Pastina Soup
Pastina Soup is an easy, family-friendly soup with tender pastina, sautéed veggies, and delicious broth.
Servings: 4 servings
Cost: $10.63
Equipment
Ingredients
- 6 tablespoons olive oil divided (extra virgin; good quality)
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced carrots 2 carrots
- 1 cup finely diced celery 2-3 ribs
- 1 tablespoon minced garlic
- 5 cups chicken stock good-quality (I like Swanson)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried crushed rosemary
- Salt and pepper to taste (I add 1/2 tsp each)
- 3/4 cup pastina acini di pepe, stelline, or other tiny pasta
- 2 cups shredded rotisserie chicken optional, for a heartier soup
- 2-4 tablespoons freshly squeezed lemon juice optional, but so good
Serving Suggestions
- Parmesan cheese optional, for topping
- Crusty buttered bread optional, for serving
- Freeze-dried parsley or fresh, added to taste
- Freeze-dried dill or fresh, added to taste
Instructions
- Heat 1/4 cup olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Season with salt and pepper (I add 1/2 tsp each). Sauté for 8–10 minutes, stirring occasionally, until very golden and starting to brown at the edges. Lower the heat if anything begins to burn. Don't rush this step
- Pour in the chicken stock, Italian seasoning, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
- Add the pastina directly to the pot and simmer until tender, about 5–7 minutes (check your pasta package for exact timing). Stir occasionally so the pasta doesn’t stick to the bottom.
- Stir in the shredded rotisserie chicken and cook until warmed through. Add lemon juice (if using) and taste for seasoning. Drizzle in the remaining 2 tablespoons of olive oil.
- Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty buttered bread. Garnish each bowl with parsley and dill—I love adding plenty of both!
Notes
Storage: This soup is best enjoyed right after making it since the pasta absorbs liquid and swells. For leftovers, strain the pasta (using a sieve) and store it separately from the broth in airtight containers for up to 3 days. Combine and reheat when ready to eat.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.06g | Cholesterol: 28mg | Sodium: 1453mg | Potassium: 519mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5548IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 2mg