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Italian Penicillin Soup

Italian Penicillin Soup

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 6

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

Instructions
 

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.

Notes

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

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