Cozy, comforting Italian Pastina Soup with chicken, veggies, and star-shaped pasta. Perfect for cold days or a nostalgic pick-me-up!
Let me paint a picture for you: it’s a rainy Sunday afternoon, and I’m feeling all sorts of blah. You know that kind of day where nothing sounds good, and you just want to curl up with a blanket? That’s exactly when I remembered Italian Pastina Soup.
It’s not just soup—it’s like a warm hug from your favorite person. For me, that’s my nonna. Growing up, anytime someone in the family was sick (or just needed a little TLC), nonna would whip up a pot of this magical soup. She’d call it “the cure for everything,” and honestly, she wasn’t wrong.
The tiny star-shaped pasta was always my favorite part—it made me feel like I was eating something special, even though it was so simple. Now, every time I make it, it’s like she’s right there with me, telling me to add a little more parmesan because “too much cheese doesn’t exist.” Whether this soup is already part of your childhood memories or it’s brand-new to you, I think it’s going to become your go-to comfort food too.
Why You’ll Love This Italian Pastina Soup Recipe?
What makes Italian Pastina Soup so special? Let me count the ways:
- Total Nostalgia: If chicken noodle soup is your childhood favorite, this is like its Italian cousin—just as cozy, but with a little extra flair.
- Quick and Easy: It’s on the table in under an hour, but it tastes like you spent all day making it. (Your secret’s safe with me.)
- Kid-Approved: Tiny star-shaped pasta? You won’t even need to convince them to eat their veggies.
- Endlessly Adaptable: Want to add spinach? Go for it. No pastina? Use orzo or ditalini. It’s forgiving like that.
- Perfect for Any Season: It’s great for winter chills or even those random “I need soup” moments in the middle of summer.
Ingredient Notes:
Let’s talk about the stars of the show (pun intended):
- Olive Oil: Start with good olive oil if you can—it really sets the tone for the soup.
- Onion, Celery, Carrot: The soup trio that makes everything taste amazing. They’re simple, but don’t underestimate them.
- Garlic: Smash it, mince it, or toss it in whole—it’s non-negotiable for that signature Italian flavor.
- Chicken Stock: Homemade is always best if you have it, but let’s be real, store-bought works just fine.
- Parmesan Rind: This is the secret ingredient that makes the broth taste like you’re sitting in a little trattoria in Italy. If you’ve got one, toss it in.
- Chicken Breast: Shredded chicken adds a hearty touch. Leftover rotisserie chicken? Even better.
- Pastina Pasta: The adorable little stars are what make this soup Italian Pastina Soup. Can’t find it? Orzo or any tiny pasta will do.
- Parmesan Cheese: For serving. And by “serving,” I mean “grating an absurd amount on top because why not?”
Pro Tip: If you plan on leftovers, cook the pastina separately and add it to each bowl before serving. Otherwise, the pasta soaks up all the broth and you end up with something more like stew.
How To Make Italian Pastina Soup?
Making Italian Pastina Soup is as easy as it gets. Here’s how to do it:
- Sauté the Veggies:
Heat the olive oil in a big pot over medium heat. Add the onion, celery, carrot, and garlic, and season with salt and pepper. Let them cook for about 5–8 minutes until everything’s soft and your kitchen smells incredible. This step is all about building that flavor base, so don’t rush it. - Add the Broth:
Pour in the chicken stock and toss in the parmesan rind if you’re using one. (Trust me, it’s worth it.) Bring the whole thing to a boil, then lower the heat to a gentle simmer. - Simmer with Chicken:
Stir in the shredded chicken and cover the pot with a lid. Let it simmer for 30 minutes. This is the part where the flavors all come together, so go ahead and sneak a taste to see if it needs a little more salt. - Cook the Pasta:
Just before serving, bring the soup back to a boil and add the pastina. These little stars cook fast—about 6–8 minutes—so keep an eye on them. - Serve and Garnish:
Ladle the soup into bowls, top with a generous handful of grated parmesan, and serve immediately. Bonus points if you have some crusty bread for dipping.
Want To Save This Recipe?
Storage Options:
Here’s how to make your leftovers last:
- Refrigerate: Store in an airtight container for up to 3 days. Keep the pasta separate if you can to avoid it soaking up all the broth.
- Freeze: The soup freezes beautifully—just leave out the pasta. Add freshly cooked pastina when you’re ready to serve.
Variations and Substitutions:
Want to put your own spin on it? Here are some ideas:
- Switch the Protein: Use turkey, sausage, or even beans for a vegetarian option.
- Add Greens: Spinach, kale, or Swiss chard would be great here. Just stir them in at the end.
- Spice It Up: A pinch of red pepper flakes or a drizzle of chili oil adds a little kick.
- Different Pasta Shapes: If you can’t find pastina, try orzo, ditalini, or even tiny shells.
What to Serve with Italian Pastina Soup?
Soup is amazing on its own, but pairing it with the right side makes it even better:
- Crusty Bread: Perfect for soaking up all that flavorful broth.
- Simple Salad: A fresh side salad balances the warm, hearty soup.
- Garlic Knots: Because garlic bread and soup are always a good idea.
Frequently Asked Questions:
Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or any leftover cooked chicken works perfectly and saves time.
How can I make it gluten-free?
Swap the pastina for gluten-free pasta or even rice. Make sure your chicken stock is gluten-free too!
Does the parmesan rind really make a difference?
Yes, 100%. It adds a rich, cheesy depth to the broth. If you have one, definitely use it.
There you have it—Italian Pastina Soup that’s simple, comforting, and packed with flavor. Whether it’s for a cozy family dinner or a solo night in, this soup hits all the right notes. Give it a try, and let me know how it turns out. I’d love to hear if it becomes a new favorite in your home too!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Pastina Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 celery stalks finely chopped
- 1 carrot peeled and finely chopped
- 2 cloves garlic smashed
- Salt to taste
- Pepper to taste
- 6 cups chicken stock homemade or store-bought
- 1 parmesan rind optional
- 1 chicken breast cooked and shredded
- 1 cup pastina pasta
- Parmesan cheese grated, for serving
Instructions
Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic. Season with salt and pepper. Sauté for 5–8 minutes or until the vegetables are softened and aromatic, stirring occasionally to ensure even cooking.
Incorporate the Broth:
- Pour in the chicken stock and add the parmesan rind, if using. Bring the mixture to a boil, then reduce the heat to a gentle simmer. This step allows the flavors to meld and creates a rich, savory base for the soup.
Add the Chicken:
- Stir in the shredded chicken breast. Cover the pot with a lid and let the soup simmer gently for 30 minutes. This process deepens the overall flavor and ensures the chicken is tender and well-integrated.
Cook the Pasta:
- Just before serving, bring the soup back to a boil. Stir in the pastina pasta and cook for 6–8 minutes or until al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Serve the Soup:
- Ladle the soup into individual bowls and garnish each serving with freshly grated parmesan cheese. Serve immediately while hot, accompanied by crusty bread or a light salad if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
