Italian Penicillin Soup Recipe

If you’ve been searching for a soul-warming, comforting dish that feels like a hug in a bowl, look no further than this Italian Penicillin Soup. This recipe masterfully combines vibrant, fresh ingredients with a rich, velvety broth that not only soothes the senses but also brings that hearty, rustic charm of traditional Italian cooking straight to your kitchen. Every spoonful delivers a delicate balance of creamy textures and bold flavors, making Italian Penicillin Soup a must-try for anyone craving a delicious meal that’s easy to love and even easier to make.

Ingredients You’ll Need

Simple ingredients come together to create the magic of Italian Penicillin Soup. Each plays a crucial role, whether it’s adding depth of flavor, texture, or a pop of color that makes this dish irresistibly inviting.

• 8 cups lower-sodium chicken broth: The flavorful, savory base that keeps the soup light yet satisfying.
• 2 cups chopped sweet onion: Adds natural sweetness and a fragrant aroma that builds the soup’s foundation.
• 1 1/2 cups peeled and coarsely chopped carrots: Provides subtle sweetness and vibrant color, plus thickens the broth once blended.
• 2 celery ribs, coarsely chopped: Gives a pleasant crunch and earthy undertone to the flavor profile.
• 6 garlic cloves, smashed and peeled: A gentle punch of warmth that awakens the palate.
• 3/4 teaspoon kosher salt: Enhances all the natural flavors perfectly without overpowering.
• 4 thyme sprigs: Infuses a fragrant, herbal note characteristic of Italian cooking.
• 2 fresh bay leaves: Adds subtle complexity and a smooth herbal presence.
• 1 (2 ounce) Parmigiano-Reggiano cheese rind: Deepens the savory flavors and creates a luscious richness.
• 4 ounces uncooked pastina pasta: Tiny pasta pearls that melt into the soup, creating a wonderfully comforting texture.
• 2 cups shredded rotisserie chicken: Tender protein that classically finishes the soup with a homey feel.
• Fresh flat-leaf parsley leaves: For a burst of freshness and lovely garnish.

How to Make Italian Penicillin Soup

Step 1: Prepare the Broth and Vegetables

Start by bringing your chicken broth, sweet onion, chopped carrots, celery, smashed garlic cloves, and kosher salt to a rolling boil in a large saucepan or Dutch oven over high heat. Once boiling, reduce to medium-low and let the mixture simmer gently until the vegetables have softened to perfection, about 10 minutes. This simmering stage develops the soup’s hearty flavor and ensures every bite is rich and satisfying.

Step 2: Blend the Vegetables

Using a slotted spoon, carefully remove the softened vegetables along with one cup of the broth and transfer them to a blender. Secure the lid tightly but remove the center piece to let steam escape safely. Cover the opening with a clean kitchen towel and blend everything until it’s silky smooth, about 30 seconds. This pureed vegetable mixture is what gives the soup its velvety texture and natural sweetness that sets Italian Penicillin Soup apart.

Step 3: Combine and Simmer with Herbs and Cheese Rind

Stir this lush carrot blend back into the remaining broth in your pot. Next, throw in the thyme sprigs, fresh bay leaves, and Parmigiano-Reggiano cheese rind. Bring the mixture back to a boil over medium-high heat to infuse the broth with those irresistible herbal and cheesy nuances.

Step 4: Add Pasta and Chicken

Once boiling, add the uncooked pastina pasta, reduce the heat to medium-low, and simmer gently. Stir occasionally to prevent the tiny pasta from sticking or clumping. After about 15 minutes, stir in the shredded rotisserie chicken and continue simmering until the pasta is tender, usually another 3 to 5 minutes.

Step 5: Final Touches Before Serving

Remove the pot from heat, then carefully fish out and discard the thyme sprigs, bay leaves, and cheese rind. This finishes the base of your Italian Penicillin Soup, leaving you with a clean, smooth broth that’s ready to be served and savored.

How to Serve Italian Penicillin Soup

Garnishes

To bring out the final sparkle, sprinkle freshly grated Parmigiano-Reggiano over the top. Then, add a handful of freshly chopped flat-leaf parsley leaves right before serving. The cheese adds that salty, umami kick while the parsley lends a fresh, vibrant contrast that brightens up every spoonful.

Side Dishes

Italian Penicillin Soup pairs wonderfully with a warm, crusty bread like a rustic Italian loaf or garlic focaccia. A simple green salad with a tangy vinaigrette also complements the richness of the soup, providing balance and making the meal feel complete and satisfying without being heavy.

Creative Ways to Present

For a lovely dinner party or a cozy night in, serve this soup in charming individual bowls or even mini bread bowls for extra coziness. Top with a drizzle of good-quality extra virgin olive oil or a sprinkle of chili flakes if you like a subtle kick. This personal touch turns Italian Penicillin Soup from an everyday dish into a memorable culinary experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Italian Penicillin Soup to an airtight container and refrigerate. It stays fresh for up to 3 days. Because of the pasta, it’s best to enjoy leftovers relatively soon to avoid the pasta over-softening and changing the soup’s lovely texture.

Freezing

If you want to freeze Italian Penicillin Soup, it’s a good idea to leave out the pastina pasta before freezing. Store the soup base without pasta in a sealed freezer-safe container for up to 3 months. When you’re ready to eat it, thaw overnight in the fridge and cook fresh pasta separately to add in when reheating.

Reheating

Reheat gently over medium-low heat to keep the flavors vibrant and prevent scorching. If the soup has thickened in the fridge or freezer, simply add a splash of chicken broth or water to loosen it back up. Add any fresh pasta or shredded chicken close to the end to maintain tenderness and freshness.

FAQs

What makes this soup an Italian Penicillin Soup?

The name “Italian Penicillin Soup” is a playful nod to its healing qualities and comforting nature, much like the famous cocktail. This soup’s combination of hearty broth, nourishing chicken, and immune-supportive garlic and herbs make it feel like a remedy wrapped in deliciousness.

Can I use homemade chicken broth for this soup?

Absolutely! Homemade chicken broth adds even more richness and freshness, enhancing the overall depth of flavor in Italian Penicillin Soup. Just be sure it’s well-seasoned and strained for the best results.

Is pastina pasta essential or can I substitute it?

Pastina is traditional because of its tiny size and ability to melt into the soup, making for a smooth texture. However, you can substitute small pasta shapes like orzo or tiny ditalini if pastina is unavailable. Just keep cooking times in mind to avoid mushiness.

Can I make this Italian Penicillin Soup vegetarian?

To make a vegetarian version, swap the chicken broth for vegetable broth and omit the rotisserie chicken. You can add hearty white beans or extra veggies like zucchini for protein and substance. The Parmigiano-Reggiano rind still adds a lovely umami depth but make sure it’s vegetarian-friendly cheese.

How can I boost the immune benefits in Italian Penicillin Soup?

Garlic and fresh herbs already provide immune support, but you can boost it further by adding a bit of fresh ginger, turmeric, or a squeeze of lemon juice just before serving. These will enhance both the flavor and the soup’s healing properties.

Final Thoughts

Making Italian Penicillin Soup is like inviting warmth, comfort, and a little bit of magic into your kitchen. Whether you’re nursing a cold or simply craving a hearty, soothing meal, this soup delivers on every level. I can’t wait for you to try it and discover why it’s become a favorite for me and so many others who appreciate a bowl full of love and flavor.

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