Making soup has always felt like wrapping my family in a warm hug, especially when sniffles and coughs make their unwelcome appearance. There’s something so comforting about a steaming bowl of goodness, and my Italian Penicillin Soup is just the ticket. It’s quick, easy, and packed with love, perfect for those busy weeknights when everyone needs a little extra TLC. This recipe comes together in about 45 minutes, so let’s get started making some delicious Italian Penicillin Soup!
Table of Contents
Why This Italian Penicillin Soup is Perfect for Your Family
I know how precious time is, so I’ve designed this version to be a lifesaver. If you’re looking for another easy weeknight meal, our simple crock pot chicken noodle soup recipe is also a great choice. Here’s why I think it’s the best:
- It’s Comforting: There’s nothing like a warm bowl of soup to soothe the soul, especially when you’re feeling under the weather. For another comforting noodle dish, try our amazing creamy turkey noodle soup.
- It’s Quick to Make: Ready in just 45 minutes, it’s perfect for busy weeknights. For another fast and comforting option, check out this amazing viral lasagna soup.
- It’s Packed with Nutrients: Loaded with veggies and chicken, this soup is a nutritional powerhouse.
- It’s Customizable: Feel free to swap ingredients to suit your family’s tastes and dietary needs.
What Makes it “Italian Penicillin Soup”?
Beyond the name, this soup embodies the heart of Italian home-style cooking. It’s the kind of simple, nurturing dish that Italian grandmothers have been making for generations when their families need a little extra care. The combination of savory broth, tender vegetables, and tiny pasta creates a comforting and familiar experience that feels like a warm embrace from the inside out. It’s about using honest ingredients to create something truly nourishing and restorative, just like Nonna used to make.
Understanding Pastina
Pastina, meaning “tiny pasta” in Italian, is exactly that, small, star-shaped pasta that adds a delightful texture to the soup. These minuscule pieces of pasta cook quickly and evenly, creating a comforting and satisfying element in every spoonful. Pastina is typically made from durum wheat semolina flour and water, which is then shaped into those cute little stars that kids and adults adore. Its delicate texture makes it easy to eat and digest, perfect when you’re not feeling your best!
Ingredients for Italian Penicillin Soup
Here’s everything you’ll need to create this comforting soup:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon vegetable shortening
- 1 large onion (diced small)
- 1 large shallot (finely chopped)
- 4 stalks celery (diced small)
- 1 large yellow bell pepper (diced small)
- 4 medium cloves garlic (minced)
- 8 cups low-sodium chicken broth (maybe more)
- 1 pound carrots (diced small)
- 1 parmesan rind ((optional))
- 1 ½ teaspoons kosher salt (more to taste)
- ⅓ cup uncooked pastina (tiny pasta, double if you like a lot of pasta)
- 2½ -3 cups rotisserie or leftover chicken
- grated Parmesan (for serving)
- finely chopped fresh rosemary and/or fresh thyme leaves
How to Make Italian Penicillin Soup: Step-by-Step Instructions
Alright, let’s get cooking! Follow these simple steps, and you’ll have a pot of comforting Italian Penicillin Soup in no time. (I’m planning to add a video soon, so you can cook along with me!).
- Heat a large Dutch oven or soup pot or medium heat. Add the oil, vegetable shortening, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes. You’re doing great!
- Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender. Almost there!
- Remove the parmesan rind, if you used one. With a slotted spoon, remove 2 cups of the diced veggies and set aside.
- With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth. NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up. Safety first!
- Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.) Keep an eye on it!
- Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes. This is where the magic happens!
- Taste the soup and adjust the seasoning, adding more salt if needed.
- Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy! You did it!
Ingredient Substitutions and Variations
Sometimes you might not have all the ingredients on hand, or maybe you have dietary preferences. Here are some easy swaps:
| Ingredient | Substitution Options |
|---|---|
| Chicken Broth | Vegetable broth |
| Pastina | Gluten-free pasta, orzo, ditalini |
| Chicken | Chickpeas, cannellini beans, or leave it out for a vegan option |
| Parmesan Rind | 1/4 tsp of MSG (umami flavour) |
| Fresh Rosemary/Thyme | Dried Italian Herbs blend (1 tsp) |
Tips for the Best Italian Penicillin Soup
Ever wonder why your soup isn’t quite right? Here are some common questions I hear:
- Why is my soup too thick? If your soup is too thick, simply add a little more chicken broth until it reaches your desired consistency.
- What to do if the pasta gets mushy? To prevent mushy pasta, don’t overcook it! Add it to the soup according to the package directions, and be sure to let the soup rest, covered, after the pasta is cooked. This allows the flavors to meld without the pasta becoming too soft.
Serving Suggestions
This soup is a meal on its own, but it pairs perfectly with a few simple sides. I love serving it with a crusty piece of Italian bread for dipping. A simple side salad adds a refreshing touch, or, for something extra comforting, a grilled cheese sandwich is always a hit!
Storing and Reheating Your Soup
Got leftovers? Lucky you! Store the soup in an airtight container in the refrigerator for 3-4 days. To reheat, simply microwave it for a few minutes or warm it on the stovetop over medium heat until heated through. You can also freeze this soup for up to 3 months. Just thaw it overnight in the refrigerator before reheating.
Health Benefits of Italian Penicillin Soup
This soup isn’t just delicious; it’s also good for you! The carrots are packed with vitamin A, which is great for your immune system. Celery provides essential minerals, while garlic has antiviral properties. The chicken broth is hydrating and soothing, and it’s also full of collagen. It’s like a little boost of wellness in every bowl!
Frequently Asked Questions
Here are a couple of common questions I get about this recipe:
- What can I substitute for pastina in soup? If you don’t have pastina, you can use other small pasta shapes like orzo, ditalini, or even gluten-free pasta.
- Is pastina gluten-free? No, traditional pastina is made from wheat and is not gluten-free. However, you can find gluten-free pastina alternatives made from rice or other gluten-free flours.
Quick Italian Penicillin Soup: A Nourishing Hug
Ingredients
Equipment
Method
- Heat a large Dutch oven or soup pot or medium heat. Add the oil, vegetable shortening, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes. You’re doing great!
- Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender. Almost there!
- Remove the parmesan rind, if you used one. With a slotted spoon, remove 2 cups of the diced veggies and set aside.
- With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth. NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up. Safety first!
- Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.) Keep an eye on it!
- Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes. This is where the magic happens!
- Taste the soup and adjust the seasoning, adding more salt if needed.
- Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy! You did it!
Notes
Conclusion
Italian Penicillin Soup is more than just a recipe; it’s a hug in a bowl, a remedy for the soul, and a reminder that simple, home-cooked meals can bring so much joy. It’s quick to make, easy to customize, and packed with nutrients, making it the perfect choice for busy families. Now, I want to hear from you! Did you try this recipe? What variations did you make? Leave a comment below, ask a question, or share your results. And don’t forget to tag me on social media if you make the soup, I can’t wait to see your creations!
