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Italian Penicillin Soup

This Italian Penicillin Soup is a comforting and nourishing take on classic chicken noodle soup. Made with aromatic herbs, garlic, and a rich Parmigiano-Reggiano rind, this dish delivers deep flavor and warmth. The blended vegetables create a silky, nutrient-rich broth, making it the perfect meal for boosting immunity and soothing the soul.

  • Total Time: 55 minutes

Ingredients

Scale

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

Instructions

  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.

  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Cuisine: Italian

Nutrition

  • Serving Size: 6 (serving size: about 1 ½ cups)
  • Calories: 332 per serving