Description
Italian Penicillin Soup, also known as Pastina Soup, is a comforting and nourishing chicken soup featuring a blend of aromatic vegetables, herbs, tender shredded chicken, and tiny pastina pasta. Enhanced with Parmesan rind for a rich umami flavor and finished with a splash of fresh lemon juice and parsley, this soup is perfect for warming up on a chilly day or soothing a cold.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1-1/2 cups chopped onion
- 1-1/2 cups chopped carrot
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 1-1/2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon pepper
- 8 cups reduced-sodium chicken broth
- 2-inch Parmesan rind (optional)
- 1 bay leaf
Main Ingredients
- 3 cups cooked shredded chicken breast
- 1 cup uncooked pastina
- 1 tablespoon lemon juice
Garnish
- Minced fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chopped onion, carrot, and celery; cook until softened, about 4 to 6 minutes. Add minced garlic and sauté for 30 to 60 seconds until fragrant. Stir in salt, dried thyme, oregano, parsley flakes, and pepper to evenly coat the vegetables and develop the flavors.
- Simmer Soup Base: Pour in the reduced-sodium chicken broth, add the Parmesan rind if using, and the bay leaf. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 25 to 30 minutes until the vegetables are very soft and flavors are well melded.
- Puree Vegetables: Remove and discard the Parmesan rind and bay leaf. Using an immersion blender, puree the vegetables in the pot until smooth. Alternatively, transfer the vegetables along with one cup of broth to a blender and blend until smooth. Return the pureed soup back to the pot.
- Add Chicken and Pasta: Stir in the cooked shredded chicken. Bring the soup back to a gentle simmer over medium-low heat. Add the uncooked pastina pasta and cook until the pasta is al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Finish and Serve: Stir in the lemon juice to brighten the flavors. Ladle the soup into individual bowls and garnish with freshly minced parsley before serving to add a fresh herbal note.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- The Parmesan rind is optional but adds a delicious depth of flavor; remove before pureeing.
- Pastina is a very small pasta shape; if unavailable, substitute with other small pasta like orzo or acini di pepe.
- The soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Adjust the amount of lemon juice according to your taste for brightness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
