There are days when all I crave is a big bowl of comfort, especially when I’m feeling a bit under the weather. That’s when my mind drifts to a simple, healing soup, something my friends and I affectionately call “Italian Penicillin Soup.”
Ready in about 45 minutes, this soup is packed with flavor and restorative goodness; it’s just what you need to soothe your soul.
Table of Contents
Why You’ll Love This Italian Penicillin Soup
- Rich Flavor: The combination of aromatic vegetables and savory chicken broth creates a deeply satisfying taste.
- Comforting: The tender pasta and chicken are incredibly soothing.
- Customizable: You can easily adjust the ingredients to suit your preferences.
- Easy to Make: This recipe is straightforward and perfect for a quick weeknight meal.
What is Pastina?
Pastina is a tiny, star-shaped pasta that’s popular in Italian cooking. Its small size and delicate texture make it perfect for soups and broths. If you can’t find pastina, other small pasta shapes like ditalini or acini de pepe work well as substitutes.
The History of Italian Penicillin Soup
Italian Penicillin Soup isn’t necessarily tied to a specific region in Italy. It’s more of a modern, home-style remedy passed down through families. The name comes from the soup’s incredible ability to make you feel better when you’re sick, much like penicillin fights off infections. It’s a cozy tradition, a warm hug in a bowl.
Health Benefits of Italian Penicillin Soup
Beyond its comforting qualities, Italian Penicillin Soup is packed with nutrients. Carrots provide Vitamin A and antioxidants, while celery offers Vitamin K and fiber. The chicken broth is hydrating and contains electrolytes, which are essential when you’re feeling unwell. Garlic is known for its immune-boosting properties, and onions are a good source of Vitamin C.
Together, these ingredients create a nourishing, restorative meal. In fact, research indicates that chicken soup contains substances that have an anti-inflammatory effect, which can help ease symptoms of a cold. The protein and zinc found in chicken, along with vitamin A in carrots, may also help strengthen the immune system.
If you’re looking for other options, explore our range of main dishes for more inspiration.
Key Ingredients for Italian Penicillin Soup
- Extra Virgin Olive Oil: Used to sauté the vegetables, adding richness and depth of flavor.
- Vegetable Shortening: Adds a subtle tenderness to the sautéed vegetables.
- Onion: Forms the aromatic base of the soup. I prefer yellow onions for their balanced flavor, but white onions will work just as well. Make sure to dice it small!
- Shallot: Adds a mild, sweet flavor that complements the onion. They should be finely chopped.
- Celery: Contributes a fresh, savory note to the soup. Make sure to dice it small.
- Yellow Bell Pepper: Adds a touch of sweetness and vibrant color. Make sure to dice it small.
- Garlic: Infuses the soup with its distinctive, pungent flavor. Mince it finely for even distribution.
- Low-Sodium Chicken Broth: Provides the liquid base for the soup. I like using low-sodium so I can control the saltiness. I don’t have a favorite brand, but I like to use organic.
- Carrots: Add sweetness and texture to the soup. Make sure to dice them small.
- Kosher Salt: Enhances the flavors of all the ingredients.
- Uncooked Pastina: The classic pasta choice for this soup.
- Rotisserie or Leftover Chicken: Adds protein and heartiness to the soup.
- Grated Parmesan: For serving, adding a salty, umami flavor.
- Fresh Rosemary and/or Fresh Thyme Leaves: Adds an aromatic, herbaceous touch.
I don’t recommend using frozen vegetables. Fresh veggies will add the best flavor and texture to the soup.
Here are some substitution suggestions for dietary restrictions:
| Ingredient | Substitution | Notes |
|---|---|---|
| Pastina | Cauliflower Rice | For Keto or Paleo, this adds texture without the carbs. |
| Chicken Broth | Bone Broth | Adds extra nutrients and protein. |
| Rotisserie Chicken | Tofu (for vegetarian/vegan option) | Adds protein. Consider pressing the tofu for a better texture in the soup. |
Equipment Recommendations
- Dutch Oven or Soup Pot: A large, heavy-bottomed pot is essential for even cooking. I prefer a Staub Dutch oven for its excellent heat retention.
- Immersion Blender: This makes pureeing the soup directly in the pot easy. A KitchenAid immersion blender is a great choice.
- Regular Blender: If you don’t have an immersion blender, a regular blender works too. I recommend a Vitamix blender for its power and durability.
How to Make Italian Penicillin Soup: Step-by-Step Instructions
- Heat a large Dutch oven or soup pot or medium heat. Add the oil, vegetable shortening, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes. This step builds a flavorful base for the soup. Cooking the vegetables until they’re soft and fragrant is key.
- Add the broth, carrots, and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender. Simmering the vegetables in the broth allows them to release their flavors and soften, creating a richer soup base.
- With a slotted spoon, remove 2 cups of the diced veggies and set aside. Removing some of the vegetables before blending adds texture to the final soup.
- With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth. This creates a creamy, velvety texture.
- NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
- Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.) Cooking the pasta in the soup ensures it absorbs the flavors of the broth and vegetables.
- Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes. Letting the soup rest allows the flavors to meld together and the chicken to warm through.
- Taste the soup and adjust the seasoning, adding more salt if needed. Seasoning is crucial; taste as you go.
- Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy! These additions elevate the flavor and presentation of the soup.
Tips for the Best Italian Penicillin Soup
- If using pre-cooked chicken, add it towards the end to prevent it from drying out.
- Adjust the thickness of the soup by adding more broth for a thinner consistency or pureeing more of the vegetables for a thicker one.
- For a spicier soup, add a pinch of red pepper flakes along with the garlic.
- To avoid mushy pasta, cook it al dente and don’t overcook it during the resting period.
Make-Ahead Instructions
You can prep the vegetables ahead of time by chopping them a day in advance and storing them in the refrigerator. The soup can also be made a day ahead; just store it in an airtight container in the refrigerator. Add the pasta when you reheat it to prevent it from getting mushy.
Thinking of adding a sweet treat? Explore our range of bakes and sweets recipes for dessert ideas.
Serving Suggestions for Italian Penicillin Soup
- Serve with a slice of crusty bread for dipping.
- Pair it with a simple side salad for a light and balanced meal.
- It’s perfect as a main course or a starter.
- Grated Parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper are great additions.
Storing and Reheating Italian Penicillin Soup
Store the soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 2-3 months.
Reheat the soup on the stovetop over medium heat until heated through. If frozen, thaw it overnight in the refrigerator before reheating. Be careful not to overcook the pasta during reheating.
Frequently Asked Questions
Can I use other types of pasta?
Yes, you can substitute pastina with other small pasta shapes like ditalini or acini de pepe.
Can I make this soup vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. Add some cannellini beans for protein.
How do I prevent the pasta from getting mushy?
Cook the pasta al dente and avoid overcooking it, especially during reheating.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like zucchini, spinach, or kale.
Can I freeze this soup?
Yes, but the pasta may become a bit softer after freezing. Store in an airtight container for up to 2-3 months.
Conclusion
This Italian Penicillin Soup is more than just a recipe; it’s a comforting remedy that nourishes both body and soul. It’s easy to customize, quick to make, and packed with flavor and nutrients.
If you try this recipe, I would love to hear how it turned out! Please leave a comment below with any questions or share your results, and don’t forget to follow us on Pinterest. I am excited to hear from you!
Healing Italian Penicillin Soup Recipe
Ingredients
Equipment
Method
- Heat a large Dutch oven or soup pot or medium heat. Add the oil, vegetable shortening, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.
- Add the broth, carrots, and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.
- With a slotted spoon, remove 2 cups of the diced veggies and set aside.
- With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth.
- NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
- Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)
- Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.
- Taste the soup and adjust the seasoning, adding more salt if needed.
- Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!
