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.