Crockpot Pastina Soup Recipe: Easy Comfort in 6 Hours

This Crockpot Pastina Soup combines hands-off cooking with rich Italian flavors to deliver ultimate comfort in just six hours. It’s my go-to slow cooker recipe for busy weeknights when I crave something cozy but don’t want to be tied to the kitchen. Prep it in 10 minutes, set it, and let the crockpot work its magic—this one’s a keeper!

Think of it as the healthy Italian penicillin soup you never knew you needed. Pastina, those tiny pasta pearls, soak up all the goodness from a savory chicken and veggie broth enhanced by thick, velvety pureed vegetables. Trust me, every spoonful hits the spot.

Why This Crockpot Pastina Soup Is a Game-Changer

• Traditional chicken soup simmering on the stove can take hours—but with this slow cooker chicken soup recipe, you walk away and let it do all the work.
• The pureed veggie base (a quick blender hack) adds richness without cream, making this a low-fat, comforting bone broth soup that feels indulgent.
• Using bone-in chicken for this easy Italian chicken soup delivers that deep, true chicken flavor effortlessly.
• Cooking pastina directly in the crockpot intensifies the soup’s hearty texture. Bonus: one less pot to clean!
• Portion it out for freezer-friendly meal prep or enjoy it fresh—it’s versatile and reheats like a dream.

Equipment You’ll Need for This Crockpot Pastina Soup

For the best results, here’s what I use:

• Slow Cooker: A 6-quart slow cooker is the sweet spot for this recipe. I love mine for its low-and-slow perfection.
• Blender or Immersion Blender: Blending the cooked vegetables into a silky puree transforms the broth into something luxurious.
• Strainer: Handy for skimming impurities off the top of the broth and separating veggies before blending.

If you’re in the market for a slow cooker, look for one with a high setting—essential for cooking pastina efficiently after the broth is done.

Simple Ingredients for Crockpot Pastina Soup

Here’s what you need to make this soul-soothing bowl:

• Bone-in Chicken Breasts: These add maximum flavor while keeping the dish lean. Skinless thighs are a great swap if that’s what you have on hand.
• Pastina Pasta: De Cecco® Acini Di Pepe is my favorite, but any small pasta works. In a pinch, you can even break up spaghetti or substitute orzo.
• Bone Broth: This is the backbone (pun intended!) of the soup. Store-bought or homemade delivers plenty of nutrients and flavor.
• Vegetables: Onions, carrots, celery—they’re classic for good reason, and pre-chopped versions can make prep even faster.

Pro Tip: Always keep Parmesan and parsley in your fridge—they elevate the flavor of this soup from good to great.

Crockpot Pastina Soup Recipe Details

• Servings: 6 to 8
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Difficulty: Easy

Crockpot Pastina Soup 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)
• Grated Parmesan cheese and chopped parsley, for serving

How to Make Crockpot Pastina Soup

1. Place chicken in your slow cooker. Add onion, celery, carrots, and season with salt and pepper. Pour in bone broth and water. Cover and cook on High for 4 hours, or until carrots are very tender.
2. Skim any foam or impurities from the surface if needed. Remove chicken and set aside. Strain out the vegetables and transfer them to a blender, along with 1 cup of the broth.
3. Blend the vegetables until perfectly smooth (be cautious with hot liquids!). Pour the pureed vegetables back into the slow cooker, thinning with more broth if needed.
4. Add the pastina to the crockpot, cover, and cook on High for 35–45 minutes, or until pasta is tender and soup has thickened slightly.
5. While pasta cooks, shred the chicken into bite-sized pieces. Stir it back into the crockpot when the pasta is done.
6. Season the soup with additional salt and pepper to taste. Serve with Parmesan and parsley.

Jake’s Tips for the Best Crockpot Pastina Soup

• If your soup thickens too much, add a splash of broth or water before serving—it’s meant to be cozy, not gummy!
• Save time with pre-chopped vegetables or frozen mirepoix mixes.
• For even more flavor, brown the chicken before slow-cooking (worth the extra minutes if you’ve got them).
• Double the batch! Freeze individual portions in airtight containers for easy reheat-and-eat meals.
• Had leftovers? Stir in a squeeze of lemon to brighten things up before reheating.

Easy Crockpot Pastina Soup Variations

• Add Greens: Stir in baby spinach or kale during the last 10 minutes.
• Kid-Friendly: Swap pastina for fun-shaped pasta like ditalini or alphabets.
• Protein Boost: Add chickpeas or diced cooked sausage for a heartier meal.
• Vegetarian: Swap chicken for hearty mushrooms and use veggie broth.

Crockpot Pastina Soup FAQs

Can I use boneless chicken for this recipe?

Yes, but bone-in chicken breasts give a richer flavor. If using boneless, add a teaspoon of additional chicken bouillon for depth.

What’s the best way to reheat this soup?

Reheat on the stovetop over low heat, adding a splash of broth or water to adjust the consistency.

Can I make this soup gluten-free?

Absolutely! Swap the pastina for a gluten-free small pasta or even cooked rice.

How do I store leftovers?

Store covered in the fridge for up to 4 days, or freeze in portions for up to 3 months.

There you have it! Make this Crockpot Pastina Soup once, and I promise it’ll earn a spot in your regular rotation. What’s your favorite time-saving soup trick? Share it in the comments!