cozy italian pastina soup

Learn how to make the easiest and most delicious Italian pastina soup, bursting with comforting flavor in every spoonful and perfect for cozy evenings.

Be sure to check out my Creamy Italian Pastina too!

Why we love Italian pastina soup

Pastina soup (also known as Italian penicillin soup) is one of those nostalgic soup recipes that warms you to the core. This is a classic soup recipe that is a family favorite and perfect for cold days, inclement weather, or when you just need a comforting cuppa. It’s a great alternative to chicken soup when you want something a little different.

Simple materials. There’s a reason this easy soup recipe is a classic. It’s a comforting and nostalgic combination of everyday flavors in perfect balance. Easy to prepare. This flavorful soup is ready in less than an hour, but tastes like it took hours to cook. Add depth of flavor in a few simple steps. Family friendly. The simple ingredients in this recipe are classic for many chicken soup recipes, but a few key additions make it absolutely irresistible. Make it smooth and creamy, add vegetables for texture, or make it to suit the tastes of your picky eater.

Ingredients needed for the recipe

As I mentioned earlier, this soup recipe is made with everyday ingredients that your grandmother would have used. However, I made this recipe my own and added some flavor makers that make it even more special. Scroll down to the recipe card at the bottom to see the full list of ingredients.

chicken. I like to roast and dice the chicken breasts myself for this recipe, but you can also easily use a rotisserie chicken. vegetables. This recipe starts with a classic mirepoix, sauteing onions, carrots, and celery in olive oil. This is a great base for most soups, stocks, and stews. In my recipe, I add a little more carrot to give it a little extra sweetness and flavor. Garlic. It wouldn’t be an Italian soup (or any soup) without a little garlic. Although mincing fresh garlic is always recommended, I love using frozen garlic cubes found in the frozen section of supermarkets and Trader Joe’s. chicken bouillon paste. This is a great flavor maker. A brand that I can easily buy at the supermarket I often go to is “Better Than Bouillon”. If you can’t find bouillon paste, you can also use bouillon cubes. If you don’t want to use broth, you can add a little more salt and pepper. tomato paste. Adding a few tablespoons of tomato paste adds depth to the soup and adds extra flavor. I like to buy tomato paste in tubes and store the leftovers in the fridge. It’s a great ingredient to add to a variety of recipes for an extra layer of flavor. chicken soup. I use boxed soup, but if you have homemade chicken stock or chicken broth, feel free to use that. Parmesan cheese rind. Another flavor enhancer! Cut the skin off the palm block and add it directly to the soup you are cooking. It adds a little nutty, salty flavor to the soup. Remove before eating! Pastina. Pastina is a small pasta. It suddenly went out of production a few years ago, but luckily it’s back now and easy to find. However, if you can’t find a box of “pastina”, you can use any kind of pastina: “stelline” (little star), atini de pepe, orzo, or even ditalini. Seasonings: salt, pepper, dried or fresh thyme. You can experiment with different seasonings, but we like this simple trio. If you like something a little spicy, you can also add some crushed red pepper. Optional garnish: parmesan cheese, fresh lemon wedges, parsley. Crunchy bread would also be delicious!

Easy way to make pastina soup

We have explained the steps in detail, so please skim the steps below. Don’t forget to scroll to the recipe card at the bottom for the complete list of ingredients and instructions.

Saute vegetables in a large pot or Dutch oven. Add seasonings and tomato paste. Add the broth and Parmesan rind and simmer for 20 minutes. Remove the vegetables, mix until smooth, and add back to the soup. Add pastina and simmer for 6 minutes. Add the boiled chicken, cover and remove from heat. Let stand for 20 minutes. enjoy!

Why blend vegetables?

There is a key step in this recipe: remove the cooked vegetables with a slotted spoon, transfer them to a blender/food processor, and add them back to the soup. Here’s why:

Blending the cooked onions, celery, and carrots and adding the puree back to the soup adds a natural creaminess to the soup while retaining extra flavor without adding heavy cream. Texture! The vegetable puree not only adds creaminess and flavor, but also adds a nice thickening to the soup. You can blend all, some, or none of the vegetables. If you have a family member who doesn’t like chunks in their soups, as many people do, this is an easy way to get their vegetables in. If you want some texture in your soup, just blend some of the vegetables together. Of course, you have the option of skipping this step and making your soup a vegetable-filled soup.

Tips for enhancing flavor

There are a few tips to note that make this Chicken Pastina Soup recipe stand out.

Adding tomato paste to vegetables and cooking for 1-2 minutes adds a layer of base flavor and adds depth. Adding Parmesan rind to the soup while cooking adds extra flavor without adding cheese or salt to the soup. With bouillon paste, you can really enhance the flavor in one step. However, be careful not to add too much salt to the soup beyond the bouillon. We recommend adding the bouillon and then adding salt to adjust the taste. seasoning. This recipe can be adapted by choosing especially the spices used. Italian seasonings are great options, such as crushed red pepper, oregano, herbs de Provence, and even fresh herbs.

Storing and reheating leftovers

This recipe deepens in flavor when chilled in the refrigerator, making it perfect for enjoying over several days. Store tightly closed in the refrigerator for up to 5 days.