Italian Penicillin Soup

This Italian Penicillin Soup is the ultimate comfort food—warm, nourishing, and deeply satisfying with every spoonful.

Packed with tender chicken, soft pastina, and a medley of aromatic vegetables, it delivers a rich, homemade flavor that feels like a hug in a bowl.

The addition of a Parmesan rind infuses the broth with a savory depth that sets this soup apart from traditional chicken noodle recipes.

Perfect for chilly evenings or whenever you need a little extra comfort, this soup comes together with simple ingredients but tastes like it simmered all day.

The blended vegetable base creates a slightly creamy texture without any dairy, while fresh herbs and Parmesan bring brightness and complexity to every bite.

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 6

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
  • Grated Parmigiano-Reggiano cheese, for garnish
  • 4 ounces uncooked pastina pasta
  • 2 cups shredded rotisserie chicken
  • Fresh flat-leaf parsley leaves, for garnish

Directions

  1. In a large saucepan or small Dutch oven, combine chicken broth, onion, carrots, celery, garlic, and salt. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes, or until the vegetables are softened.
  2. Using a slotted spoon, transfer the vegetables along with 1 cup of the broth to a blender. Blend until smooth, allowing steam to escape by removing the center cap and covering loosely with a towel.
  3. Return the blended mixture to the pot and stir to combine.
  4. Add thyme sprigs, bay leaves, and the Parmesan rind. Bring the soup back to a gentle boil over medium-high heat.
  5. Stir in the pastina and reduce heat to medium-low. Simmer, stirring occasionally, for 18 to 20 minutes, or until the pasta is tender.
  6. Add the shredded chicken during the last 3 minutes of cooking to warm through.
  7. Remove from heat and discard thyme sprigs, bay leaves, and the Parmesan rind.
  8. Serve hot, garnished with fresh parsley and grated Parmigiano-Reggiano.

Chefs Notes

  • Blending part of the vegetables creates a naturally creamy texture without adding cream.
  • If pastina is unavailable, substitute with small pasta like orzo or acini di pepe.
  • The Parmesan rind adds incredible depth—don’t skip it if you can help it.
  • This soup thickens as it sits; add a splash of broth when reheating if needed.
  • For extra flavor, finish with a drizzle of olive oil before serving.
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