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–+ servings
Benjamin

Creamy Chicken Pastina Soup

Warm, comforting, and rich in flavor, Italian Pastina Soup is a classic dish that’s perfect for chilly days or whenever you need a bowl of pure comfort. Featuring a flavorful vegetable broth, tender pasta, and a creamy finish, this recipe is easy to make and endlessly satisfying. With its rich tradition and customizable ingredients, it’s a dish that will quickly become a family favorite.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • Base Ingredients
  • 8 cups water
  • 2 cups low-sodium vegetable broth
  • 1 large yellow onion quartered
  • 3 carrots peeled and cut into chunks
  • 2 celery ribs cut into chunks
  • 4 garlic cloves peeled and slightly smashed
Soup Base Spice/Herb Mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 bay leaves
  • ½ to 1 ½ teaspoons sea salt
Added Spice/Herb Mix
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon dried crushed thyme leaves
  • 2 teaspoons dried parsley
  • 1/8 teaspoon poultry seasoning
  • 1/8 teaspoon sweet paprika
  • Pinch dried rosemary
  • 1/8 teaspoon black pepper
Other Ingredients
  • ¼ cup Vegan Parmesan Cheese
  • 2 tablespoons miso optional
  • 1 tablespoon lemon juice
  • Cooked small pasta of choice pastina, orzo, couscous, etc.
Optional Toppings
  • Generous sprinkle of Vegan Parmesan Cheese
  • Freshly chopped parsley

Method
 

Prepare the Soup Base:
  1. In a large stockpot, combine the water, vegetable broth, onion, carrots, celery, and garlic.
  2. Add the Soup Base Spice/Herb Mix (except the bay leaves) and stir to combine.
  3. Toss in the bay leaves and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot slightly ajar. Let it simmer for 45 minutes.
Blend the Vegetables:
  1. Once the vegetables are very soft, use a slotted spoon to remove them from the pot, being careful not to include the bay leaves.
  2. Transfer the vegetables to a high-speed blender along with 1 ½ cups of the broth. Blend on high until smooth, about 2 minutes.
Combine and Season:
  1. Return the blended vegetable mixture to the pot with the remaining broth and stir to incorporate.
  2. Add the Added Spice/Herb Mix, along with the Vegan Parmesan Cheese, miso (if using), and lemon juice. Simmer the soup for 10 more minutes to meld the flavors.
Cook the Pasta:
  1. While the soup simmers, prepare the pasta according to package directions. Once cooked, strain the pasta and rinse with cold water to prevent sticking.
Assemble and Serve:
  1. To serve, place a generous portion of cooked pasta in the bottom of each bowl.
  2. Ladle the hot broth over the pasta and top with optional garnishes like Vegan Parmesan Cheese or freshly chopped parsley. Serve immediately and enjoy!

Notes

  • Customizable Ingredients: Substitute the Vegan Parmesan Cheese with regular Parmesan if not vegan. You can also use your favorite pasta shape for variety.
  • Storage Tips: Store the soup (without the pasta) in an airtight container in the refrigerator for up to 3 days. Add freshly cooked pasta when reheating.
  • Freezer Instructions: Freeze the broth without the pasta in freezer-safe containers for up to 3 months. Thaw and reheat before adding freshly cooked pasta.
  • Dietary Adjustments: This soup is naturally vegan. To make it gluten-free, use gluten-free pasta and replace the flour with cornstarch if thickening is needed.

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