Chicken Pastina Soup
Warm up with this tasty Chicken Pastina Soup, a cozy classic made even better with a creamy twist. It's a dish you'll crave on chilly nights or anytime you need a bowl of something extra comforting. A homemade soup ready in only 30 minutes!
Pastina Soup Summary
- 😋 Flavor Profile: Savory, cozy, and lightly creamy with hints of garlic and parmesan.
- 🥄 Texture: Tender chicken, soft veggies, and tiny pasta make every bite comforting.
- 🕒 Total Time: Ready in just 30 minutes.
- 👩🍳 Best For: Quick weeknight dinners or when you need a soothing bowl of comfort.
- 💡 Pro Tip: Cook pastina separately if storing leftovers to keep it perfectly al dente.
Summarize & Save This Content On
I've made countless soups over the years, but this one always stands out for how quickly it comes together without losing any of its charm. This pastina chicken soup is simple, nourishing, and full of texture. With juicy chicken, bright spinach, and super small pasta that soaks up every drop of flavor, it's a recipe that I can make for easy weeknight meals but comforting enough for when company comes over.
For more cozy bowls that combine chicken and pasta, try these other favorites like creamy chicken tortellini soup and marry me chicken soup.
My Cozy Go-To Bowl
I love this recipe because it's quick, easy, and definitely one of the best pastina soup recipes around! It comes together in about 30 minutes, uses simple ingredients, and packs big flavor without any fuss.
It's budget-friendly, family-approved, and versatile enough to adapt to what you have on hand. Whether you're looking to soothe a sore throat or simply enjoy a hearty, flavorful dish, this soup delivers on every front, just like this ground chicken noodle soup!
Ingredients + Substitutions
- Veggies and Aromatics: You'll need a yellow onion, celery, carrots, and fresh garlic. These ingredients build layers of flavor and give the soup extra body, making it hearty and satisfying.
- Shredded chicken: Rotisserie chicken works well for convenience, or cook your own. Dark or white meat is fine as long as it's shredded into bite-sized pieces.
- Milk: Milk adds a bit of creaminess. Bring to room temperature for smoother blending.
- Pastina or tiny pasta: Tiny pasta shapes like pastina or orzo cook quickly and soak up the soup's flavor. Cook until just al dente.
- Spinach: Fresh, tender leaves are best. Julienne or chop them so they wilt evenly into the soup, adding color, nutrients, and a fresh flavor. If you love spinach, don't miss my creamy spinach soup recipe for even more green goodness.
- Parmesan cheese: Freshly grated for the best flavor. Adds saltiness and umami; sprinkle more on top of the pastina soup when serving.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Gluten-Free: Swap pastina for a gluten-free tiny pasta and use gluten-free broth to keep it safe for sensitive diets.
- Dairy-Free: Replace the milk with full-fat coconut milk for a rich, dairy-free pastina soup with chicken. It doesn't add much coconut flavor, but gives it the same creamy texture without dairy. If you love cooking with coconut milk, you might also enjoy my curried carrot soup recipe.
- Lemon-Dill: Add a squeeze of lemon juice and a handful of fresh dill at the end for a bright, aromatic twist.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to give your chicken pastina recipe a gentle warming heat.
- Vegetarian: Replace chicken with white beans and use vegetable broth to make a hearty, meat-free version of this comforting soup. For another vegetarian favorite, try my creamy zucchini soup.
How to Make Chicken Pastina Soup
Making this chicken soup with pastina is easy and requires just a few simple steps. Before you start, prep your vegetables and chicken so everything is ready to go.
Step 1: Sauté the Vegetables. Heat olive oil or butter in a large pot over medium heat. Add the onion, carrot, and celery, and cook until the onion is soft and fragrant, about 7-8 minutes. Add the garlic and cook for another minute.
Step 2: Add Broth and Simmer. Pour in the chicken broth, bring it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to develop flavor. For extra depth, you can use homemade chicken stock using rotisserie chicken instead of store-bought.
Step 3: Add Chicken, Milk, and Pasta. Stir in the shredded chicken, milk, and pastina. Cook uncovered for 3-5 minutes, or until the pasta is just tender. Use the package instructions as a guide for timing.
Step 4: Finish with Greens and Seasoning. Stir in the spinach, parmesan cheese, salt, and pepper. Taste and adjust the seasoning as needed. Serve with a sprinkle of parsley and extra parmesan if desired.
Lyn's Top Tips
- Perfect Pasta Texture: Watch the pastina carefully while it cooks, as it softens quickly. Remove from heat when just al dente to prevent mushy pasta.
- Chicken Prep: Using pre-cooked or rotisserie chicken saves time. Shred it into bite-sized pieces so it heats evenly without overcooking.
- Creamier Soup: For a thicker, creamier consistency, whisk 2 tablespoons of flour into the milk before adding it to the pot. This helps the soup coat the pasta and chicken nicely.
- Spinach Timing: Add the spinach at the very end to preserve its bright color and fresh flavor. It wilts quickly in the hot soup.
- Storing and Reheating: Store leftovers in airtight containers in the fridge for up to 3 days. To preserve the texture of the pasta, store the soup and pastina separately. Reheat the soup gently on the stove over low heat, adding a splash of broth or milk if it has thickened too much, then stir in freshly cooked pastina before serving.
Soup-er Toppings & Serving Suggestions
- This pastina soup recipe is perfect for a cozy weeknight dinner, and leftovers are perfect later on for lunch. Serve with crusty dinner rolls or cheddar biscuits for dipping!
- Impress family and friends at your next get-together and serve with brie grilled cheese for a tasty combo!
- Top with extra parmesan, a sprinkle of chopped chives, or a drizzle of olive oil. For a fun family touch, let everyone add their favorite toppings at the table, from croutons to shredded cheese or fresh herbs.
Recipe FAQs
Bring the soup to a gentle simmer before adding the dairy and stir constantly. Avoid boiling afterward. If you're using coconut milk, use the same method and make you are using full-fat canned coconut milk for a smoother, creamier texture.
Yes, store the soup in airtight containers in the fridge for up to 3 days. If possible, keep the pasta separate and add it just before reheating to prevent it from soaking up all the liquid and becoming mushy. Reheat gently, adding a splash of broth or milk if needed.
Yes, add all ingredients except the pasta to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add the pastina in the last 30 minutes to avoid overcooking.
Yes, but if possible, cook the pasta separately. Cool the soup completely, transfer the broth and chicken to airtight containers, and freeze. Reheat gently and add freshly cooked pasta to maintain the soup's texture and flavor.
Chicken Pastina Soup
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion small dice
- 1 carrot peeled and thinly sliced
- 2 stalks celery thinly
- 4-6 cloves garlic
- 2 cups shredded chicken
- 5 ½ cups chicken broth
- 1 ½ cups milk or canned coconut milk
- ⅔ cup pastina or other tiny pasta
- 2-3 cups spinach julienned
- ¼ cup parmesan cheese plus more for serving
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped parsley leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until onions are soft, about 7-8 minutes. Add garlic and cook one minute more.
- Add broth, cover with lid, bring to a low boil, reduce heat to low and cook for 10 minutes. Add shredded chicken, milk, and pastina to pot. Cook uncovered 3-5 minutes to pasta is al dente. Use the package instructions as a guideline. Stir in spinach, cheese, salt, and pepper. Taste and adjust the seaosning.
- Serve the soup and garnish with chopped parsley and freshly grated parmesan cheese.
Recipe Tips
- Cook the vegetables until tender and aromatic to build a flavorful base for the soup.
- Add the pastina toward the end of cooking so it stays tender but not mushy.
- Stir in the spinach and cheese at the last minute to keep the greens bright and fresh.
- Gently simmer the milk or coconut milk to prevent separation and create a creamy texture.
