Italian Penicillin Soup
A cozy, nourishing Italian Penicillin Soup made with chicken broth, vegetables, pastina, parmesan, and lemon. Simple, comforting, and perfect for sick days or chilly nights.
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SERVINGS: 6
Ingredients
Base
- 2 tbsp olive oil
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 4 cloves garlic
- ½ tsp salt
- ½ tsp black pepper
Soup
- 6 cups chicken broth
- 1 parmesan rind
- 1 bay leaf
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ cup pastina or stelline pasta
Finish
- 1½ cups shredded chicken
- Juice of ½ lemon
- ¼ cup finely grated parmesan
- Fresh parsley
Instructions
Enable step-by-step mode- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5–7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth. Add parmesan rind, bay leaf, oregano, and thyme. Bring to a gentle simmer and cook for 20 minutes.
- Stir in shredded chicken and simmer for 5 more minutes.
- Pour in your pasta and simmer for 6-8 minutes.
- Remove from heat. Add lemon juice, grated parmesan, and fresh parsley.
- Remove the parmesan rind and bay leaf before serving. Taste and adjust seasoning as needed.