Italian Pastina Soup Recipe
A comforting and nourishing bowl of Italian Pastina Soup, perfect for cold days or when you're in need of some classic Italian warmth. This simple yet flavorful recipe is easy to prepare and serves as a delightful meal for the family.
Equipment
- Large stockpot
- Strainer
- Ladle
Ingredients
For the Broth
- 1 whole chicken or chicken thighs for extra tenderness
- 2 stalks celery chopped
- 2 carrots chopped
- 1 onion chopped
- 2 tablespoons olive oil
- 2 garlic cloves optional, for added depth
- 8 cups water
For the Soup
- 1 cup tiny pasta pastina
- 1 cup shredded cooked chicken from the broth
- Fresh parsley chopped for garnish
- Parmesan cheese for garnish
Optional: 1 tablespoon chicken base for extra flavor
Instructions
Build the Broth
- Place the whole chicken in a large stockpot along with chopped celery, carrots, and onion.
- Cover with water and bring to a gentle boil. Once boiling, reduce heat and simmer for about 45-50 minutes. Skim off any foam for a clearer broth.
- Remove the chicken and set aside to cool. Strain the broth to remove vegetable chunks.
Prep the Veggies
- In the same pot, drizzle olive oil and sauté additional chopped celery, carrots, and onion until fragrant. Add salt, pepper, and garlic to taste.
Mix the Perfect Soup Base
- Pour the strained broth back into the pot and bring to a gentle simmer.
- Add pastina to the boiling broth, stirring occasionally until tender (about 5 minutes). Adjust the amount of pastina according to the desired soup consistency.
Add the Chicken & Final Touches
- Shred the cooled chicken and return it to the soup.
- Stir in fresh parsley and Parmesan cheese for flavor. Adjust seasoning as needed.
Serve & Enjoy
- Ladle soup into bowls, garnish with extra Parmesan cheese and a drizzle of olive oil if desired. Serve with crusty bread or toasted croutons for added texture.
Video
Notes
This soup is highly customizable; you can create a vegetarian version by using vegetable broth instead of chicken.
For extra creaminess, whisk a beaten egg into the hot broth before adding pasta.
Make ahead by storing in airtight containers for up to 3 days in the refrigerator or freeze for up to 3 months without pasta. Reheat gently on the stovetop, adding a splash of water or broth as needed.
For extra creaminess, whisk a beaten egg into the hot broth before adding pasta.
Make ahead by storing in airtight containers for up to 3 days in the refrigerator or freeze for up to 3 months without pasta. Reheat gently on the stovetop, adding a splash of water or broth as needed.