We’ve all heard of “Jewish Penicillin” (aka chicken soup), but let me introduce you to her Italian cousin—Italian Penicillin Soup. This comforting bowl of goodness is my go-to remedy for colds, stressful weeks, or anytime my family needs a little TLC from the kitchen. With tender pastina, savory broth, and a secret ingredient (hello, Parmigiano rind!), this Chicken Pastina Soup is pure comfort in a spoon.
Whether you’re feeling under the weather or simply craving a hug in a bowl, this Homemade Chicken Soup is a must-try. It’s packed with veggies, pasta, and rotisserie chicken for a quick and easy version of the beloved Italian nonna classic. Trust me, once you taste this cold remedy soup, you’ll wonder how you ever survived a sniffle season without it.
Why You’ll Love This Italian Penicillin Soup
This isn’t just soup—it’s a warm, soothing experience. Here’s why this Italian Penicillin Soup belongs in your recipe rotation:
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The velvety blended veggies create a rich, luxurious broth.
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Tiny pastina pasta adds that “just like Nonna made” nostalgia.
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It’s a speedy version of traditional homemade chicken soup, using rotisserie chicken for convenience.
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The Parmigiano rind infuses the broth with unbeatable savory depth.
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Perfect for chilly nights, sick days, or when you just need a little extra coziness.
Ingredients You’ll Need
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8 cups low-sodium chicken broth
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2 cups chopped sweet onion
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1 1/2 cups peeled, coarsely chopped carrots (about 2 medium carrots)
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2 celery ribs, coarsely chopped
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6 garlic cloves, smashed and peeled
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3/4 tsp kosher salt
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4 thyme sprigs
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2 fresh bay leaves
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2 oz Parmigiano-Reggiano rind (plus grated cheese for garnish)
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4 oz uncooked pastina pasta
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2 cups shredded rotisserie chicken
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Fresh flat-leaf parsley, for garnish
How to Make Italian Penicillin Soup (Step-by-Step)
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Build the Broth Base
In a large saucepan or Dutch oven, combine chicken broth, chopped onion, carrots, celery, smashed garlic, and kosher salt. Bring to a boil over high heat. -
Simmer & Soften
Reduce the heat to medium-low and let everything simmer for about 10 minutes, until the veggies are tender and aromatic. -
Blend for a Creamy Broth
Using a slotted spoon, transfer the softened veggies and 1 cup of broth to a blender. Secure the lid, but remove the center cap to let steam escape—cover with a towel to prevent splatters. Blend until smooth, about 30 seconds. -
Infuse with Flavor
Pour the blended mixture back into the pot. Stir in thyme sprigs, bay leaves, and the all-important Parmigiano rind. -
Cook the Pastina
Bring the soup back to a gentle boil, then add pastina. Reduce heat to medium-low and simmer for 18-20 minutes, stirring occasionally, until the pasta is perfectly tender. -
Add Chicken & Finish
In the last 3 minutes of cooking, stir in the shredded rotisserie chicken to heat through. Once done, remove the thyme sprigs, bay leaves, and cheese rind. -
Serve & Soothe
Ladle the hot soup into bowls. Garnish with fresh parsley and a generous sprinkle of grated Parmigiano-Reggiano. Serve immediately for maximum comfort.
Soup Tips for Maximum Cozy Comfort
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Don’t skip the Parmigiano rind—it adds a deep, savory umami flavor that makes this cold remedy soup taste like it simmered all day.
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For an even richer broth, you can sauté the onions, carrots, and celery in a splash of olive oil before adding the broth.
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If you don’t have pastina, you can substitute with acini di pepe or orzo.
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For extra greens, toss in a handful of baby spinach or kale in the last few minutes of simmering.
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This recipe doubles beautifully for when you’re feeding a crowd or stocking up for a week of cozy lunches.
A Family Remedy Passed Down (with a Modern Twist)
This Chicken Pastina Soup recipe is my modern take on what my Nonna used to make when anyone in the family had even a hint of the sniffles. She’d simmer a whole chicken for hours, but with three kids and a busy schedule, I needed a faster route to that same soul-soothing bowl. Rotisserie chicken saves the day, and blending the veggies into the broth was a happy accident that made the soup even silkier and richer. Now, it’s our go-to for “cozy sick days,” but honestly, we don’t wait for colds to make it.
What to Serve with Italian Penicillin Soup
This hearty soup is satisfying on its own, but pairing it with a few extras can make it a full meal. Serve with a warm, crusty baguette or slices of garlic bread for dipping. A light arugula salad with lemon vinaigrette balances the rich, creamy broth perfectly. If you’re looking to turn this into a full Italian feast, add a side of roasted vegetables or a caprese salad. And don’t forget—extra grated Parmigiano-Reggiano on the side is always a good idea.
How to Store and Reheat Italian Penicillin Soup
This soup keeps beautifully for a few days, making it ideal for meal prep or lazy leftover nights. Store it in an airtight container in the refrigerator for up to 4 days. The pastina will continue to absorb broth, so you might need to add a splash of water or broth when reheating. Warm gently on the stove over medium-low heat, stirring often, until heated through. You can also freeze the soup in individual portions—just be sure to leave out the pasta until reheating for best texture.
FAQs About Italian Penicillin Soup
Can I use homemade chicken stock instead of store-bought broth?
Absolutely! Homemade broth will take this soup to another level of flavor and love.
Can I make this vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the rotisserie chicken. Add extra veggies or white beans for protein.
What can I substitute for pastina pasta?
Any small pasta like acini di pepe, orzo, or even tiny alphabet pasta will work beautifully.
How do I keep the soup from becoming too thick?
As the soup sits, the pastina will soak up more liquid. Just add an extra splash of broth or water when reheating to bring it back to the perfect consistency.
This Italian Penicillin Soup Is Your New Comfort Food Hero
When life calls for comfort, there’s nothing quite like a steaming bowl of Italian Penicillin Soup. It’s simple, nourishing, and full of flavors that wrap you up like a cozy blanket. Whether you’re nursing a cold or just need a feel-good meal to brighten your day, this homemade chicken soup is a recipe you’ll come back to again and again. So next time you need a little extra care, let your kitchen (and this recipe) be your remedy.
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Italian Penicillin Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Italian Penicillin Soup is a comforting, soul-soothing Chicken Pastina Soup made with tender rotisserie chicken, tiny pastina pasta, and a rich, velvety broth infused with Parmigiano rind. Perfect for chilly evenings, sniffle season, or any day you need a warm hug in a bowl, this easy homemade chicken soup is both nourishing and incredibly flavorful.
Ingredients
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8 cups low-sodium chicken broth
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2 cups chopped sweet onion
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1 1/2 cups peeled, coarsely chopped carrots (about 2 medium carrots)
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2 celery ribs, coarsely chopped
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6 garlic cloves, smashed and peeled
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3/4 tsp kosher salt
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4 thyme sprigs
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2 fresh bay leaves
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2 oz Parmigiano-Reggiano rind (plus grated cheese for garnish)
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4 oz uncooked pastina pasta
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2 cups shredded rotisserie chicken
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Fresh flat-leaf parsley, for garnish
Instructions
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In a large pot, combine chicken broth, onion, carrots, celery, garlic, and salt. Bring to a boil over high heat.
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Reduce heat and simmer for 10 minutes until veggies are tender.
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Transfer softened veggies and 1 cup broth to a blender. Blend until smooth, venting steam as needed.
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Return blended mixture to the pot. Stir in thyme, bay leaves, and Parmigiano rind.
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Bring to a simmer, add pastina, and cook for 18-20 minutes until pasta is tender.
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In the last 3 minutes, stir in shredded rotisserie chicken to heat through.
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Remove thyme sprigs, bay leaves, and cheese rind.
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Ladle soup into bowls and garnish with fresh parsley and grated Parmigiano-Reggiano.
Notes
The Parmigiano rind adds a rich umami depth to the broth—don’t skip it!
Substitute pastina with acini di pepe or orzo if needed.
Stir in fresh baby spinach at the end for extra greens.
Add a splash of broth or water when reheating, as the pastina will absorb liquid over time.
For deeper flavor, sauté the veggies in olive oil before adding the broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian