Name: Italian Penicillin Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
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, plus grated cheese for garnish; 4 ounces uncooked pastina pasta; 2 cups shredded rotisserie chicken; Fresh flat-leaf parsley leaves, for garnish

Jump to Recipe· 4.3 from 13 reviews

I have to share one of my all-time favorite soul-soothing recipes with you: the Italian Penicillin Soup Recipe. This dish is pure comfort in a bowl, combining tender chicken, vibrant vegetables, and a creamy, cheesy broth enhanced by the tiniest pasta shapes known as pastina. From the first spoonful, it feels like a warm hug that nourishes both body and spirit. I always find myself reaching for this recipe whenever I want something both satisfying and packed with flavor, yet easy enough to whip up on any weeknight.

Why You'll Love This Italian Penicillin Soup Recipe

What truly makes this Italian Penicillin Soup Recipe stand out for me is how the flavors come together in such a balanced, comforting way. The sweetness from the onions and carrots, combined with the aromatic thyme and bay leaves, creates a broth that is rich without ever being overwhelming. Adding that Parmigiano-Reggiano rind during cooking infuses the soup with an undeniable depth that you simply can’t get from store-bought broth or basic chicken noodle soups. It’s a step above, yet humble and utterly approachable.

Another thing I adore about this recipe is how straightforward it is to prepare. Even with the blending step to achieve that velvety carrot texture, the process is simple and forgiving. You don’t need to be a professional chef to make it taste incredible. Plus, the pastina pasta cooks right in the soup, adding a lovely tender bite that’s different from the typical noodles. I find this soup perfect for a cozy family dinner, a refreshing change on chilly evenings, and even as a hearty lunch that keeps well the next day.

Ingredients You'll Need

This image shows a white marbled surface with several clear glass bowls arranged neatly. Starting from the top left, there is one small bowl with fresh orange carrot chunks, a tiny bowl with peeled garlic cloves, and a larger bowl filled with shredded cooked chicken. Below them, another small bowl contains golden round grains, likely millet or couscous, and next to it, another one holds chopped green celery. There is a medium bowl with chopped white onions placed just below the chicken, and a large white bowl filled with light brown broth on the right side. Other small clear bowls contain a cinnamon stick, a pinch of salt, and pale yellow grated cheese. Fresh parsley and two sprigs of thyme add a touch of green on the right side. A single green bay leaf rests on the left. The layout is clean and organized, with the colors bright and natural. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Italian Penicillin Soup Recipe are beautifully simple yet essential. Each one contributes uniquely to the soup’s flavor, texture, and heartwarming character. Fresh vegetables bring sweetness, the Parmesan rind adds umami depth, and the pastina pasta creates comforting little bites that make it feel like a truly special soup.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Chicken broth: I always use a lower-sodium variety so I can control the seasoning as the soup cooks.
Sweet onion: Adds a natural mild sweetness that balances the savory components.
Carrots: Peeled and coarsely chopped for both color and a subtle earthy flavor.
Celery ribs: Brings brightness and a slight crunch to the base vegetables.
Garlic cloves: Smashed to release that warm, aromatic punch.
Kosher salt: Essential for seasoning, ensuring every layer of flavor shines through.
Thyme sprigs: Adds herbal notes that enhance the rustic Italian vibe.
Bay leaves: Infuse the broth with a delicate depth during simmering.
Parmigiano-Reggiano rind: A secret weapon for rich umami and creaminess.
Pastina pasta: Tiny pasta shapes that cook beautifully tender in the soup.
Shredded rotisserie chicken: Adds protein and ease, making this soup hearty without fuss.
Fresh parsley leaves: Used as a garnish for a pop of color and fresh herbaceous brightness.

Directions

Step 1: Begin by gathering all your ingredients so you can move through the recipe smoothly without scrambling.

Step 2: In a large saucepan or small Dutch oven, bring the chicken broth, chopped onion, carrots, celery, smashed garlic cloves, and kosher salt to a boil over high heat. Once boiling, reduce the heat to medium-low and let the vegetables simmer until tender, about 10 minutes.

Step 3: Using a slotted spoon, transfer the softened vegetables along with about 1 cup of the hot broth into a blender. Secure the lid but remove the center piece to allow steam to escape safely; cover with a clean towel to prevent splatters. Blend until smooth, which should take around 30 seconds, then stir this blended bright carrot mixture back into the pot of soup.

Step 4: Add the thyme sprigs, fresh bay leaves, and the Parmigiano-Reggiano cheese rind to the soup. Bring the mixture back up to a boil over medium-high heat.

Step 5: Stir in the pastina pasta, lower the heat to medium-low, and let it simmer. Stir occasionally to keep the pasta from sticking. Cook until the pasta is tender, approximately 18 to 20 minutes. Add the shredded rotisserie chicken during the last 3 minutes of cooking to heat it through without drying it out.

Step 6: Once everything is cooked, remove the pot from the heat. Carefully fish out and discard the thyme sprigs, bay leaves, and Parmigiano-Reggiano rind to leave only the delicious broth and tender ingredients behind.

Step 7: Serve the soup immediately, garnished with fresh parsley leaves and a generous sprinkle of grated Parmigiano-Reggiano for that perfect finishing touch.

Servings and Timing

This recipe makes about 6 hearty servings, perfect for sharing with family or keeping leftovers for easy meals later. The prep time is quick—around 10 minutes—to chop and gather ingredients. Then, it simmers for about 45 minutes to develop those deep, layered flavors and tender textures. Altogether, you’re looking at about 55 minutes from start to finish, which I think is just right to balance convenience with homemade goodness. There’s no additional resting time needed, so you can dive in while it’s steaming hot and fresh.

How to Serve This Italian Penicillin Soup Recipe

A white saucepan filled with a thick, golden-yellow soup with visible shredded pieces of chicken mixed evenly throughout, a white ladle resting inside the pot. To the left of the saucepan, on a small white oval dish, there is a piece of salmon, a large bay leaf, some dried herbs, and thin slices of garlic arranged neatly. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Italian Penicillin Soup Recipe piping hot, especially on cooler evenings when you want something soothing yet hearty. It’s lovely on its own or accompanied by a crisp, green salad dressed with lemon vinaigrette to brighten the meal. Crusty bread, like a rustic Italian loaf or garlic focaccia, is a must for dipping into the luscious broth and makes the experience so much more indulgent.

For presentation, I like to ladle the soup into wide bowls and top each serving with fresh flat-leaf parsley and a generous grating of Parmigiano-Reggiano cheese for that inviting aroma and extra flavor burst. A drizzle of good-quality extra virgin olive oil right before serving can elevate the dish to restaurant-level elegance.

When it comes to beverages, this soup pairs wonderfully with a glass of light white wine like Pinot Grigio or a softly chilled sparkling water with a slice of lemon. I’ve also enjoyed a mild herbal tea alongside it for a cozy, caffeine-free option. It’s a great dish for family dinners, comforting weekend lunches, or even holiday meals where you want to offer something familiar but special.

Variations

One of the things I love most about the Italian Penicillin Soup Recipe is its versatility. If you want to switch things up, you can swap the rotisserie chicken for shredded turkey or even cooked white beans for a vegetarian take. If you prefer, try gluten-free pastina or substitute with small gluten-free pasta shapes to keep this recipe gluten-conscious.

For those following a vegan or dairy-free lifestyle, you can omit the Parmigiano-Reggiano rind and cheese garnish and replace the chicken broth with a rich vegetable broth to keep the soup flavorful without animal products. Adding extra umami can be achieved by tossing in some sautéed mushrooms or a splash of nutritional yeast at the end.

To experiment with flavors, I sometimes add a pinch of crushed red pepper flakes for a subtle heat or finish with a squeeze of fresh lemon juice to brighten the flavors before serving. You can even try slow-cooking the soup for several hours on low heat if you want a hands-off approach that deepens the flavor even more.

Storage and Reheating

Storing Leftovers

Leftover Italian Penicillin Soup is a real treat the next day and should be stored properly to maintain its freshness. I recommend transferring the soup to an airtight container and refrigerating it promptly. It will keep well for up to 3 to 4 days. The flavors actually meld beautifully overnight, making it taste even better the following day.

Freezing

This soup freezes nicely, which is great for meal prep or saving for busy days. When freezing, I suggest using freezer-safe containers or heavy-duty ziplock bags and leaving some space at the top for expansion. It can stay in the freezer for up to 3 months. Before freezing, make sure the pasta is cooked just shy of tender to prevent it from becoming mushy when reheated.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid boiling it rapidly to preserve the delicate flavors and texture of the chicken and pasta. If the soup has thickened too much in the fridge or freezer, simply add a splash of broth or water to loosen it up. I never recommend microwaving in high heat as it can cook the pasta unevenly and dry out the chicken.

FAQs

Can I make this soup without blending the vegetables?

Absolutely! While blending the carrots and vegetables adds a silky texture and natural creaminess, you can skip that step if you prefer a chunkier soup. Just simmer the veggies until soft, then add everything together. The soup will still taste delicious, though the texture will be different.

Is pastina the only pasta I can use in this recipe?

Not at all! Pastina is traditional for this recipe because it cooks quickly and provides a tender bite, but you can substitute small pasta shapes like orzo, acini di pepe, or ditalini. Just adjust cooking times accordingly, as some pastas take a bit longer to cook.

Can I prepare this soup in advance?

Yes! This soup actually tastes great the next day after the flavors have melded. Prepare it completely, store it in the fridge, and reheat gently when ready to serve. Avoid adding the pasta until you’re ready to eat if you want to keep it from soaking up all the broth.

What can I use instead of Parmigiano-Reggiano rind?

If you can’t find a Parmesan rind, you can use a few tablespoons of grated Parmesan cheese added during cooking to boost the depth of flavor, though the rind adds a subtle richness that cheese alone can’t replicate. Alternatively, aged Grana Padano or Pecorino Romano rinds can work similarly.

Is this soup suitable for freezing and meal prep?

Definitely! It freezes well and is perfect for meal prep. Just remember to undercook the pasta slightly before freezing to avoid sogginess. Thaw and reheat gently on the stove for the best taste and texture.

Conclusion

If you’re searching for a comforting, flavorful soup that feels like a warm embrace, I can’t recommend this Italian Penicillin Soup Recipe enough. It’s a delightful mix of rich broth, tender chicken, and that nostalgic touch of pastina pasta that always brings me back to cozy family meals. Give it a try—I promise it’ll become one of your favorite go-to recipes for comfort food, just like it is for me!