Pastina Soup with Chicken & White Beans

A steaming mug of this creamy pastina soup paired with a warm, crusty baguette makes for a cozy, protein-packed meal.

Pastina Soup FAQ

What's the difference between chicken stock and chicken broth?

Chicken stock is made using chicken bones, as well as the traditional mirepoix mix of carrots, onion, and celery. As the stock cooks, the cartilage starts to melt and gelatin is released from the bones, creating a richer liquid. When the stock is cooled, it becomes gelatinous.

The most simple definition for broth is any liquid that meat has been cooked in. Broth is meant to be flavorful enough to be sipped on its own, which typically means it contains more sodium.

What's a good substitute for cannellini beans in this soup?

Great northern beans are a great substitute for cannellini beans in this soup, but any variety of white beans works well.

Can I freeze rotisserie chicken that's left over?

Yes, you can freeze rotisserie chicken that's left over after making your pastina soup; just be sure to use freezer-safe bags or containers to prevent freezer burn. For the best results, use the chicken within 3 to 4 months of freezing.

How do I store any leftover pastina soup?

Divide any leftover soup into smaller storage containers to allow it to cool quickly. Once the soup has cooled, store it in airtight containers in the refrigerator for 3-4 days.

Should I cook and store the pastina separately?

In this particular soup, I chose to cook the stelline pasta (star-shaped pastina) in the soup and it did not swell. Typically I would recommend cooking the pasta separately & adding it to the soup as you serve. Usually, the pasta swells & takes on the broth, leaving you with soggy pasta and no broth. (*Note: If you substitute orzo for the stelline pasta, it's best to cook it separately.)

What pairs well with this pastina soup?

A warm, crusty chunk of bread with cold salted butter (or my Hazelnut Basil Pesto Butter) is always the perfect pairing with a hot mug of soup. But if you're looking for a great soup & salad pairing, this Honeynut Squash Kale Salad is delicious!

Substitutions

Stelline pasta vs. orzo: Stelline pasta is the official name of the tiny star-shaped pastina I used in this soup. If stelline pasta isn't available at your local grocery store, use orzo as a substitute. If you choose to use orzo as a substitute, it should be cooked & stored separately from the soup because it will absorb all the broth.

Homemade stock vs. store-bought stock: I typically use store-bought stock for the sake of making a quick, easy meal. But if you have the luxury of time, spending 3 hours making homemade chicken stock is well worth it!

Roasted garlic cloves vs. garlic powder: I chose to use roasted garlic cloves because of their robust, caramelized flavor and the depth it adds to the soup. If you're pressed for time, you're welcome to add extra garlic powder to substitute for the roasted garlic, but it will slightly alter the flavor of the broth.

Fresh herbs vs. dried herbs: The common practice for substituting dried herbs for fresh herbs is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs in the recipe. Because dried herbs are typically more potent, reduce the amount of dried herbs to maintain a consistent flavor.

The Dietitian's Nutrient Notes

Protein: This pastina soup is protein-packed with 23 grams of protein per serving! It provides protein from both plant and animal sources, giving you a well-rounded amino acid profile. However, it is important to note that while protein is very important, more isn't better. In general, our bodies can absorb only 25-35 grams of protein per meal--so 1 to 1.5 servings of this soup is all the protein you need!

Sodium: Soups, whether they're store-bought, restaurant-made, or homemade, typically have a lot of sodium--and this soup is no exception. To help reduce sodium in this recipe, compare nutrition facts labels for both stock & broth when you're at the store. Choose options that are low-sodium & season to your taste, or make your own stock.

Soups are a great option if you're looking for a satisfying meal with a minimal amount of calories. Because of the high water content of the soup, that volume helps fill your stomach, leaving you feeling full & satisfied.

There is one caveat--if you're consistently weighing yourself, you will likely see a spike on the scale after eating soup. This happens because of the high sodium content--your body will temporarily retain water to help balance out the sodium levels. But don't worry, your weight should readjust after a day or two.

Bonus Tips

How to quickly roast garlic: Cut off the top ¼ inch of the head of garlic (not the root end) and peel off any extra outer loose layers. Place the head of garlic, root side down, in a ramekin or small oven-safe glass dish. Drizzle with about 2 teaspoon of olive oil & cover the dish with foil. Place the dish in the toaster oven on the "Bake" setting at 400°F and bake for about 25-30 minutes.

Adding fresh herbs: I prefer to add the fresh herbs right at the end. It keeps them bright & green, making for a beautifully colorful bowl of soup when served.

This pastina soup is a bit of a modern take on traditional chicken soup. The fresh herbs, roasted garlic, and red pepper flakes make this soup really flavorful, and the pastina adds a touch of nostalgia. This protein-packed pastina soup will surely become a part of your winter meal rotation!

All my love & a little butter,

Olivia Sokolowska, MBA, RD