Description
Italian Penicillin Soup is a comforting and flavorful chicken noodle soup inspired by Italian ingredients. It features a rich chicken broth blended with sautéed vegetables, shredded rotisserie chicken, pastina pasta, and Parmigiano-Reggiano cheese for an indulgently creamy texture and savory depth. Perfect for a cozy meal, this soup combines traditional chicken soup elements with Italian culinary flair.
Ingredients
Soup Base
- 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
Herbs and Cheese
- 4 thyme sprigs
- 2 fresh bay leaves
- 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
Pasta and Chicken
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
Garnish
- Fresh flat-leaf parsley leaves
Instructions
- Gather Ingredients: Collect all the necessary ingredients to have them ready for cooking.
- Simmer Vegetables: 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. Reduce heat to medium-low and simmer until vegetables are softened, about 10 minutes.
- Blend Vegetables: Using a slotted spoon, transfer the softened vegetables and 1 cup of the broth into a blender. Secure the lid, remove the center piece to vent steam, and cover with a towel. Blend until smooth, approximately 30 seconds. Stir the blended mixture back into the soup pot.
- Add Herbs and Cheese Rind: Add thyme sprigs, bay leaves, and the Parmigiano-Reggiano cheese rind to the pot. Bring the soup back to a boil over medium-high heat.
- Cook Pasta and Chicken: Stir in the pastina pasta, reduce heat to medium-low, and simmer, stirring occasionally, until the pasta is tender, about 18 to 20 minutes. Add the shredded rotisserie chicken in the last 3 minutes of cooking to heat through.
- Remove Herbs and Cheese Rind: Remove the soup from heat and discard the thyme sprigs, bay leaves, and cheese rind.
- Serve: Ladle the soup into bowls and garnish with fresh parsley leaves and grated Parmigiano-Reggiano cheese. Serve immediately for best flavor.
Notes
- Using lower-sodium chicken broth allows you to control the saltiness of the soup.
- Blending a portion of the vegetables thickens the soup and adds creaminess without cream.
- Pastina is a tiny star-shaped pasta that cooks quickly and is ideal for soups.
- Rotisserie chicken is a convenient shortcut that adds rich flavor and tender meat.
- Removing the cheese rind after simmering infuses the soup with umami without overpowering it.
- Garnishing with fresh parsley and grated cheese adds freshness and enhances texture.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
