Best Pastini Soup Recipes

PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)

Pastina Soup (Simple Italian Chicken Soup) image

A super simple Italian soup made with a minimal of ingredients.

Provided by Christina Conte

Categories Soups

Time 30m

Number Of Ingredients 9

Ingredients

32 oz of water
1 to 2 Tbsp extra virgin olive oil
(optional: 1 tsp vegetable or chicken bouillon)
2 stalks of celery, leave whole to remove, or chopped into pieces if you want to leave it in the soup
1 large carrot, cut into pieces as desired
2 shallots or 1 medium onion
salt, to taste
2 Tbsp pastina of choice (acini di pepe, orzo, alphabet, etc., or you can break spaghetti into little pieces) (if you have no pasta see the recipes below)
1 egg

Steps:

Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.

Nutrition Facts : Calories 132 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 416 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHIARELLO'S CHICKEN AND PASTINA SOUP

Chiarello's Chicken and Pastina Soup image

This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Yield 10

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup Muir Glen® organic crushed tomatoes with basil
2 pounds boneless skinless chicken breasts
½ cup chopped onion
½ cup diced carrot
½ cup diced celery
2 (32 ounce) cartons Progresso® chicken broth
½ teaspoon gray salt or sea salt
¼ teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini de pepe or small round pasta
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
⅓ cup shredded Parmesan cheese

Steps:

Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 19.9 g, Cholesterol 49.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 1.2 g, Sodium 899.5 mg, Sugar 1.4 g