Parmesan Chicken Pastina Soup Recipe

If you’re craving something truly comforting and soul-warming, you’re going to love this Parmesan Chicken Pastina Soup Recipe. It’s the kind of soup that wraps you up like a warm hug – silky parmesan broth, tender chicken, delicate pastina pasta, and bright pops of lemon. When I first tried this recipe, it quickly became a staple in my kitchen for those chilly evenings or when I just needed a little culinary TLC. Trust me, once you make this, you’ll be reaching for it again and again.

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Ingredients You’ll Need

This Parmesan Chicken Pastina Soup Recipe relies on simple, wholesome ingredients that combine to build deep flavor layers. A couple of shopping tips: get a good-quality parmesan with a rind (ask your cheesemonger if you’re not sure), and don’t skimp on the fresh herbs – they really elevate the broth.

• Butter: I use unsalted so I can control the saltiness perfectly.
• Onions: Dividing diced onions between the broth and the soup layers helps layer the flavor.
• Carrots: Using both large chunks and small diced lets you impart sweetness and beautiful texture.
• Celery: Same as carrots – chunks for flavor in broth, diced for texture in soup.
• Dried Porcini or Shiitake Mushrooms: Rehydrated in hot water, these give an earthy richness that’s hard to beat.
• Bay Leaf & Thyme: Classic herbs that subtly deepen the savory notes.
• Kosher Salt: Essential for seasoning and coaxing flavor from your ingredients.
• Parmesan Rind: The star that makes the broth truly special—be sure to save rinds in your freezer for soups like this.
• Garlic: Just one clove pressed to avoid overpowering the delicate broth.
• Stelline Pasta: Those tiny star-shaped pastas are classic, but you can use small shells or orzo for a similar effect.
• Cooked Shredded Chicken: Leftover rotisserie or poached chicken works wonders here.
• Lemon Zest & Juice: These add brightness and freshness that’s key to balancing the richness.
• Parmesan & Parsley: Freshly grated parmesan and chopped parsley for finishing touches to keep it vibrant.

Variations

One of the best things about this Parmesan Chicken Pastina Soup Recipe is how adaptable it is. I often tweak it depending on what I have on hand or how hearty I want the meal to be. Don’t be afraid to make it your own!

• Vegetarian Version: Skip the chicken and double up on mushrooms and vegetables for a rich vegetarian soup that’s just as satisfying. I’ve done this many times and it’s equally comforting.
• Gluten-Free: Swap pastina for gluten-free small pasta or even tiny rice for a similar texture. Just watch the cook time closely.
• Herb Swaps: Sometimes I add rosemary or sage instead of thyme depending on my garden’s mood.
• Extra Veggies: I occasionally add peas or spinach near the end for a fresh pop of green and nutrients.

How to Make Parmesan Chicken Pastina Soup Recipe

Step 1: Build Your Flavorful Parmesan Broth

Start by melting a tablespoon of butter in your largest soup pot over medium heat. Toss in half the onions, along with the chunky pieces of carrots and celery, and sauté for about 4 minutes until they start softening and smelling wonderful. Next, add your rehydrated mushrooms, bay leaf, thyme sprigs, and those magical parmesan rind pieces. Let everything mingle and cook together for another 4 minutes. Here’s a trick I learned: when you see the veggies and cheese sticking just a bit to the bottom, that’s actually perfect—it means all those fond flavors are ready to release. Slowly pour in the hot water, stirring and scraping the bottom to deglaze the pan and capture all that goodness. Then add the rest of the water and a tablespoon of kosher salt, bring this to a simmer, and enjoy that rich aroma filling your kitchen.

Step 2: Slow Simmer to Extract Deep Flavors

Lower your heat to medium-low and let the broth simmer gently for 50 to 60 minutes. Stir every so often to keep that parmesan rind from sticking at the bottom. You’ll notice steam billowing off the pot but no vigorous bubbles—that’s the sign of a perfect slow simmer developing all those savory layers. When time’s up, strain the broth carefully, saving it for stage two.

Step 3: Sauté the Softer Soup Veggies

Back to your now-empty soup pot, melt the remaining butter along with a tablespoon of oil over medium heat. Sauté the remaining onions, diced carrots, and celery with a pinch of salt for about 7 minutes until everything is tender and fragrant. Add the pressed garlic and cook just for 1 more minute—it’s important not to burn it here because that would throw off your broth’s delicate balance.

Step 4: Bring It All Together

Pour your strained parmesan broth back into the pot and heat to a simmer. Add the shredded chicken and your stelline pasta (or whichever small pasta you chose). Cook for about 6 to 7 minutes, stirring often to keep the pasta from sticking and ensuring it cooks evenly. Once the pasta is tender yet still firm (al dente), turn the stove off, then stir in the lemon zest and lemon juice. This little citrus punch brightens the whole soup perfectly. Give the broth a taste and add more salt or white pepper if needed — usually a light touch here is enough. Then you’re ready to ladle it out and garnish.

How to Serve Parmesan Chicken Pastina Soup Recipe

Garnishes

I never skip freshly grated parmesan sprinkled on top—because, of course, more cheese is always a yes! Plus, a sprinkle of chopped fresh parsley adds that lovely pop of green and just a bit of herbal brightness. Sometimes I also add a quick drizzle of good-quality olive oil for richness. These garnishes are simple but elevate the soup from everyday to special.

Side Dishes

For a fully satisfying meal, I like to pair this soup with slices of crusty garlic bread or a simple green salad with lemon vinaigrette to echo those citrus notes. A light focaccia also works wonderfully if you want to keep the Italian vibe going.

Creative Ways to Present

When I’ve served this Parmesan Chicken Pastina Soup Recipe at family gatherings, I love ladling it into pretty soup bowls and topping each with a parmesan crisp for crunch. For a cozier vibe, I bring it out in mini cast-iron skillets or even in large mugs—perfect for sipping slow on a chilly afternoon.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Just keep in mind the pastina will absorb some broth over time, so you might want to add a splash of water or broth when reheating to loosen it up. I’ve found it tastes even better the next day once flavors marry nicely.

Freezing

If you want to freeze portions, I suggest keeping the soup and pasta separate if possible. I usually freeze just the broth with chicken and veggies, then cook fresh pasta at serving time. This keeps the pasta from getting mushy after freezing and reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a little water or broth if it gets too thick. Avoid microwaving for best texture, and reheat just until warmed through — overcooking can make the pasta gummy.

FAQs

Final Thoughts

This Parmesan Chicken Pastina Soup Recipe holds a special place in my heart because it’s the ultimate comfort food that’s easy to make yet tastes like you spent all day in the kitchen. The cozy, savory broth with those tiny pasta stars always brings smiles around my table. Whether you’re nursing a cold, need a quick weeknight dinner, or want something warming on a rainy day, I promise this soup won’t disappoint. Give it a try – you’ll be so glad you did!

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