Craving something cozy and full of flavor? This Italian Chicken Pastina Soup is pure comfort in a bowl. It’s creamy, nourishing, and ready in under an hour. With tender chicken, tiny pasta, and a naturally rich vegetable base, it’s perfect for chilly nights or when you just need a warm hug in soup form.
Table of Contents
What Is Pastina and Why It Works So Well in Soup
Pastina means “little pasta” in Italian, and it refers to very small shapes like acini di pepe, stelline, and orzo. These tiny pieces cook fast and absorb broth beautifully, creating a silky, comforting texture that’s especially loved by kids and grandparents alike. Italians often use pastina in soups because it turns simple broths into satisfying meals without feeling heavy. Its quick cooking time makes it great for weeknights, and it thickens the soup naturally as it cooks. As the pasta swells, it blends with the vegetables and chicken to create a creamy body without needing any cream at all. That’s why this traditional comfort food feels so rich, yet light and wholesome at the same time.
Why You’ll Love This Italian Chicken Pastina Soup
You’ll love how simple and flexible this soup is. It’s a great way to use leftover or rotisserie chicken, and the vegetable blend makes it naturally thick and hearty. The pastina adds just enough chew while staying delicate. It’s also kid-approved, meal prep–friendly, and easy to reheat later. The blend of carrots, celery, onion, and herbs gives every spoonful depth and warmth. Even better, the whole dish comes together in less than an hour, making it ideal for busy nights when you still want homemade comfort.
Ingredients You’ll Need
Vegetables and Aromatics
The heart of this soup lies in the vegetables. Onion, shallot, celery, bell pepper, and carrots bring sweetness, body, and golden color. Garlic adds warmth and aroma. Olive oil and butter help the vegetables soften while building a savory base. You can use baby carrots for less prep or replace the shallot with extra onion if that’s what you have. If you prefer a touch of color contrast, try green bell pepper instead of yellow. Chopping everything small helps the soup cook evenly and creates a silky texture after blending.
Broth, Pasta, and Protein
Low-sodium chicken broth forms the foundation, balancing all the flavors while keeping the soup light. The parmesan rind, if added, gives depth and a subtle nuttiness. Pastina thickens the broth naturally, but remember it expands as it cooks, so a small amount goes a long way. Rotisserie or leftover chicken keeps things simple and flavorful. You can also use cooked chicken breasts or thighs, shredded for tender bites. The result is a balanced mix of creamy broth, soft vegetables, and savory chicken that tastes like it’s been simmering all day.
How to Make Italian Chicken Pastina Soup
Sauté and Build the Flavor Base
Start by heating olive oil and butter in a large pot. Add the onion, shallot, celery, and bell pepper. Stir occasionally and cook for about five minutes until they’re soft and translucent. Then, add minced garlic and cook for two more minutes, stirring so it doesn’t burn. This gentle sautéing step releases the vegetables’ natural sweetness and sets up the perfect flavor foundation for the soup.
Simmer and Blend for a Creamy Base
Next, pour in the chicken broth and add carrots, salt, and the parmesan rind if you’re using it. Bring the pot to a gentle boil, then lower the heat and simmer uncovered for about twenty-five minutes until the vegetables are tender. Remove the rind, scoop out two cups of vegetables, and set them aside. Carefully blend the remaining soup until smooth using an immersion blender. If using a regular blender, do it in batches and vent to avoid steam buildup. The blended vegetables make the base thick and velvety without any cream.
Cook the Pastina and Finish the Soup
Return the pot to the heat and add uncooked pastina. Bring it to a boil again, then simmer gently until the pasta is cooked, usually around nine minutes. Stir in the shredded chicken and the reserved vegetables. Mix well and let the soup rest, covered, for twenty minutes so the flavors can come together. Taste and adjust salt if needed. Serve it hot with grated Parmesan, a sprinkle of herbs, and freshly cracked pepper for that finishing touch.
Chef Tips for Perfect Pastina Soup Every Time
Pastina doubles in size as it cooks, so start small. If you want a thinner soup, add extra broth before serving. Baby carrots keep cutting simple, and blending only part of the soup gives it a rich yet rustic texture. Always blend safely by letting the soup cool slightly and venting the blender lid. Use fresh rosemary or thyme if you can, but dried herbs work in a pinch. Reheat slowly to avoid mushy pasta, and add a splash of broth to bring it back to its original texture.
Variations and Substitutions
Try swapping the pastina for other small pasta shapes like orzo, stelline, or farfalline. For a heartier bowl, double the pasta or add white beans. To make it lighter, reduce the butter or skip the parmesan rind. Bell pepper can be replaced with zucchini or spinach for added color. Fresh herbs give brightness, but Italian seasoning works too. You can even add a touch of lemon juice before serving for freshness.
Storage, Reheating, and Make-Ahead Tips
This soup keeps well in the fridge for up to four days. Store it in an airtight container and reheat gently over medium heat. If it thickens, thin it with extra broth or water. The flavors deepen as it sits, making leftovers even better. It’s also freezer-friendly if you freeze it before adding the pastina. When you’re ready, cook fresh pasta separately and stir it into reheated soup for the best texture.
Serving Suggestions
Serve this soup piping hot, topped with grated Parmesan, chopped herbs, and a little black pepper. Pair it with crusty bread or a green salad for a balanced meal. Each serving is warm, creamy, and packed with vegetables, protein, and comfort. It’s the kind of meal that fills both your stomach and your heart.
Frequently Asked Questions
What is pastina soup?
It’s a comforting Italian soup made with tiny pasta and broth, often served to children and anyone needing cozy nourishment.
What is the name of the Italian chicken soup?
It’s called Italian Chicken Pastina Soup, sometimes known simply as “chicken pastina.”
How much pastina is in chicken soup?
About ⅓ cup is enough for a large pot, though you can double it for a thicker texture.
Why is it called pastina?
Because “pastina” means “little pasta” in Italian, referring to the small shapes used in this dish.
Other Recipes You May Enjoy
- Sicilian Chicken Soup recipe
- Garlic Chicken Noodles quick dinner
- One-Pot Chicken Orzo creamy dinner
- Chicken Rice Casserole creamy bake
- Cowboy Butter Chicken Linguine recipe
- Cheesy Mozzarella Chicken Bake
Final Thoughts
This Italian Chicken Pastina Soup is pure, reliable comfort for every season. It’s easy to make, wholesome, and endlessly flexible. With a creamy vegetable base, tender chicken, and delicate pasta, each spoonful tastes like home. Save this recipe for those days when you want something warm, simple, and satisfying. And if you’d like more cozy ideas, visit my Pinterest page for more delicious inspiration.
Italian Chicken Pastina Soup
Equipment
- Large soup pot For sautéing and simmering the soup.
- Immersion blender To blend the soup safely and easily.
- Wooden spoon For stirring ingredients while cooking.
- Measuring cups and spoons To measure ingredients accurately.
Ingredients
- 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 cloves garlic, minced
- 8 cups low-sodium chicken broth (plus more if needed)
- 1 pound carrots, diced small
- 1 piece parmesan rind (optional)
- 1½ teaspoons kosher salt, more to taste
- ⅓ cup uncooked pastina (double if preferred)
- 2½ to 3 cups rotisserie or leftover chicken, shredded
- Grated Parmesan for serving
- Finely chopped fresh rosemary and/or thyme leaves
Instructions
- Heat olive oil and butter in a large pot. Add onion, shallot, celery, and bell pepper. Cook for 4–5 minutes until soft and translucent, stirring occasionally.
- Add garlic and cook for 2 more minutes until fragrant. Pour in chicken broth, then add carrots, salt, and Parmesan rind if using.
- Bring to a boil, then simmer uncovered for 20–25 minutes until vegetables are tender. Remove the rind and scoop out 2 cups of cooked vegetables; set aside.
- Blend the remaining soup until smooth using an immersion blender or a regular blender with venting precautions.
- Add pastina, bring back to a boil, then reduce to a simmer and cook uncovered for about 9 minutes, stirring often.
- Return reserved vegetables and shredded chicken to the pot. Stir well, cover, and let rest for 20 minutes. Adjust seasoning and serve with grated Parmesan, herbs, and pepper.
