Italian Soup for Sick Days: Gentle Pastina Recipe

This Italian-style chicken pastina soup combines a light chicken broth, tender vegetables, small pasta, and Parmesan in a simple, mild bowl. Pastina soups have many family and regional versions; this one keeps the seasoning gentle and the steps straightforward for a low-effort meal.

Ingredients

1 tablespoon (15 ml) olive oil
1 small yellow onion, finely diced, about 1 cup (100 g)
1 medium carrot, peeled and finely diced, about ½ cup (75 g)
1 celery rib, finely diced, about ⅓ cup (40 g)
1 garlic clove, finely minced, about 3 g
8 cups (1.9 L) low-sodium chicken broth
2 cups (475 ml) water
1 pound (450 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) pieces
1 teaspoon (5 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
1 cup (150 g) pastina, such as stelline or acini di pepe
⅓ cup (30 g) finely grated Parmesan, plus more for serving
2 tablespoons (8 g) chopped fresh parsley
1 teaspoon (5 ml) fresh lemon juice, optional

Instructions

Prepare the ingredients. Dice the onion, carrot, and celery into small, even pieces so they soften at about the same rate. Mince the garlic and cut the chicken into roughly 1-inch pieces. Keep the raw chicken and its cutting board separate from the vegetables and other ready-to-eat ingredients; wash your hands and utensils after handling it.
Soften the vegetables. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrot, and celery with the salt and pepper. Cook for 5 to 6 minutes, stirring now and then, until the onion looks translucent and the vegetables begin to soften. They do not need to brown. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Simmer the chicken. Pour in the broth and water, then raise the heat to bring the liquid to a gentle simmer; this usually takes about 5 minutes. Add the chicken pieces and stir to separate them. Keep the pot at a gentle, steady simmer for about 12 minutes, stirring once or twice. Check the largest piece in its center with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, simmer for another 2 minutes and check again.
Cook the pastina. Use a slotted spoon to transfer the cooked chicken to a clean plate. Stir the pastina into the simmering broth and cook according to the package time, about 7 minutes for many small shapes, stirring often so the pasta does not settle and stick. While it cooks, let the chicken rest for at least 3 minutes, then shred or chop it into bite-size pieces. If your pasta’s package gives a different cooking time, follow that timing rather than the estimate.
Finish and taste. Return the chicken to the pot and stir in the Parmesan and parsley. Warm for about 1 minute, without boiling hard, until the chicken is hot and the cheese is incorporated. Taste the broth and add a little more salt if needed. Add the optional lemon juice a few drops at a time; it should brighten the broth without making it noticeably sour. Serve while hot.

Tips

Keep the simmer gentle. A rolling boil can make chicken pieces tough and cause pasta to break down or stick. Once the broth begins bubbling, lower the heat until you see small, steady bubbles. Stir more frequently after adding the pastina, especially around the bottom and corners of the pot.
Use broth you enjoy drinking. Since broth makes up most of the soup, its flavor matters. Low-sodium broth gives you more control over salt, particularly after adding Parmesan. If your broth is already salty, begin with less salt and adjust only after the cheese has been stirred in.
Choose small pasta if possible. Pastina means very small pasta, and stelline or acini di pepe make a spoonable soup. If you cannot find those shapes, use another small pasta and follow its package directions. Larger shapes may need more time and make the bowl feel more like pasta in broth than a delicate pastina soup.
Expect pasta to absorb broth. Pastina continues taking up liquid as it sits, so a bowl served later may be thicker than one served right away. Keep a little extra broth or water on hand to loosen it. For leftovers, storing pasta and soup separately is especially helpful if you want the pasta to stay tender rather than swollen.

Serving Suggestions

Serve the soup in warm bowls with extra grated Parmesan and, if you like, a little chopped parsley. A small piece of crusty bread or plain toast is useful for dipping and makes the meal more filling without adding much preparation. If the soup is already substantial, a few simple crackers are enough; there is no need to add a strongly flavored side that competes with the mild broth.

Set out lemon wedges at the table rather than adding a lot of juice to the whole pot. That lets each person adjust the brightness of their serving. A drizzle of olive oil can add a rounder finish, while freshly ground pepper gives a little more bite. Keep those additions optional so the basic soup remains gentle in flavor.

Variations

Make it meatless: Leave out the chicken and use vegetable broth. Add a drained 15-ounce (425 g) can of white beans near the end of the pasta cooking time for a heartier bowl. The beans will not have the same mild chicken flavor, but they work well with Parmesan, parsley, and the soft vegetables.

Use cooked chicken: If you have plain cooked chicken, omit the raw chicken and add about 2 cups (300 g) shredded chicken when the pastina is nearly done. Simmer until the chicken is thoroughly hot. This is a useful shortcut, but the soup will have a little less chicken flavor in the broth because the meat did not simmer in it.

Swap the pasta: Small stars, orzo, or another tiny pasta can stand in for pastina. Orzo is larger and may need a few extra minutes; use the package’s timing and check the texture. For a gluten-free pot, choose a small gluten-free pasta and follow its directions, since cooking times and the amount of starch released vary between products.

Add an egg finish: For a stracciatella-style variation, beat 1 large egg (50 g) in a small bowl. With the soup at a gentle simmer, slowly drizzle in the egg while stirring the broth, then cook until the egg is set. Egg dishes should reach 160°F (71°C) according to USDA FSIS; use a food thermometer to check the soup after stirring, and avoid adding the egg if you cannot verify that temperature. This makes the broth silkier and changes the soup from a clear, simple pastina bowl.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow covered containers. The soup keeps for 3 to 4 days in the refrigerator. Pastina will absorb broth as it stands, so the stored soup will be thicker than it was on the first day. If you know you will have leftovers, cook the pasta separately and add it to individual bowls; refrigerate the pasta and broth in separate containers.

Reheat a portion gently in a saucepan over medium-low heat, stirring and adding broth or water a little at a time until it reaches the consistency you want. Reheat leftovers to 165°F (74°C), checking with a food thermometer. If using a microwave, cover the bowl loosely, pause to stir at least once, and check the temperature in more than one spot because the soup can heat unevenly. Reheat only the amount you plan to eat.

For longer storage, freeze the broth, vegetables, and chicken without the pasta for up to 2 months for best quality. Thaw in the refrigerator, bring the soup to a simmer, and cook fresh pastina in it before serving. You can freeze the fully assembled soup, but the pasta may turn soft after thawing and reheating.

Frequently Asked Questions

What does pastina mean?
Pastina is a general Italian term for very small pasta, rather than one single shape. Stelline, tiny stars, and acini di pepe are common options for soup. Different shops carry different shapes, so choose a small pasta that fits easily on a spoon and use the cooking time printed on its package.

Can I make this soup with store-bought chicken broth?
Yes. Low-sodium store-bought broth is convenient and works well here. Taste the finished soup before adding extra salt because broths and Parmesan vary in saltiness. If you use regular-sodium broth, you may want to begin with only half the listed salt and adjust at the end.

Why did my pastina soak up all the broth?
Small pasta releases starch and continues absorbing liquid after it is cooked, especially while the soup cools in the refrigerator. Add warm broth or water when reheating, a splash at a time, until the texture is right. For a clearer broth and better leftover texture, cook the pasta separately and combine it with each serving.

Can I make the soup ahead?
Yes, but for the best pasta texture, prepare the broth, vegetables, and chicken ahead and refrigerate them separately from the cooked pastina. Reheat the soup base until it reaches 165°F (74°C), then add freshly cooked pasta. If you make the complete recipe ahead, it is still fine to eat within 3 to 4 refrigerated days; expect a thicker consistency.

What can I use instead of Parmesan?
Pecorino Romano is a practical substitute and gives the soup a sharper, saltier flavor, so add it gradually and taste before seasoning. For a dairy-free bowl, leave out the cheese or use a suitable dairy-free alternative; the broth will taste less savory and creamy, but the soup will still work. Avoid adding a Parmesan rind if you need the recipe to be dairy-free.

Can I use frozen chicken?
Thaw the chicken in the refrigerator before cutting it into even pieces for this method. Adding frozen chicken directly can cool the broth and make the small pieces cook unevenly, which makes it harder to time the pasta. Keep raw chicken refrigerated until you are ready to prepare it, and always verify that the largest cooked piece reaches 165°F (74°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).