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