Italian Chicken Pastina Soup: Nonna’s Penicillin Healing Broth

Why You’ll Love This Italian Penicillin Soup

Italian Penicillin Soup, sometimes called penicillin soup or chicken pastina soup, is the kind of cozy meal that feels comforting the moment it hits the bowl. It is an Italian chicken pastina soup built on vegetables, lean protein, and a small amount of tiny pasta called pastina. Many people make it when a cold is starting, because warm broth plus tender veggies just feels right.

• Ease of preparation: This nonna soup style recipe focuses on simple chopping and straightforward simmering. With about 20 minutes of prep and 35 minutes of cooking, it is perfect for busy parents, students, and working professionals.
• Health benefits: The broth-based soup includes carrots, celery, onion, and garlic, bringing vitamins and antioxidants. Chicken pastina soup also adds protein from rotisserie or leftover chicken, making it more filling than many “sick day” soups.
• Versatility: You can swap in different vegetables, adjust the pasta amount, and use what you already have. It is also easy to scale for meal prep and leftovers.
• Distinctive flavor: A Parmesan rind (optional) simmers with the broth for extra depth. The finished soup tastes warm, savory, and gently seasoned, with fresh rosemary or thyme leaves for garnish.

As health experts note, chicken soup can be a comforting choice when you want something nourishing. If you want a deeper look at the role of nutrients in chicken soup, see the nutrients behind chicken soup.

Italian Penicillin Soup is not about complicated steps. It is about warm broth, tender vegetables, and pastina that makes every spoonful feel comforting.

Essential Ingredients for Italian Penicillin Soup

Below is everything you need for this Italian chicken pastina soup, including the vegetable base, broth, pastina, and finishing touches. Pastina soup works best with tiny pasta shapes, because they cook quickly and thicken the broth nicely.

Main Ingredients

• 2 tablespoons extra virgin olive oil – Adds flavor and helps sauté the vegetables.
• 1 tablespoon butter – Makes the soup richer and rounds out the taste.
• 1 large onion, diced small – Builds a sweet, savory foundation.
• 1 large shallot, finely chopped – Adds a gentle bite and extra aromatics.
• 4 stalks celery, diced small – Brings classic “chicken soup” freshness.
• 1 large yellow bell pepper, diced small – Adds sweetness and a warm golden color.
• 4 medium cloves garlic, minced – Lends an unmistakably Italian aroma.
• 8 cups low-sodium chicken broth – The cozy base for penicillin soup.
• 1 pound carrots, diced small – Sweetness, texture, and color.
• 1 parmesan rind (optional) – Infuses extra umami as it simmers.
• 1 ½ teaspoons kosher salt, more to taste – Seasons the broth.
• ⅓ cup uncooked pastina (tiny pasta, amount can be doubled if more pasta is preferred) – The tiny pasta that makes this chicken pastina soup special.
• 2 ½ to 3 cups rotisserie or leftover chicken – Lean protein for a filling bowl.
• Grated Parmesan, for serving – Adds salty, nutty flavor at the table.
• Finely chopped fresh rosemary and/or fresh thyme leaves for garnish – Bright herbal aroma to finish.

Special Dietary Options

This is a flexible recipe concept, but here are practical ways to adapt it without losing that Italian chicken pastina soup feel.

• Vegetarian or vegan: Swap the chicken broth and chicken for plant-based broth and a plant-based protein you like (such as white bean puree or shredded plant-based chicken). The “penicillin soup” flavor comes mostly from the sautéed vegetables and Parmesan rind, so consider adding a vegan Parmesan-style topping at serving.
• Gluten-free: Traditional pastina may contain gluten. Look for a gluten-free pastina or use another small gluten-free pasta that cooks in about 7 to 10 minutes.
• Low-calorie: Use the same vegetable and broth base, reduce the butter slightly (or use less), and keep pastina closer to the ⅓ cup amount. Chicken selection matters too, so choose white meat when possible.

If you are curious about the nutrition behind one of the star vegetables, carrots, Healthline has a helpful overview: carrots nutrition.

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

This section walks you through Italian Penicillin Soup from stovetop to bowl, with clear timing. The method is designed to make the broth flavorful, the vegetables tender, and the pastina perfectly cooked.

Directions

1. First Step: Heat a large pot over medium heat. Add 2 tablespoons extra virgin olive oil and 1 tablespoon butter. When the butter melts, add 1 large onion, 1 large shallot, 4 stalks celery, and 1 large yellow bell pepper. Cook for 4-5 minutes until the onions are translucent.
2. Second Step: Add 4 medium cloves garlic, minced. Cook for 2 minutes, stirring so the garlic doesn’t burn. If you are making a lower-sodium version, this is also a good time to rely more on aromatic veggies and herbs.
3. Third Step: Pour in 8 cups low-sodium chicken broth. Add 1 pound carrots, diced small, plus 1 parmesan rind (optional) if using, and 1 ½ teaspoons kosher salt, more to taste. Bring to a boil, then reduce heat to simmer uncovered for 20-25 minutes until vegetables are tender.
4. Fourth Step: If you used the Parmesan rind, remove it now. Using a slotted spoon, remove 2 cups of diced vegetables and set aside.
5. Fifth Step: Puree the remaining broth and vegetables with an immersion blender or regular blender. If using a regular blender, allow the hot mixture to cool first to prevent steam issues. Pureeing helps thicken your Italian Penicillin Soup without heavy ingredients.
6. Sixth Step: Add ⅓ cup uncooked pastina to the pot. Bring back to a boil, then simmer uncovered for the pasta package time. For Acini di pepe, it is around 9 minutes. Stir occasionally so the tiny pasta does not stick.
7. Seventh Step: Add the reserved vegetables and 2 ½ to 3 cups rotisserie or leftover chicken. Stir to combine, then cover the pot and let it rest off the heat for 20 minutes. This is when the flavors blend and the pasta absorbs broth.
8. Final Step: Taste and adjust seasoning with more salt if needed. Serve hot with grated Parmesan, freshly ground black pepper, and finely chopped rosemary and/or thyme for garnish.

Quick timing reference

Why we puree part of the soup

Pureeing a portion of the broth and vegetables gives Italian Penicillin Soup that classic “silky comfort” texture. It also means you can keep the ingredient list simple. Even if you are using store-bought broth, the veggie puree makes it taste homemade.

If you want thicker healing pastina soup, blend a little more of the vegetables before adding pastina.

Dietary Substitutions to Customize Your Italian Penicillin Soup

One of the best things about nonna soup is that it welcomes small tweaks. Whether you are adapting for what you have at home or trying to match a dietary need, you can still keep the heart of this recipe: a flavorful vegetable broth with tiny pasta and lean protein.

Protein and Main Component Alternatives

• Rotisserie chicken or leftover chicken: Works perfectly. Shred it into small pieces so every spoonful has protein.
• Turkey instead of chicken: Use leftover turkey the same way to keep the soup light and satisfying.
• Plant-based chicken: Choose a plant-based shredded option. Add it toward the end so it warms through without getting too soft.
• No meat: Use extra vegetables and consider adding a small amount of white bean puree after blending for thickness and protein.

Vegetable, Sauce, and Seasoning Modifications

• Vegetables: If you are out of yellow bell pepper, swap in red bell pepper or add a little more carrot. You can also include zucchini in small diced pieces, but add it a bit later so it stays tender.
• Parmesan rind: Optional, but recommended. If you skip it, add extra grated Parmesan at the end. For vegan versions, use a vegan Parmesan-style topping.
• Herbs: Fresh rosemary and thyme leaves are classic. If you do not have fresh herbs, Italian seasoning works nicely.
• Salt control: Start with the listed 1 ½ teaspoons kosher salt, then taste and adjust. Low-sodium broth keeps it easier to manage.

If you like the idea of pairing comforting soups with bright sides, you may also enjoy this chilled avocado cucumber soup for a different texture and flavor, especially on warmer days.

Mastering Italian Penicillin Soup: Advanced Tips and Variations

Once you make Italian Penicillin Soup once, you will notice how many ways it can fit your routine. Here are advanced tips and fun variations that still respect the spirit of nonna’s penicillin healing broth.

Pro cooking techniques

• Choose the right pastina: Pastina comes in various shapes like Acini di pepe (tiny round balls), orzo, and stelline (tiny stars). Any small pasta can work.
• Use the right amount: Start with about ⅓ cup uncooked pastina. If you want heartier bowls, double it, keeping in mind pasta expands as it cooks and while resting.
• Blend safely: If using a regular blender, cool the soup slightly before blending to prevent steam issues.
• Save time on prep: A food chopper can make quick work of dicing vegetables.

Flavor variations that still feel “Italian Penicillin Soup”

• Herb-forward: Add a little extra rosemary or thyme during simmering for a more aromatic bowl.
• Parmesan depth: If you have leftover Parmesan wedges, freeze the rinds and use them in future soups. Just remove the rind before pureeing.
• Black pepper finish: Freshly ground black pepper makes the flavors pop without adding heat.

Presentation and serving ideas

For a simple “restaurant” feel, ladle soup into warm bowls and top with:

• Grated Parmesan
• Finely chopped fresh rosemary and/or thyme
• A few turns of freshly ground black pepper

When someone is under the weather, serve this Italian chicken pastina soup with crusty bread and let the warm broth do the rest.

Make-ahead and reheating options

• Make-ahead: Cook the soup fully, then reheat gently when ready to serve.
• Microwave reheating: Warm in the microwave and stir. If it thickens too much, add a splash of broth.
• Stovetop: Reheat over low to medium heat. Add broth if needed to loosen the texture.

How to Store Italian Penicillin Soup: Best Practices

Storing Italian Penicillin Soup the right way keeps the flavor comforting and the texture enjoyable for days. Because pastina absorbs liquid, you may notice it thickens as it cools, which is normal.

Refrigeration

• Let the soup cool to room temperature before storing.
• Transfer to an airtight container.
• Refrigerate for up to 3-4 days.

Freezing

• Cool completely, then portion into freezer bags.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator.

Reheating

• Microwave: Heat in 1-minute bursts, stirring between bursts. Add broth or water if the soup is thick.
• Stovetop: Warm over medium heat and stir gently. Loosen with broth if needed.

Meal prep considerations

For meal prep, consider portioning soup into grab-and-go sizes. Label containers with the date so you can rotate through your week. The good news is that this soup reheats well, so you can make a batch when you have time and enjoy it later.

Italian Penicillin Soup Nutrition at a Glance

Here is the nutritional information per serving, based on the recipe as written.

FAQs: Frequently Asked Questions About Italian Penicillin Soup

Italian Penicillin Soup

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🍲 Dive into Nonna’s Penicillin Healing Broth, an Italian chicken pastina soup that comforts and nourishes like a warm hug for your immune system.
🥣 Loaded with fresh veggies, tender chicken, and tiny pasta, it’s the perfect remedy for colds, flu, or chilly evenings.

• Total Time: 55 minutes
• Yield: 6 servings

Ingredients

– 2 tablespoons extra virgin olive oil for flavor and sautéing vegetables

– 1 tablespoon butter for richness

– 1 large onion, diced small for sweet savory foundation

– 1 large shallot, finely chopped for gentle bite and aromatics

– 4 stalks celery, diced small for chicken soup freshness

– 1 large yellow bell pepper, diced small for sweetness and color

– 4 medium cloves garlic, minced for Italian aroma

– 8 cups low-sodium chicken broth for the base

– 1 pound carrots, diced small for sweetness texture and color

– 1 parmesan rind (optional) for umami

– 1 ½ teaspoons kosher salt, more to taste for seasoning the broth

– ⅓ cup uncooked pastina (tiny pasta, amount can be doubled if more pasta is preferred) for tiny pasta

– 2 ½ to 3 cups rotisserie or leftover chicken for lean protein

– Grated Parmesan for serving

– Finely chopped fresh rosemary and/or fresh thyme leaves for garnish

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Instructions

1-First Step: Heat a large pot over medium heat. Add 2 tablespoons extra virgin olive oil and 1 tablespoon butter. When the butter melts, add 1 large onion, 1 large shallot, 4 stalks celery, and 1 large yellow bell pepper. Cook for 4-5 minutes until the onions are translucent.

2-Second Step: Add 4 medium cloves garlic, minced. Cook for 2 minutes, stirring so the garlic doesn’t burn. If you are making a lower-sodium version, this is also a good time to rely more on aromatic veggies and herbs.

3-Third Step: Pour in 8 cups low-sodium chicken broth. Add 1 pound carrots, diced small, plus 1 parmesan rind (optional) if using, and 1 ½ teaspoons kosher salt, more to taste. Bring to a boil, then reduce heat to simmer uncovered for 20-25 minutes until vegetables are tender.

4-Fourth Step: If you used the Parmesan rind, remove it now. Using a slotted spoon, remove 2 cups of diced vegetables and set aside.

5-Fifth Step: Puree the remaining broth and vegetables with an immersion blender or regular blender. If using a regular blender, allow the hot mixture to cool first to prevent steam issues. Pureeing helps thicken your Italian Penicillin Soup without heavy ingredients.

6-Sixth Step: Add ⅓ cup uncooked pastina to the pot. Bring back to a boil, then simmer uncovered for the pasta package time. For Acini di pepe, it is around 9 minutes. Stir occasionally so the tiny pasta does not stick.

7-Seventh Step: Add the reserved vegetables and 2 ½ to 3 cups rotisserie or leftover chicken. Stir to combine, then cover the pot and let it rest off the heat for 20 minutes. This is when the flavors blend and the pasta absorbs broth.

8-Final Step: Taste and adjust seasoning with more salt if needed. Serve hot with grated Parmesan, freshly ground black pepper, and finely chopped rosemary and/or thyme for garnish.

Last Step:

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Notes

🍝 Pastina comes in fun shapes like Acini di pepe, orzo, or stelline – pick your favorite!
🧀 Save Parmesan rinds for simmering; they add rich flavor and can be frozen for later.
🔄 Soup reheats well; add a splash of broth if it thickens in the fridge.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 142
• Sugar: 4g
• Sodium: 471mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0.05g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 15mg