Description
A comforting and nutritious veggie-packed pastina soup, combining tender vegetables, shredded chicken, and delicate pastina pasta in a flavorful chicken broth, topped with parmesan and fresh parsley for an Italian-inspired soothing meal.
Ingredients
Vegetables
- 4 carrots
- 4 celery stalks
- 1 white onion
- 3 garlic cloves
Soup Base
- 1 tbsp olive oil
- 8 cups chicken broth
- 1 tbsp salt
- 1 tbsp black pepper
Pasta & Protein
- 1 cup pastina
- 2 tbsp butter
- 1 1/2 cups shredded chicken
Toppings
- Parmesan cheese (for topping)
- Fresh parsley (for topping)
Instructions
- Prepare the vegetables: Peel the carrots and cut them in half. Trim and discard the bottoms of the celery stalks, then cut the remaining stalks in half. Quarter the white onion to prepare for sautéing.
- Sauté the veggies: Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the carrots, celery, and onion, cooking until they become slightly charred and softened. Then add the whole garlic cloves and cook for a few more minutes to char the garlic, enhancing depth of flavor.
- Simmer the broth and vegetables: Pour in 8 cups of chicken broth, cover the pot, and bring it to a simmer. Let it cook for 15 minutes, or until the vegetables are tender enough to pierce easily with a fork.
- Blend part of the soup: Remove the vegetables from the broth, reserving half of the carrots to dice later. Place the remaining carrots, celery, and onions into a blender along with about a cup of the chicken broth. Blend until smooth to create a rich vegetable puree.
- Reassemble the soup: Dice the reserved half of the carrots. Return the blended vegetable mixture and diced carrots back into the soup pot along with the remaining chicken broth, creating a balance of creamy texture and vegetable chunks.
- Cook the pastina: Add 1 cup of pastina pasta to the soup and cook according to the pasta’s package instructions, until tender.
- Finish the soup: Stir in 2 tablespoons of butter and 1 1/2 cups of shredded chicken, heating through to combine flavors.
- Serve: Ladle the soup into bowls and garnish with freshly grated parmesan cheese and chopped fresh parsley for a savory and aromatic finish.
Notes
- You can substitute chicken broth with vegetable broth to make this soup vegetarian-friendly if you omit the shredded chicken.
- The pastina cooks quickly, so watch closely to avoid overcooking and turning it mushy.
- Use freshly grated parmesan for best flavor and a nice melty finish on top.
- For a spicier variation, add a pinch of red pepper flakes during the sautéing step.
- Leftover soup can be stored refrigerated for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
