Cozy Italian Pastina Soup Recipe

Introduction

This Cozy Italian Pastina Soup is a warm, comforting bowl perfect for chilly days or when you need a soothing meal. Packed with tender chicken, fresh vegetables, and delicate Pastina pasta, it’s both hearty and flavorful. The Parmesan rind adds a rich depth that makes this soup truly special.

Ingredients

• 4 cups cooked chopped chicken
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 pound carrots, medium diced (baby carrots work well)
• 3 medium stalks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon fresh ground black pepper
• 1 teaspoon dried thyme
• 1 tablespoon chicken bouillon paste (such as Better Than Bouillon)
• 2 tablespoons tomato paste
• 8 cups chicken broth
• 1 Parmesan rind
• 2/3 cup Pastina pasta (Acini di pepe)
• Salt and pepper to taste
• Garnish: Parmesan cheese, parsley, lemon

Instructions

1. Step 1: Heat olive oil in a 7-quart Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 6 to 7 minutes. Add garlic and cook for 1 additional minute.
2. Step 2: Stir in black pepper, dried thyme, chicken bouillon paste, and tomato paste. Cook for 2 minutes to combine the flavors.
3. Step 3: Pour in the chicken broth and add the Parmesan rind. Bring to a simmer uncovered and cook for 20 minutes.
4. Step 4: Remove the Parmesan rind with a slotted spoon and discard. Using a slotted spoon, transfer the cooked vegetables along with 1/2 cup of broth to a blender or food processor. Blend until smooth, or use an immersion blender directly in the pot. Return the puree to the soup and adjust seasoning with salt and pepper as needed.
5. Step 5: Bring the soup back to a boil and add the Pastina pasta. Cook according to package directions, about 5 to 6 minutes, until tender.
6. Step 6: Stir in the cooked chicken. Season again if needed. Cover the pot and let the soup rest for 20 minutes before serving, allowing flavors to meld.
7. Step 7: Serve garnished with freshly grated Parmesan cheese, chopped parsley, and a squeeze of lemon juice if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth and omit the chicken, adding extra beans or mushrooms instead.
• Use homemade chicken broth for a richer, deeper flavor.
• Pastina can be swapped for other small pasta shapes like orzo or tiny shells.
• Pureeing some of the vegetables creates a velvety texture but you can leave them chunky if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the texture as the pasta can absorb liquid over time. Gently warm on the stove until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken or rotisserie chicken for this soup?

Yes, cooked leftover or rotisserie chicken works perfectly and adds convenience without sacrificing flavor.

What if I don’t have a Parmesan rind?

You can omit the rind, but keep in mind it adds a subtle richness to the broth. Adding extra Parmesan cheese to the finished soup can help enhance the flavor.

Cozy Italian Pastina Soup Recipe

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★★★★★

5 from 149 reviews

Cozy Italian Pastina Soup is a comforting and hearty dish featuring tender chicken, vibrant vegetables, and delicate pastina pasta simmered in a flavorful broth enriched with Parmesan rind and tomato paste. Perfect for a warming meal, this soup is both soothing and packed with wholesome ingredients.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 pound carrots, medium diced (baby carrots can be used for convenience)
• 3 medium stalks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon fresh ground black pepper
• 1 teaspoon dried thyme
• 1 tablespoon chicken bouillon paste (e.g., Better Than Bouillon)
• 2 tablespoons tomato paste
• 8 cups chicken broth
• 1 Parmesan rind

Proteins and Pasta

• 4 cups cooked chopped chicken (homemade or store-bought)
• 2/3 cup Pastina pasta (Acini di pepe)

Seasonings and Garnishes

• Salt and pepper to taste
• Parmesan cheese, for garnish
• Fresh parsley, chopped, for garnish
• Fresh lemon juice, for garnish (optional)

Instructions

1. Sauté Vegetables: Heat olive oil in a 7-quart Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 6 to 7 minutes. Add minced garlic and cook for an additional minute to release its aroma.
2. Add Seasonings and Tomato Paste: Stir in fresh ground black pepper, dried thyme, chicken bouillon paste, and tomato paste. Cook this mixture for 2 minutes to meld the flavors.
3. Simmer with Broth and Parmesan: Pour in the chicken broth and add the Parmesan rind. Let the soup simmer uncovered for 20 minutes to develop rich flavors.
4. Puree Vegetables: Remove the Parmesan rind with a slotted spoon and discard. Transfer the cooked vegetables and 1/2 cup of the broth to a blender or food processor and blend until smooth. Alternatively, use an immersion blender directly in the pot. Return the puree to the soup and adjust seasoning with salt and pepper as needed.
5. Cook Pastina Pasta: Bring the soup back to a boil. Add the Pastina pasta and cook for 5 to 6 minutes, or according to the package directions, until tender.
6. Add Cooked Chicken and Rest: Stir the cooked chopped chicken into the soup. Season again if desired. Cover the pot and let the soup sit for 20 minutes to allow flavors to meld and the pasta to soften further.
7. Garnish and Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, freshly chopped parsley, and a squeeze of fresh lemon juice if preferred for a bright finish.

Notes

• Use homemade or store-bought cooked chicken; leftover roast chicken works well.
• Pureeing the vegetables adds creaminess without cream, enhancing the soup’s texture naturally.
• Allowing the soup to rest covered after adding chicken and pasta helps the flavors meld and the pasta absorb more broth.
• Pastina (Acini di pepe) is a tiny Italian pasta; if unavailable, substitute with orzo or other small pasta shapes.
• Adjust seasoning carefully after pureeing, as blending can mellow the flavors.

Keywords: Italian soup, chicken pastina soup, comforting soup, easy dinner, one pot soup, homestyle soup, Italian comfort food