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

Jump to Recipe· 3.9 from 87 reviews

If you’re craving a soul-soothing meal that feels like a warm hug in a bowl, the Italian Penicillin Soup Recipe is about to become your new best friend. This rich, flavorful soup brings together tender chicken, vibrant vegetables, delicate pastina pasta, and savory Parmesan in a way that transforms the classic chicken soup into an irresistible Italian comfort food. Each spoonful is a beautiful blend of textures and flavors that will make you forget all other soups—even on the chilliest days.

Ingredients You’ll Need

A set of clear glass bowls and a measuring cup are arranged on a white marbled surface, each bowl holding different ingredients: one bowl near the top left contains bright orange carrot pieces in chunks, to the right of it a smaller bowl holds whole garlic cloves, and next to that a bowl filled with shredded light brown cooked chicken. Below these, a medium bowl contains large white onion pieces, and beside it sits a bowl of fresh green celery slices. A smaller glass bowl near the center has a cinnamon stick, while another holds small white granules of salt. A larger measuring cup on the right is filled with light golden broth. Surrounding the bowls are a fresh green bay leaf on the left, sprigs of thyme below the onion bowl, a small heap of grated pale yellow cheese, and a bunch of fresh green parsley on the right side. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Italian Penicillin Soup Recipe lies in its simplicity and high-quality ingredients. Every component plays a vital role—from the sweet onion lending natural sweetness, to the Parmesan rind infusing depth, and pastina that adds a satisfying bite.

8 cups lower-sodium chicken broth: The flavorful base that ties everything together and keeps this soup light yet satisfying.
2 cups chopped sweet onion: Adds subtle sweetness and a mellow onion aroma to the broth.
1 1/2 cups peeled and coarsely chopped carrots: Brings natural sweetness and a lovely, soft texture when blended.
2 celery ribs, coarsely chopped: Provides herbal notes and a little crunch for added depth.
6 garlic cloves, smashed and peeled: Infuses the soup with warm, earthy undertones.
3/4 teaspoon kosher salt: Enhances all the flavors without overpowering.
4 thyme sprigs: Imparts a subtle herbal flavor that complements the chicken and vegetables.
2 fresh bay leaves: Adds aromatic hints that elevate the broth beautifully.
1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish: Deepens the umami flavor and leaves a cheesy richness throughout the soup.
4 ounces uncooked pastina pasta: Tiny, delicate pasta pearls that soak up the broth and give a wonderful texture.
2 cups shredded rotisserie chicken: The hearty protein that makes this soup a meal in itself.
Fresh flat-leaf parsley leaves, for garnish: Adds a pop of color and fresh aroma just before serving.

How to Make Italian Penicillin Soup Recipe

Step 1: Prepare the Flavorful Broth

Start by bringing the chicken broth, chopped onion, carrots, celery, smashed garlic, and kosher salt to a boil in a large saucepan or Dutch oven over high heat. Once boiling, reduce the heat to medium-low and let everything simmer for about 10 minutes until the vegetables soften and the flavors meld beautifully.

Step 2: Blend the Vegetables

Using a slotted spoon, carefully transfer the softened vegetables and about one cup of broth into a blender. Be sure to vent the blender lid by removing the center piece and covering the opening with a clean towel to let steam escape safely. Blend until smooth, which should take around 30 seconds. This creamy vegetable purée will give the soup a velvety texture that feels luxurious on the palate.

Step 3: Return Purée to the Pot and Add Herbs

Stir the blended vegetable mixture back into the pot of broth. Then add your thyme sprigs, bay leaves, and the Parmigiano-Reggiano cheese rind. Bring the mixture back to a boil over medium-high heat, infusing the soup with deep, savory layers of flavor from the herbs and cheese rind.

Step 4: Cook the Pastina and Add Chicken

Once boiling, toss in the uncooked pastina pasta. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender—this usually takes 18 to 20 minutes. For the last 3 minutes of cooking, add the shredded rotisserie chicken, allowing it to warm through without drying out.

Step 5: Finish and Serve

Remove the pot from heat and fish out the thyme sprigs, bay leaves, and cheese rind. Ladle the soup into bowls and garnish generously with fresh parsley and grated Parmigiano-Reggiano cheese. That final touch of vibrant green and cheese truly makes the dish sing.

How to Serve Italian Penicillin Soup Recipe

Two white bowls filled with yellowish soup containing small grain-like pasta and shredded light brown meat. The soup has a smooth broth with visible pieces of light green leafy herbs floating on top. One bowl shows a woman's hand holding a spoon with a wooden handle, scooping the grain pasta from the soup. The bowls sit on a white marbled surface, accompanied by two amber-colored textured glasses, a lavender shaker, and a white cloth with black dots. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of freshly grated Parmigiano-Reggiano and a handful of bright flat-leaf parsley leaves do wonders for both appearance and flavor. These garnishes add fresh, savory notes that brighten up the rich soup for the perfect balance.

Side Dishes

Pair your Italian Penicillin Soup Recipe with warm, crusty bread to soak up every last drop of that delicious broth. A fresh green salad with a zesty vinaigrette also complements the richness of the soup, adding a crisp contrast that rounds out the meal.

Creative Ways to Present

Serve this soup in rustic shallow bowls for a cozy, down-home feel. For a more festive presentation, try hollowing out mini sourdough boules and ladle the soup inside for edible bowls. It’s fun, unexpected, and perfect for impressing your loved ones.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover Italian Penicillin Soup Recipe in airtight containers in the refrigerator. It will keep well for up to 3 days without losing its flavor or texture, making it a terrific option for make-ahead lunches or weeknight dinners.

Freezing

This soup freezes beautifully! Pour it into freezer-safe containers, leaving some room at the top for expansion. It can be frozen for up to 3 months. Just be mindful that the pasta may absorb some liquid during freezing, so you might want to add a splash of broth or water when reheating.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened too much, add a little chicken broth or water to loosen it up. The comforting flavors will be just as vibrant as when freshly made.

FAQs

Can I make this soup without the Parmigiano-Reggiano rind?

While the cheese rind adds wonderful depth and umami, you can omit it if necessary. Just expect the soup to be less rich—adding some grated Parmesan at the end will still provide a nice cheesy touch.

What can I substitute for pastina pasta?

If you don’t have pastina on hand, small pasta shapes like orzo, acini di pepe, or even fine broken spaghetti work well as substitutes. Just adjust cooking times accordingly so the pasta doesn’t overcook.

Is this soup suitable for meal prep?

Absolutely! The Italian Penicillin Soup Recipe keeps well in the fridge and freezes nicely, making it an excellent candidate for meal prep. It tastes even better the next day as the flavors have more time to meld.

Can I use homemade chicken broth?

Yes, homemade chicken broth will elevate the soup even further with a richer, more complex flavor. Just make sure it’s well-seasoned to avoid having to add too much salt later.

How can I make this soup vegetarian?

Swap the chicken broth for vegetable broth, omit the shredded chicken, and add hearty vegetables like mushrooms or beans instead. You can still use the cheese rind if you eat dairy or replace with a vegan Parmesan alternative.

Final Thoughts

This Italian Penicillin Soup Recipe has quickly earned a special place in my heart—and I’m certain it will in yours, too. Its simple ingredients come together to create a rich, comforting bowl of goodness that elevates traditional chicken soup into something truly unforgettable. Whether you’re healing from a cold or simply craving something cozy, give this recipe a try and watch it become a beloved staple in your kitchen.