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Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe
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★★★★★

5.2 from 16 reviews

This Italian Penicillin Soup is a comforting and flavorful chicken pastina soup that combines a velvety vegetable base with tender shredded rotisserie chicken and small pastina pasta. Infused with aromatic herbs and the rich umami of Parmigiano-Reggiano cheese rind, it offers a soothing and hearty meal perfect for chilly days or when you need a touch of culinary healing.

Ingredients

Scale

Soup Base

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

Herbs and Cheese

  • 4 thyme sprigs
  • 2 fresh bay leaves
  • 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish

Main Ingredients

  • 4 ounces uncooked pastina pasta
  • 2 cups shredded rotisserie chicken
  • Fresh flat-leaf parsley leaves for garnish

Instructions

  1. Gather Ingredients: Collect all the ingredients needed for the soup, including broth, vegetables, herbs, rotisserie chicken, pastina pasta, and Parmigiano-Reggiano.
  2. Cook Vegetables: In a large saucepan or small Dutch oven, bring chicken broth, chopped onion, carrots, celery, garlic, and kosher salt to a boil over high heat. Once boiling, reduce heat to medium-low and let it simmer until the vegetables soften, about 10 minutes.
  3. Blend Vegetables: Using a slotted spoon, transfer the softened vegetables and 1 cup of broth from the pot into a blender. Secure the lid, remove the center to allow steam to escape, cover with a clean towel, and blend until smooth, approximately 30 seconds. Stir the blended vegetable mixture back into the soup pot to create a smooth base.
  4. Add Herbs and Cheese Rind: Add thyme sprigs, bay leaves, and the Parmigiano-Reggiano cheese rind to the soup. Bring the mixture back to a boil over medium-high heat to infuse more flavor.
  5. Cook Pasta and Chicken: Stir in the uncooked pastina pasta, reduce heat to medium-low, and simmer the soup while stirring occasionally. When the pasta is about 3 minutes from being tender (around 15-17 minutes), add the shredded rotisserie chicken to heat through. Continue cooking until pasta is tender, about 18 to 20 minutes total.
  6. Finish and Serve: Remove the soup from heat. Discard the thyme sprigs, bay leaves, and Parmigiano-Reggiano rind. Ladle soup into bowls and garnish with fresh parsley leaves and grated Parmigiano-Reggiano cheese. Serve immediately for best flavor and texture.

Notes

  • Using lower-sodium broth helps control the saltiness of the soup; adjust salt to taste.
  • Pastina pasta is very small and cooks quickly; be sure to watch the cooking time to avoid overcooking.
  • You can substitute leftover cooked chicken if rotisserie chicken is unavailable.
  • For a creamier texture, you can add a splash of cream or milk when stirring in the blended vegetables.
  • This soup freezes well; cool completely before storing in airtight containers.

Nutrition

Keywords: Italian soup, chicken soup, pastina, comforting soup, easy soup recipe, rotisserie chicken soup

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