Homemade chicken pastina soup recipe is an Italian twist on classic chicken noodle with a nourishing broth, tender chicken, and lots of veggies, plus the cutest tiny pasta stars. Italian grandmas swear by this “Italian Penicillin” to cure any cold, and to top it off, it tastes like the ultimate comfort food!
Table of Contents
Italian Penicillin Soup with Pastina
Some recipes are more than just recipes, and this one is exactly that. The pastina stars soak up the broth and actually help thicken the soup a little bit, which gives it a great texture.
My family loves it with a little lemon juice and parmesan on top, and the kids always have so much fun scooping up the stars!
For more homemade chicken soup recipes, check out this Healthy Chicken Noodle Soup and No Noodle Chicken Soups too!
Before You Get Started
Chop up the vegetables and chicken very finely so that there aren’t large chunks. It has a better taste and presentation with the tiny star pasta, and you can get a little bit of everything in each spoonful. This also makes it easier for young kids to eat.
Key Ingredient Notes
- Onion, celery, carrots, and garlic: I like to keep the vegetables on the smaller side so it’s more kid-friendly and easier to scoop everything up.
- Reduced-sodium chicken broth: Bone broth would work here too.
- Chicken: Finely dice leftover chicken into small pieces for tender chicken in every bite. You can also use a rotisserie chicken if you don’t have cooked chicken on hand.
- Little stars pastina pasta: This tiny star-shaped pasta cooks so quickly and gives this soup a great texture and fun presentation.
- Parmesan cheese: Infuses so much flavor into the soup. For the best taste, use freshly grated parmesan.
- Fresh lemon juice: To brighten the soup’s flavor.
How to Make Chicken Pastina Soup – Step-by-Step Instructions
- Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onion, celery, carrot and garlic. Cook until softened, which takes about 5 to 8 minutes.
- Add the chicken stock. Bring to a boil and reduce heat to a gentle simmer.
- Stir in the diced chicken and cover with a lid. Simmer for 20 minutes.
- Just before serving, add the pastina and cook to al dente, about 6 to 8 minutes. If you are making the soup in advance, do not add the pastina until you are ready to serve.
- Stir in the parmesan cheese and lemon juice, if using. Season with salt and pepper, to taste.
Tip: This soup tends to thicken up the longer that it sits since the pasta absorbs some of the broth. For best results, add the pastina to the soup and cook it just before serving. If you’ve made it ahead of time, you may wish to add additional broth to thin it out slightly.
Scroll to the recipe card below for the full printable recipe!
Recipe FAQs
Technically, pastina refers to any pasta made into tiny shapes. Most people think of the little stars pasta as pastina because in North America, that’s often how they’re labeled. Other types of pastina include orzo, miniature macaroni, acini di pepe, and other regional variations.
Check your local grocery store for pastina noodles. They can typically be found in the pasta aisle. If you aren’t able to source them there, you can also order online.
Storage Guidelines
Refrigerator: Add any leftover soup to an airtight container and allow it to cool to room temperature before refrigerating. Reheat the soup by either microwaving it in a bowl for 2-3 minutes or warming it in a pot on the stove. Plan to eat your leftovers within 3-4 days.
Freezer: If you plan on freezing this soup, I recommend making it without the noodles. Prepare the broth with the veggies, stock, and chicken. Place it in a container and allow the soup to cool down completely in the fridge. Once chilled, store it in the freezer for 1-3 months.
To reheat (after freezing): The day before you want to serve it, place the soup in the fridge to thaw overnight. Pour the thawed soup into a pan and bring it up to a low simmer. Add the uncooked noodles and cook for 4-6 minutes. Once the noodles are cooked, add the lemon juice and parmesan and serve.
Serving Suggestions
This simple soup is usually served as a meal on its own or with some crackers or a hunk of crusty bread on the side.
We often like to serve it with a grilled cheese sandwich, to make it even heartier. For extra vegetables, serve this Tossed Green Salad, Healthy Caesar Salad or Asparagus Kale Salad on the side!
Recipe Variations
- Use meatballs: Switch up the chicken and add mini meatballs instead! Try the ones from this healthy chicken meatball soup!
- Switch up the pasta: If you’re not able to find pastina near you, try substituting orzo! It’s a similar type of pasta and will have the same mouthfeel as the tiny pastina noodles. Another fun option is alphabet pasta alphabet pasta or stelline pasta, which is also star-shaped, but slightly larger.
- Add some greens: Incorporate some spinach, kale or shredded Swiss chard for extra nutrition.
- Add parmesan rinds: Add 1-2 parmesan rinds to your soup while it’s simmering for more savory flavor. Remove before serving.
- To make gluten-free: Try using cooked rice or quinoa instead of pastina.
More Healthy Soup Recipes
- Healthy Crockpot Chicken Tortilla Soup
- Creamy Chicken Potato Soup
- Beef Alphabet Soup
- White Chicken Chili with Salsa Verde
- Lazy Lasagna Soup
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Chicken Pastina Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped (about 3/4 cup diced)
- 1 large carrot, peeled and finely chopped (about 1 cup diced)
- 2 cloves garlic, minced
- 6-8 cups reduced-sodium chicken stock, homemade or store-bought
- 1 1/2 cups finely diced chicken
- 1 cup uncooked star pastina pasta
- 1/2 cup freshly grated parmesan cheese
- 1-2 tablespoons lemon juice (optional)
- Salt and pepper, to taste
- Freshly chopped parsley, to garnish
Instructions
- In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion, celery, carrot and garlic. Cook until softened, about 5 to 8 minutes.
- Add the chicken stock. Bring to a boil and reduce heat to a gentle simmer.
- Stir in the diced chicken and cover with a lid. Simmer for 20 minutes.
- Just before serving, add the pastina and cook to al dente, about 6 to 8 minutes. If you are making the soup in advance, do not add the pastina until you are ready to serve.
- Stir in the parmesan cheese and lemon juice, if using. Season with salt and pepper, to taste.
Notes
- This soup thickens as it sits. For best results, cook the pastina just before serving, or add extra broth when reheating.
- Finely chop the vegetables for better texture and presentation. It pairs best with the tiny star pasta and is more kid-friendly.
- Use finely chopped cookedv chicken breast or rotisserie chicken for the best flavor and texture (shredded works too).
Nutrition
This recipe was originally posted in March 2023 and the text, formatting and some photos were updated in February 2026.
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