Italian Soups


Today is Saturday.

Like any self-respecting Saturday, my children are eagerly waiting for chicken pastina soup.

This is my recipe.







  • 1 chicken leg with bone
  • 2 carrots
  • 1 celery stalk
  • 1/2 small onion
  • 4 cherry tomatoes
  • salt to taste
  • 2 medium potatoes
  • Parmigiano Reggiano cheese, grated
  • crust of Parmigiano Reggiano Cheese
  • 4 cup of pastina (i use grattoni)




In a large pot I put the celery, carrots, peeled potatoes, halved cherry tomatoes and onion.

I add the chicken, cover with water and add a tablespoon of salt.

To make it more delicious, I add a piece of Parmesan cheese crust.

I put the pot on the stove and let it cook for about two hours over medium heat, occasionally removing the foam that forms at the top.

After two hours have elapsed, I put the pastina on to cook.

I pour the pastina onto plates and with the help of a strainer, strain the broth and add it to the pastina.

To finish, I sprinkle with grated Parmesan cheese.

My children do not like to have pieces of chicken on their plates.

Sometimes I just add a piece of potato or carrot.

Let me know how you like it!!!




I often get comments when sharing recipes that contain “pastina” regarding the size of the pasta used.

I explain it here once and for all.

In Italy, “pastina” is a generic term for all very small pasta shapes.

Among the most common are “anellini,” “risoni,” “grattoni,” “acini di pepe,” and “paternostini.”

In the United States, on the other hand, a pasta with the name “pastina” is marketed; perhaps this is what is causing the confusion.

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