Name: Italian Penicillin Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 cups lower-sodium chicken broth; 2 cups chopped sweet onion; 1 1/2 cups peeled and coarsely chopped carrots; 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, for garnish

Jump to Recipe· 4.4 from 3 reviews

I absolutely adore this Italian Penicillin Soup Recipe because it takes the familiar comfort of chicken soup to a whole new level. The rich, savory broth enriched with Parmesan rind, the tender shredded chicken, and tiny comforting pastina pasta all meld together in a way that feels like a cozy Italian hug in a bowl. Each spoonful feels nurturing, packed with deep flavors and a velvety texture that always makes me want to slow down and savor the moment. This soup has quickly become my go-to when I need something both soothing and satisfying.

Why You'll Love This Italian Penicillin Soup Recipe

What really excites me about this Italian Penicillin Soup Recipe is the depth of flavor it delivers while staying wonderfully simple to make. The combination of the Parmigiano-Reggiano cheese rind, fresh herbs like thyme and bay leaves, and a medley of classic soup veggies brings this broth to life in a way that feels luxurious but still homey. When you blend part of the cooked veggies and broth, it creates this incredible creamy base without needing any cream, giving the soup a warmly silky texture that I always find comforting.

I also love how easy it comes together with accessible ingredients and straightforward steps. You don't have to be a gourmet chef for this recipe to shine—it’s perfect for busy weeknights when you crave something nutritious and homemade. Plus, it’s ideal for sharing at family dinners or impressing friends on chilly evenings. The pastina pasta is something that sets it apart; it’s so delicate and small, making every bite feel special and perfectly balanced with the chicken and broth. To me, this soup feels like the ultimate blend of comfort and elegance.

Ingredients You'll Need

The image shows a white marbled surface with small clear glass bowls of ingredients arranged neatly. There is a large measuring cup filled with light brown broth on the right side. Above it, a bunch of fresh green parsley lies on the surface. To the left, a medium bowl filled with shredded light brown chicken pieces is placed. Below it is a bowl of large white onion chunks. Next to the onions are cut green celery sticks in a small bowl. Above the celery, a bowl contains bright orange carrot chunks. A bay leaf and fresh thyme sprigs lay near the bowls. Small bowls hold peeled garlic cloves, a cinnamon stick, yellow dry couscous, and grated cheese. There is also a small bowl of white salt. Everything is arranged with space around each item. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Italian Penicillin Soup Recipe are delightfully simple but essential to achieving its wonderful flavor and texture. Each one plays a vital role—from the savory chicken broth and fresh vegetables building a hearty base, to the Parmigiano-Reggiano rind that infuses umami richness, and the tiny pastina pasta that adds just the right bite.

Chicken broth: I like to use lower-sodium broth so I can control the saltiness perfectly.
Sweet onion: Adds a gentle sweetness that balances the savory notes beautifully.
Carrots: Provide natural color and earthiness to the broth.
Celery: Gives a classic aromatic base and subtle crunch during cooking.
Garlic cloves: I smash and peel them to infuse the soup with deep, garlicky warmth.
Kosher salt: Enhances all the flavors without overpowering.
Thyme sprigs: Fresh herbs are key for bright, fragrant notes.
Bay leaves: Add a herbal, slightly floral complexity to the broth.
Parmigiano-Reggiano rind: My secret ingredient to add incredible umami depth.
Pastina pasta: Tiny pasta that cooks quickly and gives wonderful texture.
Shredded rotisserie chicken: Super convenient and packed with flavor, but you can use any cooked chicken.
Flat-leaf parsley: A fresh garnish that adds color and bright herbaceous notes.

Directions

Step 1: Gather all your ingredients to have everything ready—it really helps the cooking go smoothly.

Step 2: In a large saucepan or small Dutch oven, bring the chicken broth, chopped onion, carrots, celery, garlic, and kosher salt to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently until the vegetables are soft, about 10 minutes. This softening step is crucial for building that robust flavor base.

Step 3: Using a slotted spoon, transfer the softened vegetables and about 1 cup of the broth to a blender. When blending hot liquids, always remove the center piece of the blender lid and cover the opening with a clean towel to let steam escape safely. Blend until smooth, about 30 seconds, creating a silky vegetable puree.

Step 4: Stir the blended vegetable mixture back into the pot with the remaining broth. Add the fresh thyme sprigs, bay leaves, and Parmigiano-Reggiano rind, then bring the soup back up to a boil over medium-high heat.

Step 5: Once boiling, add the pastina pasta and reduce the heat to medium-low. Let it simmer, stirring occasionally, until the pasta is tender—usually 18 to 20 minutes. In the last 3 minutes of cooking, add the shredded rotisserie chicken so it warms through without drying out.

Step 6: Remove the soup from heat and carefully fish out the thyme sprigs, bay leaves, and cheese rind, discarding them. This leaves you with a deliciously infused broth.

Step 7: Serve immediately, garnishing each bowl with fresh flat-leaf parsley and a generous sprinkle of grated Parmigiano-Reggiano. This final touch adds brightness and a lovely cheesy finish.

Servings and Timing

This Italian Penicillin Soup Recipe serves 6 hearty bowls, making it perfect for family meals or leftovers for the next day. Prep time is quick—about 10 minutes to chop and get everything ready. The cooking process takes around 45 minutes, mainly for simmering the vegetables and pasta to perfection. Altogether, you’re looking at roughly 55 minutes from start to finish, and there’s no resting time needed—this soup is best enjoyed hot and fresh!

How to Serve This Italian Penicillin Soup Recipe

A pot filled with yellow-orange soup that has thin white shredded pieces floating inside, with a white spoon resting in the pot's right side. Next to the pot is a white wooden plate with a small piece of cooked salmon, a large green bay leaf, and some dried rosemary stems. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love pairing it with a crisp, green salad tossed in a light vinaigrette. The freshness from the salad complements the rich, hearty soup beautifully, balancing the meal. Crusty Italian bread or garlic breadsticks also make perfect companions, especially for dipping and soaking up that luscious broth.

For garnishing, fresh flat-leaf parsley is a must to add a vibrant pop of color and an herbaceous lift. I also like to offer extra grated Parmigiano-Reggiano on the side for anyone wanting an extra cheesy kick. For serving, I find medium-sized bowls work best—big enough to hold a generous portion but not so large that it cools too quickly.

When it comes to beverages, I enjoy a light Italian white wine like Pinot Grigio or a dry Prosecco to brighten the meal. For non-alcoholic options, a sparkling water with a twist of lemon or a herbal tea works wonderfully. This soup shines during weeknight family dinners but is just elegant enough to serve at casual dinner parties or during the cooler months when a satisfying bowl of comfort hits the spot. I always recommend serving it warm to cozy up every bite.

Variations

One of the things I enjoy most about the Italian Penicillin Soup Recipe is how easy it is to tweak to fit dietary needs or flavor preferences. For a gluten-free version, I simply swap the pastina for gluten-free small pasta or even tiny rice-shaped rices. If you want to make it vegan, replacing the chicken broth with a rich vegetable broth and using a vegan cheese rind substitute gives you a similar depth, and you can toss in sautéed mushrooms or white beans for protein.

If you want to experiment with flavor, try adding a little crushed red pepper flakes for some gentle warmth or a splash of fresh lemon juice just before serving to brighten the flavors. I also love swapping thyme for fresh rosemary for an earthier note, which works really well with the parmesan.

For an extra twist, you could cook the vegetables in a slow cooker to deepen the flavors even more gradually or use an immersion blender right in the pot instead of a traditional blender for quicker preparation. Every method brings its own charm, but all lead to the same comforting bowl I adore.

Storage and Reheating

Storing Leftovers

When I have leftovers of this Italian Penicillin Soup Recipe, I transfer them to an airtight container and store them in the refrigerator. It keeps beautifully for up to 3 days. Using a glass container with a tight-fitting lid works best for maintaining freshness and making reheating easy. I always recommend storing the soup separately from any garnishes to keep things fresh.

Freezing

This soup freezes really well, which makes it perfect for meal prepping. I let the soup cool completely before pouring it into freezer-safe containers or heavy-duty freezer bags, leaving a little space at the top for expansion. It can stay frozen for up to 3 months. When you're ready to enjoy it again, thaw overnight in the fridge and reheat gently.

Reheating

For reheating, I prefer to warm the soup on the stovetop over medium heat, stirring occasionally. This helps the pasta retain a better texture and prevents it from getting mushy, which can happen in the microwave. If reheating in the microwave for convenience, I do it in short bursts and stir in between to keep the temperature even. Adding a splash of broth or water during reheating can also refresh the soup’s consistency.

FAQs

Can I use homemade chicken broth for this soup?

Absolutely! Homemade chicken broth adds even more flavor and depth to this soup. Just make sure it’s strained and well-seasoned for the best results. I always find homemade broth makes the soup taste extra special.

What can I substitute for pastina pasta?

If you don’t have pastina, other small pasta shapes like orzo, acini di pepe, or tiny ditalini work wonderfully. Just adjust the cooking time as needed, because different pastas cook at different speeds.

Is this soup suitable for weeknight dinners?

Definitely. With only about 10 minutes of prep and less than an hour total cook time, this soup fits perfectly into a busy schedule. It’s comforting, filling, and straightforward to make any night of the week.

Can I make this soup dairy-free?

Yes! Simply omit the Parmigiano-Reggiano rind and use a plant-based cheese alternative or add extra herbs and umami-rich ingredients like mushrooms or nutritional yeast for flavor. The soup will still be deliciously comforting.

How do I get the best texture from the chicken?

I recommend using shredded rotisserie chicken or any pre-cooked chicken breast you have on hand. Adding it during the final few minutes of simmering helps keep it tender and moist without overcooking it.

Conclusion

If you’re seeking a soul-soothing, flavorful soup that feels like a warm embrace, I truly encourage you to try this Italian Penicillin Soup Recipe. It’s one of those dishes that’s simple to make yet impressively delicious, perfect for lifting your spirits or sharing with loved ones. Every spoonful brings a comforting harmony of hearty chicken, vibrant vegetables, and cozy pasta that I know you’ll fall in love with as much as I have.