Comfort in a Bowl? Say Less.
This isn’t just chicken noodle soup—it’s the Italian version your Nonna would hand you with zero small talk and a warm blanket.
Welcome back to Passport to Soup, my international soup tour where I “travel” without ever leaving the stovetop. So far, we’ve been to Vietnam, USA, and Greece. But today? I’m keeping it close to comfort. We’re going Italian.
Yes, chicken soup has been done a million times before. But what about Italian Pastina Soup? A soup that’s creamy, cozy, and makes you feel like everything might be okay for a minute?
Bad day? Good day? Doesn’t matter. This soup shows up either way. It’s built on sautéed aromatics, a silky chicken broth, and those tiny star-shaped noodles you probably haven’t had since childhood. Time to bring them back.
• Blended Base = Luxe Texture: We puree the sautéed onion, celery, and carrot into the broth—like a velouté in disguise.
• Pastina for the Win: Classic tiny pasta that melts into the broth. No slippery spaghetti. No fussy rotini.
• Parmesan Rind Magic: The easiest flavor bomb that turns simple broth into something… Italian grandma-approved.
• Cream, Herbs, and Lemon Finish: Because bland chicken soup never healed anyone.
• Use the Rind: Don’t skip the Parmesan rind. It deepens the broth in ways a bouillon cube could only dream of.
• Don’t Brown the Veg: You want soft, sweet aromatics—not caramelized.
• Puree with Care: Let the veg cool a bit before blending. Hot blender explosions are not on today’s menu.
• Stir the Pastina: These tiny noodles like to clump. A few stirs during cooking = no starch bombs.
• Add Lemon at the End: It wakes everything up, but if you’re feeling mellow, skip it.
🌱 A Bite of Sustainability
Pastina is the definition of low-waste comfort: small, pantry-stable, and made with minimal packaging. Plus, using up herb stems, Parmesan rinds, and the last bit of cream in the fridge is a great way to keep food waste out of the bin—and flavor in your bowl.
• Olive Oil + Butter: Fat-on-fat for flavor layering.
• Onion, Celery, Carrot: Your standard aromatics—but we blend them for smoothness.
• Garlic + Thyme: Quiet background players that round things out.
• Bay Leaf: Honestly, I have no idea why, but I know it's needed
• Parmesan Rind: Salty, umami, broth-enhancing wizardry.
• Chicken Broth + Water: Gives body without overpowering.
• Pastina: Tiny pasta with big comfort vibes.
• Heavy Cream: For luscious mouthfeel and body.
• Fresh Dill + Parsley: Brightens up that creamy richness.
• Grated Parm: Finishing flourish.
• Lemon Juice: Optional, but recommended for balance.
This creamy Italian Pastina Soup is comfort in a bowl—blended aromatics, tender pasta, herbs, and Parmesan for the coziest chicken soup upgrade.
Sauté the Aromatics:
In a large pot, heat the olive oil and butter over medium heat. Add chopped onion, celery, and carrot. Cook for 6–9 minutes, until soft but not browned. Stir in garlic, thyme, salt, and pepper. Sauté 1–2 more minutes.
Build the Broth:
Add chicken broth, bay leaf, and Parmesan rind. Cover and simmer on low for 25 minutes until the veggies are completely tender and the broth is fragrant.
Blend the Base:
Remove the bay leaf and rind. Carefully transfer the vegetables and ½ cup of broth to a blender with ½ cup water. Blend until smooth. Return purée to the pot and stir.
Cook the Pastina:
Bring the soup back to a low boil. Add pastina and cook for 5–7 minutes, stirring regularly so it doesn’t clump.
Finish with Cream and Herbs:
Turn off the heat. Stir in heavy cream, dill, parsley, grated Parmesan, and lemon juice if using. Let sit for 2–3 minutes, then ladle into bowls.
Chicken soup might be a classic, but this Pastina version delivers on texture, depth, and soul-soothing goodness. Blended broth. Soft stars of pasta. A kiss of cream and herb. It’s basically self-care in a bowl—and it tastes a whole lot better than anything a delivery app can send your way. If you make it, don't forget to tag me @the.sustainable.kitchen!
This creamy Italian Pastina Soup is comfort in a bowl—blended aromatics, tender pasta, herbs, and Parmesan for the coziest chicken soup upgrade.
In a large pot, heat olive oil and butter over medium heat. Add onion, celery, and carrot. Cook for 6-9 minutes, until softened but not browned. Stir in garlic, thyme, and a pinch of salt and pepper. Saute for another 1-2 minutes.
Add chicken broth, bay leaf, and Parmesan rind. Bring to a simmer and cover. Let cook on low heat for 25 minutes or until vegetables are completely soft and the broth is aromatic.
Remove bay leaf and Parmesan rind. Carefully transfer vegetables and 1/2 cup of the broth into a blender with 1/2 cup water. Blend until smooth. Pour the pureed vegetables back into the pot with the remaining broth. Stir to combine. Taste and adjust seasoning.
Bring soup back to a low boil. Stir in pastina and simmer for 5-7 minutes, stirring occasionally, until pasta is soft and tender.
Turn off heat. Stir in heavy cream, chopped dill, parsley, grated Parmesan, and lemon juice if using. Let sift for 2 minutes to meld.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.