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.