Melissa Jo’s Comfort-Style Pastina Soup Recipe
Introduction
This comforting pastina soup is a cozy blend of tender vegetables, savory chicken, and tiny pasta that cook right in the broth. It’s an easy, flavorful meal perfect for chilly days or when you need a little homemade warmth.
Ingredients
- 6 tablespoons good extra virgin olive oil (I used La Española)
- ½ cup finely chopped carrots (peeled)
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 4 cloves garlic (minced)
- ¼ cup sliced pepperoncinis (no juice)
- Kosher salt and black pepper (to taste, season in layers)
- 2 tablespoons tomato paste
- 14 ounce can cherry tomatoes
- ½ tablespoon Italian seasoning
- 1 bay leaf
- 32 ounces chicken stock (+ 1-2 cups more if adding shredded chicken)
- 1 Parmesan rind
- 1 cup Acini di Pepe pasta (pastina, uncooked)
- 1 rotisserie chicken (finely shredded, optional)
- ¼ cup fresh parsley (chopped)
- Freshly grated Parmesan cheese (for serving)
- Extra virgin olive oil (for drizzling)
- Fresh basil or parsley (for garnish)
- Crusty bread (for serving)
Instructions
- Step 1: Heat the olive oil in a large pot over medium to medium-low heat. Add the carrots, celery, onion, garlic, and sliced pepperoncinis. Season generously with salt and pepper.
- Step 2: Cook slowly for 10–15 minutes, stirring often, until the vegetables are soft and translucent with a slight golden tint. Avoid browning; the vegetables should be gentle and fragrant.
- Step 3: Add the tomato paste and stir continuously over medium heat for 3–5 minutes until it deepens in color and smells rich and slightly sweet.
- Step 4: Pour in the cherry tomatoes and break them up with a wooden spoon to your preferred chunkiness.
- Step 5: Add Italian seasoning, bay leaf, and another pinch of salt and pepper. Bring to a boil, then reduce to a simmer for 5–10 minutes.
- Step 6: Rinse the tomato can with chicken stock, add to the pot along with remaining stock to total 32 ounces. Season lightly again.
- Step 7: Add the Parmesan rind and bring the soup back to a boil.
- Step 8: Add the acini di pepe pasta directly to the soup. Bring to a rolling boil and cook according to package directions (about 9 minutes). The soup will thicken as the pasta cooks.
- Step 9: Remove the bay leaf and Parmesan rind. Taste and adjust seasoning.
- Step 10: For a simple soup, serve now with freshly grated Parmesan, a drizzle of olive oil, fresh herbs, and crusty bread.
- Step 11 (optional): To make it a meal, stir in shredded rotisserie chicken and chopped parsley. Add 1 additional cup chicken stock if needed to loosen. Heat gently for 2–3 minutes until chicken is warmed through.
Tips & Variations
- Use leftover cooked chicken or turkey as a quick alternative to rotisserie chicken.
- For a vegetarian version, substitute vegetable stock and omit chicken, adding extra veggies like zucchini or spinach.
- The Parmesan rind adds incredible depth—save rinds from cheese purchases and stash them in your freezer for soups.
- Adjust the pastina cooking time to avoid over-softening the pasta; it should be tender but not mushy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or water if the soup has thickened too much. This soup does not freeze well due to the pasta, which can become gummy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta instead of pastina?
Yes, small pasta shapes like orzo or tiny ditalini work well, but adjust cooking times accordingly to avoid overcooking.
Is it necessary to add the Parmesan rind?
While optional, the Parmesan rind adds a rich, savory flavor and depth to the broth that enhances the overall taste.
Print
Melissa Jo’s Comfort-Style Pastina Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Melissa Jo’s Comfort-Style Pastina is a cozy and flavorful Italian-inspired soup featuring tender vegetables, rich tomato base, Parmesan rind infusion, and delicate Acini di Pepe pasta. Optionally enriched with shredded rotisserie chicken and fresh herbs, this comforting soup is perfect for a satisfying meal any time of the year.
Ingredients
Scale
Vegetables & Aromatics
- 6 tablespoons good extra virgin olive oil (I used La Española)
- ½ cup finely chopped carrots (peeled)
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 4 cloves garlic (minced)
- ¼ cup sliced pepperoncinis (no juice)
Seasonings & Flavoring
- Kosher salt and black pepper (to taste, season in layers)
- 2 tablespoons tomato paste
- 14 ounce can cherry tomatoes
- ½ tablespoon Italian seasoning
- 1 bay leaf
- 1 Parmesan rind
Liquids
- 32 ounces chicken stock (+ 1–2 cups more if adding shredded chicken)
Pasta & Protein
- 1 cup Acini di Pepe pasta (pastina, uncooked)
- 1 rotisserie chicken (finely shredded, optional)
Finishing Touches
- ¼ cup fresh parsley (chopped)
- Freshly grated Parmesan cheese (for serving)
- Extra virgin olive oil (for drizzling)
- Fresh basil or parsley (for garnish)
- Crusty bread (for serving)
Instructions
- Build the flavor base (low and slow): Heat the olive oil in a large pot over medium to medium-low heat. Add the carrots, celery, onion, garlic, and sliced pepperoncinis. Season generously with salt and pepper. Cook slowly for 10–15 minutes, stirring often, until the vegetables are soft and translucent with a slight golden tint. The aim is a gentle, glossy, and fragrant base, not browning.
- Season in layers: This soup is all about layering flavor. Season now, season again later, and taste at the end to achieve depth in taste.
- Cook the tomato paste: Add the tomato paste and stir continuously over medium heat for 3–5 minutes, until it deepens in color and smells rich and slightly sweet—like a sunset in a pot.
- Add the tomatoes: Pour in the cherry tomatoes and break them up with a wooden spoon. You can leave them as chunky or as broken down as you prefer.
- Season and simmer: Add the Italian seasoning, bay leaf, and another pinch of salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 5–10 minutes.
- Add the chicken stock: Before discarding the tomato can, fill it with chicken stock, swirl it around to capture residual tomato bits, and pour it into the pot. Add the remaining stock until you have a total of 32 ounces. Season lightly again.
- Parmesan magic: Add the Parmesan rind and bring the soup back to a boil, infusing it with rich umami flavor.
- Cook the pastina: Add the Acini di Pepe pasta directly to the soup. Bring to a rolling boil and cook according to package directions (about 9 minutes). As the pasta cooks, the soup will thicken due to the released starch, creating a comforting texture.
- Option 1: Simple Pastina Soup: Remove the bay leaf and Parmesan rind. Taste and adjust seasoning, then serve as is for a cozy vegetarian comfort soup.
- Option 2: Make It a Meal: Stir in the shredded rotisserie chicken and chopped parsley. If needed, add about 1 additional cup of low-sodium chicken stock to loosen the soup. Bring back to a gentle boil, then reduce to a simmer for 2–3 minutes, just until the chicken is heated through. Remove bay leaf and Parmesan rind before serving.
- Serve: Ladle the soup into bowls, drizzle with extra virgin olive oil, sprinkle with freshly grated Parmesan cheese, and garnish with fresh basil or parsley. Serve alongside crusty bread for a complete meal.
Notes
- Season the soup in layers to build complex flavor.
- Cook vegetables gently to avoid browning and maintain sweetness.
- The Parmesan rind adds a deep umami flavor; remove before serving.
- Acini di Pepe pasta thickens the soup as it cooks—do not overcook.
- Adding shredded rotisserie chicken turns this dish into a hearty main course.
- Serve with crusty bread to soak up the flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: pastina soup, comfort soup, Italian soup, Acini di Pepe, tomato soup, chicken rotisserie soup, Parmesan rind soup, easy soup recipe
