Italian Penicillin Soup
Italian Penicillin Soup is my go-to when someone's feeling under the weather or when I want something warm and comforting without much effort. The Parmesan rind melts into the broth and adds this deep, savory flavor you can't get from regular chicken soup, while the pureed vegetables make it silky smooth without any cream. The pastina pasta cooks right in the pot, soaking up all those herby, garlicky flavors, and the chicken stays tender and juicy. I make this for cozy weeknight dinners, sick days, and meal prep because it tastes even better the next day and stays fresh in the fridge for up to 4 days or in the freezer for about 3 months.
Equipment
- 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
Here are my best tips for making this Italian chicken pastina soup perfectly every time:
Save your Parmesan rinds: Store leftover Parmesan rinds in a freezer bag and toss them into soups whenever you need extra umami. They're too valuable to throw away.
Use fresh herbs: Fresh thyme and bay leaves add more flavor than dried versions. Remove them before serving since they've done their job flavoring the broth.
Vent your blender lid: Always remove the center cap when blending hot liquids so steam can escape and pressure doesn't build up. Cover the opening with a kitchen towel while blending.
Don't overcook the chicken: Add the rotisserie chicken during the last 3 minutes only so it heats through without getting dry or stringy from too much simmering.
Adjust the consistency: If the soup gets too thick after sitting, thin it with extra chicken broth when reheating. The pastina keeps absorbing liquid even after cooking.
Store properly: Portion out fully cooled soup into airtight containers and refrigerate for up to 4 days. If freezing for meal prep, skip the pasta and freeze for up to 3 months. Thaw it overnight in the fridge, then cook the pasta fresh as you gently reheat the soup on the stovetop.
Nutrition
Calories: 219kcalCarbohydrates: 13gProtein: 25gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 82mgSodium: 1758mgPotassium: 253mgFiber: 2gSugar: 6gVitamin A: 5394IUVitamin C: 7mgCalcium: 46mgIron: 1mg
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