Step-by-step instructions
- Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and butter.
- Stir in the diced onion, shallot, celery, and yellow bell pepper. Cook for 4-5 minutes until the onions are translucent, stirring occasionally.
- Add the minced garlic and cook for another 2 minutes to release its flavors.
- Pour in the chicken broth and add the diced carrots, Parmesan rind (if using), and kosher salt. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 20-25 minutes until the vegetables are tender.
- Remove the Parmesan rind if used. With a slotted spoon, set aside 2 cups of the diced vegetables.
- Using an immersion blender, puree the soup in the pot until smooth. If using a traditional blender, allow the soup to cool slightly. Remove the middle cap, cover with a towel, and blend until smooth.
- Return the pureed soup to the heat and add the uncooked pastina. Bring back to a boil, then lower to a simmer. Cook for about 9 minutes or according to the pasta package instructions.
- Stir in the shredded chicken and reserved vegetables. Mix well, then cover and let the soup rest for 20 minutes off the heat.
- Taste and adjust salt as needed. Serve hot, garnished with grated Parmesan cheese and fresh herbs, and a sprinkle of black pepper.
Best ways to enjoy it
To serve your Italian Chicken Pastina Soup, ladle it into bowls and top with freshly grated Parmesan cheese and a sprinkle of chopped rosemary or thyme. For an added touch, consider serving alongside crusty bread or a light salad to balance the meal. A drizzle of olive oil on top can also elevate the flavors!
Keeping leftovers fresh
Storage is simple with this soup! Cool it down before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days or can be frozen for up to 3 months. When reheating, add a splash of extra broth to maintain the desired consistency.
Helpful cooking tips
Here are some pro tips to elevate your soup-making game:
- Fresh ingredients: Always opt for fresh vegetables for the best flavor.
- Make it ahead: This recipe benefits from a day of sitting, as flavors meld beautifully, making it perfect for meal prep.
- Thicker soup: If you prefer a thicker texture, add more pastina or limit the amount of broth to your liking.
Creative twists
Feel free to get creative with this recipe! Add in seasonal vegetables, like zucchini or kale, or swap pastina for orzo or ditalini. For a kick, a hint of crushed red pepper flakes will spice things up. Vegetarian? Use vegetable broth and replace chicken with white beans for protein.
Common questions
What is the prep time for Italian Chicken Pastina Soup?
Prep time is approximately 15 minutes, with a total cooking time of about 45 minutes.
Can I freeze this soup?
Absolutely! Just be sure it’s cooled completely before transferring it to a freezer-safe container. It’ll last for up to 3 months.
What can I use in place of pastina?
You can substitute with any small pasta shape like orzo or acini di pepe. Just adjust the cooking time accordingly.
Indulge in the comforting embrace of this Italian Chicken Pastina Soup, and make it a family tradition in your kitchen!
