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Pastina Soup Recipe

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4.4 from 14 reviews

A comforting and simple Pastina Soup recipe featuring tender tiny pasta in a flavorful broth with sautéed vegetables and aromatic herbs. Enhanced with rotisserie chicken, fresh lemon juice, and topped with Parmesan cheese, this soup is perfect for a cozy meal served alongside crusty buttered bread.

Ingredients

Vegetables and Herbs

  • 1 cup finely diced yellow onion (about 1 onion)
  • 1 cup finely diced carrots (about 2 carrots)
  • 1 cup finely diced celery (2-3 ribs)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried crushed rosemary
  • Salt and pepper, to taste (about 1/2 teaspoon each)

Liquids and Oils

  • 6 tablespoons olive oil, divided (extra virgin, good quality)
  • 5 cups chicken stock (good quality, e.g., Swanson)
  • 2-4 tablespoons freshly squeezed lemon juice (optional)

Main Ingredients

  • 3/4 cup pastina (acini di pepe, stelline, or other tiny pasta)
  • 2 cups shredded rotisserie chicken (optional, for heartier soup)

Optional Garnishes and Sides

  • Parmesan cheese, for topping
  • Freeze-dried parsley or fresh parsley, for garnish
  • Freeze-dried dill or fresh dill, for garnish
  • Crusty buttered bread, for serving

Instructions

  1. Sauté Vegetables: Heat 1/4 cup olive oil in a large pot over medium-high heat. Add the diced onion, carrots, celery, and minced garlic. Season with about 1/2 teaspoon each of salt and pepper. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are very golden and edges start to brown. Lower the heat if the vegetables begin to burn, and be careful not to rush this step as it develops deep flavors.
  2. Simmer Broth: Pour in 5 cups of good-quality chicken stock along with the Italian seasoning, dried rosemary, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. This allows the flavors to meld beautifully.
  3. Cook Pasta: Add 3/4 cup pastina directly into the pot. Simmer until the pasta is tender, typically about 5 to 7 minutes, though you should check the package instructions for exact timing. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  4. Add Chicken and Finish: Stir in 2 cups of shredded rotisserie chicken, if using, and cook just until warmed through. Add 2 to 4 tablespoons of freshly squeezed lemon juice to brighten the flavors, then taste and adjust seasoning as needed. Finally, drizzle in the remaining 2 tablespoons of olive oil for richness.
  5. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese. Garnish with plenty of freeze-dried or fresh parsley and dill for a fresh herbal note. Serve with crusty buttered bread on the side for a complete and satisfying meal.

Notes

  • For a vegetarian option, omit the chicken and use vegetable stock instead of chicken stock.
  • Lemon juice enhances the soup's brightness but can be adjusted or omitted based on preference.
  • Be careful not to overcook the pastina; it should be tender but not mushy.
  • Use high-quality extra virgin olive oil for better flavor, especially when drizzling at the end.
  • Freeze-dried herbs can be substituted with fresh herbs added towards the end for a fresher taste.
  • This soup freezes well; store leftover soup in airtight containers for up to 3 months.

Find it online: https://miracooking.com/pastina-soup-recipe/