Ingredients
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
- 8 cups low-sodium chicken broth, maybe more
- 1 pound carrots, diced small
- 1 parmesan rind (optional)
- 1 ½ teaspoons kosher salt, more to taste
Pasta and Protein
- ⅓ cup uncooked pastina, tiny pasta (double if you prefer more pasta)
- 2½ – 3 cups rotisserie or leftover chicken
Toppings and Garnishes
- Grated Parmesan, for serving
- Finely chopped fresh rosemary and/or fresh thyme leaves
Instructions
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Add the olive oil, butter, diced onion, shallot, celery, and yellow bell pepper. Stir to combine and cook for 4-5 minutes, or until onions turn translucent, stirring occasionally. Add minced garlic, stir well, and cook for another 2 minutes.
- Add Broth and Simmer: Pour in the low-sodium chicken broth, add the diced carrots, parmesan rind (if using), and kosher salt. Bring the mixture to a boil, then reduce to a steady simmer. Let it cook uncovered for 20-25 minutes, or until the vegetables are tender.
- Remove Parmesan Rind and Reserve Veggies: Take out the parmesan rind, if added. Using a slotted spoon, remove about 2 cups of the diced vegetables and set them aside for later.
- Puree the Soup Base: Using an immersion blender, blend the soup directly in the pot until smooth. If using a regular blender, allow the soup to cool a bit before blending. Remove the center cap of the blender lid and cover with a kitchen towel to vent steam and prevent pressure build-up.
- Add Pasta and Cook: Return the blended soup to a boil. Add the uncooked pastina pasta and reduce to a simmer. Cook uncovered according to the pasta package instructions (typically about 9 minutes for acini di pepe) until tender.
- Incorporate Chicken and Reserved Veggies: Stir in the shredded rotisserie or leftover chicken and the reserved cooked vegetables. Combine well, cover the pot, and let the soup rest for 20 minutes to meld flavors and finish cooking.
- Adjust Seasonings and Serve: Taste the soup and adjust seasoning with additional salt if needed. Serve hot with a generous sprinkle of grated Parmesan cheese, freshly chopped rosemary and/or thyme, and freshly ground black pepper. Enjoy your comforting bowl of Italian Chicken Pastina Soup!
Notes
- Using a parmesan rind adds deep savory flavor but is optional.
- Be cautious when blending hot soup; vent the blender lid to prevent steam pressure buildup.
- Adjust the amount of pastina depending on your pasta preference; doubling creates a heartier soup.
- Leftover or rotisserie chicken makes this soup quick and easy, but fresh cooked chicken also works.
- Allowing the soup to rest covered after adding chicken lets flavors meld beautifully.
- This soup is perfect for a cold day and believed to soothe colds and flu symptoms.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian, Italian-American
