If you’re craving something soothing yet packed full of comforting flavors, you simply have to try this Chicken Pastina Soup (Italian Penicillin Soup Recipe) Recipe. It’s the ultimate cozy bowl that feels like a warm hug on a chilly day, with tender chicken, delicate pastina pasta, and a rich, flavorful broth that’s elevated by the subtle sweetness of fresh vegetables and the nutty goodness of Parmesan. This soup is a little miracle in a bowl, perfect for when you need some gentle healing or just want something deeply satisfying and nourishing.
Ingredients You’ll Need
The magic of this Chicken Pastina Soup (Italian Penicillin Soup Recipe) Recipe starts with a handful of simple yet thoughtfully chosen ingredients. Each one plays a vital role in building layers of flavor, texture, and color that come together beautifully in the finished dish.
- 2 tablespoons extra virgin olive oil: Adds a fruity richness and helps gently sauté the vegetables without overpowering them.
- 1 tablespoon butter: Introduces a silky creaminess to balance the broth’s brightness.
- 1 large onion, finely diced: Provides a subtly sweet and savory base flavor that melts softly into the soup.
- 4 stalks celery, diced small: Offers a fresh crunch and aromatic depth to brighten the broth.
- 4 medium cloves garlic, minced: Infuses a fragrant warmth that gently awakens the soup’s overall taste.
- 8 cups low-sodium chicken broth: A clean, savory canvas that lets the vegetables and chicken shine, with room to add more if needed.
- 2 large carrots, finely diced: Adds a slight sweetness and vibrant color to the pot.
- 1 Parmesan rind (optional): A secret flavor booster that dissolves slowly to lend a subtle umami richness.
- 1 teaspoon kosher salt, more to taste: Essential for balancing and enhancing all the natural flavors.
- ⅓ cup uncooked pastina (tiny pasta): The darling pasta that softens perfectly to a tender bite without overpowering the broth.
- 2 cups cooked chicken (rotisserie or leftover): Adds protein and heartiness with minimal fuss.
- Grated Parmesan, for serving: A final sprinkle that brings brightness and a touch of indulgence.
- Finely chopped fresh parsley, for garnish: A fresh herbal note that livens up every spoonful.
How to Make Chicken Pastina Soup (Italian Penicillin Soup Recipe) Recipe
Step 1: Sauté the Vegetables
Start by heating your large Dutch oven or soup pot over medium heat, then add the extra virgin olive oil and butter. Toss in the diced onion, carrot, and celery, stirring occasionally. Cook them gently for about 4 to 5 minutes until the onions become soft and translucent, releasing their natural sweetness. Next, stir in the minced garlic and let it cook for another 2 minutes to fill your kitchen with a mouthwatering aroma.
Step 2: Add Broth and Simmer
Pour in the low-sodium chicken broth along with the optional Parmesan rind and kosher salt. Bring this lovely mixture to a boil, then reduce the heat to maintain a steady simmer. Let it cook uncovered for 20 to 25 minutes until the vegetables soften completely and the flavors have beautifully melded together.
Step 3: Set Aside Some Vegetables
Carefully remove the Parmesan rind from the pot if you used it. Then, using a slotted spoon, scoop out about 2 cups of the cooked vegetables and set them aside—this step ensures your soup retains delicious texture and little bursts of veggie goodness.
Step 4: Puree and Prepare the Broth
Grab your immersion blender and puree the remaining soup in the pot until totally smooth and velvety. If you’re using a traditional blender, allow the soup to cool slightly, then carefully blend it in batches. To avoid steam burns, remove the center cap from the blender lid and cover the hole with a kitchen towel, letting steam escape safely while blending.
Step 5: Cook the Pastina
Return the pureed soup to the stove and stir in the uncooked pastina. Bring the soup back up to a boil before turning the heat down to simmer uncovered. Cook the pasta according to the package instructions, usually just a few minutes until tender. This tiny pasta really knows how to soak up the delicious broth!
Step 6: Add Chicken and Reserved Vegetables
Stir in the cooked shredded rotisserie or leftover chicken along with the vegetables you set aside earlier. Cover the pot and let the soup rest for about 20 minutes. This resting time is key—it allows the flavors to marry and the soup to thicken slightly into a comforting, luscious texture.
Step 7: Final Seasoning and Serve
Give your soup a taste and adjust the seasoning if necessary. Maybe a little more salt or a pinch of pepper, depending on your mood. Ladle this warm, soul-satisfying Chicken Pastina Soup (Italian Penicillin Soup Recipe) Recipe into bowls, sprinkle with freshly grated Parmesan and a scattering of vibrant parsley, and get ready for pure comfort in every spoonful.
How to Serve Chicken Pastina Soup (Italian Penicillin Soup Recipe) Recipe
Garnishes
Sprinkling grated Parmesan cheese right before serving adds a luxurious creaminess and a slightly salty punch that perfectly complements the gentle broth. Fresh parsley scattered on top isn’t just for looks; it brightens up the soup with its fresh herbal zing, balancing the richness and inviting your appetite to linger.
Side Dishes
You can keep things simple by pairing this soup with a crisp green salad tossed in a zesty vinaigrette. Garlic bread or crusty Italian bread makes an ideal companion for dipping, soaking up every last savory drop. Or if you want a heartier meal, roasted vegetables or a light pasta salad would round things out beautifully.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and serve with a Parmesan crisp perched delicately on the side or gently resting on top. You can also drizzle a little extra virgin olive oil infused with rosemary or chili flakes over each bowl for an elevated aroma and a subtle kick. Little details like these turn a simple favorite into a memorable feast.
Make Ahead and Storage
Storing Leftovers
Transfer leftover Chicken Pastina Soup (Italian Penicillin Soup Recipe) Recipe into airtight containers and store in the refrigerator for up to 3 to 4 days. The flavors tend to meld even more over time, making each spoonful even more satisfying. Just keep in mind the pasta might absorb some broth and soften further as it sits.
Freezing
You can freeze this soup, but it’s best to undercook the pastina slightly before freezing since small pasta can become mushy after thawing. Freeze the fully cooked broth and chicken first in freezer-safe containers or bags, and either add freshly cooked pastina after reheating or freeze the pasta separately to keep its texture intact.
Reheating
Gently reheat the soup on the stove over low to medium heat, stirring occasionally to heat evenly and prevent sticking. If the soup feels too thick after chilling or freezing, simply add a splash of chicken broth or water to loosen it back up. Finish with a quick sprinkle of grated Parmesan and parsley before serving.
FAQs
Can I use different pasta instead of pastina?
Absolutely! While pastina is perfect because of its tiny size and quick cooking time, you can substitute other small pastas like orzo or tiny ditalini. Just adjust cooking times accordingly to avoid overcooking.
Is this soup suitable for children?
Yes, this recipe is kid-friendly with mild flavors, soft textures, and familiar ingredients. Plus, the nourishing broth and tender chicken make it a soothing choice for little ones feeling under the weather.
Can I make this soup vegetarian?
You can, by swapping the chicken broth for vegetable broth and leaving out the chicken. To maintain protein, consider adding cooked beans or lentils, and don’t forget the Parmesan rind for that savory umami kick.
How long does the soup take to cook?
The entire process, including prep and cooking, takes about 1 hour and 15 minutes. Most of this time is gentle simmering and resting to develop rich flavor and perfect texture.
What if I don’t have a Parmesan rind?
The Parmesan rind is optional but highly recommended for depth of flavor. If you don’t have it, just skip it—you’ll still have a delicious soup, especially with a good-quality grated Parmesan to finish.
Final Thoughts
This Chicken Pastina Soup (Italian Penicillin Soup Recipe) Recipe isn’t just soup; it’s a cozy ritual filled with love and simple goodness. Whether you’re nursing a cold, looking for a comforting weeknight dinner, or sharing a bowl with family, it’s guaranteed to warm you up and fill you with joy. Give it a try—you might just find your new favorite go-to for soothing, satisfying meals!
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Chicken Pastina Soup (Italian Penicillin Soup Recipe) Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Description
This comforting Chicken Pastina Soup, often called Italian Penicillin, is a hearty and soothing dish perfect for chilly days or whenever you need a warm, nourishing meal. It features a blend of sautéed vegetables, tender chicken, tiny pastina pasta, and a creamy broth enriched with Parmesan for deep, savory flavors. The soup involves sautéing, simmering, blending, and gentle simmering to develop a smooth, velvety texture accented by tender chicken pieces and fresh parsley garnishes.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, finely diced
- 4 stalks celery, diced small
- 2 large carrots, finely diced
- 4 medium cloves garlic, minced
Broth and Seasoning
- 8 cups low-sodium chicken broth, more if needed
- 1 parmesan rind (optional)
- 1 teaspoon kosher salt, more to taste
Pasta and Protein
- ⅓ cup uncooked pastina (tiny pasta), double if you like a lot of pasta
- 2 cups cooked chicken, rotisserie or leftover
To Serve
- Grated Parmesan, for serving
- Finely chopped fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and butter, then sauté the onion, carrot, and celery for 4–5 minutes until the onions become soft and translucent, stirring occasionally. Add the minced garlic and cook for an additional 2 minutes, stirring well to combine flavors.
- Add Broth and Simmer: Pour in the chicken broth, add the parmesan rind if using, and season with kosher salt. Bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for 20–25 minutes until the vegetables are tender.
- Remove Parmesan Rind and Reserve Vegetables: Take out the parmesan rind if included. Using a slotted spoon, remove about 2 cups of the cooked vegetables and set them aside for later.
- Puree Soup: Use an immersion blender to puree the remaining soup in the pot until smooth. Alternatively, transfer the soup to a traditional blender (after slightly cooling), venting the lid with a kitchen towel, and blend until smooth. Return to the pot if using a blender.
- Cook Pasta: Add the uncooked pastina to the pureed soup and bring it to a boil. Then reduce to a simmer and cook uncovered according to the pasta package instructions, usually around 5–7 minutes.
- Combine Chicken and Reserved Vegetables: Stir in the shredded cooked chicken and the reserved vegetables. Cover the soup and allow it to rest for about 20 minutes to thicken slightly and let flavors meld.
- Adjust Seasoning: Taste the soup and adjust the salt or seasoning as needed to your preference.
- Serve: Ladle the warm soup into bowls and top with freshly grated Parmesan and finely chopped parsley for garnish. Enjoy your comforting Chicken Pastina Soup!
Notes
- You can double the pasta quantity if you prefer a heartier, more pasta-rich soup.
- The parmesan rind adds depth of flavor but can be omitted if unavailable.
- If you don’t have an immersion blender, blending the soup in batches using a regular blender works well.
- Leftover rotisserie chicken is perfect for this recipe, making it an excellent use of cooked poultry.
- Adjust salt carefully since the broth and Parmesan can be salty.
- For a gluten-free option, substitute pastina with a gluten-free tiny pasta alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
