Some nights you just need a bowl of something warm that nobody at the table will argue about. That's exactly where this Ballerina Soup Recipe comes in – a gentle, golden chicken and vegetable soup with dainty little pasta that twirls like a dancer in your spoon.
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It's the kind of soup you can make on a Tuesday after school pickup, and it's forgiving enough that you can swap in whatever vegetables are hiding in your crisper. The broth stays light and clear, the pasta stays tender, and the whole pot smells like a hug.
If your child is going through a beige-food phase, this is a friendly bridge – the pasta looks familiar, the carrots and celery are soft and sweet, and you can leave the herbs gentle. You're doing better than you think.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30 ml) olive oil
Use a mild extra-virgin olive oil for the best flavor. If you're out, avocado oil or a light vegetable oil works just as well.
1 medium yellow onion, finely diced (about 1 cup / 160 g)
Yellow onion gives the sweetest base. A white onion or two shallots are fine substitutes if that's what you have.
2 medium carrots, peeled and sliced into thin coins (about 1 cup / 130 g)
Thin coins cook faster and stay tender for kids. Frozen sliced carrots work too – no need to thaw first.
2 celery stalks, thinly sliced (about 3/4 cup / 90 g)
Look for crisp, snap-worthy stalks with pale green leaves for the most flavor. Fennel or leek can step in if celery isn't your thing.
3 garlic cloves, minced (about 1 tablespoon)
Fresh garlic is best here, but 1 teaspoon of jarred minced garlic is a fine shortcut on a hectic night.
6 cups (1.4 L) low-sodium chicken broth
Low-sodium lets you control the salt for little ones. Vegetable broth or homemade stock both work beautifully.
1 pound (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
Thighs stay juicy and tender even if you simmer a few minutes longer. Chicken breast works but check it at 12 minutes so it doesn't dry out.
1 cup (100 g) dried ballerina pasta (or stelline/pearl couscous)
Ballerina pasta is the tiny bow-shaped pasta found near the couscous in most stores. If you can't find it, orzo or small shells are perfect swaps.
1 teaspoon dried oregano
Oregano keeps the broth gently savory without being loud. Dried thyme or a pinch of poultry seasoning are lovely alternatives.
1/2 teaspoon fine sea salt, plus more to taste
Add salt in stages since broth brands vary in sodium. Kosher salt works too – use a slightly heaped half teaspoon.
1/4 teaspoon freshly ground black pepper
Fresh-cracked pepper is milder than pre-ground. Skip it entirely if your child prefers a plain broth.
2 cups (60 g) baby spinach, roughly chopped
Spinach wilts down to almost nothing and sneaks in greens. Chopped kale or frozen peas are great substitutes.
Tips & Tricks
Salt at the end, not the start
Low-sodium broth plus salty pasta water can sneak up on you. Taste after the spinach wilts and adjust with a pinch at a time.
Keep the simmer gentle
A hard boil makes chicken tough and turns the broth cloudy. You want lazy bubbles, around 200 F (93 C), not a rolling boil.
Chop everything small and even
Bite-size pieces cook at the same rate and are easier for kids to eat. Aim for pieces no bigger than a pea for the vegetables.
- Don't boil the pasta in the pot if you plan on leftovers: Cook the ballerina pasta separately in salted water, then add it to each bowl. This keeps it from soaking up all your broth and turning mushy overnight.
Pro Tips
Step-by-Step Instructions
1. Sweat the aromatics
Warm the olive oil in a large Dutch oven over medium heat, about 325 F (163 C). Add the onion, carrots, and celery and cook for 7 minutes, stirring occasionally, until the onions look translucent and the edges are just turning golden.
2. Bloom the garlic
Stir in the garlic and oregano and cook for 45 seconds, just until fragrant – you'll smell it before you see it brown. Pull the pan off the heat for a second if the garlic starts to color too fast.
3. Add broth and chicken
Pour in the chicken broth, scraping up any browned bits from the bottom, then add the chicken pieces, salt, and pepper. Bring to a gentle simmer, around 200 F (93 C), and cook for 15 minutes, until the chicken reaches 165 F (74 C) on an instant-read thermometer and cuts easily with a spoon.
4. Simmer the pasta
Stir in the ballerina pasta and simmer for 8 minutes, until the pasta is al dente – it should still have a tiny bit of bite and no chalky center. Stir once or twice so nothing sticks to the bottom.
5. Wilt the spinach
Add the spinach and stir for 1 to 2 minutes, until the leaves collapse and turn deep green. Taste the broth now and add salt or pepper a pinch at a time until it tastes rounded, not flat.
6. Rest and serve
Take the pot off the heat and let it sit for 5 minutes so the flavors settle. Ladle into bowls, making sure each one gets a good scoop of chicken and pasta, and serve warm.
Delicious Variations
Creamy Ballerina Soup
Stir in 1/2 cup (120 ml) heavy cream or full-fat coconut milk after the spinach wilts for a richer, velvety bowl.
Tomato Basil Ballerina
Add one 14-ounce (400 g) can of crushed tomatoes with the broth and finish with torn fresh basil instead of spinach.
Ginger Chicken Ballerina
Swap oregano for 1 teaspoon grated fresh ginger and add a splash of soy sauce at the end for a gentle Asian-inspired broth.
How to Store Ballerina Soup Recipe
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The pasta will keep drinking broth, so add a splash of water or stock when reheating.
Freezer
Freeze the soup without the pasta for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator, then cook fresh pasta and stir it in when serving.
Reheating
Reheat gently on the stovetop over medium-low heat, about 250 F (121 C), for 5 to 7 minutes until steaming. You can also microwave individual bowls in 1-minute bursts, stirring between each.
Frequently Asked Questions
Q: What is ballerina soup made of?
Ballerina soup is a light chicken and vegetable soup built on onion, carrot, celery, and garlic, with tiny ballerina pasta and baby spinach added near the end. The name comes from the small bow-shaped pasta that looks like a little dancer twirling in the broth.
Q: Can I use a different pasta if I can't find ballerina pasta?
Yes – orzo, stelline, small shells, or pearl couscous all work as one-to-one swaps. Just check the package cook time and start tasting a minute or two early, since tiny pastas go from al dente to mushy quickly.
Q: How do I keep the pasta from getting soggy in leftovers?
Cook the ballerina pasta separately and add it to individual bowls rather than the whole pot. If you've already mixed it in, store the soup with a little extra broth and reheat gently – the pasta will soften but the flavor still holds up.
Q: Is ballerina soup good for a sick child?
It's a soothing choice because the broth is warm, lightly salted, and easy to swallow, and the soft vegetables and pasta offer gentle energy. Keep it mild – skip the pepper and heavy herbs – and offer small spoonfuls rather than a full bowl.
Q: Can I make ballerina soup in a slow cooker?
Yes – add everything except the pasta and spinach to the slow cooker and cook on low for 5 to 6 hours or high for 3 hours. Stir in cooked pasta and spinach during the last 10 minutes on high, just until the greens wilt.
Give this Ballerina Soup Recipe a try this week and watch how quickly the bowls come back empty. If your child likes it, leave a comment and tell me what vegetables you tucked in – I love hearing how you made it your own. You're doing better than you think.
Ballerina Soup Recipe
Ballerina Soup Recipe makes a silky, veggie-packed chicken soup with tiny pasta that even picky kids will happily spoon up.
🧂 Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup / 160 g)
- 2 medium carrots, peeled and sliced into thin coins (about 1 cup / 130 g)
- 2 celery stalks, thinly sliced (about 3/4 cup / 90 g)
- 3 garlic cloves, minced (about 1 tablespoon)
- 6 cups (1.4 L) low-sodium chicken broth
- 1 pound (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 cup (100 g) dried ballerina pasta (or stelline/pearl couscous)
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cups (60 g) baby spinach, roughly chopped
📋 Instructions
- 1Sweat the aromatics — Warm the olive oil in a large Dutch oven over medium heat, about 325 F (163 C). Add the onion, carrots, and celery and cook for 7 minutes, stirring occasionally, until the onions look translucent and the edges are just turning golden.
- 2Bloom the garlic — Stir in the garlic and oregano and cook for 45 seconds, just until fragrant – you'll smell it before you see it brown. Pull the pan off the heat for a second if the garlic starts to color too fast.
- 3Add broth and chicken — Pour in the chicken broth, scraping up any browned bits from the bottom, then add the chicken pieces, salt, and pepper. Bring to a gentle simmer, around 200 F (93 C), and cook for 15 minutes, until the chicken reaches 165 F (74 C) on an instant-read thermometer and cuts easily with a spoon.
- 4Simmer the pasta — Stir in the ballerina pasta and simmer for 8 minutes, until the pasta is al dente – it should still have a tiny bit of bite and no chalky center. Stir once or twice so nothing sticks to the bottom.
- 5Wilt the spinach — Add the spinach and stir for 1 to 2 minutes, until the leaves collapse and turn deep green. Taste the broth now and add salt or pepper a pinch at a time until it tastes rounded, not flat.
- 6Rest and serve — Take the pot off the heat and let it sit for 5 minutes so the flavors settle. Ladle into bowls, making sure each one gets a good scoop of chicken and pasta, and serve warm.
Amara writes about parenting and child development with a focus on neurodivergent kids. She shares strategies for managing sensory meltdowns, building routines, and advocating in schools. Her perspective is that every child’s brain works differently, and that’s okay.
