Pastina with Chicken Broth & Fresh Vegetables

  • 650
  • 33g
    Total Fat
  • 52g
  • 35g


Ingredients for 6 people

  • 1/4 box (3 ounces) Barilla® Pastina
  • 1 3-4 pound whole chicken, chopped
  • 5 ½ quarts, water
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small onion
  • 10 black peppercorns
  • 1 bay leaf
  • 1 plum tomato, diced
  • 2 cups spinach
  • ½ bunch (8 ounces) asparagus, diced
  • 1 small leek, diced 
  • 1 tablespoon extra virgin olive oil
  • Sea salt and black pepper to taste


  1. 1
    In a large pot, add the water and simmer the chicken with ½ carrot, ½ celery, onion, black peppercorns and bay leaf for approximately 2 hours; skim the broth to remove the fat.
  2. 2
    In a large skillet, sauté the remaining carrot, celery, asparagus and leeks in olive oil for 3-4 minutes or until slightly browned.
  3. 3
    Meanwhile, strain the broth into another pot (remove and discard the bay leaf) and place back onto the stove top to simmer.
  4. 4
    Season the broth with salt and pepper, add the sautéed vegetables and Pastina then cook for 3 minutes.
  5. 5
    Remove soup from the heat and fold in chicken, spinach and diced tomatoes. Allow soup to rest 30 minutes before serving.

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