Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)
This cozy chicken and pastina soup brings together hearty veggies, tender rotisserie chicken, and simmered herbs and broth to deliver Italian Nonna-style comfort in every spoonful.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large onion diced small
- 1 large shallot finely chopped
- 4 stalks celery diced small
- 1 large yellow bell pepper diced small
- 4 medium cloves garlic minced
- 8 cups low-sodium chicken broth maybe more
- 1 pound carrots diced small
- 1 parmesan rind optional
- 1 ½ teaspoon kosher salt more to taste
- ⅓ cup uncooked pastina double if you like a lot of pasta
- 2½ - 3 cups rotisserie or leftover chicken
- grated Parmesan for serving
- fresh rosemary and/or fresh thyme leaves finely chopped
Instructions
Instructions
- Heat olive oil and butter in pressure cooker over medium heat until butter melts and oil shimmers.
- Add diced onion, shallot, celery, and yellow bell pepper. Cook 7–10 minutes until softened.
- Add minced garlic, cook 1–2 minutes until fragrant.
- Pour in chicken broth, carrots, and parmesan rind. Bring to a boil.
- Seal lid and cook under pressure for 7 minutes.
- Quick release pressure, remove lid and parmesan rind. Season as needed.
- Stir in cooked pastina and shredded chicken. Let it warm for a few minutes.
- Ladle into bowls, top with grated Parmesan and herbs, and serve.
- Store leftovers in fridge (without pasta) or freeze for longer storage.
Notes
To avoid mushy pasta, store soup and pasta separately when saving leftovers. Add fresh cooked pastina when reheating for best texture.