There’s something about a steaming bowl of Italian Chicken Pastina Soup that feels like a hug from the inside out. This recipe is often called “Nonna’s Penicillin Soup” because, well, Italian grandmothers swear it can fix just about anything—colds, stress, heartbreak, you name it. And honestly? After making it more times than I can count, I believe them.
When my three kids start sniffling (or let’s be real—when I just need something comforting after a long day), this is the soup I reach for. It’s wholesome, hearty, and ridiculously easy to pull together. Bonus: the tiny star-shaped pasta is so cute, it almost convinces picky eaters to sit still for dinner. Almost.
Table of Contents
Why You’ll Love This Italian Chicken Pastina Soup
- Comfort in a bowl – It’s cozy, soothing, and reminds you of home.
- Quick but flavorful – Ready in under an hour, but tastes like it simmered all day.
- Family-approved – Even the pickiest little ones find the tiny pasta irresistible.
- Nutritious – Packed with veggies, lean chicken, and broth that truly nourishes.
What Does Italian Chicken Pastina Soup Taste Like?
Imagine the heartwarming flavor of chicken noodle soup but with a silky broth, tender veggies, and those tiny pasta pearls that make every bite feel special. It’s savory with just the right balance of sweetness from carrots and onions, plus a gentle herbal kick from rosemary and thyme.
It’s the kind of soup that makes your kitchen smell like heaven on a rainy day.
Ingredients You’ll Need for Italian Chicken Pastina Soup
One of the best parts about making Italian Chicken Pastina Soup is how humble and wholesome the ingredients are. Each one plays a role in creating that signature cozy flavor—like a well-rehearsed family recipe passed down from an Italian Nonna. Here’s a breakdown of what you’ll need and why it matters:
- Olive Oil & Butter (2 tbsp oil + 1 tbsp butter): This duo creates a rich base, balancing flavor and keeping the vegetables from sticking. The butter adds that homey depth, while the olive oil brings in classic Italian notes.
- Onion & Shallot: Using both gives the soup a layered sweetness. Onions bring the heartiness, while shallots add a touch of mild, delicate flavor.
- Celery (4 stalks): Essential for soup, celery adds aroma and structure to the broth. Don’t skimp here—it’s the background hero.
- Yellow Bell Pepper (1 large): Not always traditional, but I love adding this for a slightly sweet note and vibrant color. It also boosts the nutrition without overpowering.
- Garlic (4 cloves): Because what’s Italian cooking without garlic? Minced fresh garlic infuses the broth with warmth.
- Carrots (1 lb): They bring sweetness, body, and a splash of color. Dice them small so they soften perfectly.
- Chicken Broth (8 cups): The soul of the soup. I recommend low-sodium so you can control the seasoning. If you have homemade broth, even better—it transforms the dish.
- Parmesan Rind (optional): Tossing in the rind while simmering makes the broth taste like it simmered in Nonna’s kitchen all day.
- Kosher Salt (1 ½ tsp, more to taste): Balances all the flavors. Taste and adjust at the end since parmesan and broth can be salty.
- Pastina (⅓ cup, uncooked): The star ingredient! These tiny pasta pearls (or stars, depending on the shape you find) soak up the broth and make every spoonful feel special. You can double the amount if your family loves it extra hearty.
- Cooked Chicken (2½ – 3 cups): Rotisserie chicken or leftovers both work. The tender shreds soak in the broth and make the soup a filling meal.
- Fresh Rosemary & Thyme: Adding fresh herbs at the end brightens the soup and makes your kitchen smell like Sunday dinner at Nonna’s house.
- Grated Parmesan (for serving): The finishing touch that ties it all together. Sprinkle generously.
👉 If you’re a fan of soups that balance creamy richness with wholesome ingredients, you’ll also enjoy my Creamy Chicken Pasta Soup. It’s another family-friendly comfort dish you’ll want to keep on repeat.
How to Make Italian Chicken Pastina Soup (Step by Step)
Cooking Italian Chicken Pastina Soup is all about layering flavors and letting simple ingredients shine. Think of it as a gentle dance: sauté, simmer, blend, and finally bring it all together with those adorable pastina pasta pearls. Follow these steps and you’ll have a pot of cozy goodness on the table in under an hour.
Step 1: Build the Flavor Base
- Place a large Dutch oven or soup pot over medium heat.
- Add 2 tablespoons olive oil and 1 tablespoon butter—the combo gives you both richness and a touch of that Italian kitchen aroma.
- Stir in the diced onion, shallot, celery, and yellow bell pepper. Cook for about 4–5 minutes, stirring occasionally, until the onions turn translucent and everything smells amazing.
- Add the minced garlic and cook for another 2 minutes. Don’t rush this step—it’s the foundation of flavor.
Step 2: Simmer the Vegetables and Broth
- Pour in 8 cups of low-sodium chicken broth.
- Add the diced carrots, parmesan rind (if using), and kosher salt.
- Bring the mixture to a gentle boil, then reduce heat to a steady simmer. Let it cook uncovered for 20–25 minutes, until the veggies are tender enough to mash with a fork.
👉 If you enjoy slow-simmered soups with rich, layered flavors, you’ll also love my Anti-Inflammatory Lentil Soup. It’s another wholesome recipe perfect for busy weeknights.
Step 3: Blend for a Creamy Broth
- Remove the parmesan rind.
- With a slotted spoon, scoop out about 2 cups of the cooked vegetables and set them aside.
- Use an immersion blender to puree the remaining broth and vegetables right in the pot. This creates a silky, nutrient-rich base.
- If you’re using a regular blender, let the soup cool slightly first. Then blend in batches, carefully venting the lid with a towel to avoid splatters.
Step 4: Cook the Pastina
- Return the pot to medium heat and stir in the uncooked pastina pasta.
- Bring the mixture to a boil, then reduce heat again and simmer until the pasta is tender. Cooking time will depend on the pasta shape—acini de pepe takes about 9 minutes.
- Stir often so the pastina doesn’t stick to the bottom.
Step 5: Add the Chicken and Reserved Veggies
- Stir in the shredded cooked chicken and the reserved vegetables you set aside earlier.
- Cover the pot and let the soup rest for about 20 minutes. This allows the flavors to marry and gives the chicken time to absorb the broth.
Step 6: Taste and Finish
- Before serving, taste the soup and adjust seasoning if needed. A little more salt or even a crack of black pepper can brighten the flavors.
- Ladle into bowls and finish with freshly grated parmesan and a sprinkle of rosemary or thyme.
Step 7: Enjoy Like Nonna Would
Your Italian Chicken Pastina Soup is ready to serve! Pair it with warm crusty bread, a leafy green salad, or enjoy it as a one-pot meal on its own.
Tips and Tricks for Perfect Italian Chicken Pastina Soup
- Broth is key – A rich chicken broth makes all the difference. Homemade if you can swing it, but a good-quality store-bought one works too.
- Don’t skip the rest – Letting the soup sit after cooking melds all the flavors beautifully.
- Make it ahead – Soup always tastes better the next day. Store in the fridge, then reheat gently.
- Pasta watch – Pastina loves to soak up liquid. Keep extra broth handy to loosen it up when reheating.
- Halal swap – Use halal-certified chicken and vegetable broth. Skip wine-based broths entirely.
Storage for Italian Chicken Pastina Soup
- Fridge: Store in an airtight container for 3–4 days. Add a splash of broth or water when reheating.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat slowly.
FAQs
Can I use a different pasta?
Yes! Acini de pepe, orzo, or even tiny shells all work beautifully.
What if I don’t have a parmesan rind?
No worries—just sprinkle in extra parmesan before serving.
Can I make it vegetarian?
Definitely! Swap chicken broth for veggie broth and skip the chicken. Add chickpeas or cannellini beans for protein.
Conclusion
Whether you’re chasing away sniffles or just craving comfort, this Italian Chicken Pastina Soup is a bowlful of warmth you’ll want on repeat. It’s quick enough for a weeknight, nourishing enough for a sick day, and cozy enough to make you feel like you’re at Nonna’s table.
If you give it a try, let me know—I love hearing how these recipes find a home in your kitchens.
And if you’re a soup lover like me, you might also enjoy my One-Pot Lasagna Soup or my creamy Chicken Pasta Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Italian Chicken Pastina Soup – Quick, Easy & Delicious Family Favorite
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Main, Soup
- Method: Stovetop
- Cuisine: Italian, Italian-American
Description
This cozy, comforting Chicken Pastina Soup—also known as Italian Nonna’s Penicillin Soup—is a time-tested remedy for colds and chills. Full of nourishing vegetables, chicken, and tiny pasta, it’s the ultimate feel-good bowl.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
- 8 cups low-sodium chicken broth, maybe more
- 1 pound carrots, diced small
- 1 parmesan rind (optional)
- 1 ½ teaspoons kosher salt, more to taste
- ⅓ cup uncooked pastina, tiny pasta (double if you like a lot of pasta)
- 2½ –3 cups rotisserie or leftover chicken
- grated Parmesan, for serving
- finely chopped fresh rosemary and/or fresh thyme leaves
Instructions
1. Heat a large Dutch oven or soup pot over medium heat. Add the oil, butter, onion, shallot, celery, and bell pepper. Stir to combine and cook for 4-5 minutes, until the onions are translucent, stirring occasionally. Add the garlic and cook for another 2 minutes.
2. Add the broth, carrots, parmesan rind (if using), and salt. Bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for 20-25 minutes, or until the veggies are tender.
3. Remove the parmesan rind, if used. With a slotted spoon, remove 2 cups of diced veggies and set aside.
4. Use an immersion blender to puree the broth and veggie mixture until smooth. (If using a regular blender, allow to cool slightly and vent properly while blending.)
5. Add the pasta, bring the soup back to a boil, then reduce to a simmer. Cook uncovered according to the pasta package directions (e.g., 9 minutes for acini de pepe).
6. Add the shredded rotisserie or leftover chicken and the reserved vegetables. Stir to combine, cover, and allow the soup to rest for 20 minutes.
7. Taste and adjust seasoning, adding more salt if needed.
8. Serve hot, garnished with grated Parmesan, chopped rosemary or thyme, and freshly ground black pepper.
Notes
The parmesan rind adds rich umami depth but is optional.
Use any tiny pasta you prefer, or double the amount for a heartier dish.
Letting the soup rest allows the flavors to meld and the texture to thicken slightly.
Serve with crusty bread or a green salad for a complete meal.
This soup freezes well for up to 3 months and tastes even better the next day.
