Italian Chicken Pastina Soup recipe — a classic that’s perfect for cozy nights or when you need a nourishing pick-me-up. It’s light, wholesome, and incredibly satisfying.
🥣 Italian Chicken Pastina Soup
Servings: 4-6
Prep Time: 10 mins
Cook Time: 30 mins
📝 Ingredients:
-
2 tablespoons olive oil
-
1 small onion, finely chopped
-
2 carrots, diced
-
2 celery stalks, diced
-
3 garlic cloves, minced
-
6 cups chicken broth (low-sodium preferred)
-
1 cup cooked shredded chicken (rotisserie works well)
-
¾ cup pastina (tiny star pasta or any small pasta like acini di pepe)
-
Salt and pepper, to taste
-
2 tablespoons fresh parsley, chopped
-
1 tablespoon lemon juice (optional, for brightness)
-
Freshly grated Parmesan cheese, for serving
🍲 Instructions:
-
Sauté the vegetables:
In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, until softened. Add garlic and sauté for another minute. -
Add broth and chicken:
Pour in the chicken broth and bring to a boil. Add the shredded chicken and reduce the heat to a simmer. -
Cook the pastina:
Stir in the pastina and simmer uncovered for about 10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking. -
Season and finish:
Add salt and pepper to taste. Stir in fresh parsley and lemon juice if using. -
Serve:
Ladle into bowls and top with a generous sprinkle of Parmesan cheese.
💡 Tips:
-
Make it gluten-free: Use gluten-free tiny pasta or cooked white rice.
-
Extra protein? Add a beaten egg slowly while stirring to create egg ribbons, like in Italian stracciatella soup.
-
Leftovers: The pasta will soak up broth, so add a splash of water or broth when reheating.
