I’ll never forget the first time I tasted Italian Penicillin Soup. It was during a chilly autumn trip to Tuscany when I came down with a nasty cold. A sweet old nonna at the tiny trattoria near my hotel took one look at my red nose and watery eyes, then disappeared into the kitchen. She returned with a steaming bowl of golden broth studded with tiny pasta stars, floating with shreds of chicken and the most heavenly aroma of garlic and parmesan. “Mangia, mangia,” she urged, pressing the spoon into my hand. That first sip felt like sunshine melting through my foggy head – warm, savory, and somehow both light and deeply nourishing. I begged for the recipe, scribbling notes between sniffles on a napkin. Back home, I’ve tweaked it over the years (adding extra garlic because I’m convinced it fights off germs better), but that magical combination of simple ingredients remains my go-to whenever I need comfort. Whether it’s actual illness or just one of those days where the world feels heavy, this Italian Penicillin Soup wraps me in the same cozy embrace as that Tuscan grandmother’s kitchen.
Why You’ll Love This Italian Penicillin Soup
Oh, where do I even start? This soup is like a warm hug in a bowl – my absolute go-to when I need something that comforts both body and soul. Let me tell you why it’s become my kitchen staple:
- Instant comfort food: That first steamy spoonful transports me right back to that cozy Tuscan trattoria every single time.
- Effortless to make: Seriously, if you can chop veggies and stir a pot, you’ve got this! It comes together in under an hour, making it perfect for busy weeknights.
- Flavor bomb: The garlic, parmesan rind, and fresh herbs create this magical savory depth that makes canned soups taste like sad water.
- Nature’s medicine: When I’m feeling under the weather, this is my first line of defense – the broth hydrates, the garlic boosts immunity, and the steam clears my sinuses.
- Versatile: Got leftover rotisserie chicken? Random pasta shapes? Different herbs? This soup welcomes all substitutions with open arms.
Trust me, once you try this Italian Penicillin Soup, you’ll understand why I keep coming back to it season after season. It’s the kind of recipe that becomes part of your family’s story – just like my favorite classic chicken soup, but with that special Italian flair.
Ingredients for Italian Penicillin Soup
Here’s everything you’ll need to make my favorite healing soup – the kind of ingredients that prove simple doesn’t mean boring. I’ve learned through trial and error that quality matters here, so don’t skimp on that parmesan rind or fresh herbs!
The Broth Base
- 8 cups lower-sodium chicken broth: I like controlling the salt myself, but use what you’ve got. Homemade stock? Even better!
- 2 cups chopped sweet onion: About 1 large onion, diced nice and small so they melt into the broth.
- 1 1/2 cups peeled and coarsely chopped carrots: Cut them chunky – they’ll soften beautifully.
- 2 celery ribs, coarsely chopped: Leaves and all! They add such great flavor.
- 6 garlic cloves, smashed and peeled: Yes, six! Smashing them releases all their goodness.
The Flavor Boosters
- 3/4 teaspoon kosher salt: Start here – you can always add more later.
- 4 thyme sprigs: Fresh is key – that woodsy aroma is everything.
- 2 fresh bay leaves: Dried works in a pinch, but fresh makes a difference.
- 1 (2 ounce) Parmigiano-Reggiano cheese rind: Don’t toss those rinds! They’re gold for soups.
The Hearty Additions
- 4 ounces uncooked pastina pasta: Those tiny stars are traditional, but any small pasta works.
- 2 cups shredded rotisserie chicken: Such a time-saver, and so flavorful.
- Fresh flat-leaf parsley leaves: For that bright green finish right before serving.
See? Nothing fancy, just real ingredients that work magic together. Now let’s get cooking!
How to Make Italian Penicillin Soup
Alright, let’s get cooking! This Italian Penicillin Soup comes together so easily, but there are a few tricks I’ve learned over the years to make it truly special. Follow these steps, and you’ll have a pot of golden, healing goodness in no time.
- Start with the aromatics: Grab your biggest pot (I love my Dutch oven for this) and pour in that chicken broth. Toss in the onions, carrots, celery, and all that glorious smashed garlic. Sprinkle with salt and crank the heat to high until it comes to a rolling boil. This is when my kitchen starts smelling like heaven!
- Simmer those veggies: Once boiling, dial it back to a gentle bubble and let it go for about 10 minutes. You’ll know it’s ready when the carrots yield easily to a fork but still have a tiny bit of bite. Don’t overcook them now – they’ll soften more later.
- Blend for body: Here’s my favorite trick! Scoop out about a cup of the broth with some veggies and blend until smooth. It makes the soup feel luxuriously creamy without any actual cream. Just remember to leave the blender lid’s center piece off and cover with a towel – hot liquids can be sneaky!
- Build the flavors: Stir that velvety puree back into the pot along with the thyme, bay leaves, and that precious parmesan rind. Let it come back to a boil – this is when the magic really happens as the cheese rind melts into the broth.
- Pasta time: Add your pastina (or whatever small pasta you’re using) and reduce to a simmer. Stir occasionally so nothing sticks, and let it cook for about 18-20 minutes. In the last 3 minutes, fold in that shredded chicken just to warm through.
- Final touches: Fish out the thyme stems, bay leaves, and any remaining cheese rind bits. Ladle into bowls and shower with fresh parsley and grated parmesan. The first spoonful will transport you straight to Italy!
See? Simple as can be, but the results taste like you spent all day in the kitchen. If you love this method, you might also enjoy my Creamy Parmesan Italian Sausage Soup – it’s got that same comforting richness with a little extra kick.
Tips for Perfect Italian Penicillin Soup
After making this soup more times than I can count, here are my can’t-miss tips:
- Fresh herbs make all the difference: That thyme should smell like a forest after rain. If it’s limp or scentless, skip it – dried thyme works in a pinch (use about 1/2 teaspoon).
- Salt wisely: If using homemade broth, start with just 1/2 teaspoon salt. You can always add more, but you can’t take it out!
- Garnish generously: Don’t skip the parsley at the end – that pop of green makes it pretty, and the fresh flavor cuts through the richness.
- Pasta pro tip: If you’re planning leftovers, cook the pasta separately and add it to each bowl. It’ll prevent mushiness when reheating.
- Cheese rind hack: Save those parmesan rinds in a bag in your freezer! They’re instant flavor bombs for any soup.
Follow these little tricks, and your Italian Penicillin Soup will be restaurant-quality every single time. Now go warm some souls with this bowl of comfort!
Health Benefits of Italian Penicillin Soup
Now let me tell you why this isn’t just delicious – it’s practically medicine in a bowl! Every time I make Italian Penicillin Soup, I can almost feel my body thanking me for all the good stuff packed into each spoonful. Here’s what makes it so darn good for you:
First, that golden chicken broth isn’t just for flavor – it’s packed with electrolytes that help keep you hydrated when you’re feeling run down. The garlic? Oh honey, we’ve got six cloves in there for a reason! Garlic contains allicin, which studies show may help boost your immune system. And those carrots and celery? They’re loaded with vitamins A and K to help your body recover.
The parmesan rind does double duty – not only does it add that incredible umami depth, but it also provides calcium and protein. And let’s not forget the chicken! It’s not just there for texture – it’s an excellent source of lean protein to help rebuild and repair your body.
Honestly, when I’m feeling under the weather, I’d take a big bowl of this over most over-the-counter remedies any day. The steam alone helps clear my sinuses, while the warm broth soothes my throat. It’s like a multivitamin you actually look forward to taking!
Serving Suggestions for Italian Penicillin Soup
Oh, let me tell you how I love to serve this soul-warming soup! First things first – you’ll want something to soak up every last drop of that glorious broth. My go-to is a crusty loaf of Italian bread, warmed just enough so the butter melts right into it. Tear off hunks as you go – so much more satisfying than dainty slices! If I’m feeling fancy, I’ll even make bread bowls – there’s nothing like eating soup straight from an edible container.
For a lighter touch, I’ll pair it with a simple arugula salad dressed with lemon and olive oil. The peppery greens balance the soup’s richness perfectly. And if I’m serving this to someone who’s under the weather? I skip the sides altogether and just bring them the biggest, coziest bowl I own with a spoon and napkins. Sometimes comfort doesn’t need any accompaniment!
Storage and Reheating Instructions
Here’s the good news – this Italian Penicillin Soup actually tastes even better the next day as the flavors really get to know each other! To store leftovers, let the soup cool just slightly (but don’t leave it out more than 2 hours – food safety first!). I pour mine into airtight containers, leaving about an inch of space at the top since the pasta will continue to absorb some broth. It’ll keep beautifully in the fridge for 3-4 days.
When reheating, I prefer the stovetop method – just warm it gently over medium-low heat with a splash of broth or water to loosen it up. If I’m in a hurry, the microwave works too – just cover the bowl with a damp paper towel and heat in 30-second bursts, stirring between each. Pro tip: If you know you’ll have leftovers, cook the pasta separately and add it to each bowl when serving. That way your noodles stay perfectly al dente even after reheating!
Nutritional Information for Italian Penicillin Soup
Let me break down why this soup isn’t just good for the soul – it’s actually good for you too! One hearty bowl (about 1 1/2 cups) packs:
- 280 calories – enough to satisfy without weighing you down
- 20g protein from that chicken and parmesan – perfect for recovery
- 30g carbs (mostly from the pasta and veggies) for energy
- 8g fat (only 3g saturated) – just enough to carry all those delicious flavors
- 3g fiber from the carrots and celery – great for digestion
- 800mg sodium – enough to enhance flavor while keeping it reasonable
Now, here’s my little disclaimer – these numbers can vary depending on your exact ingredients. Homemade broth? Might be lower in sodium. Different pasta shape? Could change the carb count slightly. But no matter how you tweak it, this Italian Penicillin Soup remains a balanced, nourishing meal that loves you back!
Frequently Asked Questions About Italian Penicillin Soup
I get so many questions about this magical soup – let me answer the ones that pop up most often in my kitchen and inbox!
Can I freeze Italian Penicillin Soup?
You absolutely can, but here’s my pro tip: freeze it without the pasta. The noodles turn mushy when thawed. Just freeze the broth and chicken mixture, then cook fresh pasta when you’re ready to eat. It’ll keep beautifully for up to 3 months in airtight containers. Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth to bring it back to life!
What pasta can I substitute for pastina?
Oh honey, use whatever small pasta you’ve got! I’ve made this with orzo, ditalini, even broken-up spaghetti when that’s all I had. The key is keeping it small – you want those little bites to scoop up with every spoonful. If you love stuffed pastas, try my Tuscan Tortellini Soup for a heartier twist!
Can I make this vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and skip the chicken (or use white beans for protein). The parmesan rind does contain animal rennet, so leave that out if you’re strict vegetarian. The soup will still be packed with flavor from all those herbs and garlic!
How long will leftovers keep in the fridge?
About 3-4 days, but the pasta will keep absorbing broth – just add a splash of water or broth when reheating. If you know you’ll have leftovers, store the pasta separately and add it to each bowl as you serve. That way everything stays perfect!
Can I use dried herbs instead of fresh?
You can, but use about 1/3 the amount since dried herbs are more concentrated. For the thyme, substitute 1/2 teaspoon dried for the fresh sprigs. The bay leaves can stay dried if that’s what you’ve got. But trust me – fresh herbs make all the difference if you can get them!
Italian Penicillin Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A comforting and restorative soup with Italian flavors, perfect for cold days or when you need a nourishing meal.
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
Instructions
- Gather all ingredients.
- Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high heat. Reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.
- Transfer vegetables and 1 cup of broth to a blender. Secure the lid, remove the center piece to let steam escape, and cover with a clean towel. Blend until smooth, about 30 seconds.
- Stir blended mixture back into the soup.
- Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high heat.
- Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes. Add shredded chicken in the last 3 minutes of cooking.
- Remove from heat. Discard thyme sprigs, bay leaves, and cheese rind.
- Serve immediately, garnished with parsley and grated Parmigiano-Reggiano.
Notes
- Use fresh herbs for the best flavor.
- Adjust salt to taste if using homemade broth.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Italian Penicillin Soup, easy meals, dinner ideas, healthy dinner, comfort food, chicken soup