Delicious and satisfying, this chicken pastina soup recipe is sure to become a new family favourite! This riff on chicken noodle soup is made with the cutest tiny pasta stars that the kids will devour with no complaints. Serve with lemon and parmesan cheese for extra flavour!
Italian Chicken Soup with Pastina
Here’s a fun fact! Did you know that chicken soup with pastina is sometimes called Italian penicillin? Italian grandmothers love to serve brothy soups with pastina to make you feel better when you’re sick.
Made with tender chicken, lots of veggies, rich chicken broth and tiny pasta, this simple chicken pastina soup recipe will definitely make you feel warm and cozy, especially on a cold, dreary day.
As a bonus, it’s perfect for both kids and adults!
For more homemade chicken soup recipes, check out this Healthy Chicken Noodle Soup and Chicken Meatball Soup too!
Why We Love This Chicken and Pastina Soup
- Kid-friendly: Even reluctant little eaters love hunting for the tiny pasta stars in this comforting soup.
- Simple ingredients: This easy soup recipe relies on common staples you may already have in your pantry.
- One-pot meal: This Italian chicken pastina soup comes together in one large pot for easy clean-up!
Ingredient Notes
- Olive oil: Draw out the delicious flavor and aroma of your vegetables by sauteeing them in olive oil.
- Vegetables: Onion, celery, carrot, and garlic will make a flavorful broth full of nutrients and fibre.
- Chicken stock: Use either homemade chicken broth or store-bought reduced-sodium broth.
- Chicken: Finely dice leftover chicken into small pieces for tender chicken in every bite. You can also use a rotisserie chicken if you don’t have cooked chicken on hand.
- Little stars pastina pasta: This tiny star-shaped pasta cooks so quickly and gives this soup a great texture and fun presentation.
- Parmesan cheese: Freshly grated Parmesan adds a delicious savory flavor to this vegetable pastina soup.
- Lemon juice: Although optional, lemon juice brightens this soup’s flavor.
- Kosher salt and black pepper: Add these seasonings to your preference.
- Fresh parsley: Sprinkle some chopped parsley as a garnish over each bowl of this Italian pastina soup.
How to Make Pastina Soup – Step-by-Step Instructions
- Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onion, celery, carrot and garlic. Cook until softened, about 5 to 8 minutes.
- Add the chicken stock. Bring to a boil and reduce heat to a gentle simmer.
- Stir in the diced chicken and cover with a lid. Simmer for 20 minutes.
- Just before serving, add the pastina and cook to al dente, about 6 to 8 minutes. If you are making the soup in advance, do not add the pastina until you are ready to serve.
- Stir in the parmesan cheese and lemon juice, if using. Season with salt and pepper, to taste.
Keep scrolling to the recipe card below for the full printable pastina soup recipe!
Recipe Tips:
- This soup tends to thicken up the longer that it sits since the pasta absorbs some of the broth. For best results, add the pastina to the soup and cook it just before serving. If you’ve made it ahead of time, you may wish to add additional broth to thin it out slightly.
- Chop up the vegetables very finely so that there aren’t large chunks. It has a better taste and presentation with the tiny star pasta, plus it makes it more kid-friendly too!
- Use chopped leftover chicken breasts or a rotisserie chicken for this soup. You can use shredded chicken too, but I find it tastes better if the chicken is finely chopped to match the small pasta.
Recipe FAQs
Technically, pastina refers to any pasta made into tiny shapes. Most people think of the little stars pasta as pastina because in North America, that’s often how they’re labeled. Other types of pastina include orzo, miniature macaroni, acini di pepe, and other regional variations.
Check your local grocery store for pastina noodles. They can typically be found in the pasta aisle. If you aren’t able to source them there, you can also order online.
If you’re not able to find pastina near you, try substituting orzo! It’s a similar type of pasta and will have the same mouthfeel as the tiny pastina noodles. Another fun option is alphabet pasta or stelline pasta, which is also star-shaped, but slightly larger.
Technically, yes. This soup can be frozen, but cooked noodles become plump and overly soft when frozen. They lose their texture, which defeats the point of adding noodles to your homemade soup. If you plan to freeze it, try making this soup without the noodles. After you thaw the soup, reheat it in a pan. When the soup is hot, add the uncooked noodles and cook for 4-6 minutes until they soften. Serve like normal and enjoy!
Storage Guidelines
Refrigerator: Add any leftover soup to an airtight container and allow it to cool to room temperature before refrigerating. Reheat the soup by either microwaving it in a bowl for 2-3 minutes or warming it in a pot on the stove. Plan to eat your leftovers within 3-4 days.
Freezer: If you plan on freezing this soup, I recommend making it without the noodles. Prepare the broth with the veggies, stock, and chicken. Place it in a container and allow the soup to cool down completely in the fridge. Once chilled, store it in the freezer for 1-3 months.
To reheat (after freezing): The day before you want to serve it, place the soup in the fridge to thaw overnight. Pour the thawed soup into a pan and bring it up to a low simmer. Add the uncooked noodles and cook for 4-6 minutes. Once the noodles are cooked, add the lemon juice and parmesan and serve.
Serving Suggestions
This pastina chicken soup is a perfect meal on its own! It’s also delicious with crusty Italian bread or crackers, or a protein-rich sandwich, like my Pesto Chicken Burgers.
For extra vegetables, serve this Tossed Green Salad or Blueberry Kale Salad on the side!
Recipe Variations
- Use meatballs: Switch up the chicken and add mini meatballs instead!
- Switch up the pasta: Try another type of pastina, like alphabet pasta, or substitute your favourite dried noodle (cook until al dente).
- Add some greens: Incorporate some spinach, kale or shredded swiss chard in the soup for extra nutrition.
- Try parmesan rinds: Add 1-2 parmesan rinds to your soup while it’s simmering for a salty, savoury flavor. Remove before serving.
More Delicious Soups
- No Noodle Chicken Soup
- ABC Soup
- White Chicken Chili with Salsa Verde
- Lazy Lasagna Soup
- Healthy Chicken Tortilla Soup
Did you make this recipe? Scroll down to leave a star rating and review!
Chicken Pastina Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 stalks celery finely chopped (about 3/4 cup diced)
- 1 large carrot peeled and finely chopped (about 1 cup diced)
- 2 cloves garlic minced
- 6-8 cups reduced-sodium chicken stock homemade or store-bought
- 1 1/2 cups finely diced chicken
- 1 cup uncooked star pastina pasta
- 1/2 cup freshly grated parmesan cheese
- 1-2 tablespoons lemon juice (optional)
- Salt and pepper to taste
- Freshly chopped parsley to garnish
Instructions
- In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion, celery, carrot and garlic. Cook until softened, about 5 to 8 minutes.
- Add the chicken stock. Bring to a boil and reduce heat to a gentle simmer.
- Stir in the diced chicken and cover with a lid. Simmer for 20 minutes.
- Just before serving, add the pastina and cook to al dente, about 6 to 8 minutes. If you are making the soup in advance, do not add the pastina until you are ready to serve.
- Stir in the parmesan cheese and lemon juice, if using. Season with salt and pepper, to taste.
Notes
- This soup tends to thicken up the longer that it sits since the pasta absorbs some of the broth. For best results, add the pastina to the soup and cook it just before serving. If you’ve made it ahead of time, you may wish to add additional broth to thin it out slightly.
- Chop up the vegetables very finely so that there aren’t large chunks. It has a better taste and presentation with the tiny star pasta, plus it makes it more kid-friendly too!
- Use chopped leftover chicken breasts or a rotisserie chicken for this soup. You can use shredded chicken too, but I find it tastes better if the chicken is finely chopped to match the small pasta.