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Parmesan Chicken Pastina Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 59 reviews
  • 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

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.


Ingredients

Scale

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


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.

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.

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