Italian Penicillin Soup

Italian Penicillin Soup, also known as chicken pastina soup or “sick day soup,” is a comforting and nourishing dish perfect for when you’re under the weather or simply craving something cozy. With blended vegetables that add depth and body to the broth, tender pastina pasta, shredded chicken, and a Parmesan rind for richness, this soup is hearty, aromatic, and restorative.

Why You’ll Love This Recipe

This isn’t your average chicken noodle soup—it’s upgraded with clever techniques and authentic Italian flavors. Blending the simmered vegetables into the broth makes it luxuriously thick and flavorful. Cooking the pastina directly in the soup allows it to soak up every drop of flavor. With fresh thyme, bay leaves, and Parmesan, it’s both rustic and sophisticated—a true comfort food classic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 cups lower-sodium chicken broth

• 2 cups chopped sweet onion

• 1 ½ cups peeled and chopped carrots (about 2)

• 2 celery ribs, chopped

• 6 garlic cloves, smashed and peeled

• ¾ teaspoon kosher salt

• 4 thyme sprigs

• 2 fresh bay leaves

• 1 (2-ounce) Parmigiano-Reggiano cheese rind (plus extra grated cheese for garnish)

• 4 ounces uncooked pastina pasta

• 2 cups shredded rotisserie chicken

• Fresh flat-leaf parsley leaves, for garnish

Directions

1. Simmer vegetables: In a large saucepan or Dutch oven, bring broth, onion, carrots, celery, garlic, and salt to a boil. Reduce to medium-low heat and simmer until vegetables are softened, about 10 minutes.

2. Blend base: Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender. Blend until smooth. Stir the purée back into the soup.

3. Flavor infusion: Add thyme sprigs, bay leaves, and Parmesan rind to the pot. Bring to a boil over medium-high heat.

4. Cook pasta: Add pastina, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18–20 minutes. Add shredded chicken during the last 3 minutes of cooking.

5. Finish soup: Remove from heat. Discard thyme sprigs, bay leaves, and Parmesan rind.

6. Serve: Ladle into bowls and garnish with parsley and grated Parmesan. Serve hot.

Servings and timing

Servings: 6 (about 1 ½ cups each)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

• Lemon twist: Add a squeeze of fresh lemon juice before serving for brightness.

• Spicy version: Stir in a pinch of crushed red pepper flakes or a drizzle of chili oil.

• Grain swap: Replace pastina with orzo, ditalini, or even rice.

• Vegetarian option: Skip the chicken and use vegetable broth for a hearty veggie soup.

• Extra greens: Stir in fresh spinach or kale in the last few minutes of cooking.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if it thickens too much. For freezing, cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Why is it called Italian Penicillin Soup?

It’s a playful nickname for its comforting, restorative qualities, often enjoyed when someone is feeling under the weather.

Can I make this soup with raw chicken?

Yes, simmer chicken breasts or thighs in the broth until cooked, then shred and return to the pot.

Do I have to use pastina?

No, any small pasta like orzo, ditalini, or acini di pepe will work.

What does the Parmesan rind do?

It infuses the broth with rich, umami flavor while the soup simmers.

Can I make this soup gluten-free?

Yes, use gluten-free pasta or substitute with rice.

How can I make the broth richer?

Use homemade chicken stock or simmer with extra aromatics like leeks or parsnips.

Can I use dried herbs instead of fresh?

Yes, substitute 1 teaspoon dried thyme for the fresh sprigs.

Does the blended vegetable step really matter?

Yes, blending adds body and depth of flavor that sets this soup apart.

Can I add more vegetables?

Absolutely—try peas, spinach, or zucchini for extra nutrition and color.

How do I prevent the pasta from getting mushy?

Cook it just until tender and avoid overcooking. You can also cook pasta separately and add it to bowls when serving.

Conclusion

Italian Penicillin Soup is comfort in a bowl—hearty, nourishing, and packed with authentic flavor. With its blended vegetable base, delicate pastina, and rich Parmesan broth, it elevates chicken soup into something truly special. Perfect for sick days or chilly evenings, this recipe is one you’ll return to again and again.

Print