Italian Chicken Pastina Soup Recipe Inspired by Traditional Nonna’s Healing Broth

Why You’ll Love This Italian Penicillin Soup

Imagine curling up with a bowl of warm, healing broth on a cold evening—that’s the magic of Italian Penicillin Soup. This comforting recipe draws from old family traditions, blending simple ingredients into a dish that’s perfect for anyone feeling under the weather. Whether you’re a busy parent looking for a quick meal or a student needing a nutritious boost, this soup fits right into your routine.

One reason you’ll adore this Italian Penicillin Soup is its ease of preparation. It’s quick and simple to make, requiring minimal ingredients and straightforward steps that fit even the busiest schedules. Packed with nutrient-rich veggies and herbs, it supports immune health and overall wellness, making it a delicious way to care for your body. Plus, it’s versatile, easily adaptable to suit various dietary needs like vegan or gluten-free options without losing its rich taste. The soup’s unique flavor from aromatic herbs and a hearty broth truly warms you up.

To expand on its appeal, consider how this Italian Penicillin Soup brings people together. It’s inspired by Nonna’s classic recipes, offering that nostalgic comfort many home cooks crave. If you’re exploring Italian flavors, this dish stands out for its balance of spices and textures, making it ideal for diet-conscious folks or food enthusiasts seeking something wholesome.

• It provides a sense of warmth during chilly days, much like a favorite blanket.
• With around 142 calories per serving, it’s a smart choice for watching your intake.
• Nutrients like 39 mg of vitamin C help keep you energized all day.

Many readers on sites like my blog have shared how this Italian Penicillin Soup becomes a go-to recipe. For more hearty options, check out our cabbage roll soup recipe, which pairs well with this one for variety.

Essential Ingredients for Italian Penicillin Soup

Diving into the heart of this Italian Penicillin Soup, the ingredients make all the difference. They create a nourishing base that’s both flavorful and easy to customize. Let’s break down what you’ll need to whip up this comforting dish, ensuring it’s packed with the right elements for a true taste of tradition.

Here’s a complete list of ingredients based on the classic recipe. I’ve formatted it clearly so you can follow along without any confusion. Each item includes its precise measurement to help you measure accurately and avoid mistakes.

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 large diced onion
• 1 finely chopped large shallot
• 4 diced celery stalks
• 1 large diced yellow bell pepper
• 4 medium minced garlic cloves
• 8 cups low-sodium chicken broth (add more if needed)
• 1 pound diced carrots
• 1 Parmesan rind (optional)
• 1½ teaspoons kosher salt (adjust to taste)
• ⅓ cup uncooked pastina (small pasta such as acini di pepe, stelline, or orzo; you can double this for a heartier version)
• 2½ to 3 cups shredded rotisserie or leftover chicken
• Grated Parmesan for serving
• Finely chopped fresh rosemary and/or thyme leaves for garnish

These ingredients blend vegetables, tiny pasta, and chicken in a flavorful broth enriched with Parmesan, making the soup both hearty and healing. For special tweaks, you can swap in vegetable broth for a vegan twist or check gluten-free options to keep things inclusive.

How to Prepare the Perfect Italian Penicillin Soup: Step-by-Step Guide

Creating Italian Penicillin Soup at home is straightforward and rewarding, turning basic ingredients into a soothing meal. This recipe, often called Chicken Pastina Soup, takes about 55 minutes total and yields around 10 servings. Follow these steps to enjoy a dish that’s perfect for chilly days or when you need a boost.

First, gather all your ingredients and chop the vegetables as needed. This includes dicing the onion, mincing the garlic, and preparing the carrots. Heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter in a large pot over medium heat.

Next, sauté the onion, shallot, celery, and yellow bell pepper for 4-5 minutes until the onions turn translucent. Add the minced garlic and cook for 2 more minutes to build the flavor base. Then, pour in 8 cups of low-sodium chicken broth, along with the diced carrots, Parmesan rind if you’re using it, and 1½ teaspoons of kosher salt.

Bring the mixture to a boil, then lower the heat and simmer uncovered for 20-25 minutes until the vegetables are tender. Remove the Parmesan rind, set aside 2 cups of the diced vegetables, and puree the rest of the broth and vegetables until smooth for a creamy texture.

Add ⅓ cup of uncooked pastina and bring it to a boil briefly, then simmer according to the pasta’s package instructions, about 9 minutes for acini di pepe. Stir in 2½ to 3 cups of shredded chicken and the reserved vegetables, cover the pot, and let it rest for 20 minutes. This allows the flavors to meld and the pasta to absorb the broth nicely.

Finally, adjust the seasoning with salt if needed, and serve topped with grated Parmesan and fresh herbs like rosemary or thyme. For quicker prep, use a kitchen chopper for dicing, and remember that pastina expands a lot, so watch the consistency.

Nutritional Breakdown

To give you a clear idea of what you’re eating, here’s a simple table of the soup’s nutritional facts per serving:

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Dietary Substitutions to Customize Your Italian Penicillin Soup

Making Italian Penicillin Soup your own is easy with a few smart swaps. This dish works for many diets, letting you adjust based on what you have on hand or your preferences. Whether you’re going vegan or cutting calories, these changes keep the soup tasty and nourishing.

For protein and main components, replace chicken broth with vegetable broth for vegan or vegetarian options. You could add tofu or chickpeas as plant-based protein boosts. To keep it light, increase the vegetable ratio and limit the oil for a low-calorie choice.

When it comes to vegetables, sauces, and seasonings, swap carrots with sweet potatoes or zucchini if that’s what you prefer. Adjust herbs by using rosemary or basil in place of thyme for a fresh twist. For extra flavor without gluten, try incorporating gluten-free soy sauce or tamari. These tweaks ensure your Italian Penicillin Soup stays delicious and fits diverse needs.

This soup’s flexibility is like having a blank canvas—add your favorite veggies and make it uniquely yours for every meal.

Mastering Italian Penicillin Soup: Advanced Tips and Variations

Once you’re comfortable with the basics, take your Italian Penicillin Soup to the next level with these expert ideas. Building on the core recipe, these tips help you create something even more special. From pro techniques to fun variations, you’ll impress yourself and your guests every time.

Start with some pro cooking techniques, like using homemade broth for a deeper taste or roasting garlic ahead to enhance its flavor. For flavor variations, try adding a bit of ginger or lemon zest to bring in more complexity, or use smoked paprika for a subtle smoky note. Presentation matters too, so serve it in simple bowls garnished with fresh parsley or a drizzle of olive oil for a welcoming look.

If you’re planning ahead, prepare the base soup and store it in the fridge or freezer for easy meals later. Fresh herbs like rosemary and thyme work wonders for garnish, and remember tips like using a kitchen chopper for faster prep. The soup reheats well, but if it thickens, just thin it with a little broth to keep it just right.

• Use Italian seasoning if fresh herbs aren’t available.
• Pastina expands during cooking, so start with less if you’re unsure.
• For more Italian-inspired dishes, visit our Italian pizza dough recipe for a complementary side.

How to Store Italian Penicillin Soup: Best Practices

Keeping your Italian Penicillin Soup fresh is key to enjoying it over multiple days. Proper storage helps maintain its flavor and nutrients, making it a reliable option for meal prep. Follow these steps to keep everything safe and tasty.

Store the soup in airtight containers in the refrigerator for up to 3 days, making sure it cools completely before sealing. For longer keep, freeze it in portioned, freezer-safe containers for up to 3 months; thaw overnight in the fridge when ready. Reheat gently on the stovetop over low heat, stirring occasionally to keep the consistency even and avoid any burning.

Think about meal prep by making large batches and dividing them into single servings. This way, you can grab a quick, nourishing bowl whenever you need it, especially during busy weeks or when you’re not feeling well.

FAQs: Frequently Asked Questions About Italian Penicillin Soup

Italian Penicillin Soup

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• Author: Brandi Oshea
• Total Time: 55 minutes
• Yield: 10 servings 1x
• Diet: Gluten-containing

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Description

🍲 Italian Chicken Pastina Soup is a nourishing, comforting dish inspired by traditional Nonna’s healing broth, perfect for cold days or when you need some extra care.
🌿 This flavorful soup combines tender chicken, vegetables, and tiny pastina pasta in a rich Parmesan-infused broth, bringing warmth and wholesome nutrition.

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Ingredients

Scale 1x2x3x

2 tablespoons extra virgin olive oil

1 tablespoon butter

1 large diced onion

1 finely chopped large shallot

4 diced celery stalks

1 large diced yellow bell pepper

4 medium minced garlic cloves

8 cups low-sodium chicken broth

1 pound diced carrots

1 Parmesan rind (optional)

1½ teaspoons kosher salt

⅓ cup uncooked pastina

2½ to 3 cups shredded rotisserie or leftover chicken

Grated Parmesan for serving

Finely chopped fresh rosemary and/or thyme leaves for garnish

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Instructions

1-First, gather all your ingredients and chop the vegetables as needed. This includes dicing the onion, mincing the garlic, and preparing the carrots. Heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter in a large pot over medium heat.

2-Next, sauté the onion, shallot, celery, and yellow bell pepper for 4-5 minutes until the onions turn translucent. Add the minced garlic and cook for 2 more minutes to build the flavor base. Then, pour in 8 cups of low-sodium chicken broth, along with the diced carrots, Parmesan rind if you’re using it, and 1½ teaspoons of kosher salt.

3-Bring the mixture to a boil, then lower the heat and simmer uncovered for 20-25 minutes until the vegetables are tender. Remove the Parmesan rind, set aside 2 cups of the diced vegetables, and puree the rest of the broth and vegetables until smooth for a creamy texture.

4-Add ⅓ cup of uncooked pastina and bring it to a boil briefly, then simmer according to the pasta’s package instructions, about 9 minutes for acini di pepe. Stir in 2½ to 3 cups of shredded chicken and the reserved vegetables, cover the pot, and let it rest for 20 minutes. This allows the flavors to meld and the pasta to absorb the broth nicely.

5-Finally, adjust the seasoning with salt if needed, and serve topped with grated Parmesan and fresh herbs like rosemary or thyme. For quicker prep, use a kitchen chopper for dicing, and remember that pastina expands a lot, so watch the consistency.

Notes

🔪 Use a kitchen chopper for faster and more uniform dicing of vegetables.
🌿 Garnish with fresh herbs or a sprinkle of Italian seasoning to enhance the flavor.
🍲 Remember pastina expands significantly; soup may thicken while resting—thin with broth if desired before reheating.

• Prep Time: 30 minutes
• Resting time: 20 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Sautéing, Simmering, Pureeing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 142 kcal
• Sugar: 4 g
• Sodium: 471 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 40 mg

Keywords: italian chicken pastina soup,nonna’s healing broth,chicken soup with pastina,pasta soup