Ingredients
Vegetables & Aromatics
- 6 tablespoons olive oil (divided, extra virgin; good quality)
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1 cup finely diced carrots (about 2 medium carrots)
- 1 cup finely diced celery (2-3 ribs)
- 1 tablespoon minced garlic
Broth & Seasonings
- 5 cups chicken stock (good-quality, such as Swanson)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried crushed rosemary
- Salt and pepper to taste (approximately 1/2 teaspoon each)
Pasta & Protein
- 3/4 cup pastina (acini di pepe, stelline, or other tiny pasta)
- 2 cups shredded rotisserie chicken (optional, for a heartier soup)
Finishing Touches
- 2-4 tablespoons freshly squeezed lemon juice (optional)
- Parmesan cheese (optional, for topping)
- Crusty buttered bread (optional, for serving)
- Freeze-dried parsley or fresh parsley (to taste)
- Freeze-dried dill or fresh dill (to taste)
Instructions
- Sauté Vegetables: Heat 1/4 cup olive oil in a large pot over medium-high heat. Add the finely diced onion, carrots, celery, and minced garlic. Season with salt and pepper (about 1/2 teaspoon each). Sauté the vegetables for 8 to 10 minutes, stirring occasionally, until they are very golden and starting to brown around the edges. Lower the heat if anything begins to burn. This slow sautéing enhances the flavor of your soup.
- 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 to low and simmer gently for 10 minutes. This allows the herbs and vegetables to infuse the broth with rich flavor.
- Cook Pasta: Add 3/4 cup pastina pasta directly into the simmering broth. Cook for 5 to 7 minutes, or according to your pasta package instructions, until the pastina is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add Chicken & Finish: Stir in 2 cups of shredded rotisserie chicken if using, and cook until heated through. Add 2 to 4 tablespoons of freshly squeezed lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper if necessary. Finally, drizzle the remaining 2 tablespoons of olive oil into the soup for richness.
- Serve: Ladle the hot soup into bowls. Top each bowl with freshly grated Parmesan cheese and garnish with freeze-dried or fresh parsley and dill to your liking. Serve alongside crusty buttered bread for a complete, satisfying meal.
Notes
- Sauté the vegetables slowly to develop a deep, caramelized flavor—rushing this step can result in bland soup.
- If desired, use homemade chicken stock for a more robust broth instead of store-bought.
- Adjust the amount of lemon juice to your taste preference; it adds a lovely brightness to the soup.
- For a vegetarian version, substitute vegetable stock and omit the chicken.
- Pastina cooks quickly, so keep an eye on it to avoid overcooking and mushy pasta.
- Freeze-dried herbs are a convenient alternative to fresh and retain strong flavor.
- Serve with crusty buttered bread to make the meal more filling and enjoyable.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
