Italian Penicillin Soup is the kind of cozy meal that turns simple ingredients into a warm, satisfying bowl. This version combines tender chicken, tiny pastina, aromatic vegetables, garlic, herbs, and Parmigiano-Reggiano in a silky chicken broth. The vegetables simmer until soft, then get blended with broth and stirred back into the pot for extra body without cream. Meanwhile, pastina cooks directly in the soup, while a Parmesan rind adds savory depth. In only 55 minutes, you can serve six generous bowls that feel special enough for Sunday dinner yet simple enough for a chilly weeknight.
Story
Italian Penicillin Soup has earned its comforting nickname because generations of home cooks have reached for warm chicken broth and tiny pasta whenever someone wanted a gentle, cozy meal. However, despite the playful name, this soup contains no medicine and should simply be enjoyed as comfort food. What makes this Italian Penicillin Soup especially memorable is the texture. Instead of leaving every vegetable chunky, you simmer onion, carrots, celery, and garlic until tender, then blend them with a little broth. Consequently, that smooth vegetable mixture gives the broth a richer feel while keeping every spoonful light. I especially like how the Parmesan rind slowly seasons the broth as the thyme and bay leaves add their aroma. Then the pastina releases some starch while it cooks, creating another layer of body. Finally, shredded rotisserie chicken makes Italian Penicillin Soup hearty enough for dinner without requiring you to cook a whole chicken first. Whether you make it during cold weather, after a long day, or simply because you crave chicken soup, this Italian Penicillin Soup delivers familiar flavor with a wonderfully silky finish.
Ingredients
| Ingredient | Amount |
|---|---|
| Lower-sodium chicken broth | 8 cups |
| Sweet onion, chopped | 2 cups |
| Carrots, peeled and coarsely chopped | 1 1/2 cups |
| Celery | 2 ribs, coarsely chopped |
| Garlic | 6 cloves, smashed and peeled |
| Kosher salt | 3/4 teaspoon |
| Fresh thyme | 4 sprigs |
| Fresh bay leaves | 2 |
| Parmigiano-Reggiano rind | 1 2-ounce piece |
| Pastina pasta, uncooked | 4 ounces |
| Rotisserie chicken, shredded | 2 cups |
| Flat-leaf parsley | For garnish |
| Grated Parmigiano-Reggiano | For garnish |
Step-by-Step Instructions
Start by gathering every ingredient and choosing a large saucepan or small Dutch oven with enough room for the broth, vegetables, pasta, and chicken. Because the recipe moves quickly once the broth begins simmering, having everything ready makes the process simple. You will first soften and blend the vegetables, then add the herbs and Parmesan rind before cooking the pastina and chicken. This order builds flavor while giving Italian Penicillin Soup its characteristic smooth broth and tender pasta.
Preparing the Ingredients
First, chop the sweet onion and cut the peeled carrots and celery into coarse pieces. Since you will blend these vegetables later, you do not need perfectly even cuts. Next, smash and peel the garlic cloves. Measure the chicken broth, salt, and pastina, then shred the rotisserie chicken into bite-size pieces. Also, rinse the thyme, bay leaves, and parsley if needed. Keep the Parmigiano-Reggiano rind whole because it will simmer in the broth and come out before serving. Finally, grate extra cheese for the finished bowls. This preparation keeps each stage of Italian Penicillin Soup moving smoothly from the stove to the table.
Cooking Instructions
Pour the chicken broth into a large saucepan or small Dutch oven, then add the onion, carrots, celery, garlic, and kosher salt. Bring everything to a boil over high heat. Next, lower the heat to medium-low and simmer for about 10 minutes, or until the vegetables become tender. Use a slotted spoon to transfer the softened vegetables to a blender, then add about 1 cup of broth. Carefully vent the blender lid and cover the opening with a clean towel before blending for about 30 seconds until smooth. Stir the vegetable puree back into the broth. Then add the thyme sprigs, bay leaves, and Parmesan rind. Bring the Italian Penicillin Soup back to a boil over medium-high heat. Add the pastina, reduce the heat to medium-low, and simmer while stirring occasionally. Cook the pasta until tender, about 18 to 20 minutes, and add the shredded chicken during the final 3 minutes so it heats through without becoming dry. Remove the pot from the heat, discard the thyme, bay leaves, and Parmesan rind, then ladle the soup into bowls. Finish each serving with parsley and freshly grated Parmigiano-Reggiano.
Tips for Perfect Results
A few small details make a noticeable difference in Italian Penicillin Soup. First, use lower-sodium broth because the Parmesan rind contributes additional saltiness while it simmers. Also, stir the pastina periodically because tiny pasta can settle near the bottom of the pot. Most importantly, watch the soup closely as the pasta finishes cooking. Pastina continues absorbing broth, so removing the pot from the heat once the pasta reaches the right tenderness helps maintain a pleasant balance between broth and pasta.
Common Mistakes to Avoid
Avoid blending boiling liquid in a completely sealed blender because trapped steam can create pressure. Instead, vent the lid carefully and cover the opening with a clean kitchen towel. Likewise, do not forget to remove the bay leaves, thyme sprigs, and Parmesan rind before serving. Another common mistake involves overcooking the chicken. Since rotisserie chicken already comes cooked, add it only during the final few minutes. Additionally, do not walk away after adding the pastina. Stirring occasionally prevents sticking and helps the pasta cook evenly. Finally, remember that Italian Penicillin Soup naturally thickens as it sits because the pasta keeps absorbing liquid.
Pro Tips for Better Flavor
For deeper flavor, choose a good-quality chicken broth and use a genuine Parmigiano-Reggiano rind rather than skipping it. The rind adds a savory, rounded character while the soup simmers. Furthermore, fresh thyme and bay leaves create a cleaner herb flavor than heavy dried seasoning. If you cannot find traditional pastina, use acini di pepe, stelline, or orzo and follow the package cooking time. You can also adjust the final consistency with a splash of warm chicken broth if the soup becomes thicker than you prefer. Just before serving, add grated Parmigiano-Reggiano and fresh parsley so Italian Penicillin Soup finishes with fresh color, savory cheese, and a pleasant herbal note.
Serving and Storage
Serve Italian Penicillin Soup while it remains hot and brothy because the pastina gradually absorbs liquid after cooking. However, leftovers still taste delicious when handled correctly. Since this recipe makes six servings, you can enjoy it for family dinner and still have enough for lunch the next day. Keep additional chicken broth nearby for reheating because a small splash can restore the soup’s original consistency after refrigeration.
How to Serve
Ladle Italian Penicillin Soup into warm bowls and top each portion with chopped flat-leaf parsley and plenty of freshly grated Parmigiano-Reggiano. For a complete meal, serve it with crusty Italian bread, toasted sourdough, garlic bread, or a simple green salad. Because the soup already includes chicken, pasta, vegetables, and broth, it also works beautifully on its own. If you prefer more cheese, place extra Parmesan at the table so everyone can finish their bowl to taste. Serve the soup immediately for the best balance of tender pastina, shredded chicken, and silky broth.
How to Store Leftovers
Transfer cooled Italian Penicillin Soup to an airtight container and refrigerate it for up to four days. During storage, the pastina will continue soaking up broth, so the soup will become noticeably thicker. When reheating, place your desired portion in a saucepan over medium-low heat and stir in additional chicken broth until you reach the consistency you like. Heat gently until hot. For longer storage, freeze the soup before adding the pasta whenever possible. Then thaw it overnight in the refrigerator, reheat the broth and chicken mixture, and cook fresh pastina directly in the soup before serving.
Conclusion
Italian Penicillin Soup brings together everything people love about comforting chicken soup while adding the silky texture of blended vegetables, tiny pasta, fresh herbs, and savory Parmesan. Moreover, rotisserie chicken keeps the recipe practical, while the Parmesan rind makes the broth taste as though it simmered much longer. With only 10 minutes of preparation and 45 minutes of cooking, this satisfying soup fits easily into a relaxed family dinner. Make a pot the next time you want something warm, familiar, and deeply comforting, then finish every bowl with fresh parsley and grated cheese.
Discover more delicious recipes by following me on Facebook and Pinterest.
Frequently Asked Questions
What Can I Use Instead of Pastina?
You can replace pastina with another very small pasta shape. Acini di pepe and stelline work particularly well because their size creates a similar spoonable texture. Orzo also makes a good substitute, although its larger shape creates a slightly different result. Because cooking times vary by pasta type and brand, check the package directions rather than automatically using the full 18 to 20 minutes. Whichever shape you choose, stir it occasionally while it cooks so the pasta does not settle on the bottom of the pot.
Why Are the Vegetables Blended in Italian Penicillin Soup?
Blending the cooked onion, carrots, celery, and garlic creates a smooth base and gives Italian Penicillin Soup more body without adding cream. The technique also spreads the flavor of the vegetables throughout every spoonful instead of leaving them only as separate chunks. After the vegetables simmer until tender, blend them with about one cup of broth until smooth, then stir the mixture back into the pot. Consequently, the finished soup feels richer while still relying on chicken broth, vegetables, pasta, chicken, herbs, and Parmesan for its character.
Can I Freeze Italian Penicillin Soup?
Yes, although the best approach is to freeze Italian Penicillin Soup before adding the pastina. Pasta continues absorbing broth during storage and can become overly soft after freezing, thawing, and reheating. Instead, prepare the broth, blended vegetables, herbs, Parmesan rind, and chicken, then cool the soup before freezing it in suitable containers. Thaw the soup overnight in the refrigerator when you want to serve it. Next, warm it in a saucepan, bring it to a gentle simmer, and cook fresh pastina in the broth according to the pasta package directions.
Italian Penicillin Soup
- Total Time: 55 minutes
- Yield: 6 servings
Description
Comforting Italian Penicillin Soup made with tender chicken, tiny pastina, blended vegetables, fresh herbs, and Parmigiano-Reggiano in a rich, silky chicken broth.
Ingredients
- 8 cups lower-sodium chicken broth2 cups chopped sweet onion1 1/2 cups peeled and coarsely chopped carrots2 celery ribs, coarsely chopped6 garlic cloves, smashed and peeled3/4 teaspoon kosher salt4 fresh thyme sprigs2 fresh bay leaves1 (2-ounce) Parmigiano-Reggiano cheese rind4 ounces uncooked pastina pasta2 cups shredded rotisserie chickenFresh flat-leaf parsley leaves, for garnishGrated Parmigiano-Reggiano, for garnish
Instructions
- Gather and prepare all ingredients.Add the chicken broth, onion, carrots, celery, garlic, and kosher salt to a large saucepan or small Dutch oven. Bring to a boil over high heat.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 broth to a blender. Carefully vent the blender lid, cover the opening with a clean towel, and blend for about 30 seconds until smooth.Stir the blended vegetable mixture back into the soup.Add the thyme sprigs, bay leaves, and Parmigiano-Reggiano rind. Bring the soup to a boil over medium-high heat.Add the pastina, reduce the heat to medium-low, and simmer for 18 to 20 minutes, stirring occasionally, until tender.Add the shredded rotisserie chicken during the final 3 minutes of cooking and heat through.Remove the pot from the heat. Remove and discard the thyme sprigs, bay leaves, and Parmigiano-Reggiano rind.Ladle the soup into bowls and serve immediately with fresh parsley and grated Parmigiano-Reggiano.
Notes
- Acini di pepe, stelline, or orzo can replace the pastina; follow the package cooking time.Refrigerate leftovers in an airtight container for up to 4 days.Pastina continues to absorb broth during storage, so add extra chicken broth while reheating if needed.For best freezing results, freeze the soup before adding the pasta. Thaw overnight in the refrigerator, reheat, and cook fresh pasta before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 5
- Sodium: 760
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 3
- Protein: 25
- Cholesterol: 53