Name: Parmesan Chicken Pastina Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 tablespoons butter, divided; 4 cups hot water + 8 cups room temperature water; 2 medium diced onions, divided; 4 chopped carrots (2 in large chunks, 2 small diced); 4 stalks chopped celery (2 large chunks, 2 small diced); 8-10 (~0.5 ounce) dried porcini or shiitake mushrooms, rehydrated in hot water; 1 bay leaf; 4 sprigs thyme; 1 tablespoon kosher salt, plus more to taste; 1 cup (8 ounces) parmesan rind, cut into 16-20 pieces; 1 clove garlic, pressed; 1 cup stelline pasta (or small shells, etc.); 2 cups cooked chicken, shredded; Kosher salt and white pepper, to taste; Zest of 1 lemon; 2 tablespoons lemon juice; Parmesan cheese, for topping; Fresh parsley, for topping

If you’re craving a warm, comforting bowl of soup that feels like a hug in a bowl, you’re going to love my Parmesan Chicken Pastina Soup Recipe. This isn’t just any chicken soup – it’s layered with rich parmesan broth, tender shredded chicken, delicate stelline pasta, and bright lemony notes that will have you coming back for seconds. I absolutely love how this turns out every time, and I can’t wait to share all the tips that make it foolproof and absolutely delicious.

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Why You’ll Love This Recipe

Deep, homemade flavor: The parmesan rind simmers for an hour, infusing the broth with rich umami that store-bought soups just can’t match.
Comforting and fresh: The bright lemon zest and juice bring a little zing that balances the rich broth beautifully.
Easy to make with pantry staples: You’ll likely have most ingredients on hand, and the steps are straightforward for a hearty homemade soup.
Versatile and family-friendly: It’s mild enough for kids but satisfying enough for adults, perfect for any day you need some comfort food.

A white bowl filled with a clear broth soup that has small pasta shapes, small diced orange carrots, light yellow celery pieces, and bits of shredded light-colored meat. The soup has a slightly oily surface with a sprinkle of green herbs throughout. A metal spoon rests inside the bowl on the right side, partially submerged in the soup. In the background, there is another white bowl with a similar soup, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Parmesan Chicken Pastina Soup, Italian chicken soup recipe, cheesy chicken noodle soup, comforting pasta soup, easy homemade chicken soup

Ingredients You’ll Need

The ingredients in this Parmesan Chicken Pastina Soup Recipe come together to create a broth that’s rich and cozy, with a hint of earthiness from the mushrooms and freshness from lemon. I always look for good-quality parmesan rinds at my cheese shop, they make all the difference.

Flat lay of two medium diced onions with half finely chopped, four carrots split between large chunks and small diced pieces, four celery stalks cut into large and small chunks, a small pile of dried porcini mushrooms, a single bay leaf, four sprigs of fresh thyme, a small mound of parmesan rind pieces, one pressed garlic clove, a small bowl of stelline pasta, a modest heap of shredded cooked chicken, a lemon with zest and wedges, and a small bunch of fresh parsley, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Parmesan Chicken Pastina Soup, Italian chicken soup recipe, cheesy chicken noodle soup, comforting pasta soup, easy homemade chicken soup

Butter: I use unsalted butter to control the saltiness, and I split it between the broth and soup steps for maximum flavor.
Onions: Divided between two steps, they add depth both in the broth and the final soup.
Carrots: Larger chunks go into the broth to infuse flavor, while small diced ones sautéed later add texture.
Celery: Like carrots, split into chunks and diced for balanced flavor in broth and soup.
Dried porcini or shiitake mushrooms: They boost umami — rehydrating them in hot water softens and extracts flavors perfectly.
Bay leaf and thyme sprigs: Classic herbs that add subtle complexity to the broth.
Kosher salt: Adds seasoning while you cook, plus a little more at the end if needed.
Parmesan rind: The secret hero! Cut into pieces, it melts slowly, enriching the broth beyond anything store-bought.
Garlic: Pressed and sautéed briefly to avoid bitterness but add fragrant warmth.
Stelline pasta: These tiny stars are perfect for soup, but you can substitute with small shells or orzo.
Cooked shredded chicken: I usually use leftover roasted chicken or rotisserie for convenience.
Lemon zest and juice: Brighten the soup right before serving for freshness and balance.
Parmesan and parsley: For topping — fresh and flavorful garnishes you can’t skip.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I stick to the classic in this Parmesan Chicken Pastina Soup Recipe, I love that you can personalize it easily depending on what you have and what flavors you prefer. Feel free to experiment — I’ve found a few variations that work really well.

Mushroom choices: I once swapped porcini for shiitake and found it made the broth a little earthier; both are fantastic, so pick what you love.
Pasta swaps: If you don’t have stelline, small orzo or tiny shells work just as nicely without changing the texture too much.
Vegetarian version: Skip the chicken and add a bit more mushrooms and some cooked white beans for protein – it’s hearty and still cozy.
Herb variations: Thyme works beautifully, but rosemary or sage can add lovely aromas if you want to switch things up.

How to Make Parmesan Chicken Pastina Soup Recipe

Step 1: Build the Parmesan Broth

Start by melting a tablespoon of butter in a large soup pot over medium heat. Add half your diced onions plus the larger chunks of carrots and celery. Sauté for about 4 minutes to soften and draw out their flavors. Then toss in your rehydrated mushrooms, bay leaf, thyme sprigs, and parmesan rind pieces. Cooking for another 4 minutes helps the flavors mingle and that rind start to work its magic. When you see the cheese and veggies start to stick slightly, slowly drizzle in the hot water while scraping the bottom to deglaze — this step lifts all those flavorful bits into the broth. Add the remaining water and kosher salt, then bring it all to a gentle simmer.

Step 2: Simmer to Perfection

Reduce your heat to medium-low, so the broth steams but doesn’t boil vigorously – you want a gentle simmer. Stir every 10-15 minutes to prevent the parmesan rind from sticking or scorching on the bottom. After 50 to 60 minutes, your broth will be beautifully fragrant and deeply flavorful. Strain it carefully into a clean container, discarding solids. Set this luxurious broth aside, you’ll add it back to the soup later.

Step 3: Make the Soup Base

Return your soup pot to the stove and melt the remaining tablespoon of butter with some oil. Sauté the remaining diced onions, carrots, and celery with a pinch of salt for about 7 minutes, until those veggies are soft and sweet. Then add the pressed garlic and cook for just one minute—the key is not to burn it, just release that garlicky aroma.

Step 4: Bring It All Together

Pour the reserved parmesan broth back in and bring it to a simmer. Add in your shredded cooked chicken and stelline pasta, stirring frequently to keep the pasta from sticking to the bottom. Cook for the time indicated on your pasta package—usually 6 to 7 minutes—until the pasta is tender but not mushy. When it’s ready, turn off the stove, then stir in lemon zest and fresh lemon juice to brighten everything up. Give it a taste and adjust salt as needed, though I usually find it perfectly seasoned.

Serve this soup warm with an extra sprinkle of freshly grated parmesan and chopped parsley on top to elevate it even further.

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Pro Tips for Making Parmesan Chicken Pastina Soup Recipe

Slow Simmering: Keeping the broth at a gentle simmer rather than boiling ensures the parmesan rind melts gently, giving you that silky, umami-rich stock without cloudiness.
Deglazing Magic: Don’t skip scraping the fond off the pot when adding water; it’s packed with flavor and makes your broth that much better.
Pasta Timing: Add pasta towards the end and cook just until al dente to avoid mushiness—remember, it’ll continue to soften even after the heat is off.
Balancing Lemon: The lemon zest and juice are game changers; add them at the end so they lend brightness without overpowering the broth.

How to Serve Parmesan Chicken Pastina Soup Recipe

A white bowl filled with a warm soup showing three clear layers: a top layer with small chunks of orange carrots and bits of green parsley floating in a light, golden broth; a middle layer of soft white rice grains mixed with tender, light brown shredded chicken pieces; and a bottom thin layer of broth collecting at the base. The bowl sits on a white marbled surface, and in the background, another white bowl with the same soup is slightly out of focus, along with a metallic grater resting on the surface. photo taken with an iphone --ar 2:3 --v 7 - Parmesan Chicken Pastina Soup, Italian chicken soup recipe, cheesy chicken noodle soup, comforting pasta soup, easy homemade chicken soup

Garnishes

I’m all about simple garnishes here — a sprinkle of freshly grated Parmesan cheese and some vibrant chopped parsley add color and fresh flavor. Sometimes I like to add an extra crack of white pepper on top to give just a little kick without changing the soothing vibe of the soup.

Side Dishes

We often pair this soup with crusty bread or garlic breadsticks—perfect for soaking up every last drop of broth. A simple green salad with a light vinaigrette makes a fresh, bright companion for the richer soup too.

Creative Ways to Present

For special occasions, I like serving the soup in individual mini crocks or soup crocks and topping each bowl with a parmesan crisp or a small sprig of thyme for an elegant touch. It makes a cozy dinner feel a little fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even better the next day. Just be mindful that the pasta will soak up some broth, so you might want to add a little reserved broth or water when reheating.

Freezing

I recommend freezing the broth separately from the pasta and chicken if possible. The pasta can get mushy when frozen, so store the components individually and combine them fresh when reheating. The broth lasts in the freezer for up to 3 months and is great for quick soup fixes.

Reheating

When reheating, warm the soup gently over low heat, stirring often. If it feels too thick because of absorbed pasta, add a splash of water or broth to loosen it up. Avoid microwaving for long periods at high heat to prevent the pasta from becoming rubbery.

FAQs

Can I make this Parmesan Chicken Pastina Soup Recipe vegetarian?

Absolutely! Skip the chicken and use vegetable broth instead of water. You can add extra mushrooms or toss in some cooked beans like cannellini or chickpeas for heartiness. The parmesan rind and mushrooms still give you that deep umami flavor.
What pasta can I use if I don’t have stelline?

Small pasta shapes like orzo, tiny shells, or even acini di pepe work wonderfully in this soup. The key is choosing something small that cooks quickly and holds up well in broth.
How do I store leftovers without the pasta getting mushy?

The best way is to store the broth separately from the pasta and chicken if you can. Heat just the broth and add the pasta and chicken fresh when serving. If you store them together, the pasta will absorb liquid and get softer.
Can I use fresh mushrooms instead of dried?

You can, but dried mushrooms give a more concentrated flavor. If using fresh, sauté them along with the onions and veggies for good results but skip the soaking step.

Final Thoughts

When I first tried this Parmesan Chicken Pastina Soup Recipe, I never imagined how deeply satisfying it would be — the homemade parmesan broth really sets it apart. It’s the kind of soup that’s perfect for cold nights, when you want something soothing but still bright and fresh. I hope you enjoy making it as much as my family and I do. Grab your pot and parmesan rind, and you’re about to create a soup that feels like a warm kitchen hug. Give it a try and see how it becomes your go-to comfort meal!