Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8 cups lower-sodium chicken broth; 2 cups chopped sweet onion; 1 ½ cups peeled and coarsely chopped carrots (about 2 carrots); 2 celery ribs (coarsely chopped); 6 garlic cloves (smashed and peeled); ¾ teaspoon kosher salt; 4 thyme sprigs; 2 fresh bay leaves; 1 2-ounce Parmigiano-Reggiano cheese rind, plus grated cheese for garnish; 4 ounces uncooked pastina pasta; 2 cups shredded rotisserie chicken; Fresh flat-leaf parsley leaves for garnish

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This Italian Penicillin soup is the ultimate creamy, comforting bowl of goodness. Packed with tender pastina, a rich Parmesan-infused broth, and hidden veggies blended to silky perfection, it’s the kind of homemade soup that feels like a warm hug on a chilly day.

I first made this recipe during a particularly cold fall weekend when my family was craving something hearty yet nourishing. What surprised me most was how the blend of simple ingredients, like fresh thyme, Parmesan rind, and rotisserie chicken, came together to create such a flavorful, cozy meal.

Now, this soup has become a go-to in my kitchen whenever anyone needs a little comfort or a quick immunity boost.

What’s Inside This Recipe?

My take on Italian Penicillin soup

This is more than just a soup—it’s healing food at its best. The rich, flavorful broth works wonders when you’re under the weather, and the hidden veggies add both nutrition and creaminess without overpowering the dish.

What I love most is how versatile and approachable this recipe is. The pastina, those adorable tiny pasta shapes, cook quickly and soak up all that savory Parmesan flavor. And let’s not forget the Parmesan rind—it’s the secret weapon that turns this into a creamy, deeply satisfying soup. If you’ve never cooked with Parmesan rind before, you’re in for a treat!

Whether you’re whipping this up for a cozy family dinner or meal-prepping for the week, you’ll love how easy it is to make. Plus, it’s a great way to sneak more veggies into your diet without anyone noticing.

Ingredients

Here’s everything you’ll need to make this comforting bowl of Italian Penicillin soup:

8 cups lower-sodium chicken broth
2 cups chopped sweet onion
1 ½ cups peeled and coarsely chopped carrots (about 2 carrots)
2 celery ribs, coarsely chopped
6 garlic cloves, smashed and peeled
¾ teaspoon kosher salt
4 thyme sprigs
2 fresh bay leaves
1 (2-ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
4 ounces uncooked pastina pasta
2 cups shredded rotisserie chicken
Fresh flat-leaf parsley leaves for garnish

You’ll also need a large saucepan or Dutch oven, a slotted spoon, and a blender or food processor for blending the veggies.

How to make Italian Penicillin Soup

This recipe comes together in a few simple steps. Don’t worry, I’ll guide you through it like a friend in the kitchen!

Step 1: Start the broth

In a large saucepan or Dutch oven, combine the chicken broth, onion, carrots, celery, garlic, and salt. Bring it to a boil over high heat, then reduce the heat to medium-low. Let it simmer for about 10 minutes, or until the vegetables are softened.

Step 2: Blend the veggies

Using a slotted spoon, scoop out the cooked vegetables and transfer them to a blender along with 1 cup of the broth. Secure the lid, but remove the center piece to allow steam to escape.

Cover the opening with a clean towel and blend until smooth, about 30 seconds. Stir this creamy veggie mixture back into the soup.

Step 3: Add the flavor boosters

Add the thyme sprigs, bay leaves, and Parmesan rind to the soup. Bring it back to a gentle boil over medium-high heat.

Step 4: Cook the pasta

Stir in the uncooked pastina pasta and reduce the heat to medium-low. Let it simmer, stirring occasionally, for 18 to 20 minutes, or until the pasta is tender. In the last 3 minutes of cooking, add the shredded rotisserie chicken to warm it through.

Step 5: Finish and serve

Remove the soup from heat and discard the thyme sprigs, bay leaves, and Parmesan rind. Serve immediately, garnished with fresh parsley leaves and grated Parmigiano-Reggiano.

How to serve your Italian Penicillin soup

This soup is best served steaming hot in large bowls with an extra sprinkle of grated Parmesan on top.
Pair it with crusty Italian bread for dipping, or serve it alongside a simple green salad for a complete meal.
It’s also lovely with a glass of white wine or sparkling water with lemon.

Storing and enjoying leftovers

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
When reheating, warm it gently on the stovetop over low heat, adding a splash of broth or water if the pastina has soaked up too much liquid.
Unfortunately, because of the pasta, this soup doesn’t freeze well—it’s best enjoyed fresh or within a couple of days.

Top tips for customizing your Italian Penicillin soup

Swap the pasta: If you can’t find pastina, try other small shapes like orzo or acini di pepe.
Make it vegetarian: Use vegetable broth and skip the chicken for a plant-based version. You could also add white beans for protein.
Amp up the veggies: Feel free to toss in some baby spinach or kale during the last few minutes of cooking for extra greens.
Use leftover chicken: This is a great way to use up any cooked chicken you have on hand.

Your questions about Italian Penicillin soup answered

Can I use dried herbs instead of fresh thyme?

Yes, you can substitute dried thyme if needed. Use about ½ teaspoon of dried thyme in place of the fresh sprigs.

What is Parmesan rind, and why is it used?

Parmesan rind is the hard outer layer of a Parmigiano-Reggiano cheese wheel. It’s packed with savory, umami flavor and adds depth to soups and stews.

Can I make this soup gluten-free?

Absolutely! Swap the pastina for a gluten-free pasta or even cooked rice. Just adjust the cooking time as needed.

What should I do if the soup is too thick?

If the soup thickens too much after the pasta cooks, simply add a bit more broth or water to reach your desired consistency.

A cozy, healing bowl with Italian flair!

I hope this Italian Penicillin soup becomes as much of a hit in your home as it is in mine! It’s a creamy, comforting bowl of healthful goodness that’s perfect for chilly nights, busy weeknights, or when you just need a little extra TLC.

If you give this recipe a try, I’d love to hear how it turned out for you. Leave a comment below, share your experience, or tag me on social media. I can’t wait to see your cozy creations! For more easy soup recipes and hearty stews, check out the other delicious options here on WandaRecipes.com.

Happy cooking!