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Italian Penicillin Soup Recipe

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4.4 from 3 reviews

Italian Penicillin Soup is a comforting and flavorful Italian chicken noodle soup featuring tender shredded chicken, vegetables, pastina pasta, and rich Parmesan cheese. Perfect for a hearty meal, this soup combines a smooth blended vegetable base with savory broth and fresh herbs for a delicious twist on classic chicken noodle soup.

Ingredients

Broth and Vegetables

  • 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

Cheese and Pasta

  • 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
  • 4 ounces uncooked pastina pasta

Protein and Garnish

  • 2 cups shredded rotisserie chicken
  • Fresh flat-leaf parsley leaves, for garnish

Instructions

  1. Prepare Ingredients: Gather all ingredients to have everything ready for cooking the soup efficiently.
  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 simmer for about 10 minutes, or until the vegetables are softened.
  3. Blend Vegetables: Using a slotted spoon, transfer the softened vegetables and 1 cup of broth to a blender. Secure the lid, removing the center piece to allow steam to escape, and cover the opening with a clean towel. Blend until smooth, about 30 seconds. Stir the blended vegetable mixture back into the soup pot.
  4. Add Herbs and Cheese Rind: Add thyme sprigs, bay leaves, and the Parmigiano-Reggiano cheese rind into the soup. Bring the mixture to a boil over medium-high heat.
  5. Cook Pasta and Chicken: Add the uncooked pastina pasta to the boiling soup, then reduce heat to medium-low. Simmer, stirring occasionally, for 18 to 20 minutes or until the pasta is tender. Add shredded rotisserie chicken during the last 3 minutes of cooking to warm through.
  6. Finish Soup: Remove the soup from heat. Discard the thyme sprigs, bay leaves, and cheese rind.
  7. Serve: Ladle the soup into bowls and garnish with fresh flat-leaf parsley and grated Parmigiano-Reggiano cheese. Serve immediately.

Notes

  • Use lower-sodium chicken broth to better control the saltiness of the soup.
  • The Parmigiano-Reggiano rind adds deep umami flavor but is not meant to be eaten; discard before serving.
  • Pastina is a small, star-shaped pasta that cooks quickly, but regular small pasta shapes like orzo or acini di pepe can also be used.
  • Rotisserie chicken saves time but you can use cooked shredded chicken breast if preferred.
  • Blending a portion of the vegetables adds creaminess without using cream, keeping the soup light yet rich.

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