Italian Soup for Colds: Chicken Pastina with Greens

This Italian-inspired chicken pastina soup pairs small pasta with a savory broth, tender chicken, carrots, celery, and spinach. It is a warm, easy-to-eat meal for a low-key day; it is comfort food, not a treatment for a cold, and Italian home versions vary from kitchen to kitchen.

Ingredients

1 tablespoon (15 ml) extra-virgin olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (160 g)
2 celery ribs, diced, about ½ cup (80 g)
3 garlic cloves, finely chopped, about 9 g
1 pound (450 g) boneless, skinless chicken thighs or breasts, left whole
8 cups (1.9 L) low-sodium chicken broth
1 bay leaf
¾ teaspoon (about 4 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 cup (about 160 g) dry pastina or another small pasta, such as acini di pepe, stelline, or orzo
3 packed cups (90 g) baby spinach, roughly chopped if the leaves are large
⅓ cup (30 g) finely grated Parmesan, plus more for serving
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (8 g) chopped fresh parsley

Instructions

Prepare the vegetables and pasta. Dice the onion, carrots, and celery into small, similar-sized pieces so they soften at about the same rate. Chop the garlic and parsley, grate the Parmesan, and measure the remaining ingredients. Keeping the vegetables small makes each spoonful easier to eat and gives them time to cook before the pasta is ready.
Soften the aromatics. Warm the olive oil in a large, heavy-bottomed soup pot over medium heat. Add the onion, carrots, and celery, then cook for about 6 minutes, stirring occasionally. The onion should look translucent and the vegetables should begin to soften, but they do not need to brown. Stir in the garlic and cook for 30 seconds, just until fragrant.
Simmer the chicken in the broth. Pour in the chicken broth and add the whole chicken pieces, bay leaf, salt, and pepper. Bring the pot to a gentle boil, which usually takes about 5 minutes, then lower the heat to maintain a steady simmer. Cook the chicken for 18 to 22 minutes, depending on its thickness. Check the thickest part with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Avoid a hard boil, which can make the meat tougher and churn the broth.
Cook the vegetables and shred the chicken. Once the chicken reaches temperature, transfer it to a clean plate with tongs. Add the carrots and celery, if they still need a little softening, and simmer the broth for about 8 minutes. Meanwhile, use two forks to pull the chicken into bite-size shreds. Return the chicken to the pot, discard the bay leaf, and check that the vegetables are tender but not collapsing.
Add the pastina. Stir in the dry pasta and cook at a gentle simmer for the time on its package, generally 6 to 8 minutes. Stir several times, especially near the end, because tiny pasta can settle on the bottom and stick. Taste a piece before moving on; it should be tender with a little bite, rather than mushy. If the soup seems too thick, add ½ cup (120 ml) hot water or broth.
Finish the soup. Turn off the heat and stir in the spinach, Parmesan, lemon juice, and parsley. Let the soup stand for 1 to 2 minutes, until the spinach wilts. Taste the broth and adjust the salt, pepper, or lemon. Serve while hot, with extra Parmesan at the table.

Tips

Keep the simmer gentle. A quiet simmer cooks the chicken evenly and leaves the broth clearer than a rolling boil. If the surface is bubbling vigorously, lower the burner a little.
Check pasta early. Pastina brands and shapes vary, and small pasta can go from tender to overly soft quickly. Start tasting a minute before the package’s suggested time. The soup will thicken as it stands, so stop cooking when the pasta is just tender.
Use broth with room for seasoning. Low-sodium broth makes it easier to control the final salt level, especially because Parmesan is salty. If using regular broth, begin with less added salt and taste before serving.
Choose a practical substitute when needed. If pastina is hard to find, use orzo, broken vermicelli, or another small pasta; the texture will be slightly different, and cooking time may change. Baby kale can replace spinach, but simmer it for a few minutes longer so it softens.

Serving Suggestions

Serve this soup in warmed bowls while the broth is hot and the pasta is still pleasantly firm. Put a small dish of grated Parmesan on the table, along with cracked black pepper and lemon wedges for anyone who wants a sharper finish. A piece of crusty bread, toasted sourdough, or a simple slice of focaccia is useful for catching the broth. For a fuller meal, add a plainly dressed green salad or sliced tomatoes when they are in season; keep the sides simple so the soup remains the centerpiece.

If you are serving children or anyone who prefers a milder bowl, ladle out a portion before adding extra pepper or lemon. You can also use kitchen scissors to snip long spinach leaves into smaller pieces. Let each bowl cool to a comfortable eating temperature, and offer extra broth at the table if the pasta has absorbed more liquid than expected.

Variations

Make it with cooked chicken: Skip the raw chicken and use about 2 cups (280 g) shredded cooked chicken. Simmer the broth and vegetables until tender, cook the pasta, then stir in the chicken during the final 2 to 3 minutes so it warms without drying out. Store-bought rotisserie chicken works; remove the skin and bones first, and taste before adding salt because seasoned chicken can make the soup saltier.

Use a different green: Chopped escarole gives the soup a pleasantly sturdy, slightly bitter character. Add it with the carrots and celery so it has time to soften. Chopped kale works too, though it needs several extra minutes of simmering. For a delicate finish, stick with spinach and add it after turning off the heat.

Make it meatless: Use vegetable broth and leave out the chicken. Add a drained 15-ounce (425 g) can of cannellini beans for substance, stirring them in with the pasta. The result is less chicken-forward and has a creamier, bean-based texture. Use vegetarian Parmesan or omit the cheese if you need the soup to be fully vegetarian.

Make the broth more substantial: Stir in ½ cup (about 75 g) frozen peas during the final 2 minutes, or add a small diced zucchini with the carrots. For a lighter lemon note, use only 1 teaspoon (5 ml) lemon juice at first and add more by the bowl. These are flexible home-style adjustments rather than rules for one definitive regional recipe.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the soup in a covered container in the refrigerator for 3 to 4 days. The pasta continues to absorb broth as it sits, so the next day the soup may look more like a stew; that is expected. Add a splash of broth or water when reheating to bring it back to a spoonable consistency.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often, until it is steaming throughout and reaches 165°F (74°C). Check with a food thermometer, particularly when reheating a large portion. You can also microwave an individual serving in a microwave-safe bowl, covered loosely, stirring midway through heating and checking the temperature in more than one spot.

For better texture when planning ahead, cook and refrigerate the soup without the pasta, then cook fresh pastina in the reheated broth. If freezing, freeze the soup without pasta for up to 2 to 3 months for best quality. Thaw it in the refrigerator, reheat it thoroughly, and add freshly cooked pasta. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

What is pastina?
Pastina means small pasta, and the name can refer to several tiny shapes rather than one exact product. Stelline, acini di pepe, and other small pasta shapes work here. Orzo is larger but still makes a good substitute; follow its package directions and check the soup as it cooks.

Can I cook the pasta separately?
Yes. Cook it in a separate pot of salted water, drain it, and add it to individual bowls before ladling over the hot soup. This takes an extra pot, but it keeps the pasta from absorbing broth during storage and helps it stay firmer in leftovers. It is especially useful if you expect to keep the soup for several days.

Can I use chicken breasts instead of thighs?
Yes. Boneless, skinless breasts work well, although they are leaner and can become dry if simmered too long. Use similarly sized pieces, begin checking the thickest part at 18 minutes, and remove each piece as soon as it reaches 165°F (74°C). Shred or slice it before returning it to the pot.

Why did my soup become so thick overnight?
Small pasta releases starch and continues to take up liquid as it rests, so a thicker texture is normal. Stir in warm broth or water a little at a time when reheating until the soup has the consistency you like. If the pasta has become very soft, gentle reheating will help keep it from breaking apart further.

Can I make the soup ahead?
Yes. For the best pasta texture, make the chicken broth and vegetables ahead, cool and refrigerate them promptly, then cook the pastina in the broth when you are ready to serve. If the pasta is already in the soup, it is still safe to store for 3 to 4 days refrigerated, but expect it to soften and absorb liquid.

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

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