Italian Chicken Pastina Soup
A soothing and hearty soup made with pastina, rotisserie chicken, and a blend of fresh vegetables, perfect for cold weather and comforting when needed.
Ingredients
Soup Base
- 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 medium cloves garlic (minced)
- 8 cups low-sodium chicken broth (maybe more)
- 1 pound carrots (diced small)
- 1 ½ teaspoons kosher salt (more to taste)
- 1 ½ parmesan rind (optional)
Final Ingredients
- ⅓ cup uncooked pastina
- 2½ - 3 cups rotisserie or leftover chicken
- to taste grated Parmesan (for serving)
- to taste finely chopped fresh rosemary and/or fresh thyme leaves
Instructions
Preparation
- Heat a large Dutch oven or soup pot over medium heat.
- Add the olive oil, butter, onion, shallot, celery, and bell pepper; stir to combine.
- Cook for 4-5 minutes or until the onions are translucent, stirring occasionally.
- Add the garlic; stir well and cook for another 2 minutes.
Cooking
- Add the chicken broth, carrots, parmesan rind (if using), and salt. Bring to a boil.
- Reduce to a steady simmer and cook, uncovered, for 20-25 minutes until the veggies are tender.
- Remove the parmesan rind, if used. Set aside 2 cups of the diced veggies with a slotted spoon.
- Puree the broth/veggie mixture until smooth.
- Add the pastina, bring to a boil, then reduce to a steady simmer and cook according to package instructions.
- Stir in the reserved veggies and chicken, cover and let rest for 20 minutes.
Serving
- Taste and adjust seasoning, adding more salt if needed.
- Serve with grated parmesan, fresh herbs, and ground black pepper.
Notes
For a vegetarian option, substitute vegetable broth and omit chicken; add white beans for protein. The parmesan rind is optional but adds depth to the flavor.