A comforting Italian chicken soup with tender vegetables, tiny pastina pasta, and shredded rotisserie chicken in a silky, partially pureed broth enriched with parmesan.

italian

Nutrition

Provides lean protein from chicken, vitamins and minerals from vegetables, and moderate carbohydrates from pasta in a relatively low-fat broth-based soup.

9% of daily energy

14 g

Carbs

32% kcal

5.8 g

Total fat

29% kcal

17 g

Protein

39% kcal

Egg FreeHigh FibreHigh ProteinNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

soupdinnerlunchmain coursefamily friendlyone potstovetopmeal prepfreezer friendly

Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)

Name: Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup) — Tasty Bites
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Ingredients: 2 tablespoon 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 cup Low-sodium Chicken Broth (maybe more); 1 pound Carrots (diced small); 1 Parmesan Rind (optional); 1.5 teaspoon Kosher Salt (more to taste); 0.333 cup Pastina (uncooked; tiny pasta; double if you like a lot of pasta); 2.5 - 3 cup Rotisserie Chicken (or leftover chicken); Parmesan (grated; for serving); Fresh Rosemary (finely chopped; and/or fresh thyme leaves)

The Café Sucre Farine (Chris Scheuer)

10

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon 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 cup Low-sodium Chicken Broth maybe more

1 pound Carrots diced small

1 Parmesan Rind optional

1.5 teaspoon Kosher Salt more to taste

0.333 cup Pastina uncooked; tiny pasta; double if you like a lot of pasta

2.5 - 3 cup Rotisserie Chicken or leftover chicken

Parmesan grated; for serving

Fresh Rosemary finely chopped; and/or fresh thyme leaves

Equipment

Dutch oven or large soup pot

Immersion blender

Slotted spoon

Knife

Cutting board

Wooden spoon or stirring spoon

Grater

Instructions

Heat a large Dutch oven or soup pot or medium heat. Add the oil, butter, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.

Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.

Remove the parmesan rind, if you used one. With a slotted spoon, remove 2 cups of the diced veggies and set aside.

With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth.

Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)

Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.

Taste the soup and adjust the seasoning, adding more salt if needed.

Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!