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Italian Penicillin Soup Recipe

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★★★★★

4.6 from 52 reviews

This comforting Italian Penicillin Soup combines tender shredded chicken, savory vegetables, and delicate pastina pasta in a flavorful broth enriched with Parmesan rind and fresh herbs. Perfect for a cozy meal, this soup is both nourishing and easy to prepare, featuring a smooth purée base with tender pasta and chicken for satisfying texture and taste.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 medium yellow onion, coarsely chopped (about 1 1/2 cups)
  • 4 medium carrots (about 12 ounces total), cut crosswise into 1-inch pieces
  • 2 medium stalks celery, coarsely chopped (about 3/4 cup)
  • 6 cloves garlic, peeled

Seasonings and Broth

  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 teaspoon freshly ground black pepper
  • 2 (32-ounce) cartons low-sodium chicken broth (8 cups)
  • 2 tablespoons soy sauce
  • 1 Parmesan cheese rind (optional)
  • 2 sprigs fresh thyme
  • 2 dried bay leaves

Main Ingredients

  • 1 pound shredded, cooked chicken (about 3 cups)
  • 1 cup dried pastina pasta
  • 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)

To Serve

  • Grated Parmesan cheese, for serving
  • Chopped fresh parsley leaves, for garnish (optional)

Instructions

  1. Sauté Vegetables: Heat olive oil in a large Dutch oven or large pot over medium heat until shimmering. Add chopped yellow onion, carrots, celery, garlic, kosher salt, and black pepper. Cook, stirring occasionally, until the vegetables start to brown lightly, about 8 minutes, developing depth of flavor.
  2. Add Broth and Herbs: Stir in the low-sodium chicken broth, soy sauce, Parmesan cheese rind (if using), fresh thyme sprigs, and dried bay leaves. Increase heat to medium-high and bring the mixture to a boil. Then reduce heat to maintain a gentle simmer and cook until vegetables are tender, about 20 to 25 minutes, allowing the flavors to meld.
  3. Blend Vegetables: Remove and discard the Parmesan rind, thyme stems, and bay leaves. Using a slotted spoon, transfer the cooked vegetables to a blender and blend until smooth, creating a velvety soup base.
  4. Combine and Cook Pasta and Chicken: Return the puréed vegetables to the pot and bring the soup back to a boil over medium heat. Add shredded chicken and dried pastina pasta. Reduce heat to simmer and cook, stirring frequently and scraping the bottom to prevent sticking, until the pasta is tender, about 6 minutes.
  5. Finish and Serve: Turn off the heat, stir in freshly squeezed lemon juice. Taste the soup and adjust seasoning with additional kosher salt if needed. Serve hot topped with grated Parmesan cheese and optional chopped parsley for a fresh garnish.
  6. Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if necessary to reach desired consistency.

Notes

  • Using a Parmesan rind adds a rich umami depth, but it’s optional if unavailable.
  • If pastina pasta is not accessible, substitute with another small pasta like orzo or small shells.
  • Adjust the lemon juice quantity to taste for a subtle brightness that balances the soup.
  • Ensure to blend the vegetables thoroughly for a smooth texture before adding the chicken and pasta.
  • This soup freezes well; cool completely before freezing in portions for easy future meals.
  • For a vegetarian version, substitute the chicken broth with vegetable broth and omit chicken.

Keywords: Italian Penicillin Soup, Chicken Soup, Pastina Soup, Comfort Soup, Easy Soup Recipe, Chicken and Pasta Soup

Find it online: https://busyrecipe.com/italian-penicillin-soup-recipe/