Italian Chicken Pastina Soup with Pureed Vegetables
A comforting Italian soup featuring tender pastina pasta, shredded chicken, and a medley of vegetables in rich chicken broth. Half the vegetables are pureed to create a silky, thickened base while the remaining pieces add texture. The parmesan rind infuses deep umami flavor during the long simmer. This nourishing soup improves with time as flavors meld, making it perfect for meal prep or feeding a crowd. Fresh herbs and grated parmesan brighten each bowl.
Ingredients
- 2 tablespoons 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 cups low-sodium chicken broth
- 1 pound carrots, diced small
- 1 parmesan rind(optional)
- 1 ½ teaspoons kosher salt
- ⅓ cup uncooked pastinaacini de pepe1:1gluten
takes 9 minutes cooking time
- 2 ½ cups rotisserie or leftover chicken
- grated Parmesan, for serving
- fresh rosemary and/or fresh thyme leaves, finely chopped
Instructions
- 1
Heat Dutch oven over medium heat
- 2
Add oil, butter, onion, shallot, celery and bell pepper
- 3
Cook for 4-5 minutes until onions are translucent, stirring occasionally
- 4
Add garlic and cook for 2 minutes
- 5
Add broth, carrots, parmesan rind and salt
- 6
Bring to boil then reduce to steady simmer
- 7
Cook uncovered for 20-25 minutes until vegetables are tender
- 8
Remove 2 cups of diced vegetables with slotted spoon and set aside
- 9
Puree remaining broth and vegetables with immersion blender until smooth
- 10
Add pasta and bring to boil
- 11
Reduce to simmer and cook according to pasta package directions
- 12
Add chicken and reserved vegetables
- 13
Cover and rest for 20 minutes
- 14
Taste and adjust seasoning
- 15
Serve with grated parmesan and fresh herbs
Tips
Use an immersion blender for easy pureeing directly in the pot without transferring hot liquid
If using a regular blender, cool mixture slightly and remove center cap, covering with towel to vent steam safely
Double the pastina amount if you prefer a heartier, more pasta-forward soup
Good to Know
Refrigerate for up to 4 days in airtight containers
Can be made 2 days ahead, add fresh herbs when serving
Ladle into bowls and top with grated parmesan and fresh herbs
Common Mistakes
Let mixture cool before using regular blender to avoid dangerous steam buildup
Don't skip the 20-minute rest time as it allows flavors to meld and pasta to finish absorbing liquid
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
takes 9 minutes cooking time
General Alternatives
FAQ
Can I use a different pasta shape?
Yes, any small pasta like ditalini, orzo, or small shells work well. Adjust cooking time according to package directions.
What if I don't have an immersion blender?
Use a regular blender but let soup cool slightly first. Remove blender center cap and cover with towel to vent steam safely.
How long does this soup keep?
Store refrigerated for up to 4 days. The pasta will continue absorbing liquid, so add extra broth when reheating if needed.