There is something so incredibly nostalgic about a warm bowl of soup, especially when it features tiny, comforting pasta shapes. This chicken pastina soup is my favorite way to bring a bit of sunshine and warmth to the table on a chilly day. It is a simple, soul-warming dish that feels like a big hug in a bowl. Whether you are feeling under the weather or just need a quick and easy dinner, this recipe delivers big flavor with very little effort. Let us talk about how to make it.
What is Pastina?
Pastina is a broad term in Italian cooking that literally means little pasta. It refers to a variety of tiny shapes that are specifically designed for soups and broths. You might see them as tiny grains of rice called orzo, little tubes like ditalini, or my personal favorite, stelline, which are tiny little stars. In many Italian households, pastina is the ultimate comfort food for children, often served simply with butter and cheese. Historically, it was a way to use up the broken bits of pasta found at the bottom of the bag.
I first decided to share this recipe because I found these absolutely adorable little stars in my local grocery store and knew they would look beautiful. However, in a classic kitchen mishap, I could not find them anywhere when it was actually time for the photo shoot! I had to pivot to a different shape, but that is the beauty of this ingredient – it’s so flexible.
How to Cook Pastina
The most common and traditional way to cook pastina is to drop the tiny shapes directly into a simmering soup or broth. Because the pieces are so small, they cook incredibly fast, usually in just five to seven minutes. While they are perfect for soup, you can also cook them with a little bit of water and butter until they are soft, almost like a savory porridge. They are an incredibly quick and efficient way to add filling carbohydrates to any soup recipe. Using pastina helps a simple broth go much further, turning a light snack into a hearty and satisfying meal.
What Else to Add to Chicken Pastina Soup
One of the things I love most about this chicken pastina soup is how incredibly flexible it is. You can truly add whatever you have on hand, which is very much in the Italian spirit of cucina povera. This traditional style of cooking focuses on being resourceful, using up every bit of food, and stretching ingredients to feed as many people as possible while still being delicious. Most Italian recipes like this begin with a sofrito, which is a flavorful base made of finely diced onion, carrot, and celery sautéed in olive oil. For this version, I have decided to add some diced eggplant to the usual sofrito vegetables to add a bit more heartiness and a unique texture.
I added shredded chicken because I happened to have some leftovers in the fridge, but the soup is wonderful even without meat. If you want to keep it lighter, simply use a high quality chicken or vegetable stock as your base. The starches from the pasta will naturally thicken the liquid slightly, making it feel rich. Finally, do not forget that a little bit of parmesan cheese is a wonderful flavor enhancer that brings everything together beautifully at the very end. You can even stir in some greens like spinach at the last minute if you want to use up more of what is in your crisper drawer.
Parmesan Rind?
If you have been throwing away the hard rinds at the end of your wedges of parmesan, you have been missing out on a massive flavor opportunity! A common Italian secret is to add the parmesan rind directly into a simmering stock or soup to boost the savory depth of the dish.
I like to store my old rinds in a bag in the freezer so I always have one ready to go. Just take it straight out of the freezer and drop it into the hot liquid while the soup is bubbling. The rind melts slowly, releasing oils and salt that give the broth an incredible umami kick. Occasionally, a rind might melt away completely into the soup, but usually, it stays in one piece and you will need to fish it out before serving. Pro tip – the leftover squidgy parmesan rind makes a fantastic treat for the dog if they have been a good kitchen companion.
What to Serve with Chicken Pastina Soup
This soup is quite filling on its own thanks to the pasta and chicken, but sometimes you just want that extra bit of texture. Adding some toasted bread provides a lovely crunch that contrasts with the soft pastina. If you want even more flavor, garlic bread is an excellent companion, as it is perfect for soaking up the broth.
This soup also goes really well with fresh herbs and more cheese. Just before you bring the bowls to the table, you can stir in some freshly chopped parsley or basil and a generous sprinkle of grated parmesan or pecorino. It adds a bright, fresh finish that makes the whole dish pop and provides a beautiful contrast to the warm, savory broth.
And More…
Looking for more winter soups? Try one of these…
- Tomato Basil Soup
- Encebollado
- Miso Soup with Mushroom
- Curried Broccoli Soup
- Creamy Cauliflower Lentil Soup
Conclusion
Give this Chicken Pastina Soup a try the next time you need something cozy. It is a wonderful example of how simple ingredients can come together to create something truly nourishing and delicious. It is a great way to use up those extra vegetables and satisfy the whole family with a bowl of pure comfort. Let me know how yours turns out and if you found any fun pasta shapes to use!
Chicken Pastina Soup
Ingredients
- 1 tbsp olive oil
- 1 onion peeled and chopped
- 1 sprig rosemary finely chopped
- 1 tsp dried thyme
- 1 eggplant diced
- 2 stems celery diced
- 2 carrots diced
- 4 cloves garlic peeled and sliced
- 1/2 cup white wine
- 3 cups chicken broth
- 1 parmesan rind
- 4 oz pastina (tiny pasta)
- 1 cup cooked shredded chicken
- grated parmesan to serve
- salt and pepper
Instructions
- Heat the oil in a pan over medium heat. Add the onion, rosemary, thyme, carrots, celery, eggplant, and garlic.
- Cook for about 10 minutes, stirring frequently, until the vegetables have softened.
- Add the wine and parmesan rind. Cook for 1-2 minutes until the alcohol has burned off.
- Add the stock and bring to a boil. Cook for about 10 minutes until the vegetables are perfectly tender.
- Remove and discard the parmesan rinds. Blend the soup a little to make it creamy, but you still want to have pieces of diced vegetables for textural interest.
- Add the pastina and chicken. Cook according to the instructions on the pasta packet – usually not more than 2-3 minutes for tiny pasta.
- Scatter over the parmesan and serve hot.
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