I love making this Italian Penicillin Soup whenever I crave something warm, soothing, and deeply comforting. This cozy pastina soup is filled with tender vegetables, delicate pasta, shredded chicken, and a flavorful broth that feels like pure nourishment in a bowl. I find it perfect for chilly evenings, slow weekends, or anytime I need a little extra comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
6 cups chicken broth
1 cup cooked shredded chicken
¾ cup pastina or other tiny pasta
Salt to taste
Black pepper to taste
2 tablespoons fresh parsley, chopped
½ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
Directions
I start by heating the olive oil in a large pot over medium heat. I add the diced onion, carrots, and celery, then sauté them for about 6 to 8 minutes until they soften and become fragrant.
Next, I stir in the minced garlic and cook it for about 30 seconds, just until aromatic. I make sure not to let it brown.
I pour in the chicken broth and bring everything to a gentle boil. Then I lower the heat and let it simmer for 10 minutes to deepen the flavors.
After that, I add the shredded chicken and pastina. I cook it according to the pasta package instructions, usually 6 to 8 minutes, stirring occasionally to prevent sticking.
Once the pasta is tender, I season the soup with salt and black pepper to taste. I remove the pot from the heat and stir in the fresh parsley, grated Parmesan cheese, and lemon juice.
Finally, I ladle the soup into bowls and serve it warm, sometimes adding extra Parmesan on top.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Each serving contains approximately 320 kcal.
Variations
I sometimes switch up the protein by using turkey instead of chicken, especially after the holidays. When I want a vegetarian version, I skip the chicken and use vegetable broth, adding white beans for extra heartiness.
For a greener twist, I like stirring in a handful of fresh spinach or chopped kale during the last few minutes of cooking. If I want a richer texture, I add a small knob of butter at the end for extra silkiness.
When I crave a slightly different flavor profile, I sprinkle in a pinch of dried thyme or Italian seasoning while the soup simmers.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. Since the pasta tends to absorb broth as it sits, I often add a splash of extra broth or water when reheating.
I reheat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If I am in a hurry, I warm individual portions in the microwave in short intervals, stirring between each one.
If I plan to freeze the soup, I prefer cooking and storing the pasta separately so it does not become too soft.
FAQs
Can I make this soup ahead of time?
Yes, I often prepare it a day in advance because the flavors deepen beautifully overnight. I just add a little extra broth when reheating to adjust the consistency.
What is pastina?
Pastina is a very small type of pasta often used in Italian soups. I find it cooks quickly and gives the soup a delicate, comforting texture.
Can I use rotisserie chicken?
Yes, I frequently use rotisserie chicken to save time. I simply shred it and stir it into the soup as directed.
How do I keep the pasta from getting mushy?
I cook the pasta just until tender and avoid overcooking. If I expect leftovers, I sometimes cook the pasta separately and add it to each bowl before serving.
Can I make this soup gluten-free?
Yes, I substitute the pastina with my favorite gluten-free tiny pasta or even rice. I make sure to check that my broth and Parmesan are also gluten-free.
Conclusion
I find this Italian Penicillin Soup to be one of the most comforting and reliable recipes in my kitchen. It is simple, nourishing, and full of gentle flavors that always make me feel cared for. Whether I am making it for family dinner or for a quiet night at home, I know this warm bowl of soup will always bring comfort and satisfaction.
📖 Recipe:
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Italian Penicillin Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A warm and soothing Italian pastina soup filled with tender vegetables, shredded chicken, delicate pasta, and a bright finish of lemon and Parmesan. This comforting bowl is perfect for chilly evenings or whenever you need nourishing simplicity.
Ingredients
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
6 cups chicken broth
1 cup cooked shredded chicken
¾ cup pastina or other tiny pasta
Salt to taste
Black pepper to taste
2 tablespoons fresh parsley, chopped
½ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté for 6 to 8 minutes until softened and fragrant.
- Stir in the minced garlic and cook for about 30 seconds until aromatic, being careful not to let it brown.
- Pour in the chicken broth and bring to a gentle boil. Reduce the heat and let simmer for 10 minutes to deepen the flavors.
- Add the shredded chicken and pastina. Cook according to the pasta package instructions, about 6 to 8 minutes, stirring occasionally to prevent sticking.
- Season with salt and black pepper to taste. Remove from heat and stir in the fresh parsley, grated Parmesan cheese, and lemon juice.
- Ladle into bowls and serve warm, adding extra Parmesan on top if desired.
Notes
For a vegetarian version, use vegetable broth and substitute white beans for the chicken.
Rotisserie chicken works well for convenience.
Add fresh spinach or chopped kale during the last few minutes for extra greens.
If storing leftovers, add extra broth or water when reheating as the pasta will absorb liquid.
For freezing, cook and store the pasta separately to prevent it from becoming too soft.
Substitute gluten-free tiny pasta or rice for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
