I know Italian Penicillin Soup is ready when the broth turns this beautiful golden color and smells like garlic and fresh herbs. The blended vegetables make it silky smooth, the Parmesan rind adds depth, and the pastina pasta soaks up every bit of flavor. The chicken is so tender it practically melts, and the whole bowl just feels healing. It’s what you make when someone needs real comfort.
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I make this when someone’s feeling under the weather, for cozy weeknight dinners, or when I need something warm and comforting on a cold day. It comes together quickly and tastes even better the next day, so it’s perfect for meal prep. The soup stays fresh in the fridge for up to 4 days or in the freezer for about 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Italian Penicillin Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this comforting soup from start to finish.
Bring the Broth and Vegetables to a Boil
In a large saucepan or small Dutch oven, bring the chicken broth, onion, carrots, celery, garlic, and salt to a boil over high heat. Reduce the heat to medium-low and simmer for about 10 minutes, until the vegetables are tender.
A good Dutch oven distributes heat evenly and prevents hot spots.
Blend the Vegetables
Use a slotted spoon to transfer the vegetables and 1 cup of the broth to a high-powered blender. Remove the center of the lid to allow steam to escape, blend until smooth for about 30 seconds, then stir the purée back into the pot.
The blender creates a silky texture that makes the soup creamy without any dairy. Alternatively, if you don’t want to use a blender, transfer the veggies and the 1-cup broth to a large bowl, and puree them right there with an immersion blender (it’s much easier to clean afterwards!)
Add the Aromatics and Cheese Rind
Add the thyme sprigs, bay leaves, and cheese rind to the pot. The Parmesan rind melts slowly and infuses the broth with umami depth you can’t get any other way.
Cook the Pasta and Add the Chicken
Bring the soup back to a boil over medium-high heat. Add the pasta, then reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally with a heat-resistant wooden spoon, until the pasta is tender.
Stir in the shredded chicken during the last 3 minutes of cooking so it heats through without drying out. You can also stir in some spinach during the last minute of cooking, if you want extra color and nutrition, but that’s totally optional.
Finish and Serve
Remove from the heat and discard the thyme sprigs, bay leaves, and cheese rind. Serve hot, topped with chopped parsley, freshly ground black pepper, and finely grated Parmigiano-Reggiano using the fine-blade side of a box grater for the perfect finishing touch.
Enjoy!
Italian Penicillin Soup
Add Preferred SourceEquipment
- Large saucepan or a small Dutch oven
Ingredients
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1½ cups peeled and coarsely chopped carrots
- 2 coarsely chopped celery ribs
- 6 garlic cloves smashed and peeled
- ¾ teaspoon salt
- 4 thyme sprigs
- 2 fresh bay leaves
- 1 2-ounce Parmigiano-Reggiano cheese rind plus grated cheese for serving
- ½ cup uncooked pastina pasta
- 2 cups shredded rotisserie chicken
- Fresh flat-leaf parsley for garnish
Instructions
- In a large saucepan or small Dutch oven, bring the chicken broth, onion, carrots, celery, garlic, and salt to a boil over high heat.8 cups lower-sodium chicken broth, 2 cups chopped sweet onion, 1½ cups peeled and coarsely chopped carrots, 2 coarsely chopped celery ribs, 6 garlic cloves, ¾ teaspoon salt
- Reduce the heat to medium-low and simmer for about 10 minutes, until the vegetables are tender.
- Use a slotted spoon to transfer the vegetables and 1 cup of the broth to a blender.
- Remove the center of the lid to allow steam to escape, blend until smooth (about 30 seconds), then stir the purée back into the pot. Add the thyme sprigs, bay leaves, and cheese rind.4 thyme sprigs, 2 fresh bay leaves, 1 2-ounce Parmigiano-Reggiano cheese rind
- Bring the soup back to a boil over medium-high heat. Add the pasta, then reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender.½ cup uncooked pastina pasta
- Stir in the shredded chicken during the last 3 minutes of cooking.2 cups shredded rotisserie chicken
- Remove from the heat and discard the thyme sprigs, bay leaves, and cheese rind.
- Serve hot, topped with chopped parsley and grated Parmigiano-Reggiano.Fresh flat-leaf parsley
Video
Notes
Nutrition
How to Store Leftovers
Let the soup cool to room temperature, then transfer it to leakproof airtight containers and refrigerate for up to 4 days. The pastina will continue to absorb liquid as it sits, so you might need to add a splash of broth when reheating.
You can also freeze this soup in freezer-safe containers for up to 3 months, leaving an inch of headspace for expansion. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally until warmed through.
For the best texture after freezing, make the soup without the pasta and cook it fresh when you reheat. Frozen pasta can get mushy, especially if it’s tiny pasta (like the one we’re using here).
What to Serve With Italian Penicillin Soup
Serve the soup with crusty bread or garlic bread for dipping into the silky broth. A simple green salad with lemon vinaigrette balances the richness, or go with a Caesar salad if you want something heartier.
For a complete Italian-inspired meal, serve it alongside focaccia or breadsticks and finish with biscotti and coffee.
More Easy Recipes for You to Try at Home
If you love this Italian penicillin soup, you’ll want to try these other cozy soup recipes that warm you up from the inside.
