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With a flavorful broth and perfectly cooked pasta, this Italian Pastina soup recipe delivers a creamy, yet light soup that is both nourishing and comforting.
Pastina soup is the Italian version of from-scratch chicken soup. Made with simple ingredients, it is easy on the stomach, simple to make, and incredibly comforting. From sniffles to upset stomachs this easy soup recipe is the ultimate remedy for whatever ails you, earning it the nickname Italian penicillin soup.
Kristen's Keys for Italian Pastina Soup
A few small details make a big difference here. Pay attention to these and this soup really shines.
- A rough chop is fine. Now is not the time to be precise with chopping the vegetables. They will be blended before the pasta is added, so don't worry about being exact.
- A parmesan rind is key to the umami flavor. Instead of tossing the rind of parmesan into the trash, store it in a freezer-safe bag in the freezer. When it comes time to make this soup, add the frozen rind right to the broth as it simmers. It will add a rich, buttery depth to the broth that is hard to get any other way. And if you don't have a leftover parmesan rind, most grocery stores sell them near the cheese counter.
- Opt for small pasta shapes. Pastina literally means tiny pasta. If you can't find pasta labeled pastina, look for acini di pepe or tiny stars (stelline).
- Finish with flavor. Adding the juice of a fresh lemon and drizzle of extra virgin olive oil elevate the flavor of this soup, while still keeping it comforting. build deeper, more complex flavor without making the soup taste like wine.
How to Make Pastina Soup
Think of this section as me there in the kitchen helping you along the way.
Step One: Simmer
Add the onion, carrots, celery, garlic, Parmesan rind, bay leaf, and 1 teaspoon kosher salt to a large, heavy-bottomed pot. Pour in the chicken stock and give it a gentle stir. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 20 minutes, until the vegetables are very tender.
👉🏻We aren't just looking for fork-tender veggies, we want the vegetables to be nearly falling apart. That is what gives the soup it's silky, creamy consistency.
Step Two: Blend the Vegetables
Once the vegetables are soft, remove and discard the parmesan rind and bay leaf. Transfer the cooked carrots, celery, and garlic cloves to a blender using a spider spoon or slotted spoon. Add 1 cup of the broth and blend, keeping the blender lid slightly cracked to release steam.
Step Three: Cook Pasta
Add the pureed vegetables back to the pot, bring the soup back to a boil, then stir in the pasta. Cook according to the package directions, until just tender.
👉🏻Don't walk away. Small pasta cooks in 2-3 minutes. Any longer will result in mushy pasta. We are looking for al dente.
Step Four: Finish and Serve
Remove the soup from the heat. Stir in the juice of one small lemon, then taste and adjust with additional salt and pepper as needed. Serve with a drizzle of olive oil and fresh parsley as desired.
Recipe Modifications
- Need it heartier? Stir in shredded rotisserie chicken (or any leftover cooked chicken) with the pasta to warm it through.
- Keep it Vegetarian: Swap out the chicken stock for vegetable broth.
- Dairy-free: Skip the Parmesan and add additional salt to help make up for the addition of parmesan.
- Add Fresh Herbs: Feel free to add in fresh thyme along with the bay leaf for an earthy flavor an/or finish with parsley for freshness.
- Lower the Sodium: Use low-sodium or salt-free broth/stock and omit the added kosher salt.
Make-Ahead & Storage Tips
Store leftover Pastina Soup in an airtight container in the refrigerator for up to 5 days. Keep in mind that the pasta will absorb the liquid as it chills. Therefore, you will likely need to add a splash of water or stock before reheating.
If you know you are making the soup in advance, I would recommend cooking the pasta separately in heavily salted water. Store the blended broth and cooked pasta in separate containers in the refrigerator. Add the cooked pasta to the soup right before reheating. This will prevent the pasta from soaking up too much broth.
More Comforting Soup Recipes
Pastina Soup
Video
Ingredients
- 1 medium yellow onion, peeled and roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 2 cloves garlic, peeled
- 1 small Parmesan rind
- 1 dried bay leaf
- 1 teaspoon kosher salt, + more to taste
- 8 cups chicken stock
- 1 cup pastina pasta
- ½ cup grated Parmesan cheese, + more for serving
- black pepper, to taste
- 1 small lemon, juiced
- extra virgin olive oil, for serving
Instructions
- Add the onion, carrots, celery, garlic, parmesan rind, 1 dried bay leaf, 1 teaspoon kosher salt, and 8 cups chicken stock to a large heavy-bottomed stock pan with a lid. Stir to combine.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 20 minutes.
- Once the vegetables are tender, remove the lid and use a spider spoon or tongs to remove the parmesan rind and bay leaf and discard. Use the spider spoon to scoop out the cooked vegetables and transfer to a blender. Add 1 cup of the cooking liquid. With the lid on the blender slightly cracked open to allow steam to escape, blend the mixture until completely smooth. Once smooth, transfer back to the pan.
- Bring the broth back to a boil. Once boiling, stir in 1 cup pastina pasta and cook for 3 minutes (or according to package directions), until just tender.
- Remove the soup from the heat. Add in the juice of one lemon and taste to add salt and pepper as needed.
- Ladle soup into serving bowls and serve with a drizzle of olive oil and additional parmesan cheese if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, it's me, Rosalie. I have to tell you I enjoy your recipes very much but something really surprised me yesterday. I had made chicken cacciatore in my slow cooker and had quite a bit of the sauce left over and looked up recipes for what I could make with the leftover sauce. The answer I got tat seemed simple enough was Minestone. I just added chicken broth, ditalini pasta, and northern beans, and I was amazed at how good it was. I had two bowls because it was that good! I believe it was beginners' luck because I never make chicken cacciatore the same way twice, but I will try it again. I look forward to making your chicken tenders soon and have no fear because your recipes for the most part have all been successful. Thank yo much! Turned 86 on Christmas Day and still love to cook.
Hi Rose! Happy belated birthday to you! And what a great idea to make soup with the leftover chicken cacciatore. Thanks for sharing that idea.
I’m sorry you have been under the weather. Hope you feel much better very soon. Thanks for sharing such yummy recipes with us❣️
Thank you, Betsy! I am on the upswing and appreciate your thoughts. Enjoy the soup!
The soup looks amazing. Have you ever reused the parmesan rind after making the soup for other dishes? Soups etc. that call for the rind.
Hi Carol! After simmering the rind needs to be discarded. All the flavor has been extracted 🙂