Pastina In Brodo

Homemade chicken soup recipe with Pastina pasta

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When you are sick, there is nothing better in the world than a bowl of homemade chicken soup. This Barilla Pastina in Brodo (Pasta in Broth) recipe by Chef Lorenzo demonstrates how to make broth from scratch by boiling ingredients together for three hours to create a rich flavorful base for the soup. The broth freezes well, can be reheated, and the pastina can be cooked in the broth. This soup can be finished with a dab of butter and some freshly grated parmesan cheese if desired.


Ingredients 6 Servings

Ingredients for broth (if making from scratch):

  • 6 chicken thighs
  • 2 pounds chicken bones
  • 1 stalk celery
  • 2 carrots
  • 1 yellow onion, halved, peeled
  • 1 tablespoon black pepper corn
  • 1 plum tomato, halved
  • 3 bay leaves
  • 1 piece Parmigiano rind [optional]
  • ½ bunch Italian parsley
  • Sea salt to taste

Ingredients for assembling the soup:

  • 6 cups ready-made chicken broth*
  • 1 cup Barilla® Pastina pasta
  • 1 tablespoon butter [Optional]
  • ½ cup Parmigiano-Reggiano cheese [Optional]
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  • Preparation for broth from scratch:

    Place everything in a pot, cover with 8 quarts water. Boil for 3 hours, Strain. (Excess chicken broth will freeze very well for the next time)

  • Preparation for soup:

    Bring broth to a boil, then add pasta to the broth. Cook 2 minutes less than the package directions. Let rest 10 minutes before serving. If preferred, top with butter and cheese.

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