Pastina pasta is one of the staples of an Italian-American childhood used to make chicken pastina soup. It’s a tiny pasta, shaped like little stars and to Italian-Americans everywhere, chicken pastina soup is like penicillin for the soul.
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If you are unable to find pastina pasta near you, you can do as I did and substitute acini de pepe, another small pasta. It’s also the same shape I use to make an authentic Italian wedding soup.
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Ingredient call-outs
While a classic pastina is typically served as a side dish with spoonable texture like a polenta, chicken pastina soup requires additional chicken stock to help create a creamy brothiness.
In addition to the pastina and chicken stock, make sure to have:
How to make chicken pastina soup
Follow along for these easy step-by-step instructions.
Pro Tip for Shredded Chicken
After cooking your chicken breasts, add them (while warm) to the bowl of a stand mixer. Use the paddle attachment and turn on medium until the chicken is perfectly shredded!
Do’s and don’ts for Italian penicillin
A few more chicken soup tips:
DO add more chicken stock if you use a pasta other than pastina or acini de pepe as they might soak up more broth.
DON’T skip the lemon. The acid from the lemon is what gives your chicken soup unexpected flavor and depth.
DO use fresh basil. Dried basil has a completely different flavor (it’s heavier and bitter) that changes chicken noodle soup to something altogether different.
DON’T waste the cooking liquid from the chicken. If you used my foolproof chicken method, be sure and add that liquid golden broth to your chicken soup for a big flavor boost.
DO take a minute to find a very small pasta shape. It’s worth it and adds so much in terms of texture and helps make it an Italian chicken soup!
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30 Minute Chicken Pastina Soup with Acini de Pepe
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Equipment
Ingredients
For the soup base:
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 1 large carrot or 5-7 baby carrots, finely diced
- 2 tsp salt
- 1 tsp pepper, adjust pepper to ½ teaspoon if using Foolproof Chicken recipe
- 5 basil leaves, directions below
- 2 cloves garlic , peeled and minced
- 1 Tbsp olive oil
- 2 qts chicken stock, or more as needed
- 1 cup acini di pepe, see note below
- 2 chicken breasts halves, cooked and shredded; I used my Foolproof Chicken recipe
- ½ lemon
- freshly grated Parmesan cheese, for garnishing
Instructions
- Mince the onions, celery, carrots, and garlic. Place in medium bowl.1 small onion, 1 stalk celery, 1 large carrot or 5-7 baby carrots, 2 cloves garlic, 2 tsp salt, 1 tsp pepper
- Stack the basil leaves one on top of each other and roll into a long cylinder. Using a sharp knife, thinly slice the roll. Add to other minced veggies. Set aside and continue to the second step.5 basil leaves
- Heat the olive oil in a large stockpot. Add the veggies from step one and saute over medium heat for approximately 5 minutes.1 Tbsp olive oil
- Add the stock to the stockpot along with salt and pepper. Bring to a low boil.2 qts chicken stock
- Add the pasta to the pot and cook for 5 minutes. Stir in the shredded chicken along with any broth if you used the foolproof chicken breast method. Cook until the pasta is al dente, about 5 minutes more.1 cup acini di pepe, 2 chicken breasts halves
- Squeeze some lemon in just before serving and sprinkle some grated romano on top. Adjust seasoning with salt and pepper, if needed.freshly grated Parmesan cheese, ½ lemon
Notes
- Acini di pepe pasta is a small round rice-like pasta typically used in Italian wedding soup. We are using it since pastina has stopped being made. You can also use orzo or ditalini (but adjust the cooking time) as well.
- You might need to add more broth if you make the soup ahead or it sits a bit before serving. Adjust the seasoning to your taste.
- Feel free to use a cooked rotisserie chicken.
We live in a Philadelphia suburb, and there are several companies that make Pastina pasta: San Giorgio, Barilla, DeCecco, Ronzoni, store-brands such as Colavita, Rustichella d’Abruzzo, and 365 by Whole Foods Market. Most of these are sold in nationwide grocery stores.
Thanks you so much, Joni – I didn’t know that Ronzoni came back with pastina! Thank you so much for letting me know and I will adjust the post to share the good news- appreciate it!😊
Is there a way to make a version of this to freeze for later? My boys are 18 and 20 and in college, but love this soup, especially when they aren’t feeling good! In the last 6 weeks, they’ve both been sick while away, and we all wish I would have been able to make this for them to keep in their freezers for this scenario. Any suggestions on how to do this?
I know I’d keep the pasta separate and use dried basil. Beyond that? I know it wouldn’t be as good as this, but it would certainly make this momma heart happy to have some frozen love and Italian penicillin! LOL
Oh my gosh, Amy, this is the sweetest question! Yes, you can absolutely make a freezer version. Here is what I would do:
Freeze the broth and chicken only, and cook the pastina fresh when reheating.
Use dried basil instead of fresh. Hold the cheese and lemon until you serve.
To serve, just reheat the soup, cook the pastina separately, and stir it in at the end. Finish with fresh herbs, lemon, or cheese if you like. It’ll still work its mom love magic 💛 Let me know how it works and hope the boys stay healthy, especially in college. I remember those days all too well!
This was great! Quick prep and excellent tastes. I really liked the basil and lemon with it. I was surprised at how creamy it was without adding cream. Will make again and again!
Yay Amy —so happy you enjoyed the pastina soup! Thank you for trying and I agree…I love how fresh it is while being so cozy at the same time. Happy January!
Just had to jump back on here and share again how much I LoVE this soup! My son is struggling with allergies and/or a cold, and I love that I can make this up and send it back to college with him.
That’s why they call it Italian penicillin! I am so happy you and your family love the pastina, Amy. Btw, you can now find the star pastina at Target. I need to update the post and let people know that (or reshoot the recipe). Thank you so much for keeping my recipe as one of your comfort food go-to’s!😊
As our late summer weatehr turned to crispy days of fall I tried out this recipe. So easy and delicious. Lots of flavor and loved the smaller noodles! I could not find pastina at our local two grocery stores and used ditalini which were perfect. Also used Costco rotisserie chicken. A breeze to make and scrumptious to eat!!
Ditalini is a great choice! Pastina sadly is probably a thing of the past. Maybe someone will want to bring back that shape sometime but you did great, Peggy! Thank you so much for taking the time to share 😊