Description
This comforting Chicken Pastina Soup, often called Italian Penicillin, is a hearty and soothing dish perfect for chilly days or whenever you need a warm, nourishing meal. It features a blend of sautéed vegetables, tender chicken, tiny pastina pasta, and a creamy broth enriched with Parmesan for deep, savory flavors. The soup involves sautéing, simmering, blending, and gentle simmering to develop a smooth, velvety texture accented by tender chicken pieces and fresh parsley garnishes.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, finely diced
- 4 stalks celery, diced small
- 2 large carrots, finely diced
- 4 medium cloves garlic, minced
Broth and Seasoning
- 8 cups low-sodium chicken broth, more if needed
- 1 parmesan rind (optional)
- 1 teaspoon kosher salt, more to taste
Pasta and Protein
- ⅓ cup uncooked pastina (tiny pasta), double if you like a lot of pasta
- 2 cups cooked chicken, rotisserie or leftover
To Serve
- Grated Parmesan, for serving
- Finely chopped fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and butter, then sauté the onion, carrot, and celery for 4–5 minutes until the onions become soft and translucent, stirring occasionally. Add the minced garlic and cook for an additional 2 minutes, stirring well to combine flavors.
- Add Broth and Simmer: Pour in the chicken broth, add the parmesan rind if using, and season with kosher salt. Bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for 20–25 minutes until the vegetables are tender.
- Remove Parmesan Rind and Reserve Vegetables: Take out the parmesan rind if included. Using a slotted spoon, remove about 2 cups of the cooked vegetables and set them aside for later.
- Puree Soup: Use an immersion blender to puree the remaining soup in the pot until smooth. Alternatively, transfer the soup to a traditional blender (after slightly cooling), venting the lid with a kitchen towel, and blend until smooth. Return to the pot if using a blender.
- Cook Pasta: Add the uncooked pastina to the pureed soup and bring it to a boil. Then reduce to a simmer and cook uncovered according to the pasta package instructions, usually around 5–7 minutes.
- Combine Chicken and Reserved Vegetables: Stir in the shredded cooked chicken and the reserved vegetables. Cover the soup and allow it to rest for about 20 minutes to thicken slightly and let flavors meld.
- Adjust Seasoning: Taste the soup and adjust the salt or seasoning as needed to your preference.
- Serve: Ladle the warm soup into bowls and top with freshly grated Parmesan and finely chopped parsley for garnish. Enjoy your comforting Chicken Pastina Soup!
Notes
- You can double the pasta quantity if you prefer a heartier, more pasta-rich soup.
- The parmesan rind adds depth of flavor but can be omitted if unavailable.
- If you don’t have an immersion blender, blending the soup in batches using a regular blender works well.
- Leftover rotisserie chicken is perfect for this recipe, making it an excellent use of cooked poultry.
- Adjust salt carefully since the broth and Parmesan can be salty.
- For a gluten-free option, substitute pastina with a gluten-free tiny pasta alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
