imported from Italy. It’s often used in soups and is ideal for creating a comforting dish.
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute with vegetable broth for a vegetarian version, but the soup flavor will change.
How can I enhance the flavor of this soup?
Using a parmesan rind during cooking can enhance the soup’s flavor. Adding herbs at the end will also intensify the taste.
Is this soup freezable?
Yes, Italian Chicken Pastina Soup can be frozen for up to 3 months. Just be sure to leave the pasta out until you reheat it.
Can I make this soup vegetarian?
Yes, by using vegetable broth and omitting chicken or using a plant-based protein substitute.
What can I serve with this soup?
Crusty bread, salad, or sautéed greens would all pair well with the soup.
How do I store leftover soup?
Store in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
Can I make this soup ahead of time?
Absolutely, this soup can be made ahead and tastes great after sitting as it allows the flavors to meld together.
More Soup Recipes :
Authentic Chicken Tortilla Soup
Crockpot Chicken Tortilla Soup