Parmesan Chicken Pastina Soup Recipe

If you’re looking for a soul-warming bowl that feels like a gentle hug on a chilly day, you’ve got to try my Parmesan Chicken Pastina Soup Recipe. This isn’t just any chicken soup—it’s a luscious, cheesy broth infused with fragrant herbs, tender chicken, and those darling little star-shaped pastina pasta pieces that melt into the soup. When I first made this, I was amazed at how the parmesan rind brought such a deep, savory richness to the broth, and how the bright lemon finish lifted the whole bowl. Keep reading—I promise you’ll want to make it tonight.

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Ingredients You’ll Need

Each ingredient in the Parmesan Chicken Pastina Soup Recipe plays a role in building that perfect balance of comfort and flavor. I like to use fresh vegetables and good-quality parmesan rind because they really transform the broth from ordinary to unforgettable. If you can find dried porcini mushrooms, grab them; otherwise, shiitake works great too.

• Butter: Adds a silky richness to the broth and the sautéed veggies.
• Onions: Divided to build layers of sweetness throughout the soup.
• Carrots: Balanced between large chunks and small dice for texture in the broth and finished soup.
• Celery: Same idea as carrots—some big pieces to flavor the broth, some finely diced for the final soup.
• Dried porcini or shiitake mushrooms: These rehydrate into intense, earthy flavor that deepens the stock.
• Bay leaf & thyme: Classic soup herbs that infuse subtle notes of fragrance and depth.
• Kosher salt: Important not only for seasoning but also to help extract flavors in the broth.
• Parmesan rind: The real hero—scraps of parmesan rind melt down to give the soup a rich and cheesy essence.
• Garlic: Just enough to add warmth to the final sauté.
• Stelline pasta (or small shells): I adore pastina’s tiny size—it cooks quickly and feels so cozy in the soup.
• Cooked shredded chicken: Adds hearty protein and makes the soup a complete meal.
• Lemon zest & juice: These brighten every spoonful and balance the richness beautifully.
• Parmesan & parsley for topping: To finish with a fresh, cheesy, herby flourish.

Variations

I love that this Parmesan Chicken Pastina Soup Recipe is so adaptable. Over the years, I’ve tweaked it depending on what’s in my pantry or what my family prefers. Don’t hesitate to make it your own!

• Vegetarian version: Swap the chicken for hearty white beans or sauteed kale for a meatless twist my meat-loving friends actually enjoy.
• Spicy kick: Toss in a pinch of red pepper flakes in the final sauté for some warmth without overpowering the delicate broth.
• Change your pasta: You can use tiny shells, orzo, or even acini di pepe if pastina is hard to find where you live.
• Herbs: Try rosemary or marjoram instead of thyme if you want a slightly different herbal profile. I once added a splash of sage and it was a cozy hit!

How to Make Parmesan Chicken Pastina Soup Recipe

Step 1: Building the Parmesan Broth

Start by melting a tablespoon of butter in a large soup pot over medium heat. Add half of your diced onions, the large chunks of carrots and celery, and sauté for about 4 minutes until the vegetables start softening. Then add your soaked mushrooms, bay leaf, thyme sprigs, and parmesan rind pieces. Another 4 minutes of cooking lets all those flavors mingle and develop. When you notice the cheese and veggies beginning to stick to the bottom of the pot—that’s your cue. Slowly drizzle in the hot water while stirring and scraping the bottom; this step deglazes the pot, pulling all that gorgeous caramelized flavor into your broth. Once that’s done, add the rest of the water and kosher salt, and bring everything to a gentle simmer.

Step 2: Slow Simmer for Deep Flavor

Lower the heat to medium-low and let your broth simmer gently for 50 to 60 minutes. You’ll want to stir frequently to make sure the parmesan isn’t sticking to the bottom and burning. The broth should be steaming steadily but without heavy bubbling — a slow simmer is key here. This long, patient cooking is what extracts all that umami goodness and richness from the cheese and mushrooms. After it’s done, strain the broth to remove the solids and set it aside for the next step.

Step 3: Finish the Soup

In the same pot, melt the remaining tablespoon of butter along with a splash of oil. Sauté your remaining diced onions, finely chopped carrots, and celery with a pinch of salt until soft and fragrant—around 7 minutes. Then add the pressed garlic and cook for just one more minute so it doesn’t turn bitter. Pour in 8 cups of your prepared parmesan broth and bring to a simmer. Now add in the shredded chicken and there’s the star pasta! Cook together for 6 or 7 minutes, or according to your pasta’s package directions, stirring often to avoid sticking. When the pasta is cooked through, turn off the heat and stir in the lemon zest and juice. Give it a taste, and adjust salt if you need — I usually find it perfectly balanced without extra seasoning. Serve it up, topped with freshly shaved parmesan and parsley for that last pop of freshness.

How to Serve Parmesan Chicken Pastina Soup Recipe

Garnishes

I’m a big fan of topping this soup with extra grated Parmesan and a sprinkle of fresh parsley—it adds just the right hint of saltiness and vibrant color. Sometimes, if I’m feeling fancy, I’ll toss a little toasted breadcrumbs on top for a crunchy contrast that my family absolutely adores.

Side Dishes

This soup pairs beautifully with a simple side salad dressed with lemon vinaigrette, or crusty bread slathered with butter. When I made it recently for friends, we served it alongside garlic breadsticks—it was a total hit and made the meal even cozier.

Creative Ways to Present

For special occasions, I’ve served this Parmesan Chicken Pastina Soup in individual rustic mugs with sprigs of fresh thyme tucked on the side. It’s perfect for a cozy dinner party or to bring a little joy to a casual lunch. Adding a lemon wedge on the side lets guests brighten up their own bowl exactly how they like.

Make Ahead and Storage

Storing Leftovers

After the soup cools, I store leftovers in an airtight container in the fridge for up to 3 days. One thing I learned is it’s best to store the soup without the pasta if you want to keep it from getting mushy—add freshly cooked pastina when reheating.

Freezing

This soup freezes well, but here’s my trick: freeze the broth and chicken separately from the pasta. That way, you keep the texture intact. When you’re ready, thaw and reheat the broth and chicken, then cook fresh pasta and add it in just before serving.

Reheating

I gently reheat leftovers on the stovetop over medium-low heat, stirring often. If the soup is too thick, I thin it with a bit of water or chicken broth. Adding a quick fresh squeeze of lemon brightens it up like new!

FAQs

Final Thoughts

This Parmesan Chicken Pastina Soup Recipe holds a special place in my kitchen because it reminds me of simple, slow-cooked comfort that nourishes both body and soul. It’s that perfect mix of rustic and refined—easy enough for a weeknight, impressive enough to share with friends. I hope you’ll love making it as much as I do, and that it becomes your go-to cozy soup for many seasons to come. Pour yourself a bowl, grab a friend, and savor every warm, cheesy, lemony bite.

Parmesan Chicken Pastina Soup Recipe

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• Author: Villerius
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Description

This comforting Parmesan Chicken Pastina Soup is a cozy Italian classic featuring a rich homemade parmesan broth infused with mushrooms, fresh vegetables, and tender shredded chicken. The addition of delicate stelline pasta makes it a soothing, nourishing meal perfect for chilly days or whenever you need a warm, satisfying bowl of soup.

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Ingredients

Broth Ingredients

• 2 tablespoons butter, divided
• 4 cups hot water + 8 cups room temperature water
• 2 medium onions, diced and divided
• 2 carrots, cut into large chunks
• 2 stalks celery, cut into large chunks
• 8-10 (~0.5 ounce) dried porcini or shiitake mushrooms, rehydrated in hot water
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 tablespoon kosher salt, plus more as needed
• 1 cup (8 ounces) parmesan rind, cut into 16-20 pieces

Soup Ingredients

• 2 carrots, small diced
• 2 stalks celery, small diced
• 1 clove garlic, pressed
• 1 tablespoon olive oil
• 1 cup stelline pasta (or small shells)
• 2 cups cooked chicken, shredded
• Kosher salt and white pepper, to taste
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Parmesan cheese and chopped parsley, for topping

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Instructions

1. Prepare the Parmesan Broth: In a large soup pot, melt 1 tablespoon of butter over medium heat. Add half of the diced onions, large chunks of carrots, and celery and sauté for 4 minutes until they begin to soften. Stir in the rehydrated mushrooms, bay leaf, thyme sprigs, and parmesan rind pieces for another 4 minutes. As the vegetables and cheese start to stick to the pot’s bottom, slowly drizzle in 4 cups of hot water while stirring and scraping to deglaze the pan. Once deglazed, add the remaining 8 cups of room temperature water and 1 tablespoon kosher salt. Bring everything to a gentle simmer, stirring to ensure nothing sticks.
2. Simmer the Broth: Reduce the heat to medium-low and let the broth simmer gently for 50-60 minutes. Stir often to prevent the parmesan and vegetables from sticking or burning. The broth should emit steam without vigorous bubbling. After simmering, strain the broth through a fine sieve and set it aside.
3. Sauté Vegetables for Soup: Return the same soup pot to medium heat and add the remaining tablespoon of butter along with 1 tablespoon of olive oil. Sauté the remaining diced onions, carrots, and celery with a pinch of kosher salt for 7 minutes until softened. Add the pressed garlic and sauté for an additional 1 minute until fragrant.
4. Combine Soup Ingredients: Pour in the prepared parmesan broth and bring it back to a simmer. Add the shredded cooked chicken and stelline pasta. Cook for 6-7 minutes or according to the pasta package instructions, stirring frequently to prevent sticking.
5. Finish and Serve: Once the pasta is tender, turn off the heat and stir in the lemon zest and lemon juice. Taste the soup and adjust seasoning with kosher salt and white pepper as needed, though it usually requires minimal additional salt. Serve the soup warm, garnished generously with freshly grated parmesan cheese and chopped parsley for a bright, fresh finish.

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Notes

• This Italian Pastina Soup is perfect for a comforting meal that warms you up from the inside out.
• Use dried porcini or shiitake mushrooms to add depth and earthiness to the broth.
• Parmesan rind enhances the broth with a rich umami flavor—don’t skip this step for the best taste.
• Stelline pasta works beautifully for this soup, but you can substitute with small shells or other tiny pasta shapes.
• Be sure to stir frequently during simmering to prevent cheese from sticking and burning at the pot’s bottom.
• Adjust the salt lightly at the end since the parmesan rind and cheese add natural saltiness.

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Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 206
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 13 g
• Cholesterol: 40 mg