Crockpot Pastina Soup
Crockpot Pastina Soup is a warm and comforting Italian-inspired pasta soup.Tiny pastina pasta gives the soup its signature delicate texture.Carrots, celery, and onion create a flavorful vegetable base.Chicken broth provides savory depth and comforting richness.Parmesan cheese adds a deliciously salty and nutty finishing touch.It is an easy slow-cooker meal perfect for cozy family dinners.
Ingredients
- 1 cup dry pastina pasta
- 8 cups chicken broth
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional
- 1–2 cups shredded cooked chicken, optional
Instructions
Prepare the Vegetables
- Wash and finely dice the carrots, celery, and onion. Because the soup cooks slowly, small, evenly sized pieces work best.
Add the Ingredients
- Place the carrots, celery, onion, garlic, chicken broth, olive oil, Italian seasoning, thyme, salt, pepper, and bay leaf into the crockpot.
Slow Cook
- Cover and cook on LOW for 4–5 hours, or until the vegetables are tender and the broth is fragrant.
Add the Pastina
- Add the dry pastina during the final 20–30 minutes of cooking. Stir well and cover again.
Check the Pasta
- Cook until the pastina is tender but not overly soft. Tiny pasta cooks quickly, so keep an eye on it.
Add Chicken
- If using cooked shredded chicken, stir it in during the final 10–15 minutes so it warms through without becoming dry.
Finish the Soup
- Remove the bay leaf. Stir in Parmesan cheese and fresh parsley. Add lemon juice if you want a subtle brightness.
Serve
- Ladle the hot soup into bowls and finish with additional Parmesan and freshly cracked black pepper.
Notes
- Pastina absorbs liquid: The tiny pasta continues absorbing broth as it sits, so the soup may become thicker after cooking.
- Add pasta near the end: Cooking it too early can make the pastina overly soft.
- Use good-quality broth: Since broth is the foundation of this soup, its flavor makes a noticeable difference.
- Chicken is optional: The soup is delicious as a vegetarian-style pasta soup when prepared with vegetable broth.
- Parmesan adds richness: Freshly grated Parmesan generally melts more smoothly than pre-shredded cheese.
- Adjust consistency: Add extra warm broth if the soup becomes thicker than desired.
- Salt carefully: Broth and Parmesan can already contain plenty of salt, so taste before adding more.
- Storage: Refrigerate leftovers in an airtight container and reheat gently with additional broth.