Italian Penicillin Soup

This Italian Penicillin Soup is the ultimate comfort food that lives up to its name – a healing, nourishing bowl packed with tender chicken, vegetables, and pastina in a rich, parmesan-infused broth. Whether you’re fighting a cold or just craving cozy flavors, this soup delivers warmth in every spoonful.

Why You’ll Love This Recipe

• Immune-boosting ingredients: Garlic, thyme and nutrient-rich broth make this soup restorative
• Deep umami flavor: Parmigiano-Reggiano rind creates an incredible savory base
• Quick comfort: Uses rotisserie chicken for easy prep without sacrificing flavor
• Versatile: Easily adapt with your favorite small pasta or vegetables

Ingredients

• 8 cups lower-sodium chicken broth
• 2 cups chopped sweet onion
• 1 1/2 cups peeled and coarsely chopped carrots (about 2)
• 2 celery ribs, coarsely chopped
• 6 garlic cloves, smashed and peeled
• 3/4 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

Directions

Step 1: Build the Flavor Base

1. In a large Dutch oven or pot, combine chicken broth, onion, carrots, celery, garlic, salt, thyme sprigs, bay leaves, and Parmigiano-Reggiano rind.
2. Bring to a boil over high heat, then reduce to a steady simmer.
3. Partially cover and simmer for 20 minutes to allow flavors to meld and vegetables to soften.

Step 2: Cook the Pasta

1. Remove and discard thyme sprigs, bay leaves, and cheese rind (most of the rind will have melted).
2. Increase heat to medium-high and stir in pastina.
3. Cook for 6-8 minutes until pasta is al dente, stirring occasionally to prevent sticking.

Step 3: Finish the Soup

1. Reduce heat to low and stir in shredded chicken.
2. Simmer for 2-3 minutes just to warm the chicken through.
3. Taste and adjust seasoning with additional salt if needed.

Step 4: Serve

1. Ladle soup into bowls.
2. Garnish generously with grated Parmigiano-Reggiano and fresh parsley leaves.

5. Pro Tips and Variations

• Pasta swap: Use orzo, ditalini, or acini di pepe if pastina isn’t available
• Vegetable boost: Add 1 cup chopped spinach or kale in the last 2 minutes
• Extra richness: Stir in 1/4 cup heavy cream at the end
• Cheese rind tip: Save rinds in your freezer for future soups

6. Serving Suggestions

Serve with crusty bread for dipping and a simple green salad. For extra comfort, add garlic bread or breadsticks.

7. Storage/Reheating

• Refrigerate: Store in airtight container for up to 4 days
• Freeze: Freeze without pasta for up to 3 months. Add fresh pasta when reheating
• Reheat: Warm on stove over medium-low heat with a splash of broth if needed

FAQs

Can I make this vegetarian?
A: Yes! Use vegetable broth and omit chicken. Add white beans for protein.

What if I can’t find pastina?
A: Any small pasta works, but adjust cooking time accordingly.

Can I use dried herbs?
A: Substitute 1/2 tsp dried thyme and 1 dried bay leaf for fresh.

Conclusion

This Italian Penicillin Soup truly lives up to its name – comforting, restorative, and packed with flavor. The perfect remedy for chilly days or when you need some edible TLC. Simple enough for weeknights but special enough for company!

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