Italian Pastina Soup
This classic Italian Pastina Soup features tender chicken, star-shaped pasta, and fresh vegetables in a light, flavorful broth. Perfect for comforting meals, it’s a nostalgic dish that’s easy to prepare and loved by all ages.
4 Servings
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
To make this recipe gluten-free, substitute the pastina with gluten-free pasta or cooked rice. Ensure that the chicken stock and parmesan cheese used are certified gluten-free by checking the labels carefully.