Notes
Ingredients (with measurements)
- 2 tablespoons unsalted butter (or olive oil)
- 1 large onion, diced
- 4 ribs celery, diced
- 4 large carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 2 teaspoons fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- ½ cup vegetable broth
- 6 cups vegetable stock (or chicken stock/water)
- 2 bay leaves
- 1 parmesan rind (optional)
- 2 large poached chicken breasts, shredded
- 1 cup stelline pastina (star pasta)
- 2 teaspoons lemon juice
- 2 tablespoons fresh parsley (optional)
- Prep the veggies: Finely chop the onion, celery, and carrots, and mince the garlic.
- Sauté: Melt the butter in a large stockpot over medium-high heat. Add the chopped veggies and cook for 5-7 minutes until tender and fragrant.
- Season: Stir in the sage, thyme, salt, pepper, and cayenne (if using). Cook for another minute.
- Deglaze: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the vegetable stock, bay leaves, and parmesan rind (if using). Bring to a boil.
- Simmer: Add the shredded chicken and pastina, then reduce heat and simmer for 8-12 minutes until the pasta is fully cooked.
- Finish: Stir in the lemon juice, adjust seasoning if needed, and top with fresh parsley.
- Serve: Enjoy warm with your favorite crusty bread!
- Refrigerate: Store broth and pasta separately to prevent soggy pastina. Combine before reheating. Keeps in the fridge for up to 5 days.
- Freeze: For best results, freeze the soup without the pasta. Add freshly cooked pastina when ready to serve.
- Dice vegetables small for a smoother, comforting texture
- Cook pastina just until tender to avoid mushiness
- Store pasta separately if making ahead
- Add extra broth when reheating, as pastina absorbs liquid
- Finish with lemon juice to brighten flavors