Italian Chicken Pastina Soup

Warm up with this cozy Italian Chicken Pastina Soup — a comforting bowl of tender chicken, golden broth, and tiny pastina pasta. This easy homemade soup is rich in flavor, simple to make, and perfect for chilly days or when you’re feeling under the weather. A classic Italian comfort food recipe that brings the taste of Nonna’s kitchen straight to your table!
Italian Chicken Pastina Soup, known in Italy as Minestrina di Pastina e Pollo, is the ultimate comfort food. It’s a warm, soothing bowl of tiny pasta, tender chicken, and vegetables simmered in a flavorful golden broth. Simple, nourishing, and loved by all ages, this soup is perfect for cold days or whenever you need a little comfort in a bowl — just like Nonna used to make!

Italian Chicken Pastina Soup

Recipe by ITALIAN FOOD RECIPECourse: Soups, MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

285

kcal

Total time

35

minutes

Italian Chicken Pastina Soup, known in Italy as Minestrina di Pastina e Pollo, is the ultimate comfort food. It’s a warm, soothing bowl of tiny pasta, tender chicken, and vegetables simmered in a flavorful golden broth. Simple, nourishing, and loved by all ages, this soup is perfect for cold days or whenever you need a little comfort in a bowl — just like Nonna used to make!

Ingredients

• For the Soup

• 1 tbsp olive oil

• 1 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 6 cups (1.5 L) chicken broth (preferably homemade or low-sodium)

• 1 cup cooked shredded chicken (from rotisserie or boiled chicken)

• 3/4 cup pastina (tiny pasta like acini di pepe, orzo, or stelline)

• Salt and black pepper, to taste

• 2 tbsp fresh parsley, chopped

• Grated Parmesan, for serving (optional)

Directions

• Sauté the Vegetables:
  Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened and fragrant.
• Add Garlic and Broth:
  Stir in minced garlic and cook for 30 seconds. Pour in chicken broth and bring the mixture to a gentle boil.
• Add Chicken and Seasoning:
  Reduce heat to low, then stir in shredded chicken, salt, and black pepper. Let it simmer for about 10 minutes to build flavor.
• Cook the Pastina:
  Add the pastina directly to the pot and cook according to package directions (usually 5–7 minutes) until tender. Stir occasionally so it doesn’t stick.
• Finish the Soup:
  Once the pastina is cooked, taste and adjust seasoning if needed. Stir in chopped parsley for freshness.
• Serve:
  Ladle the soup into bowls, garnish with extra parsley and grated Parmesan cheese if desired. Serve warm with crusty bread.

TIPS

• For extra richness, stir in a splash of lemon juice or a knob of butter before serving.
• Don’t overcook the pastina — it softens quickly in the hot broth.
• Add a Parmesan rind to the simmering broth for extra flavor.
• You can use leftover roast chicken or even turkey.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Best enjoyed fresh, but you can freeze the broth and chicken separately (without the pasta) for up to 2 months.
• Reheat: Warm gently on the stove. If soup thickens, add a splash of broth or water.

FAQs

Q: Can I use another pasta instead of pastina?
A: Yes, orzo, ditalini, or small shells all work well.

Q: Can I make this vegetarian?
A: Absolutely. Skip the chicken and use vegetable broth for a lighter version.

Q: What makes this soup Italian?
A: The simplicity — olive oil, vegetables, homemade broth, and tiny pasta — all classic Italian kitchen staples!