Crockpot Pastina Soup (Italian Penicillin Soup)
Crockpot Pastina Soup is a gentle, nourishing Italian classic.Slow cooking enhances its comforting flavors and creamy texture.Perfect for sick days, cozy evenings, or light meals.Simple ingredients create timeless, heartwarming results.
Ingredients
- 6 cups chicken broth (homemade or low-sodium)
- 1 cup pastina (tiny star pasta)
- 1 cup shredded cooked chicken (optional)
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 Parmesan rind (optional, for depth)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Add chicken broth, carrot, celery, onion, garlic, olive oil, salt, pepper, and Parmesan rind to the crockpot.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until vegetables are tender.
- Stir in pastina and shredded chicken (if using).
- Cook on high for an additional 20–30 minutes, stirring occasionally, until pasta is soft.
- Remove Parmesan rind, adjust seasoning, and serve hot with parsley and grated Parmesan.
Notes
- Pastina absorbs liquid quickly; add extra broth if needed.
- Stir occasionally after adding pasta to prevent sticking.
- Parmesan rind adds richness but can be skipped.
- Soup thickens as it cools.
- Best served fresh but reheats well.