italian penicillin soup

This cozy, comforting Chicken Pastina Soup is also called Italian Nonna's Penicillin soup because it's known to cure just about anything that ails you! It hits the spot on a chilly day, for sure!

Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)

extra virgin olive oil

butter

onion (diced small)

shallot (finely chopped)

celery (diced small)

yellow bell pepper (diced small)

garlic (minced)

chicken broth (maybe more)

carrots (diced small)

parmesan rind ((optional))

(more

pastina (tiny pasta, double if you

chicken

Parmesan (for serving)

rosemary thyme leaves

Heat a large Dutch oven or soup pot or medium heat. Add the oil, butter, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.

Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.

With a slotted spoon, removed 2 cups of the diced veggies and set aside.

With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth.

****NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.

Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)

Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.

Taste the soup and adjust the seasoning, adding more salt if needed.

Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!

Made this  and will be making it again!  Excellent soup, easy instructions and it is like a warm hug.  Helped me through my cold!

This is the best soup I have ever made. .made it exactly as written....so delish, so flavorful....my hubby and I were a bit under the weather so this hit the spot.....thank you so much for sharing!!!

My mom recommended this recipe for me and myself and kids (all under 6 uears old) loved it. 

I will say I used a cup of larger sized pasta (ditalini) and ended up having too much pasta but I just added some extra water for a broth. 

Some additional I did:
3 bay leaves as mentioned by another commenter
Fresh Thyme and rosemary in the simmering broth
I used homemade bone broth (chicken and venison)
ACV as I like some acid to cut my savory broths (about a half cup)
Ground ginger (as I did not have fresh or juice) 
Fresh sage from my garden (a handful of mature leaves with stems)
And tumeric for added benefits (about a tablespoon)

This soup was delicious and so easy to make. My husband and son ate three bowls! I served toasted sourdough bread brushed with olive oil as a side. I will be making this again!

Delicious and easy!

Word of advice - even if 1 cup of pasta seems like not enough, DO NOT ADD MORE. I added 2 cups because 1 just seemed so little. I regret my decision. It turned out more like a creamy pasta dish for me. Regardless, the flavor was delicious and I will definitely be making this again with only 2/3 or 1 cup of pasta.

Deliciously comforting hidden vegetable broth, served with adorable star pasta.

Italian Penicillin Soup

vegetable broth

onion

¼ inch ginger

carrots (peeled)

celery

garlic

salt (omit if vegetable broth is already salty)

dry pastina

black pepper

parsley (chopped)

Add water or vegetable broth to a pot and bring to a boil. Add all of your vegetables, and simmer for 25 minutes, until slightly softened.

Cook pastina separately while the vegetables are simmering.

Using a slotted spoon, carefully spoon out the whole vegetables and transfer them to your blender, with around 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed. 

Pour that back into your broth and stir. To a bowl, add your cooked pastina or pasta of choice, and pour the broth over the top. Top with fresh parsley and black pepper, and enjoy. 

Italian Penicillin Soup is a rich and hearty dish made with nourishing chicken bone broth, vegetables, and small pasta. The addition of Parmesan, butter, and a touch of lemon creates a luxurious depth of flavor. Perfect for chilly days or when you're seeking comfort, this soup is healing and customizable for all seasons.

celery stalk, diced

carrot, diced

onion, diced

garlic cloves,

chicken bone broth

turmeric

salt

Parmesan cheese, grated

egg, thoroughly whisked

parsley lemon

Sauté Vegetables: Melt butter in a large pot over medium heat. Add celery, carrot, and onion, sautéing until softened.

Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.

Simmer the Broth: Pour in the chicken bone broth, then add turmeric, salt, and pepper. Bring to a simmer.

Cook the Pasta: Add pastina (or orzo) and cook according to the package instructions.

Enrich with Parmesan &amp; Butter: Remove the pot from heat, stir in Parmesan and the remaining butter until melted.

Incorporate the Egg: Slowly drizzle the whisked egg into the soup, stirring continuously for a silky texture.

Finish with Fresh Flavors: Add parsley and a squeeze of lemon.

A soothing blend of tender chicken, vibrant vegetables, and savory broth, Italian Penicillin Soup is perfect for those chilly days.

Comforting Italian Penicillin Soup for Ultimate Healing

olive oil (a fruity base that adds depth to the soup.)

carrots, diced (adds natural sweetness and color.)

celery, diced (introduces crunch and aromatic flavor.)

garlic, minced (for a fragrant, savory kick.)

chicken broth (use low-sodium for a healthier option.)

lb chicken breast, skinless and boneless (the heart of this nourishing soup.)

bay leaves (lend a subtle depth during cooking.)

tsp dried oregano (or fresh,

tsp dried thyme (or fresh, to elevate flavor.)

tsp red pepper flakes (optional – to add a hint of warmth.)

salt (to taste.)

pepper (to taste.)

pasta (used for garnish, optional.)

lemon juice (brightens the dish with a refreshing zing.)

In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering.

Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until softened and the onion is translucent.

Add the minced garlic and cook for 1 more minute until fragrant.

Pour in the chicken broth and nestle the chicken breast into the pot.

Toss in the bay leaves, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil.

Reduce heat to maintain a steady simmer, cooking for about 25-30 minutes until the chicken is cooked through.

Remove the chicken breast, cool slightly, discard skin and bones, then shred the meat.

Taste the broth and add salt and pepper as needed. Return the shredded chicken to the pot.

Bring the soup back to a gentle boil, and stir in the pasta if desired, cooking until al dente.

Remove bay leaves and stir in the lemon juice and parsley, adjusting seasoning if needed.

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Top 4 italian penicillin soup recipes from across the web

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Italian Chicken Pastina Soup (aka I...

Italian Penicillin Soup

Italian Penicillin Soup

Comforting Italian Penicillin Soup ...

The most viewed italian penicillin soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine