Italian Penicillin Soup

This Italian Penicillin Soup is a flavorful and comforting twist on classic chicken noodle soup. Infused with fresh herbs, garlic, and Parmigiano-Reggiano cheese rind, it delivers a deep, rich taste that soothes and nourishes. The blended vegetables add a velvety texture, making this an immune-boosting, nutrient-rich meal perfect for cold days or when you’re feeling under the weather.

Essential Ingredients

To make this healing and delicious soup, you’ll need:

• Broth & Aromatics:
  • 8 cups lower-sodium chicken broth
  • 2 cups chopped sweet onion
  • 1 ½ cups peeled and coarsely chopped carrots (about 2)
  • 2 celery ribs, coarsely chopped
  • 6 garlic cloves, smashed and peeled
  • ¾ teaspoon kosher salt
• Herbs & Flavor Enhancers:
  • 4 thyme sprigs
  • 2 fresh bay leaves
  • 1 (2-ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
• Protein & Pasta:
  • 4 ounces uncooked pastina pasta
  • 2 cups shredded rotisserie chicken
• Garnish:
  • Fresh flat-leaf parsley leaves
  • Grated Parmigiano-Reggiano

Preparation Steps

1. Prepare the Broth:
   • In a large saucepan or small Dutch oven, bring chicken broth, onion, carrots, celery, garlic, and salt to a boil over high heat.
   • Reduce heat to medium-low and simmer for 10 minutes until vegetables are softened.
2. Blend for Creaminess:
   • Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
   • Secure the lid, remove the center piece for steam to escape, and cover with a towel.
   • Blend until smooth (about 30 seconds) and stir the mixture back into the soup.
3. Add Herbs & Cheese Rind:
   • Stir in thyme sprigs, bay leaves, and Parmigiano-Reggiano rind.
   • Bring to a boil over medium-high heat.
4. Cook the Pasta & Chicken:
   • Add pastina pasta, reduce heat to medium-low, and simmer, stirring occasionally, for 18 to 20 minutes.
   • Add shredded rotisserie chicken in the last 3 minutes of cooking.
5. Remove Herbs & Serve:
   • Discard the thyme sprigs, bay leaves, and cheese rind.
   • Serve immediately, garnished with fresh parsley and grated Parmigiano-Reggiano.

Health Benefits

• Rich in Protein: With 28g of protein per serving, this soup supports muscle recovery and immune health.
• Immune-Boosting Ingredients: Garlic, thyme, and bay leaves have natural antibacterial and antiviral properties.
• Bone-Strengthening Calcium: Parmigiano-Reggiano adds 157mg of calcium, essential for strong bones.
• Gut-Friendly & Easy to Digest: The blended vegetables create a creamy consistency without added dairy, making it gentle on digestion.

Serving Suggestions

• With Crusty Bread: Serve alongside toasted ciabatta or sourdough for dipping.
• Paired with a Salad: Enjoy with a simple arugula salad drizzled with balsamic dressing.
• Extra Cheese Topping: Sprinkle more grated Parmigiano-Reggiano for an even richer flavor.
• Spicy Kick: Add a dash of red pepper flakes for heat.

Creative Variations

• Gluten-Free Option: Use gluten-free pasta or swap for quinoa.
• Vegetarian Version: Substitute chicken broth with vegetable broth and replace chicken with chickpeas.
• Extra Greens: Stir in baby spinach or kale in the last 5 minutes for added nutrients.
• Lemon Infusion: Add a squeeze of fresh lemon juice before serving for a citrusy brightness.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze for Later: Freeze in portions for up to 3 months. Reheat on the stovetop, adding a splash of broth if needed.
• Reheat Properly: Warm over low heat to prevent overcooking the pasta.

Pro Tips

• Use High-Quality Parmigiano-Reggiano: The cheese rind enhances depth of flavor—don’t skip it!
• Don’t Overcook the Pasta: If meal prepping, cook the pasta separately and add it when reheating.
• Blend for Texture: The blended vegetables create a rich base without heavy cream.
• Rotisserie Chicken Shortcut: Using pre-cooked chicken saves time while keeping the soup flavorful.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes! The flavors develop beautifully when made a day in advance.

What pasta can I use instead of pastina?
Orzo, ditalini, or any small pasta shape works well.

How can I make this soup creamier?
Blend more of the vegetables or add a splash of heavy cream.

Can I use dried herbs instead of fresh?
Yes! Use ½ teaspoon dried thyme and 1 dried bay leaf as substitutes.

Enjoy this Italian Penicillin Soup, a warm and healing dish that’s both nourishing and packed with comforting flavors!

Print