Cozy Italian Pastina Soup – Cookies and Cups

Discover how to make the easiest and most delicious Italian Pastina Soup that’s perfect for cozy nights, bursting with comforting flavors in every spoonful.

Make sure to check out my Creamy Italian Pastina too!

Why You’ll Love Italian Pastina Soup

Pastina soup (aka Italian Penicillin Soup) is one of those nostalgic soup recipes that warms you from the inside out. This is such a classic soup recipe that is a family favorite, perfect for a chilly day, if you’re feeling under the weather, or simply need a bowl of comfort. It’s a great alternative to chicken soup when you want something a little different!

• Simple Ingredients. There is a reason that this easy soup recipe is a classic. It’s made with the perfect balance of everyday flavors which makes it cozy and nostalgic. 
• Easy To Prepare. This flavor-packed soup is done in under an hour, but tastes like it has cooked for hours. A few simple steps really add depth of flavor. 
• Family Friendly. The simple ingredients in this recipe are classic to a lot of chicken soup recipes with a some key additions that make it absolutely irresistible. Make it smooth and creamy, or textured with veggies, whatever your pickiest eaters prefer!

Ingredients Needed For The Recipe

Like I said, this soup recipe is prepped with everyday ingredients that your Grandma would have used. BUT I made this recipe my own with a few flavor-maker additions that really make extra special. Remember to scroll to the recipe card at the bottom for the full list of ingredients. 

• Chicken. I prefer to bake my own chicken breasts and dice them up for this recipe, but you can absolutely use a rotisserie chicken for ease. 
• Vegetables. You start this recipe with a classic by sautéing in olive oil onions, carrots, and celery, a classic mirepoix. This is the perfect base for most soups, stocks, and stews. I add a bit more carrot in my recipe for just a touch more sweetness and flavor. 
• Garlic. It wouldn’t be an Italian soup (or any soup for that matter) without a little garlic! Mincing fresh garlic cloves is always recommended, but I do love using the frozen garlic cubes that you can find in the freezer section of the supermarket or Trader Joes.
• Chicken Bouillon paste. This is a big time flavor-maker. The brand that’s readily available at the grocery store that I prefer is “Better Than Bouillon”. If you can’t find the bouillon paste you can also use bouillon cubes. If you don’t prefer to use bouillon you can add a bit more salt and pepper. 
• Tomato Paste. Adding a few tablespoons of tomato paste adds more depth and another layer of flavor to your broth. I like to buy the tomato paste in a tube so I can keep the extra in the refrigerator. It’s a great ingredient to add to a lot of recipes to deepen the flavor. 
• Chicken Broth. I simply use boxed broth, but if you have homemade chicken broth/chicken stock use it!
• Parmesan Rind. Another flavor enhancer! Cut the rind off of a block of parm and pop it right into the broth as it cooks. It will infuse your broth with a bit of nutty saltiness. You’ll remove it before serving!
• Pastina. Pastina is just tiny pasta. A few years ago it suddenly got discontinued, but luckily for us, they’re back and easy to find. BUT if you can’t find a box of “pastina” you can use any types of pastina: “Stelline” (little stars), Acini de pepe, Orzo, or even Ditalini. 
• Seasoning: Salt, pepper, dried or fresh thyme. You can play around with seasonings, but this simple trio is what we prefer. Some crushed red pepper would be delicious too if you like things a bit spicy.
• Optional Garnish: Parmesan cheese, fresh lemon wedges, parsley. Some crusty bread would be great too!

Quick Instructions to Make Pastina Soup

I’ve broken down the steps so you can skim the instructions below. Remember to scroll to the recipe card at the bottom for the full list of ingredients and instructions. 

1. Sauté the veggies in a large pot or Dutch Oven.
2. Add the seasonings and tomato paste. 
3. Add the broth and parmesan rind and cook for 20 minutes. 
4. Remove the veggies and blend until smooth adding it back into the broth. 
5. Add the pastina and boil for 6 minutes. 
6. Add the cooked chicken, cover and remove from the heat. Let it sit for 20 minutes. 
7. Enjoy!

Why Blend The Veggies?

There is a key step to this recipe where I remove the cooked vegetables with a slotted spoon and transfer them to a blender/food processor, then adding them back to the soup. Here’s why:

• Blending the cooked onions, celery, and carrots and adding the puree back to the soup adds a natural creaminess to the soup without the addition of a heavy cream all the while keeping that extra flavor. 
• Texture! The pureed vegetables not only add creaminess and flavor but also thicken the soup nicely!
• You can blend ALL or SOME of the vegetables… or even none! If you have a family that doesn’t like “chunks” in their soup like a lot of little eaters this is an easy way to get their veggies in. If you would like some texture in the soup, just blend some of the vegetables. And of course you always hae the option to omit this step and keep your soup on the more brothy side with vegetables throughout! 

Tips For Enhancing The Flavor

There are few tips I want to note that set this chicken pastina soup recipe apart!

• Adding tomato paste into the veggies and cooking for a minute or two really adds a base flavor layer that adds depth!
• Adding a Parmesan rind to the broth as it cooks adds yet another layer of flavor without loading the soup up with cheese or more salt. 
• Using a bouillon paste is a simple step to REALLY enhance flavor in one step. Make sure you don’t over-salt the soup beyond the bouillon though. I recommend adding the bouillon and then adding more salt to taste. 
• Seasoning. This recipe is open to adaptation especially with the spices you choose to use. Italian seasoning is a great option, crushed red pepper, oregano, Herbs de Provence, or even fresh herbs. 

Storing And Reheating Leftovers

This recipe is a great one to enjoy for a few days, as the flavors continue to deepen and develop as it sits in the fridge. Store it airtight in the refrigerator for up to 5 days.