Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pastina Soup


  • Author: Emily
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings (8 cups) 1x
  • Diet: Gluten Free

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)
  • 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