Name: Crockpot Pastina Soup - Italian Comfort Food Favorite
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 2 bone-in, split chicken breasts, skin removed; 1 onion, cut into 8 pieces; 3 stalks celery, cut into 2-inch pieces; 3 carrots, peeled and cut into 2-inch pieces; 1 1/2 teaspoons kosher salt, or to taste; 1/2 teaspoon ground black pepper, plus more to taste; 1 quart bone broth; 2 cups water or chicken stock, plus more as needed; 1 cup pastina pasta, such as De Cecco® Acini Di Pepe, or other small pasta; Grated Parmesan cheese and chopped parsley, for serving

Crockpot Pastina Soup (Italian Penicillin Soup) is more than just a meal; it’s a warm hug in a bowl, a comforting culinary tradition that has soothed weary souls for generations. This humble yet remarkably effective dish, often lovingly referred to as “Italian Penicillin Soup,” earns its nickname for a reason. It’s the ultimate remedy for sniffles, chills, or simply a day that could use a generous dose of pure, unadulterated comfort. What makes this Crockpot Pastina Soup so beloved? It’s the simplicity of its ingredients, the ease of its preparation in the slow cooker, and the profound feeling of well-being it imparts with every spoonful. The tiny pasta shapes, swimming in a savory broth with tender vegetables, create a texture and flavor profile that is both delicate and deeply satisfying. It’s the kind of food that feels like coming home, a testament to the power of simple, wholesome ingredients working their magic slowly and surely.

Ingredients:

2 bone-in, split chicken breasts, skin removed
1 onion, cut into 8 pieces
3 stalks celery, cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon ground black pepper, plus more to taste
1 quart bone broth
2 cups water or chicken stock, plus more as needed
1 cup pastina pasta, such as De Cecco® Acini Di Pepe, or other small pasta
Grated Parmesan cheese and chopped parsley, for serving

Preparing the Base

Step 1: Layering the Foundation

Begin extract by placing the skinless, bone-in chicken breasts into the bottom of your slow cooker. This is where all the flavor will develop. Next, add the roughly cut onion pieces, the chopped celery stalks, and the peeled and chunked carrots. These vegetables will soften and infuse the broth with their natural sweetness and aroma throughout the slow cooking process. Think of these as the aromatic backbone of your soup, creating a rich foundation for the other ingredients. Don’t worry too much about precise cuts for the vegetables at this stage, as they will be cooked down considerably.

Step 2: Seasoning the Ingredients

Now it’s time to add the essential seasonings. Sprinkle the 1 1/2 teaspoons of kosher salt evenly over the chicken and vegetables. Kosher salt is a great choice for its ability to dissolve well and its clean flavor. Follow this with the 1/2 teaspoon of ground black pepper. These basic seasonings are crucial for enhancing the natural flavors of the chicken and vegetables. You’ll have an opportunity to adjust the salt and pepper later, but this initial seasoning sets the stage for a well-balanced soup.

Simmering and Infusing Flavors

Step 3: Adding the Liquidgin extractnd Beginning the Simmer

Pour in the 1 quart of bone broth and 2 cups of water or chicken stock. The bone broth provides a depth of flavor and nutrients that water alone cannot. The combination of bone broth and water ensures that all the ingredients are submerged and have ample liquid to cook in. This liquid will become a wonderfully savory broth. Secure the lid on your slow cooker. Set it to cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. This long, slow cooking process is key to tenderizing the chicken and allowing the flavors from the vegetables and chicken to meld beautifully into the broth. The aroma that will fill your kitchen during this time is truly comforting.

Step 4: Shredding the Chicken and Refining the Broth

Once the cooking time is complete and the chicken is wonderfully tender, carefully remove the chicken breasts from the slow cooker. It’s best to use tongs for this, being mindful of the hot liquid. Place the cooked chicken breasts onto a cutting board or a clean plate. Using two forks, shred the chicken into bite-sized pieces. This shredded chicken will be added back into the soup. Now, inspect the vegetables. They should be very soft. You can either leave them as they are for a more rustic soup, or, if you prefer a smoother texture, you can carefully remove them with a slotted spoon and mash them slightly before returning them to the pot, or use an immersion blender directly in the slow cooker. Taste the broth at this point and adjust the salt and pepper as needed. This is your chance to perfect the seasoning to your liking.

Adding the Pastina and Finishing Touches

Step 5: Cooking the Pastina

With the chicken shredded and the broth seasoned, it’s time to add the star of the “Italian Penicillin Soup” – the pastina! Stir the 1 cup of pastina pasta directly into the slow cooker. Turn the slow cooker to the HIGH setting if it wasn’t already, or bring the soup to a gentle simmer on the stovetop in a large pot if you prefer to finish it there. Cook for an additional 10 to 15 minutes, or until the pastina is cooked al dente. It’s important not to overcook the pasta, as it can become mushy. Stir occasionally to prevent the pastina from sticking to the bottom of the slow cooker. The small pasta will absorb some of the liquid, thickening the soup slightly and adding a delightful texture. If the soup becomes too thick for your liking during this stage, you can always stir in a little more water or chicken stock to reach your desired consistency.

Step 6: Serving Your Comforting Soup

Once the pastina is perfectly cooked, your Crockpot Pastina Soup is ready to be served. Ladle the hot soup into bowls, ensuring each serving gets a good amount of shredded chicken, tender vegetables, and the delightful little pastina. For an extra touch of authentic Italian flavor and visual appeal, generously sprinkle each bowl with grated Parmesan cheese. The salty, nutty notes of the Parmesan are the perfect complement to the savory broth. Finish with a scattering of freshly chopped parsley for a pop of color and a hint of freshness. This soup is wonderfully satisfying on its own, but it also pairs beautifully with crusty bread for dipping. Enjoy this nourishing and comforting meal that’s perfect for any occasion.

Conclusion:

There you have it – your guide to crafting the comforting and healing Crockpot Pastina Soup (Italian Penicillin Soup)! This recipe is more than just a meal; it’s a hug in a bowl, perfect for soothing a sore throat or simply bringin extractg warmth to a chilly evening. We’ve walked through the simple steps to create this flavorful broth, tender chicken, and delightful pastina. Remember, the beauty of this soup lies in its simplicity and its ability to be adapted to your preferences. Serve it piping hot, perhaps with a sprinkle of Parmesan cheese and a crusty piece of bread for dipping. Feel free to add a dash of extra herbs like parsley or thyme, or even a squeeze of lemon juice for brightness. Don’t be afraid to experiment with different types of pasta if pastina isn’t readily available. The most important ingredient, however, is the love you put into it. We encourage you to try this Crockpot Pastina Soup and experience its restorative powers for yourself!

Frequently Asked Questions about Crockpot Pastina Soup (Italian Penicillin Soup):

Can I make Crockpot Pastina Soup (Italian Penicillin Soup) ahead of time?

Absolutely! This soup reheats beautifully. In fact, the flavors often meld and deepen overnight. Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has become too thick.

What if I don’t have pastina? Can I use another small pasta shape?

Yes, you certainly can! While pastina is traditional and adds a lovely delicate texture, many other small pasta shapes will work well in Crockpot Pastina Soup (Italian Penicillin Soup). Consider using orzo, ditalini, or even small elbow macaroni. Just be sure to adjust the cooking time according to the pasta package instructions, and remember that some pastas may absorb more liquid than others.