Description
A comforting, hearty Italian soup featuring tiny pastina pasta, tender vegetables, shredded chicken, and fresh herbs in a rich chicken broth.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
- 8 cups low-sodium chicken broth (more if needed)
- 1 pound carrots, diced small
- 1 parmesan rind (optional)
- 1½ teaspoons kosher salt (adjust to taste)
- ⅓ cup uncooked pastina pasta (double for more pasta)
- 2½–3 cups rotisserie or leftover chicken, shredded
- Grated parmesan cheese (for serving)
- Fresh rosemary or thyme, finely chopped (for garnish)
Instructions
- Heat a large Dutch oven or soup pot over medium heat. Add olive oil and butter.
- Sauté onions, shallots, celery, and yellow bell pepper for 4–5 minutes until translucent. Add minced garlic and cook for 2 minutes.
- Pour in chicken broth and add carrots, parmesan rind (if using), and salt. Bring to a boil, then reduce to a simmer and cook uncovered for 20–25 minutes until vegetables are tender.
- Remove 2 cups of cooked vegetables and set aside. Use an immersion blender to puree the rest of the soup until smooth.
- Return the pureed soup to the pot. Add uncooked pastina and cook according to package instructions (around 9 minutes).
- Stir in shredded chicken and reserved vegetables. Cover and let rest for 20 minutes to meld flavors.
- Adjust seasoning, garnish with parmesan cheese and fresh herbs, and serve warm.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken.
- To freeze, prepare the soup without the pasta, and cook the pasta fresh when reheating.
- Store leftovers in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (1½ cups)
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg