Description
A comforting and restorative soup with Italian flavors, perfect for cold days or when you need a nourishing meal.
Ingredients
Scale
- 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