Description
This comforting Parmesan Chicken Pastina Soup is a warm, soothing Italian classic. It features a rich homemade parmesan broth infused with mushrooms, vegetables, and herbs, combined with tender shredded chicken and delicate stelline pasta. Finished with fresh lemon zest and juice, and topped with parmesan and parsley, this soup is perfect for cozy days and feel-better moments.
Ingredients
Scale
Broth Ingredients
- 2 tablespoons butter, divided
- 4 cups hot water + 8 cups room temperature water
- 2 medium onions, diced and divided
- 4 carrots (2 large chunks and 2 small diced)
- 4 stalks celery (2 large chunks and 2 small diced)
- 8-10 dried porcini or shiitake mushrooms (~0.5 ounce), rehydrated in hot water
- 1 bay leaf
- 4 sprigs thyme
- 1 tablespoon kosher salt, plus additional to taste
- 1 cup (8 ounces) parmesan rind, cut into 16-20 pieces
Soup Ingredients
- 1 clove garlic, pressed
- 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 fresh parsley, for topping
Instructions
- Make Parmesan Broth: In a large soup pot, melt 1 tablespoon of butter over medium heat. Add half of the diced onions, the large chunks of carrots, and celery, sauté for 4 minutes until vegetables begin to soften. Add the rehydrated mushrooms, bay leaf, thyme sprigs, and parmesan rinds. Cook for another 4 minutes, allowing the cheese and vegetables to start sticking to the pot bottom.
- Deglaze and Simmer: Slowly drizzle in the 4 cups of hot water while stirring and scraping the pot to deglaze. Once deglazed, add the additional 8 cups room temperature water and 1 tablespoon kosher salt. Bring the mixture to a gentle simmer.
- Simmer the Broth: Lower heat to medium-low and let it simmer for 50-60 minutes. Stir frequently to prevent the parmesan from sticking. The broth should steam heavily but not bubble vigorously. After simmering, strain the broth through a fine sieve and set aside.
- Prepare the Soup Base: Using the same pot, melt the remaining 1 tablespoon butter along with 1 tablespoon oil over medium heat. Add the remaining diced onions, small diced carrots, and celery with a pinch of salt. Sauté for 7 minutes until softened. Add the pressed garlic and sauté for an additional 1 minute until fragrant.
- Cook Soup: Pour in 8 cups of the prepared parmesan broth and bring to a simmer. Add the shredded chicken and stelline pasta. Cook for 6-7 minutes or according to pasta package instructions, stirring often to prevent sticking.
- Finish and Serve: When the pasta is tender, turn off the heat. Stir in lemon zest and lemon juice. Taste and adjust seasoning with salt and white pepper as needed. Serve the soup warm, garnished generously with grated parmesan and chopped parsley.
Notes
- This is the ultimate cozy Italian pastina soup, perfect for warming up on chilly days.
- The homemade parmesan broth layered with mushrooms and herbs adds deep umami flavor.
- Stelline pasta (tiny star shapes) is traditional but any small pasta like small shells works well.
- Using parmesan rinds to enrich the broth makes the soup uniquely savory and comforting.
- Adjust salt carefully since parmesan rind and broth can be salty. Lemon juice brightens and balances flavors.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 206
- Sugar: 3 grams
- Sodium: 580 mg
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 3 grams
- Protein: 13 grams
- Cholesterol: 45 mg
