Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)
A comforting Italian soup with tender pastina, shredded chicken, and aromatic herbs in a rich, savory broth.
Ingredients
Soup Base
- 8 cups chicken broth
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 sprigs rosemary
- 1 bay leaf
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
Finishing
- 2 cups cooked chicken shredded
- 0.75 cup pastina
- 0.25 cup Parmesan cheese grated, plus more for serving
- parsley chopped, for garnish
Instructions
Soup Base
- Heat olive oil and butter in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Add sliced carrots and diced celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
- Toss in rosemary sprigs, bay leaf, salt, and pepper.
- Pour in chicken broth. Bring to a simmer, then reduce heat and let bubble gently for 15 minutes.
Finishing
- Stir in shredded chicken and pastina. Simmer until pasta is al dente, about 8 minutes.
- Remove rosemary and bay leaf. Stir in grated Parmesan cheese.
- Ladle into bowls and garnish with chopped parsley.
Notes
Testing Note: Stirring chicken in off heat kept pieces intact.
Food Safety: Cool soup to 140°F within 2 hours before refrigerating.
Storage Note: Reheat gently on low, adding broth if needed to restore consistency.
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 20g
Tried this recipe?Let us know how it was!