This creamy chicken pastina soup is made with simple veggies, rotisserie chicken, and a Parmesan rind that gives the pot that slow-simmered Italian flavor. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
I love the nickname “Italian penicillin” because it’s exactly what this soup feels like: simple, nourishing, and somehow always hits the spot.
Heat a large Dutch oven over medium heat. Add the olive oil and butter. Add the onion, carrot, and celery and cook for 4–5 minutes. Add the garlic and cook for 2 minutes.
STEP 1: SAUTÉ THE VEGETABLES
STEP 2: SIMMER THE SOUP
Pour in the chicken broth and add the Parmesan rind and salt. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20–25 minutes.
STEP 3: BLEND FOR A SILKY BROTH
Remove the Parmesan rind. Use a slotted spoon to remove about 2 cups of the cooked vegetables and set them aside. Use an immersion blender to puree the remaining soup.
STEP 4: COOK THE PASTINA
Add the pastina to the pot, bring to a boil, then reduce to a simmer. Cook uncovered for the time listed on the pastina package, stirring occasionally.
STEP 5: FINISH AND REST
Stir in the shredded chicken and the reserved vegetables. Cover and let the soup rest for about 20 minutes to thicken slightly. Taste and adjust seasoning as needed.
STEP 6: SERVE
Serve warm topped with grated Parmesan and freshly chopped parsley.
PRO TIPS
- Add a squeeze of lemon for brightness
- Add a parmesan rind to the broth for a savory, slow-simmered taste
- Cook pastina separately for easy storage of leftovers
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