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This Italian Pastina Soup is a simple chicken soup made with tiny star-shaped pasta, tender vegetables, shredded chicken, and thyme.
A Parmesan cheese rind simmers in the broth, adding extra flavor, while a squeeze of fresh lemon juice gives the finished soup added flavor.
Pastina is a very small pasta that’s commonly used in Italian soups. It cooks right in the broth, making this an easy one-pot meal. With cooked chicken already on hand, you can have this homemade soup ready in about 40 minutes.
It’s sometimes called “Italian penicillin soup” because it’s supposed to cure what ails you. If you use homemade chicken bone broth, this comforting soup is a great way to feel better!
If you’re looking for more homemade soup recipes, try this Mushroom Soup, Cheesy Potato Soup, Creamy Chicken Noodle Soup, and Tuscan Sausage Soup.
Why You’ll Love Italian Pastina Soup
- Easy to make: This chicken pastina soup comes together in one pot in about 40 minutes.
- Hearty and filling: Shredded chicken, vegetables, and tiny pasta make this a satisfying meal.
- Full of flavor: Fresh thyme (optional), Parmesan cheese, and lemon juice give the broth a delicious flavor.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Pastina pasta: This little pasta cooks directly in the broth. If you can’t find pastina, another tiny pasta shape (like alphabet pasta) can work.
- Chicken thighs: Cooked and shredded boneless, skinless chicken thighs give the soup a rich flavor. Chicken breasts can also be used.
- Vegetables: Onion, carrots, celery, and garlic form the flavorful base of the soup.
- Chicken broth: Seven cups of chicken stock provide the liquid base for the soup. You can even make your own homemade chicken broth with a whole chicken. Or you can substitute vegetable broth if you prefer.
- Parmesan cheese: A fresh Parmesan wedge provides both the rind for simmering in the soup and grated cheese for serving.
- Fresh thyme and lemon: Fresh thyme adds an herbal flavor, while lemon juice brightens the finished soup.
How to Make Italian Pastina Soup
Here are the step-by-step instructions for making this Pastina Soup:
Step 1. Heat the oil in a large pot or Dutch oven on the stovetop over medium heat. Add the onions and garlic and saute for about 1 minute.
Step 2. Add the carrots and celery and saute for an additional 2 minutes.
Step 3. Add the broth, salt, pepper, thyme, chicken, and pasta to the pot and stir to combine.
Step 4. Cut the rind off the end of the cheese wedge and drop the rind into the soup.
Step 5. Bring the soup to a boil over medium-high heat, reduce the heat to medium/medium-low, and place a lid on the pot. Allow the soup to simmer for about 20 minutes, or until the carrots and celery are softened.
Step 6. Squeeze the lemon juice from half of the lemon into the pot, taste the soup, and squeeze the juice from the second half into the pot if desired.
Step 7. Remove the parmesan cheese rind from the pot, and stir the soup one final time.
Step 8. Serve immediately topped with freshly grated parmesan cheese and extra thyme leaves.
Recipe Tips
- I used a parmesan cheese wedge (Parmesan rind) but any grated Parmesan cheese will work.
- Chicken breasts can be used in place of thighs, but I prefer the richer taste the dark meat gives the soup.
- Other fresh herbs, such as rosemary or sage, would also be wonderful additions to this soup.
- Do not allow this soup to sit for too long before serving, or the Pastina pasta will absorb too much of the liquid and become soggy. If the soup needs to be prepared in advance, the pasta should be left out until about 15 minutes before serving. Bring the soup back to a light boil and then add the pasta.
- Avocado oil, butter, or vegetable oil can be used in place of the olive oil.
Serving Suggestions
- Serve Pastina Soup hot with freshly grated Parmesan cheese and a few extra thyme leaves on top.
- Crusty sourdough bread, French bread, garlic bread, or homemade dinner rolls would go well with this soup. You could also serve it with a simple green salad for a larger meal.
- Because the tiny pasta continues absorbing broth as the soup sits, it’s best served soon after cooking.
How to Store Pastina Soup
- Refrigerator: Allow the soup to cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
- Freezer: For the best texture, freeze the soup without the pastina. Store in freezer-safe containers for up to 3 months.
- Reheating: Warm the soup in a saucepan over medium-low heat until heated through. The pasta will continue to absorb liquid during storage, so add extra chicken broth as needed. If the pasta was stored separately, add it when reheating.
Frequently Asked Questions
Pastina is a general term for very small pasta shapes commonly used in Italian soups. The tiny pasta cooks quickly and gives the soup a soft texture.
Yes. Cooked and shredded chicken breasts work well in this recipe. Chicken thighs provide a richer flavor, but either can be used. You could even use shredded rotisserie chicken if you have one.
Yes. If preparing the soup ahead of time, leave out the pastina until about 15 minutes before serving. Bring the soup back to a light boil before adding the pasta.
Other small pasta shapes, such as acini de pepe, stelline, or orzo, can be used. Cooking times may vary depending on the pasta shape.
No, but it adds extra savory flavor as the soup simmers. If you don’t have a rind, you can still make the soup and add freshly grated Parmesan cheese when serving.
Pastina continues absorbing liquid after cooking. If the soup sits for a while or is refrigerated, the pasta may absorb much of the broth. Simply add more chicken broth when reheating to reach your preferred consistency.
More Delicious Soup Recipes
- Cabbage Roll Soup
- Chicken Potato Soup
- Roasted Tomato Soup
- Chicken Gnocchi Soup
- Lemon Chicken Rice Soup
If you make this Italian Pastina Soup recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Italian Pastina Soup
Equipment
- large pot or Dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 1 tablespoon minced garlic
- 1 1/2 cups carrots, peeled and chopped
- 1 cup celery, chopped
- 7 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1 pound shredded, cooked chicken, about 3 cups
- 1 lemon, cut in half
- 1 cup pastina pasta
- 8 ounce fresh parmesan cheese wedge, with the rind
Instructions
- Heat the oil in a large pot or Dutch oven on the stovetop over medium heat.
- Add the onions and garlic and sauté for about 1 minute.
- Add the carrots and celery and sauté for an additional 2 minutes.
- Add the broth, salt, pepper, thyme, chicken, and pasta to the pot and stir to combine.
- Cut the rind off the end of the cheese wedge and drop the rind into the soup.
- Bring the soup to a boil over medium-high heat, reduce the heat to medium/medium-low, and place a lid on the pot. Allow the soup to simmer for about 20 minutes, or until the carrots and celery are softened.
- Squeeze the lemon juice from half of the lemon into the pot, taste the soup, and squeeze the juice from the second half into the pot if desired.
- Remove the parmesan cheese rind from the pot, and stir the soup one final time.
- Serve immediately topped with freshly grated parmesan cheese and extra thyme leaves.
Notes
- I used a parmesan cheese wedge (Parmesan rind) but any grated Parmesan cheese will work.
- To get the 1 pound cooked chicken, you can cook 1 ½ pounds boneless, skinless chicken thighs and then shred the cooked meat.
- Chicken breasts can be used in place of thighs, but I prefer the richer taste the dark meat gives the soup.
- Other fresh herbs, such as rosemary or sage, would also be wonderful additions to this soup.
- Do not allow this soup to sit for too long before serving, or the Pastina pasta will absorb too much of the liquid and become soggy. IF the soup needs to be prepared in advance, the pasta should be left out until about 15 minutes before serving. Bring the soup back to a light boil and then add the pasta.
- Avocado oil, butter, or vegetable oil can be used in place of the olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
